TravelTalkOnline Forums People Talk Recipes Leftovers.......

I know....it's not even Thanksgiving and we're talking about leftovers.... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> But, we will have them so let's plan! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
These can also be made without the pizza sauce. Or how about adding some hot wing sauce? Yummmm.....I'm going to give that a try! I LOVE hot!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Turkey & Spinach Calzones


3 cups cooked turkey chopped (about 3 cups)
2-1/2 cups chopped fresh spinach (or frozen, defrosted and drained well!)
1-1/2 cups shredded pizza cheese (6 ounces)
1/2 cup pizza sauce
2 10-ounce packages refrigerated pizza dough (each for 1 crust)
milk
Grated Parmesan or Romano cheese (optional)
Pizza sauce, warmed (optional)

1. Preheat oven to 375 degrees F, In a large bowl, combine turkey, spinach, pizza cheese, and the 1/2 cup pizza sauce. On a lightly floured surface, roll out 1 package of the pizza dough to a 12-inch square. Cut into four 6-inch squares.

2. Place about 2/3 cup of the turkey mixture onto half of each square, spreading to within about 1/2 inch of edge. Moisten edges of dough with water and fold over, forming a triangle or rectangle. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk. Place on baking sheet. Repeat with remaining dough and turkey mixture.

3. If desired, sprinkle tops of calzones with grated Parmesan or Romano cheese. Bake about 18 minutes or until golden. Transfer calzones to wire rack; cool. Transfer calzones to an ungreased baking sheet. Can freeze for up to 3 months.

4. To serve, thaw calzones overnight in the refrigerator. Preheat oven to 350 degrees F. Lightly grease a baking sheet. Unwrap calzones and place on prepared baking sheet. Bake calzones, uncovered, for 12 to 15 minutes or until heated through. If desired, serve with warmed pizza sauce if desired.
Makes about 8 calzones.



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Freah Kaiser roll with center scooped out...
Mayo both sides...
Turkey, thinly sliced onion, salt & lots of fresh ground pepper, cranberry sauce, and finally lettuce...
Yummm! my favorite part of Thanksgiving!

My favorite is turkey, stuffing and cranberry sauce on whole wheat grilled! Molto Bene!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa...I got to have that sandwich on white bread! My favorite part of Thanksgiving.

Annie

I don't put potatos on a hot dog, and I don't put bread stuffing on a Kaiser Roll!

You should try living on the wild side, my friend!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

A good pumpernickle/rye bread, Hellmans mayo and turkey, don't need anything else.

My grandmother always made this and I love it!

[color:"blue"]Turkey Tetrazzini[/color]
INGREDIENTS
12 oz egg noodles, spaghetti, linguini or other pasta (noodles are the best)
12 ounces mushrooms, sliced (about 4-5 cups)
1-2 cups coarsley chopped onions
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/3 cup dry sherry, marsalla, vermouth, or dry white wine
4 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper
4 oz. jar capers drained (optional)
METHOD
1) Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
2) Preheat oven to 375°F.
3) Cook the mushrooms & onions in 3-4 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.
4) In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
5) Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
6) In a large bowl combine well the pasta, the sauce, the mushrooms & onions, the turkey, the peas, capers (if desired) and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
7) In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8) cook in the oven for 45 mins. (or til bubbling) covered, uncover and cook another 15 mins.

Is this the same recipe you posted last year? If it is, I made it after Thanksgiving and it was absolutely delicious!

Yes, It probably is the same one...

Brian when does it go in the oven??

Oops... fixed it...
8) cook in the oven for 45 mins. (or til bubbling) covered, uncover and cook another 15 mins

Thanks Now I can print it and try it but it will have to wait until after Christmas Dinner..looks really yummy thanks for posting

I was Copy and Paste challenged at the time...
Missed the last line...

Just one more thing... all the quantities are subjective....
Play with it... every time we make it it's always a bit different...
I've made it with leftover string beans, carrots, asparagus, even thrown in some leftover creamed pearl onions...
I'm sure other stuff I can't remember now also...

Oooo, also really good with some very lightly toasted pine nuts added to the topping!

