|
|
Examiner
  • Help with turkey leftovers

    • email print
  • Sitting here at my computer I know I will be totally confused as to what day it is for a week or so.
    I always write my article on Saturday, but tomorrow is Thursday, and it is Thanksgiving. Then in a day or so we leave for a couple of days in Branson with our Elderberries.
    It does not take a lot to confuse me, particularly since I got older, but I will be returning a day or so after I should have written my article. Therefore, all of next week I will have to look at my calendar to see what day it is. Does that make any sense to you?
    Thanksgiving is a special day to give thanks to our Lord. We have so much to be thankful for, a great deal more than we actually realize. My Thanksgiving has changed a lot and even though I am very thankful, I really miss “Grouchy Bear.” I don’t have to cook a meal and just have to fix two or three things and take it to my sons house, but somehow the “Bear” always made everything a lot of fun. So I say “PRAISE THE LORD” for the 56 years I had him and I am very thankful for that.
    I am not a big turkey fan, so I always packed it up and sent it home with everyone. Then we had turkey sandwiches for a day or two and what little I had left was divided up and frozen. I used some of it and then it got lost in the freezer and next summer I would be looking at these packages and trying to figure out what they were.
    Turkey Pie
    3-4 cups diced left over turkey 1 can cream of chicken soup 2 cups chicken broth 1 stick margarine 1 cup self rising flour 1 cup buttermilk 1/4 teaspoon pepper
    Place cooked turkey in bottom of a 9x13-inch pan. Boil together for about 1 minutes, 2 cups of chicken broth and the cream of chicken soup. Pour over turkey. Crust: Melt the margarine. Mix the flour and buttermilk and pour into melted margarine. Add pepper and mix together. Pour crust batter over chicken. Bake at 425 degrees for 25 to 30 minutes or sometimes longer to brown crust.
    Turkey Casserole
    Chicken or turkey, thinly sliced or cubed 2 cups corn bread stuffing crumbs 1 package frozen French-style green beans, partly cooked 1 1/2 cups canned gravy or one can condensed cream of mushroom soup blended with 1/2 cup milk 2 Tablespoons melted butter
    In greased shallow casserole, arrange in layers: 2/3 cup stuffing crumbs, 1 package green beans, then the sliced or cubed turkey. Pour over all the 1 1/2 cups canned gravy (or the blended soup and milk). Moisten 1 1/3 cups of stuffing crumbs with 1/4 cup hot water and 2 tablespoons melted butter. Spread over casserole. Bake in preheated oven at 400 degrees for 30 minutes.
    Page 2 of 2 - Have a wonderful Thanksgiving that has already passed. What day is today again? See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
      • calendar