Saturday 20 / April / 2024
MEAT LOAF WITH GROUND TURKEY
Mix 450g ground turkey, 1 egg and 3/4 cup Italian seasoned bread crumbs together. Bake at 175°C until 3/4 of the way done (about 30 minutes). Add 1/2 can tomato soup to the top of meat loaf. Spread/brush evenly over top. Finish baking (about 15 more minutes). Chopped green/red peppers and onions may optionally be added to this mea tloaf.
TURKEY OR CHICKEN HASH
Cook 1/2 cup onion, chopped and 1/2 cup green pepper, chopped in 3 tablespoons melted butter, until tender. Stir in 1 tablespoon flour, then 2 cups of cut turkey or chicken, and 1/2 cup broth. Add 3 cups cooked potatoes, cut, 1/4 cup parsley or celery, chopped, 1 1/2 teaspoons poultry seasoning, 1 1/2 teaspoons salt, and pepper as desired. Mix all. Pour in a greased baking pan or dish. Bake at 175 degrees C. (moderate oven) for 30-35 minutes.
CURRY TURKEY SALAD
Finely chop 1 or 2 cups roast turkey (leftover is fine), 1 cup grapes, cut into halves, 1/2 cup celery, finely chopped; add 1/4 cup mayonnaise, 1/4 cup sour cream and 1 tablespoon curry powder (or less, to taste); stir until combined. Taste mixture and adjust seasonings, add more curry powder, if desired. Wrap in tortilla or spread between toasted bread.
TURKEY POT PIE
Preheat oven to 220°C. In a medium saucepan, melt 6 tablespoons butter over medium-low heat with 2 cloves garlic, pressed. Whisk in 6 tablespoons flour and cook for several minutes, stirring occasionally. Gradually stir in 2 cups turkey or chicken broth until absorbed. Add 1 cup milk or heavy cream slowly, stirring constantly so that lumps don’t form. Season with salt and 1/2 teaspoon black pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead). Take 340g peas and carrots with 1 whole fresh onion, chopped. Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts readymade or homemade. Add 4 cups cubed cooked turkey or chicken and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired. Bake for about 40 minutes or until golden brown.
TURKEY SOUP
Place 1 can cream of chicken soup, plus 1 can water, 4 whole celery sticks, thinly sliced, 1 onion, chopped, 1/2 cup chopped green pepper (fresh or frozen) and 1-2 bay leaves into a pot; let it boil, then reduce heat to simmer. Meanwhile, prepare 3 potatoes, peeled and cubed and add to pot. Add salt and pepper to taste. After potatoes are tender, add 1 can petite diced tomatoes, 2 small cans mushrooms (optional), about 1 cup each, cooked butter peas and green beans, noodles, 1/2 cup or so, uncooked and 2 cups or so of cooked turkey, chopped; continue cooking until noodles are done. Remove bay leaves and serve.
—[email protected]