Does anyone else make Mayo? I've never seen another brand in our fridge!
Oh... maybe except for that Miricle Whip crap! I don't touch it! yuck!

It's Best Foods out here and they now make one with olive oil that is tasty.

We only get the Hellmans Canola Oil Mayo now... It's good...

i take it you're the organized type based on your post. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> actually, this is a great thread. i'm going to wait and see what other recipes get posted and then print the whole thread. i can't believe thanksgiving is just a couple of days away!

cellophane noodles w/ turkey, serves 2

2pkgs (1.7oz each) cellophane noodles
cooked shredded turkey, enough for 2
2tbsp fish sauce
1 tsp hot pepper
2tbsp lime juice
1 scallion, chopped
1/2 cup cilantro, chopped

soak noodles in warm water for 10min. drain and cut into 4" pieces. put into a strainer and pour boiling water over it. let cool for a few mins.

add turkey, fish sauce, hot peppers, lime juice, scallion, and cilantro to the noodles and mix well.

I don't know about being organized but I'm a 'pro-active' type......or AAAA personality as I'm known to some of my friends!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
We all cook waaaaaaaaaaaaaaay too much for the holidays!! It's only normal....rather have more than less. So, what to do with the leftovers?? Plus, I think leftovers are better than the original, most of the time. It's another opportunity to be creative!!
Have a WONDERFUL Thanksgiving!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Sweet Potato and Turkey Croquettes
from: www.BHG.com



Cook Time: 10 minutes

Ingredients:
1 tablespoon butter
1 small onion, finely chopped
Salt
Freshly ground black pepper
Grinding of fresh nutmeg
1-1/2 cups mashed sweet potato or white potato (see Note)
1 egg yolk
1 tablespoon milk or cream
1/2 cup diced cooked turkey (or chicken, ham, duck, or goose)
1 cup flour (approx.)
1 cup bread crumbs (approx.)
2 eggs
oil

Preparation:

In a large skillet, melt the butter over moderate heat. Saute the onion with a sprinkling of salt, pepper, and nutmeg for about 5 minutes, or until softened but not brown. Place onion in a large bowl. Add the mashed potatoes, egg yolk, milk, and turkey and mix together. Season generously with salt, pepper, and nutmeg.

Cover and refrigerate the potato mixture for several hours, or overnight, until well chilled.

Place the flour on a large plate. Place the bread crumbs on another plate. Whisk the eggs in a bowl and season with salt and pepper.

To form the croquettes, take about a tablespoon of mixture in your hands and form into a ball. Roll the ball in the flour; remove and shake off excess. Dip into the egg and coat thoroughly, and then coat in the bread crumbs. Place the prepared croquettes on a large plate while you heat the oil.

Add enough oil to a large skillet or deep-fat fryer to come 2-1/2 inches up the side. Heat the oil to 375 degrees F. (If you don't have a thermometer, simply add a tiny bit of bread crumbs or flour to the fat, and when it's ready it will sizzle vigorously.) Fry the croquettes about 2 to 3 minutes, or until golden brown. (Be careful not to crowd the skillet.) Remove and drain on paper towels and serve immediately.

Yield: About 12-14 croquettes <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Note: You can use leftover mashed potatoes or simply take a boiled or baked potato and mash it until somewhat smooth.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Made this, this evening. Used 1/2 of recipe, except used 1 can of mushrooms, plus a cup of mixed veggies and a cup of celery slices, no peas. Enjoyed it very much!!! This is a keeper!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Glad you enjoyed it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

The only criticism that I have is that I could have wished for it to be a bit more creamy. What about either adding more cream, or putting some sour cream in, after heating up the liquids? BTW, the directions didn't really say, was I supposed to bring the liquids to a simmer, as I basically just heated them up very thoroughly, as it said to heat on medium low or whatever..

I'd just add a little more flour... that will thicken it... personally, I have never had that problem... it always turns out creamy for me...
Maybe it's because of the humidity in Fla.? That can really change the way flour reacts...

OK, sorry, I didn't mean how thick it was, just that the TASTE didn't seem as creamy as I would have liked. I wasn't sure how thick the sauce should be, so didn't add more flour. It wasn't soupy in the dish, just not creamy.