VICTORY over Turkey!


I must begin this post by prefacing: I don’t have ‘help’ in my house (yes, I suppose, IF I asked for it, the guys would/might step in – but for the most part, I’m on my own). The reason I bring that up is: today I conquered the turkey carcass! (Most, if not ALL of you, by now have long-done what I did today – stripped your carcasses). Thanksgiving dinner, for us here, is around 6:30 – 7 p.m. (yes, for most of you, that’s WAY too late) but here we sort of go on my husband’s old ‘work’ schedule – he got home around 6:30 p.m. so dinner always followed shortly thereafter. After a huge holiday meal, I would much rather sit and chat than clean up dishes – so that’s what we did. All the ‘side dishes’ were relegated to the basement fridge and we’ve been sort of ‘doing a trip to the basement for a plate of foods – bringing it up and splitting it among whomever wanted dinner – hey, don’t laugh – it works for us! There was enough turkey STILL left over to have one more full dinner plus some for sandwiches AND enough to make a dish of turkey soup fixin’s, too! I LOVE when you can make a meal stretchlike that (it’s my Scots heritage – gotta be FRUGAL!). Yes, there’s still pumpkin pie and cheesecake but I’ve had my share of those – not much into sweets lately. I’m already thinking & planning the Christmas dinner: this time it’s HAM, no sweet potatoes or stuffing, instead a big tossed salad, green bean casserole, corn casserole, veggie tray and rolls – we’ll see about desserts as it gets closer. Have you looked at the calendar lately? It’s FOUR WEEKS until Christmas! I feel like I was stuck in a cave somewhere – how did the NEXT holiday creep up so fast?

Did any of you do the “Black Friday” sales? (You know me by now – there’s NO WAY I’d venture out for that – I hate crowds with a passion!). I actually didn’t ‘venture out’ until Saturday, but only because CVS drug stores had Mountain Dew (my husband’s favorite) on sale for 69 cents a 2 liter bottle (limit 5) plus they had mailed me a 35% off coupon, so that warmed my little Scots heart! I ended up buying over $50.00 in merchandise and saved $25.00 with my coupons and sale items! YAY! I usually buy the mini candy bars for my knit group’s Christmas meeting (which will be Dec. 10th this year – early, but we had to because of the way the calendar is running – we meet every two weeks). They were on sale for $6.99 a large bag – I bought two bags, with a coupon for $2.00 off plus another in store coupon: got both bags for less than the price of one! How are you doing on Christmas present shopping? So far, I’ve done some ON LINE – not sure about the rest. I have decided to purchase two skeins of the funny, lacy yarn to knit two scarves (I did four of them in that, last year) (1) for middle son’s girlfriend and (1) for the little old lady we drive to church who has Alzheimers. She’s such a sweet person and I can see her going down hill fast – I really makes me sad. I have to remind her (AND her husband) that it’s now COLD weather and she needs her WINTER coat – she came out yesterday with her light spring coat – again. Sigh . . . good thing it’s only from their WARM foyer at the condo, to our warm car, to the warm foyer at church and reverse the process BUT if our car broke down – you get the idea.


Baked Turkey Croquettes

12 oz. cooked turkey, chopped fine
3 potatoes, peeled, cooked & mashed
3/4 C. chicken broth
2 tsp. olive oil
3 cloves garlic
1 medium onion, chopped
1/2 C. parsley, chopped
salt & pepper
1/2 C. bread crumbs (seasoned)
1 egg, whisked

Preheat oven 450 degrees F.
In large bowl mash potatoes with 1/4 C. broth,
salt & pepper; set aside. Saute garlic & onions in
oil on low heat; add parsley, salt & pepper – cook
until soft, about 2-3 minutes. Add turkey & remaining
broth, mix well & turn off heat. Add turkey to
mashed potatoes; mix well. Measure 1/4 C. mixture
them form into croquettes; place on waxed paper-
repeat with remaining ingredients. Dip each
croquette into whipped egg, then into breadcrumbs –
place on parchment-lined cookie sheet. Spray
generously with nonstick spray. Bake 15 minutes or
until golden brown. Serves 6


Leftover Turkey Shepherd’s Pie

(poster said you can make this is one large
casserole dish or individual ramekins – measurements
aren’t important; just use what you can fit into whatever
baking dish you are using.)

leftover turkey, cut into chunks
leftover gravy, warmed up a little
leftover stuffing
leftover vegetables
leftover mashed potatoes, warmed up a little – maybe
add a little milk, if needed

Preheat oven 350 degrees F.
Cover bottom of dish with turkey in a double layer. Pour
gravy over turkey to cover it. Add a layer of stuffing, then
veggies. Spread mashed potatoes on top. Drizzle top of
potatoes with a few tablespoons of melted butter. Bake
until top is golden and gravy starts to bubble.

