FFG ~ Good Ideas to Gather BEFORE Thanksgiving!

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This week's FFG post is a "recycled" one from my old "Serenity in the Suburbs" blog.  With the Canadian Thanksgiving just finished, and the American Thanksgiving just over a month away, it is time to share this one again for those who haven't seen it.

I'm a fan of recipes which show you how to make a "base" ahead of time that can then be used to create multiple dishes.  This is just such a recipe!  Of course, it uses up your leftover turkey, so don't be shy, order a BIG BIRD!

LEFTOVER TURKEY MASTER BLEND

This "Master Blend" can be used to make any one of a number of dishes, or you can serve it "as is" over rice, toast, or in a pastry shell.

The recipe calls for 4 cups of shredded turkey…if you don’t have that much, you can either add some shredded chicken to make up the difference, or cut the Master Blend recipe in half, and be sure to cut any recipes and baking dish sizes you use the Master Blend in by half, as well.

4 cups shredded turkey
4 Tbl. unsalted butter (1/2 stick)
1/2 cup all-purpose flour
2 cups chicken stock (may use canned chicken broth, but not bouillon)
1-1/2 cups whole milk, half-and-half, or light cream
Lemon juice, salt & pepper, nutmeg to taste

Melt butter in a large saucepan over medium-low heat. Add flour, and whisk until smooth. Cook for 1 minute, whisking constantly.

Add chicken stock and whisk until smooth.

Whisk in milk, half-and-half, or light cream. Increase the heat to medium and bring the mixture just to a simmer, whisking constantly.

Remove pan from heat; scrape the inside of the saucepan with a wooden spoon or heat-proof rubber spatula, and whisk vigorously to break up any lumps.

Return the pan to the heat and, whisking, bring to a simmer and cook for 1 minute.

Stir in the shredded turkey (4 cups worth), and cook for 1 minute more. Remove from heat.

Season to taste with a few drops of lemon juice, salt and pepper, and a couple pinches of ground nutmeg.

~~~

That is your "Master Blend." You can use this immediately in one of the following recipes, or you can save it for use another time. Here are four recipes to choose from:

Turkey Pot Pie

Prepared dough for pastry crust (use your favorite recipe…you can use biscuit dough, too…even the pre-made doughs you buy in a tube at the grocery store, like crescent rolls or "Grands" type doughs will work here! You’ll be covering a 13X9 pie.)

2 Tbl. unsalted butter
1 medium onion, chopped
3 medium carrots, peeled and sliced 1/4-inch thick
2 small celery stalks, sliced 1/4-inch thick
3/4 cup frozen peas, thawed
3 Tbs. fresh parsley, minced
1 egg, beaten

Preheat oven to 400 degrees. Grease a 13X9-inch baking pan.

Heat butter in a large skillet over medium-high heat until foam starts to subside. Add onion, carrots, and celery; cook, stirring often, until barely tender–about 5 minutes.

Stir the cooked vegetables into the Turkey Master Blend along with the thawed peas and the parsley.

Pour the turkey/vegetable mixture into the prepared pan. Now you’ll cover the mixture with your dough in one of these ways (your choice):

• Biscuit dough: arrange biscuits on top of turkey, overlapping the biscuits if necessary.
• Drop biscuit dough: drop small biscuits on top to cover.
• Pie dough: roll dough out into the shape of your pan, place on top of turkey, and tuck the edges in against the pan sides.

Brush the top of the dough with about 2 Tbs. (1/2 an egg) of beaten egg for a goldeny-brown glaze.
Bake 25 to 35 minutes until the turkey mix is bubbly and the topping is nicely browned.

TURKEY TETRAZZINI

1-1/2 Tbs. unsalted butter
8 ounces sliced mushrooms (about 2-1/3 cups)
8 ounces spaghetti, macaroni, or egg noodles
1/2 cup slivered or sliced almonds, toasted lightly
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Grease a 13X9-inch baking pan.
Heat butter in large skillet over medium-high heat until the foam begins to subside.
Add sliced mushrooms and cook, stirring, until tender…about 5 minutes.
Stir the mushrooms into the Turkey Master Blend.

Cook pasta according to package directions in a large pot of salted water until tender. Drain well. Stir pasta into turkey mixture along with almonds.

Pour the mixture into the prepared pan and sprinkle with Parmesan cheese. Bake 25 to 35 minutes until sauce is bubbly and the cheese is golden brown.

TURKEY CHILI PEPPER CASSEROLE

One or two 4-1/2 ounce cans of chopped mild or hot green chili peppers, drained (the amount you choose is determined by how hot you want this!)
1/4 tsp. ground cumin
4 ounces tortilla chips, lightly crushed (don’t pulverize these…should have 2 to 3 cups after crushing.)
8 ounces grated Cheddar cheese (2 cups, lightly packed)

Preheat oven to 400 degrees. Grease a 13X9 baking pan.
To the Turkey Master Blend, add chili peppers (be sure to drain them first!) and cumin. Mix well.
In the prepared pan, layer the turkey mixture alternately with layers of tortilla chips and cheese. End with a layer of tortilla chips sprinkled with cheese.

Bake 25 to 35 minutes until the sauce is bubbly and the cheese is golden brown.

TURKEY AND RICE CASSEROLE

1-1/2 Tbl. unsalted butter
8 ounces mushrooms, sliced (about 2-1/3 cups)
3 cups cooked white rice or wild rice blend
1/2 cup chopped walnuts or pecans, toasted
1/3 cup dry, unseasoned breadcrumbs
2 Tbs. grated Parmesan cheese
1 Tbs. melted butter

Preheat oven to 400 degrees. Grease a 13X9-inch baking pan.

Heat butter in a medium skillet over medium-high heat until the foam begins to subside. Add mushrooms and cook, stirring until tender–about 5 minutes.
Stir the mushrooms into the Turkey Master Blend along with the cooked rice and toasted nuts. Pour the mixture into baking pan.

In a bowl, mix together breadcrumbs, Parmesan cheese, and melted butter. Sprinkle over top of casserole.

Bake 25 to 35 minutes until sauce is bubbly and the crumbs are golden brown.

Canada, I hope you had a wonderful Thanksgiving! America, enjoy the Thanksgiving month that will soon be upon us! To all my FarmGirl @! Heart friends, have a great Friday!

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