Nov 26, 2008
Nov 24, 2008
Nov 12, 2008
I am hosting a cooking group at my house tonight for Relief Society…these are the recipes being handed out. Our topics are ideas for Thanksgiving Leftovers and how to make a perfect pie crust. Enjoy!
Don't let a food-borne illness spoil your Thanksgiving.
These tips for handling food and storing leftovers
can help ensure a healthy holiday
~Defrost your turkey in the fridge (one day for every 5 pounds), by submerging it in cold water (in a leak-proof bag), or in the microwave (cook immediately afterward)—not by leaving it on the counter.
~Follow the "2-hour rule" for leftovers. Foods that require refrigeration should not sit out at room temperature for more than two hours. After that, bacteria (which you can't smell or taste) can set in and grow.
~Store leftovers in shallow containers. This allows for quicker cooling once they're in the fridge.
~Leave some "breathing room" in the fridge – enough space for the cold air to circulate. Otherwise, food may spoil.
Zippy Turkey Pot Pie (Kraft Kitchens)
3/4 cup milk
1/4 cup Miracle Whip or Mayo
1 Tbsp. flour
3 cups chopped cooked turkey
10 oz. frozen mixed veggies thawed
1 cup shredded cheddar cheese
1/4 cup chopped onions
1 recipe for double pie crust
Mix milk, dressing and flour in large microwaveable bowl. Microwave on high 2 to 3 min. or until sauce is thickened, stirring after each min. Add turkey, mixed vegetables, cheese and onions; toss to coat.
Spoon into 9-inch pie plate with prepared bottom crust; smooth surface. Place top crust over filling; flute edge of crust. Cut several slits in crust to allow steam to escape. Transfer to baking sheet.
BAKE 400°F 30 min. or until golden brown.
Bones of 1 cooked turkey
5 quarts water
2 onions, quartered
1 celery stalk
1 dried bay leaf
1 teaspoon whole black peppercorns
In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.
Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.
Turkey & Rice Soup
Use leftover turkey to make this comforting soup. Cut off any meat that's clinging to the bones and wrap it so it does not dry out. Then use the carcass to make the stock.
1 recipe Turkey Stock (above)
2 Tbs. olive oil
1 1/2 c. chopped yellow onion
2/3 cup peeled and diced carrot
1/2 cup diced celery
2/3 cup long-grain white rice
2 cups diced cooked turkey
1 tsp. thyme
Salt and pepper, to taste
grated parmesan cheese
In a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, carrot and celery and sauté, stirring often, until the onion is tender, about 10 minutes. Add the rice and stock and bring to a boil. Reduce the heat to low and simmer about 15 minutes.
Add turkey, salt, pepper, & thyme. Ladle soup into bowls and sprinkle with the parmesan cheese. Serves 6 to 8.
Thanksgiving Panini (Williams-Sonoma)
2 slices country-style bread, each 1/2 inch thick
Olive oil for brushing
1 Tbs. mayonnaise
2 Tbs. cranberry relish
2 or 3 slices roasted turkey
1/2 cup leftover cooked dressing
1/4 cup turkey gravy, warmed
Preheat an electric panini maker according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Spread the top of the other slice with the cranberry relish. Arrange the turkey on the mayonnaise. Top with the dressing, then top with the other bread slice, oiled side up.
Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden, 3 to 5 minutes. Transfer to a cutting board and cut in half. Serve immediately with the warmed gravy for dipping. Serves 1.
White Turkey Chili (Williams-Sonoma)
2 Tbs. olive oil
1 large yellow onion, diced
2 tsp. ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
4-4 ½ c chicken broth, warmed
1 lb. diced cooked turkey
3 (15 oz) cans cannellini beans, drained and rinsed, (4 ½ c.)
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Salt and pepper, to taste
Shredded jack cheese, sour cream and lime wedges for serving
Sauté onion in olive oil over medium heat until softened. Add the cumin, garlic and jalapeño. Stir in the chilies and 3 1/2 cups broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Add to crockpot. Cover and cook on high for 3 hours. Thin the chili with more broth if needed. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
Nested Eggs (Williams-Sonoma)
3 to 4 Tbs. unsalted butter
2 large yellow onions, finely chopped
4 large celery stalks with leaves, finely chopped
2 large baking potatoes, peeled and cubed
2 to 3 Tbs. olive oil, if needed
1/2 cup chopped fresh flat-leaf parsley
1 Tbs. rubbed sage
1 tsp. dried thyme or 1 Tbs. fresh thyme leaves
Salt and freshly ground pepper, to taste
About 2 lb. cooked turkey, cut into 1/2-inch
cubes (5 heaping cups)
About 1 cup chicken or turkey stock
Preheat an oven to 350°F. In a large, heavy, ovenproof fry pan over medium heat, melt the butter. Sauté the onions and celery until they begin to soften. Add the potatoes and a little olive oil if needed to prevent sticking and sauté, stirring often, until lightly browned, about 6 minutes.
Add the parsley, sage, thyme, salt, pepper and turkey and continue cooking, stirring often, until heated through, about 4 minutes.
Add the stock to the pan and bring to a boil. Transfer the pan to the oven and bake, uncovered, until the potatoes are soft and browned, about 20 minutes.
Remove the pan from the oven and, using the back of a tablespoon, make 12 indentations or "nests" in the turkey mixture. Break an egg into each nest. Season the eggs with salt and pepper. Return the pan to the oven and continue to bake until the eggs are set, 6 to 8 minutes more.
To serve, bring the fry pan to the table and, using a spatula, transfer the nests to individual plates. Serves 12.
