Thanksgiving Recipes:
Thanksgiving Leftovers
 Turkey Hash!
Turkey Vegetable Stir-Fry in the Microwave!
Rosemary Turkey Salad
Turkey Curry
Grandma's Chewey
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Turkey Hash
Serves 4
Preparation :15 Cook :25 Stand :00 Total
:40
Ingredients:
3 russet potatoes, washed and diced 1/4"
4 slices bacon
8 ounces cooked turkey
3 tablespoons red onions, diced 1/4"
2 tablespoons red pepper, diced 1/8"
Salt, to taste
Peppercorns, freshly cracked
Paprika
Cook the bacon in a large skillet until very crispy. Remove the bacon and drain it on a paper towel. Once cool, chop the bacon into small pieces. Reserve.
Add the potatoes to the pan and cook for 10-15 minutes until they begin to brown and get crispy. Push the potatoes to one side of the pan and add your onions and peppers. Cook for 3-4 minutes and add the turkey. Cook for one to two more minutes and stir all together. Season the hash with salt and cracked pepper. Color with the paprika. Add the chopped bacon pieces. Stir again.
Place a generous pile of the hash in the center of four warm plates and top each pile with 2 eggs over-easy.
Rosemary Turkey Salad
Ingredients
(2 servings)
1/4 c Mayonnaise
1/4 c Chopped Fresh Parsley
1 tbsp. Fresh Rosemary Leaves
1/8 tsp. White Pepper
1 1/2 c Cooked Turkey
1 lg. Granny Smith Apple or Red Bartlett Pear, Cored And Shredded
2 lg. Leaf Lettuce Leaves
1 c Alfalfa Sprouts
Instructions
Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each with 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture onto Each Plate & Serve Immediately.
Turkey Curry
Ingredients
(4 servings)
1 tbsp. Canola Oil
2 tbsp. Onion, chopped
1/4 c Chicken broth
3/4 c Sour cream
2 tbsp. Curry powder
1 tsp. Cayenne pepper
1/2 tsp. Cumin
1/2 tsp. Ginger
1/2 tsp. Ground turmeric
1/2 tsp. White pepper
1/2 tsp. Parsley
1/2 tsp. Ground coriander
1 lb. boneless cooked turkey, Sliced
2 c Steamed rice
Instructions
Heat oil in a medium skillet. Add the onions and cook over medium heat until softened, but not browned. Drain fat from skillet and add remaining ingredients, except turkey and rice. Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through. Place turkey over rice and pour sauce over turkey. Serves 4.
Turkey Vegetable Stir-Fry in the Microwave!
Ingredients
(4 servings)
1 tbsp. Cornstarch
2 tbsp. Soy Sauce
1/4 tsp. Ground Ginger
1 (10 1/2 Oz.) Can Chicken Broth
1 Carrot Cut Into Julienne Strips,
2 tbsp. Vegetable Oil
2 c Sliced Mushrooms
4 Green Onions Minced
1 Stalk Celery, Diagonally Sliced
1 (6 Oz.) Pkg. Snow Peas, thawed
2 c Coarsely Chopped Cooked Turkey Breast
2 c Brown Rice Cooked
2 tbsp. Silvered Almonds Toasted
Instructions
Combine cornstarch, ginger, chicken broth & soy sauce in a 2 Cup glass measure. Stir well. Microwave uncovered at high 2 To 3 min., or until thickened, stirring every 30 seconds. Set aside.
Combine carrot & oil in a 2 1/2 quart Casserole. Cover with plastic wrap; Microwave at high 1 To 2 min. or until carrot is Crisp-Tender. Stir after 1 min. Add mushrooms, onions & celery. Microwave uncovered at high for 1 To 2 min.; Stir well. Add soy sauce mixture, snow peas & turkey; Stir well. Microwave at high 2 to 3 min ; Stir.after 30 seconds.
Serve over rice. Garnish with almonds.
GRANDMA'S CHEWEY
This recipe is one that my Grandma made every Christmas season. She would wrap it up in aluminum foil and give some to every family.
I will always remember being allowed to have one piece each day so it would last longer.
1 lb. Chopped dates
1 cup chopped nuts, walnuts work best
5 T flour
3/4 cup sugar
2 tsp. baking powder
Pinch of salt
1 tsp. Vanilla
3 eggs
Preheat your oven to 325 degrees F.
Mix the first three ingredients in a large mixing bowl. Then add the remaining ingredients blending well. Use a well-greased 9X13-baking pan and spread the mixture evenly.
Bake until slightly brown on top. Remove from oven and allow to cool. Remove from pan. Cut into 2-inch squares.
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