What to do with your turkey left over

 

TOTAL TIME: Prep: 30 min. Cook: 2 hours 35 min. YIELD:8-10 servings

Ingredients

• 1 leftover turkey carcass (from a 10- to 12-pound turkey)
• 2 quarts water
• 1 medium onion, cut into wedges
• 1/2 teaspoon salt
• 2 bay leaves
• 1 cup chopped carrots
• 1 cup uncooked long grain rice
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions

• 1. Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
• 2. Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
• 3. Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

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 Ingredients

• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 cup crushed pineapple, undrained
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans

Cream shortening and sugars together until light and fluffy. Beat in egg and pineapple. Add remaining ingredients, stirring until well blended. Drop by rounded teaspoonfuls on ungreased baking sheet. Bake at 375° for about 15 minutes, or until cookies are done.
Makes about 3 dozen cookies.

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Direction Twist off crown from pineapple. Cut pineapple lengthwise into quarters. Cover and refrigerate one quarter for later use. Core and skin fruit; chop fruit to make 2 cups.
 
Direction Melt margarine in large pot or skillet over medium-high heat. Add sausage, onions, celery and thyme; cook and stir about 5 minutes or until onions are tender-crisp. Remove from heat. Stir in pineapple, chicken broth and parsley. Stir in bread.


Direction Spoon dressing into 13 x 9-inch baking dish.

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We made this last night from our blue apron account had to share was so yummy good!

•  10 Ounces Ground Beef
• 2 Ciabatta Rolls
• 1½ Ounces Fontina Cheese
• 3 Cloves Garlic
• 1 Pound Russet Potatoes
• 1 Lemon
• 1 Ounce Lacinato Kale
• 1 Bunch Rosemary
• ¼ Cup Mayonnaise 





 
1 Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel the garlic; thinly slice 2 cloves. Using the flat side of your knife, smash the remaining clove until it resembles a paste (or use a zester). Pick the rosemary leaves off the stems; discard the stems. Remove and discard the cheese rind; small dice. Halve the rolls. Remove and discard the kale stems; thinly slice. In a medium bowl, combine the kale, the juice of 2 lemon wedges and a drizzle of olive oil; toss to coat. Season with salt and pepper to taste.





2 Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.





3 Form the burgers & make the aioli:
While the potatoes roast, in a medium bowl, combine the ground beef and lemon zest; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick burgers; place on a plate. In a small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.





4 Make the crispy garlic & rosemary:
In a large pan (nonstick, if you have one), combine the sliced garlic and a thin layer of oil; season with salt and pepper. Cook on medium, stirring occasionally, 2 to 3 minutes, or until very lightly browned and crispy. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Transfer to a paper towel-lined plate, leaving the oil in the pan.





5 Cook the burgers:
Increase the heat to medium-high and add the burgers to the pan of reserved oil. Cook 2 to 4 minutes on the first side; flip and top with the cheese. Cook 2 to 4 minutes, or until the cheese has melted slightly and the burgers are browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.



6 Toast the rolls & plate your dish:
To the pan of reserved fond, add the rolls, cut sides down. Toast 1 to 2 minutes, or until golden brown and warmed through. Transfer to a clean, dry work surface. Spread a thin layer of the aioli onto the toasted roll bottoms. Top with the cooked burgers, dressed kale and roll tops. Garnish the roasted potatoes with the crispy garlic and rosemary and serve on the side. Enjoy!
 












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 These tacos are a clever way to get your family to eat their veggies and love them!


Ingredients

1# flank steak
2/3 cup Mrs. Dash sweet teriyaki marinade
wheat tortillas
Sweet Kale vegetable salad kit
lite Mexican shredded cheese blend
ripe avocado

Preparation

Marinate pierced flank steak for at least 2 hours in refrigerator.
 Meanwhile prepare kale vegetable kit; refrigerate.  Grill or broil flank steak.  Slice diagonally across the grain.  Serve on warmed tortillas topped with salad, cheese and avocado.



Salud!  To your health!


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