Turkey Croquettes (Williams-Sonoma)
1 Tbs. unsalted butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
1 tsp. chopped fresh sage
Salt and freshly ground pepper, to taste
1 cup chopped cooked turkey
1 Tbs. milk
1 cup plus 2 Tbs. all-purpose flour
2 cups bread crumbs
2 cups cold mashed potatoes
Canola, olive or other vegetable oil for deep-frying
Turkey gravy, warmed, for serving
Sauté onion & celery in butter over medium heat soft and translucent. Add the sage and season with salt and pepper. Remove from heat and stir in turkey. Cool to room temperature.
In a shallow bowl, combine 2 eggs and milk and whisk to blend. Place 1 cup flour and the bread crumbs in separate shallow bowls. Line a baking sheet with parchment paper.
In another bowl, combine the mashed potatoes, the remaining egg and the 2 Tbs. flour and fold until blended. Have a bowl of cold water nearby. Get your hands wet but not dripping with water. Place about 2 Tbs. of the mashed potato mixture in one hand and flatten into a thick disk. Add about 2 tsp. of the turkey mixture and form the mashed potatoes into a ball, sealing the turkey mixture in the center. Roll the ball in the flour, then in the egg mixture and finally in the bread crumbs. Set the croquette on the prepared baking sheet. Repeat with the remaining ingredients.
Heat 2 to 3 inches of oil in a heavy deep-fry pan to 365°F. Carefully place 3 or 4 croquettes in the hot oil (do not crowd the pan) and cook, turning as needed, until golden brown, 3 to 4 minutes. Repeat with the remaining croquettes. Serve hot with gravy. Makes 12 to 15 croquettes.
Pioneer Turkey Bake (Lion House)
2 cups cooked cubed turkey
1 6-ounce package wild rice mix
½ cup chopped celery
2 Tbsp chopped onion
1 4-ounce can sliced mushrooms, drained
1 can (10 oz) cream of chicken soup
1 tsp Worcestershire sauce
1 ¼ cups water
¼ cup slivered almonds
Preheat oven to 350 degrees F. Combine turkey with wild rice mix (include contents of seasoning packet) and remaining ingredients. Pour into 1 ½ quart casserole. Bake covered for 45 minutes. Makes 6 servings.
Hot Turkey Salad Supreme (Lion House)
2 cups diced cooked turkey
2 cups chopped celery
½ tsp salt
2 Tbsp minced onion
2 Tbsp lemon juice
1 cup mayonnaise
¾ cup grated cheese
1 cup crushed potato chips
½ cup slivered almonds
Lemon wedges and parsley sprigs for garnish
Preheat oven to 350 degrees F. Mix turkey, celery, salt, onion, and lemon juice. Fold in mayo and spoon into greased casserole dish. Sprinkle grated cheese on top, then crushed potato chips, and finally, slivered almonds. Bake for 15 minutes. Don't overbake or sometimes mayo will break down. Serve on lettuce leaf and garnish with lemon wedge and parsley. Serves 6 to 8.
Grandma Black's Perfect Pie Crust (Emily Bishop)
Makes 4 single crusts or 2 double crust pies
2 Tbsp. vinegar or lemon juice
2 ½ cups flour
1 cup shortening
1 tsp. salt
Break 1 egg into a measuring cup and fill the cup up to ½ cup mark with cold water. Add 2 Tbsp vinegar or lemon juice to the cup. Stir with a fork until mixed well.
In a mixing bowl, cut the shortening into the flour and salt using a pastry blender or fork. The resulting mixture should have fat lumps no larger than peas. Stir the egg mixture, a little at a time, into the flour mixture, just until mixed (do not overwork).
Divide mixture into 4 balls. Wrap in plastic wrap and flatten into discs…chill for at least 30 minutes. Roll out dough, rolling from the center of the crust out, not back and forth. The size of the dough round should be about four inches wider in diameter than your pie pan. Fold it in half or roll it around your rolling pin to lift it into the pie pan. Gently press the dough down into the bottom edges of the pan. You can use kitchen shears or a paring knife to trim the crust. Leave a ¾-inch overhang to make a decorative fluted edge or trim it to a half-inch if you're adding a top crust.
Single Crust: Prick the crust with a fork on the sides and bottom to help keep it from bubbling or shrinking too much. Bake single crusts for about 10 minutes at 425°.
Double Crust: Chill for another 20-30 minutes before filling. This will prevent the dough from shrinking before baking. You can also brush the bottom and sides of the unbaked bottom pie crust with lightly beaten egg white or melted jelly. This will help create a seal to keep the crust crisp. Be sure to rub cold water on the edge of the bottom crust so it will adhere to the top crust. Tuck the edges of the top crust under the lower crust and press together lightly. Create a fluted edge. Cut decorative vents in the top to allow steam to escape and prevent the filling from overflowing.
Cut a long strip of aluminum foil and secure around the edge of the pie crust to keep the crust from getting too dark. Bake double crust pies for about 15 minutes at 425°, then 35-45 minutes at 375°.
How to make a lattice-top pie crust
- On a lightly floured surface, roll reserved dough out to a ¼-inch thickness. Roll it in a circle, as though preparing a double-crusted pie.
- Carefully cut the dough into strips approximately ¾-inch wide. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel.
- When you're ready to weave, moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first two in an X in the center of the pie. Arrange them at 90 degree angles or 45-degree angles. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
Trim away excess dough and crimp the ends of the strips firmly to the lip of the bottom crust. Brush the top with an egg wash (an egg beaten with a tablespoon of water or milk) for a golden, shiny crust. Dust the top with cinnamon-sugar, if desired.