(recipe: Rock Recipes)

Creamy Corn & Turkey Soup

1/2 C. chopped onion
1 red pepper, chopped & divided
2 T. butter or margarine
4 oz. cream cheese, cubed
2 C. shredded, cooked turkey
1 (14.75 oz) can cream-style corn
2 C. chicken broth
3/4 C. milk
1/2 tsp. black pepper

Cook onions & half red peppers in butter
in large saucepan on medium heat, 5-6
minutes or until crisp-tender, stirring
frequently. Add cream cheese; cook on
low 3-4 minutes or until melted, stirring
constantly. Stir in turkey, corn, broth &
milk. Cook 5 minutes or until soup is
heated through, stirring occasionally.
Serve topped with remaining peppers &
black pepper. Serves 6, 1 C. each.

Soup can be made ahead of time; Cool,
then refrigerate up to 2 days. Reheat
before serving.

(recipe: Kraft Foods)

Turkey & Black Bean Soup

In a large soup pot, cook until soft:

2 medium carrots, coarsely grated
1 medium red onion, diced small
3 cloves garlic, minced

6 C. turkey or chicken stock
1 (28 oz) can tomatoes
1 (19 oz) can black beans, rinsed & drained
2 C. cooked, chopped turkey
3 T. fresh oregano
salt & pepper, to taste

Simmer over medium heat 20 minutes.

(recipe: Rock Recipes)

Turkey & Spinach Dip

3 T. olive oil
1 C. diced onions
1 1/2 tsp. minced fresh garlic
2 (8 oz, ea) pkgs. cream cheese, softened
1 C. ranch dressing
1 T. hot sauce
2 C. leftover cooked, diced turkey
1 (14 oz) can artichoke hearts, drained & chopped
1 1/2 C. shredded Jack cheese
2 (6 oz, ea) bags fresh baby spinach, cooked,
chopped & liquid squeezed out
1/2 C. grated Parmesan cheese
1 C. shredded Cheddar cheese
tortilla chips, for dipping

Preheat oven 325 degrees F.
Spray a 9″ square baking dish with nonstick
spray; set aside. Cook & stir garlic & onions in
oil in medium skillet on medium heat 3-5 minutes
or until onions are soft; remove from heat & cool.
Blend cream cheese, ranch dressing & hot sauce in
mixing bowl. Stir in turkey, artichoke hearts, Jack &
Parmesan cheeses, spinach & cooked onion mixture.
Spoon into prepared baking dish. Bake 25 minutes.
Remove from oven; sprinkle with Cheddar cheese;
bake an additional 5 minutes or until cheese is
completely melted. Makes 12 servings.
Serve with tortilla chips


Fruit Swirl Bread

1/2 C. butter, softened
3/4 C. sugar plus 1 tsp, for topping
2 tsp. vanilla
2 eggs
1 1/2 C. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 C. sour cream
2/3 C. jam (any flavor)

Preheat oven 350 degrees F.
Grease a 8 X 4 loaf pan. In mixing
bowl of elec. mixer, mix butter, 3/4
C. sugar, vanilla & eggs until well
blended. Add flour, salt & baking
soda mix until incorporated, stir
in sour cream. Spread 1/2 -inch
layer in bottom of pan. Spoon jam
over batter in bowl, fold 2-3 times
to swirl lightly. Do NOT over mix.
Spoon into pan, spread evenly.
Sprinkle 1 tsp. sugar over top. Bake
50-55 minutes or until bread tests
done. Remove from oven. Immediately
invert onto a rack, turn right side up.
Serve warm or at room temperature.
Makes 1 loaf.

(recipe: Sandy-Marys Recipe Exchange)

Cheesy Turkey Stromboli

1 (11 oz.) can refrigerated pizza dough
6 slices Colby Jack cheese
1 (7.5 oz) pkg. sliced smoked turkey (or
leftovers) coarsely chopped
1/2 C. coarsely chopped roasted red
1 tsp. dried basil
1 egg
1 T. water

Preheat oven 375 degrees F.
Unroll dough on lightly floured surface. Roll
or pat into 12-inch square; top with cheese,
turkey, peppers & basil, leaving 1/2 inch rim
around all sides. Roll up; pinch seam & ends
together to seal. Place, seam side down, on
foil-covered baking sheet. Beat egg & water;
brush on dough. Bake 22-25 minutes or until
golden brown. Cool 10 minutes before
slicing. Serves 6

(recipe: Kraft foods)

Black Bean Chicken

2 cans black beans, rinsed & drained
1 (16 oz) jar salsa
1/2 C. brown rice, uncooked
1 lb. chicken breasts

Place frozen chicken breasts in crockpot.
Top with beans, rice & salsa. Cook on Low
8-10 hours. Serves 6

(recipe: Peg-Marys Recipe Exchange)

Monkey Muffins

1/2 C. butter, softened
1 C. sugar
1 egg, beaten
1 tsp. vanilla
1 1/2 C. ripe banana, mashed
1 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. mini semi-sweet chocolate chips
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Blend butter & sugar. Add egg & vanilla;
beat until thoroughly combined. Blend in
banana. Combine flour, baking powder,
baking soda & salt; add to butter mixture
& mix well. Stir in chocolate chips & nuts.
Fill greased mini muffin cups half full. Bake
12-14 minutes. Cool in pans 5 minutes then
remove to wire rack to cool completely
Makes 4 dozen mini muffins.

