Chicken and Dumplings

 

Ingredients:

·         2 TBS olive oil

·         4 boneless chicken breasts, 6 thighs or 1 whole rotisserie chicken

(can also substitute with Turkey)

·         5 stalks celery

·         5 carrots

·         1 large white onion

·         2 quarts of Chicken broth or stock

·         3 cups water

·         2 tsp dried thyme or 4 TBS fresh

·         3 bay leaves

·         ½ cup of flour

·         4 TBS butter

Dumplings:(can substitute all ingredients for Bisquick with just mix/milk and Thyme)

·         2 cups flour

·         1 TBS baking powder

·         ½ tsp baking soda

·         6 TBS unsalted butter, melted

·         ¾ cup buttermilk

·         2 TBS chopped fresh parsley, some reserved

Directions:

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. If you are using a premade chicken, chop up into large chunks or shred it with a fork and set aside.  Transfer to a plate and in the same pot add the butter, let melt then add the celery, carrots, onions and Thyme, season with salt and pepper, stir and cook until the vegetables begin to soften, about 10 minutes.

Add the chicken broth, bay leaves, and 3 cups water. Bring to a boil, lower and let simmer for about 20 minutes. Shred the chicken with 2 forks or cut into small chunks and return it to the pot. In a separate small bowl, whisk together ½ cup of flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, about 10 minutes.

Make the dumplings: Whisk together the 2 cups of flour, baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonful or 16 smaller spoon fuls. Simmer, covered, until the dumplings are firm, 10 mins for larger one and about 5-8 for smaller ones. Serve sprinkled with parsley.

Turkey (or Chicken) Pot Pies

Picture and recipe courtesy of: Karen Dirgins-Graves

Ingredients:

 

 6 Tbsp butter
6 Tbsp flour
2 cups turkey or chicken broth
substitution - throw a couple of bouillon cubes in hot water
1 cup heavy cream
½ tsp pepper
Salt – to taste – a pinch, a couple of shakes, it's up to you Salty McSalterson
4 cups cooked turkey (or chicken), cut into large chunks
12 small white onions, cooked
substitution – 2 regular onions, raw and diced
¾ cup peas, cooked
substitution -3/4 cup peas, frozen
I also diced up some raw carrots too.

Directions:

Preheat oven to 425*F. Melt the butter in a saucepan, stir in the flour, and cook for about 2 minutes. Add the broth, cream, pepper, and salt. Cook for 5 minutes, until thickened and smooth. Then I threw everything else in and stirred it up and set it to the side while I got the pie crusts ready.
This recipe called for making one 9” pie. I made 8, 4” mini pies. I used 2 boxes(4 crusts) of Pillsbury ready made refrigerated pie crusts. I had left over filling.
Bake for 25-30 minutes.

Moist Turkey Meatloaf

Ingredients:

2 lbs ground turkey

1 ½  cups plain panko crumbs

2 eggs

½ cup milk

1 packet onion soup mix

3 Tbs tomato paste

½ large white onion, chopped   

1 tsp thyme

1 Tbs butter 

3 Tbs parsley

Salt, pepper, paprika

Olive oil

Directions:

In a small pan,  cook the onions with the butter, a little salt and pepper until translucent.

Mix the rest of the ingredients together with the onions , reserving  1 Tbs of the tomato paste. 

Form into loaf in a bake dish sprayed with non-stick spray.  Spread the tomato paste and 1 Tbs olive oil over the top of the loaf evenly.

Bake at 375 degrees for 45 minutes- 1 hour or until just starting to brown slightly around the edges. 

Also, during the cooking process, I poured a ½ cup of water all over the top 3 times. It absorbed right into it and it made  it a very moist meatloaf! 

Holiday Leftover Turkey Gumbo

Recipe courtesy of Nancy Josland Dalsin
8 cups of turkey stock, made from your leftover turkey carcass
1 cup flour
1 cup oil
...1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces
1 pound andouille or smoked sausage, cut on the diagonal (or remove from casings and crumble)
2 pounds shrimp
2 pounds okra, sliced
2 onions, chopped
1 bunch green onions with tops, chopped
2 red bell peppers, chopped
5 ribs celery, chopped
4 cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, OR
black, white and cayenne peppers, to taste
Tabasco, to taste.
Salt and freshly ground black pepper, to taste long-grain rice

Blend oil and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring constantly. Be careful not to burn it. If you start to see lots of black specks in the roux, throw it away and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. Turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables. Keep stirring until the roux is relatively cool. Add the roux to the stock.

Slice or remove from casings and crumble the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the sausage. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes. Keep tasting and adjusting seasonings as needed.

Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember that gumbo shouldn't be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over hot rice.

Left over Turkey Dishes

Holiday Leftover Turkey Gumbo by Nancy Josland Dalsin

http://whatsfordinnerladies.blogspot.com/2010/11/holiday- leftover-turkey-gumbo.html

Kraft foods Turkey Leftovers:

http://www.kraftrecipes.com/recipes/holidays-and-entertaining/holidays/holiday-how-to- center/turkeyleftovers.aspx?cm_mmc=Srch-_-Google-_-Thanksgiving-_-Leftover+Turkey%3A+turkey+leftover

Allrecipes.com Turkey Leftovers

http://allrecipes.com//Recipes/meat-and-poultry/turkey/leftovers/Main.aspx

Healthy Eating Made Easy: Leftover Turkey recipes

http://www.healthy-eating-made-easy.com/leftover-turkey-recipes.html

Hubpages.com: Turkey Souffle

http://hubpages.com/hub/Turkey-Souffle-Delicious-Turkey-Leftover-Meals

Love Food Hate Waste.com: Recipes using Turkey

http://www.lovefoodhatewaste.com/recipes/list?food=172-turkey

Some of mine made in the past:

Turkey and Dumplings

http://whatsfordinnerladies.blogspot.com/2010/02/turkey-dumplings.html

Turkey Left Over Casserole

(layers of turkey, stuffing, corn, mashed potatoes etc..)

