Archive for December, 2013

Serve up turkey dinner leftovers in style! There’s nothing like a personal-sized pot pie to make you feel special at mealtime, and these delicious Turkey Pot Pies are sure to do the trick! Filled with your favorite leftover flavors, this recipe is easy to put together when you’ve got a fridge full of leftovers. Just chop the turkey, add some gravy, and use a refrigerated pie crust to dish up a delicious dinner fast.

If you don’t have frozen mixed veggies, feel free to add green bean casserole leftovers, mashed potatoes, or even cranberry sauce to your pot pie! Simply layer everything in there, top with a bit of cheese (if you please!) and bake according to recipe directions.
Don’t have golden mushroom soup? No worries! Leftover gravy does the trick!

As you can see, this recipe is versatile and delicious! Easy enough to pull together for a quick dinner, warm and comforting enough for winter evenings. Happy Thanksgiving Leftovers!

Mini Turkey Pot Pie Recipe
Serves 4.
2 tablespoons butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
2 cups turkey, cubed
1 (10 3/4 oz) can Golden Mushroom soup
1 cups frozen mixed veggies
1 tbsp milk
2 refrigerated pie crusts
1 egg, well beaten

Preheat oven to 400 degrees. Spray 4 cups of a large muffin tin with nonstick baking spray. Set aside.

In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic and cook for 1 minute, until softened. Add cubed turkey, mushroom soup, mixed veggies, and milk. Stir together until well mixed, then remove from heat. Set aside.

Slice one of the pie crusts into four quarters. Press one each of the four quarters of pie crust into the prepared muffin tin, molding as needed to completely cover the bottom of the tin. Spoon the turkey mixture evenly into each of the four pie-crust lined muffin cups.

Cut four, 4-inch rounds from the second pie crust. Press each round over the filling in each of the muffin crusts. Use a basting brush to coat the top of each pie crust with beaten egg. Transfer to oven and bake for 25-30 minutes, or until edges of the crust are golden brown. Remove and allow to cool slightly before removing from muffin tin and serving.


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Toss that leftover stuffing into a stuffed pepper and serve it for dinner! This delicious recipe offers a fun twist on traditional Stuffed Bell Peppers, by packing them full of a flavorful sausage filling and baking it until deliciously tender and full of cheesy goodness.
Don’t have sausage? Try tossing chopped turkey into the mix and making these peppers with turkey instead of sausage. You can also add mashed potatoes to the bottom of the pepper if you have leftovers.
Feel free to prep these peppers the night before for a quick, easy meal that’s ready for the oven right away!

Stuffed Bell Pepper Recipe
Serves 8
12 ounces Hot Italian sausage
3 cups prepared stuffing (cornbread stuffing preferred)
1 cup frozen corn
4 ounces chopped green chilis
7 ounces extra sharp cheddar, shredded
4 medium peppers (green, red, yellow, and/or orange), halved , cored, and seeded
1 (14 ounce) can tomato sauce
4 tablespoons butter, melted
1 cup water
1 packet dry taco mix
2 tablespoons cilantro, chopped

Preheat oven to 400 degrees. In a large skillet, cook sausage in skillet over medium-high heat. Add stuffing, corn, and green chilis. Remove skillet from heat and stir in cheddar.
Spoon stuffing evenly into the center of each halved pepper. Place stuffed peppers in a large, Good Cook 11″x15″ baking pan.
In a small bowl, whisk together tomato sauce, melted butter, water, and taco mix. Drizzle tomato sauce around the peppers, over the bottom of the baking pan. Bake peppers in preheated oven for 30-40 minutes, or peppers are soft and tender. Remove and cool slightly before serving.

To serve, spoon tomato sauce over peppers. Top with cilantro, if desired.


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