(recipe: Peg-Marys Recipe Exchange)

Sausage Ring

3 lb. bulk sausage
1 1/2 C. cracker crumbs
2 eggs, lightly beaten
1/4 C. minced onion
1 C. finely grated peeled apple

Preheat oven 350 degrees F.
In large bowl, combine sausage,
crumbs, eggs, onion & apple; mix
well & press into angel food cake
pan (or Bundt). Bake 1 hour. Drain
grease then invert onto serving

NOTE: Ring can be frozen-
Wrap cooked ring in foil then freeze.
Defrost in foil & reheat in foil in 350
degree oven. This will take 1 hour; check.

(recipe: Rhonda G-Marys Recipe

Italian Sausage-Stuffed Zucchini

2 medium zucchini, cut in half lengthwise
6 oz. Italian turkey sausage
1/2 C. chopped onion
1 (14.5 oz) can diced tomatoes with
basil/garlic & oregano, drained (Hunts)
1 C. Panko bread crumbs
1 egg
2 T. grated Parmesan cheese

Preheat oven 375 degrees F.
Spray 9 X 13 baking pan with nonstick spray.
Scoop pulp from each zucchini half, leaving
1/4″ shells & reserve pulp. Place shells, cut-
side down, on microwave-safe plate; cover
with waxed paper. Microwave on High 4
minutes or until shells begin to soften slightly.
Arrange shells in baking dish. Cook sausage in
medium skillet over medium-high heat until
crumbled & no longer pink, stirring occasionally.
remove sausage from skillet; set aside. Cook
onion & reserved zucchini in skillet about 5
minutes or until onion & zucchini are lightly
browned & softened. Stir in drained tomatoes,
cooked sausage & bread crumbs. Remove from
heat; cool about 5 minutes. Stir in egg; spoon
filling into zucchini shells. Sprinkle with cheese &
bake 10 minutes or until cheese begins to brown.
Serves 2 (2 halves each)


German Apple Pancake

3 large eggs
1 C. milk
3/4 C. flour
1/2 tsp. salt
1/8 tsp. ground nutmeg
3 T. butter

2 tart baking apples, peeled & sliced
3-4 T. butter
2 T. sugar
confectioner’s sugar
lemon wedges

Preheat a 10 inch cast-iron skillet in 425
degrees F. oven.
In a blender, combine eggs, milk, flour,
salt & nutmeg; cover & process until
smooth. Add butter to hot skillet; return to
oven until butter bubbles. Pour batter into
skillet; bake, uncovered, 20 minutes or until
pancake puffs & edges are browned & crisp.

In a skillet, add apples, butter & sugar. Cook &
stir over medium heat until apples are tender.
Spoon into baked pancake, sprinkle with
confectioners sugar. Cut & serve immediately
with lemon wedges. Serves 6-8

(recipe: Rhonda-G-Marys Recipe Exchange)

Quick catch-up – gas prices here are lower! AMAZING! $3.19/9 a gallon – YAY! Weather is a bit warmer, too – today it’s sunny, clear and 41 – yes, it’s not 70’s but it’s warmer than last week (in the 20’s). Got into the car for church yesterday and was pleasantly surprised that I could actually knit in the car (husband drives) – last week it was low 20’s and I didn’t even attempt it – even with the car heat on.

Working on finishing up the next batch of baby hats for the hospital: right now I’m at 19 premie and 22 newborn (I try to shoot for 25 each, so I’m not too far away from my goal!).

Saturday I did something I’ve never done before – spent most of the afternoon on the couch watching tv with youngest son! What, you ask, would keep me that long? They were running an entire marathon of the Harry Potter movies – I’m not into fantasy (or whatever you call that set of books) – attempted to read the first one and just couldn’t get my mind wrapped around it. The guys, over the years, have watched the movies – I’d pop in a little and watch a bit of it, but never actually an entire movie, let alone the last THREE! It was sort of: “Oh, that’s on – wait, don’t think I know what that’s about!” . . . many hours later, then end was achieved – good ending! Son was going to go hang out with some of his friends about 20 minutes before the end and I said: “Wait! Who’s going to explain the parts I don’t understand!?” He ended up staying!!! Let’s just say we were ‘on the couch’ (between trips for snacks/bathroom breaks/etc.) from around 3:30 p.m. – 11 p.m.!!! It was fun.

I’m off here – have to comp up a Christmas flyer for my Special Needs Group’s Christmas “Friends and Family Gathering” – can’t believe it’s coming SO SOON! That will be Dec. 17th. – only two more weeks to practice the group’s song before it’s time to perform it! They love it, their friends/family and caregivers love seeing them sing – it’s a great evening for all of us.

Enjoy your day/night!!! Remember to REST a bit!!!



ps: After THREE weeks of feeling sick, I’m finally starting to feel better -still stuffed up, but was able to sing with the choir yesterday and go to practice, so it’s coming! YAY!


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One CommentLeave a comment

  1. So glad you are reentering the land of the living. This weather certainly doesn’t aid anyone in feeling better. My gas was $3.09 yesterday so of course I filled up. Take care –stay warm–and take a rest OK!

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