Thanksgiving Roll-ups

Turkey Tetrazinni

http://whatsfordinnerladies.blogspot.com/2009/05/turkey-tetrazzini.html



Asparagus and Turkey Sausage Skillet

Serve your family a one-dish skillet dinner in less than 30 minutes!
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

Ingredients:

1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)

Directions:

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2. Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Turkey and Dumplings

Ingredients:

1 pound turkey breast cut into chunks

(or Chicken)
2 cups water
2 cups chicken broth (low sodium)
1/2 cup white cooking wine
1 tsp smoked paprika
salt and pepper to taste
3 tablespoons all-purpose flour
1/4 cup fresh chopped chives
2 (12 ounce) packages refrigerated
biscuit dough

Directions:

Place the turkey and a little EVOO in a soup pot.  Sautee approx 10-15 mins until browned. 
Add cooking wine, stir and scrape the bottom.  Pour in water, broth,  smoked paprika, salt and
pepper and bring to a boil.  Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.

Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut
it into1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately
15 minutes, stirring occasionally.

Asparagus and Turkey Sausage Skillet

Recipe by BettyCrocker.com
http://www.bettycrocker.com/recipes.aspx/asparagus-and-turkey-sausage-skillet/632caa40-0bc8-4cee-8c95-7df541c79c11

Serve your family a one-dish skillet dinner in less than 30 minutes!


Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

Ingredients:

1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)
Directions:

1.   In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2.  Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos.
Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Heather's Healthy Shepard's Pie

Pre-heat oven to 350 degrees.

Ingredients:

1 small-medium onion diced
cup of fresh broccoli crowns
1/4 canned or 1/4 fresh green beans
cup of fresh zucchini & yellow squash
4 med./large Russet potatoes peeled, cut up & washed
1/2 lb. 93% lean ground beef (or 1/2 ground turkey if you want to have less calories)
1/2 8oz. can of corn in low sodium or no sodium water
3/4 cup low fat milk
1 tbsp reduced calorie margarine
1/2 cup shredded 3 cheese (fiesta kind)
2 tsp. corn starch
2 bouillon cubes (chicken or beef)
cooking oil spray

Steam the zucchini & broccoli florets & green beans cut in half or just add the canned ones later when you add the corn.
Boil the potatoes, drain, beat with the milk & margarine, add a little salt if you want to. I put some a small amount of raw onion so the potatoes don't come out gray.
Spray skillet with cooking oil spray fry the onions after cooked set aside in bowl.
Boil 1 & 3/4 cup water add bouillon cubes use a tiny sifter shake in the corn starch & whisk it while you add it. Let it get thick like gravy remove from heat.

Brown your beef or turkey, I did it with minced garlic but you don't have to.

Put canned corn & steamed zucchini, fried onions & broccoli in a bowl pour the fat free bouillon gravy over veggies & stir.

Spray some cooking oil into a casserole dish add 1/2 the cooked meat on the bottom, then pour half of the veggie's in gravy over it. Then add(1/2) a layer of the mashed potatoes. Then sprinkle 1/2 of your shredded cheese. Then add the rest of the meat, then the veggies in gravy then your last layer of mashed potatoes & cheese.
Cook 350 degrees for 30 minutes then I turned it up to 375 for 5 minutes for top layer of cheese to be a bit more crispy but you don't have to do it like that if you don't want to of course!

For an even lower fat higher fiber version you can use a small turnip, some cubed butter squash and or acorn squash & 2 Russet potatoes instead of 4 potatoes. To make the mashed potatoes & instead of using milk when you make them mashed use fat free chicken stock or fat free beef stock.

I actually like my "new" way better then the old fashioned way with the tons of butter & gravy with fat and a ton of shredded cheese!

Cranberry Stuffed Turkey Breast

Prep Time: 25 Minutes
Cook Time: 1 Hour 20 Minutes Ready In: 1 Hour 45 Minutes
Servings: 9


"These beautiful spiraled medallions are created by rolling bread stuffing, dried cranberries and chopped pecans in butterflied turkey breasts. Each roll is browned in butter and baked before slicing."
Ingredients:
2 boneless and skinless
turkey breasts
1 (12 ounce) package herb
-seasoned dry bread stuffing
mix 1 1/2 cups sweetened-dried
cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tablespoons olive oil

Directions:
1. Prepare stuffing mix according to package directions, set aside and let cool.
2. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
3. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
4. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175

TURKEY (OR CHICKEN) TETRAZZINI

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min

Ingredients:

1 (16 ounce) package uncooked spaghetti or Fettuccine, broken up into pieces
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
1/4 cup Bread crumbs
4 cups chopped cooked turkey or chicken
1 can sliced mushrooms (optional)
1 tsp Celery Seeds, Salt and Pepper

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese and mushrooms, Celery seed, salt and pepper to taste and remove from heat.

Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.

Turkey Tetrazzini #2
Recipe courtesy of Karen Dirgins Graves
via the "Fannie Farmer" Cookbook:

-leftover turkey shredded up in small chunks
-leftover gravy + another can or two of gravy from the store
-1 box cooked spaghetti
-some cooking sherry (I always guesstimate)
...-a few shakes of grated Parmesan cheese
-mushrooms if you want them
-mix it all together in a glass baking dish, sprinkle with Italian bread crumbs, put it in the oven, and when it's bubbling and slightly browned on the top it's done!