Grilled Buffalo Turkey Salad Poboy

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Grilled Buffalo Turkey Salad Poboy

Ingredients:

Roast turkey
French bread
Louisiana Buffalo sauce
Cheese
Diced onion
Diced celery
Milk
Flour
Butter
Salt and pepper

Directions:

Start by sauteing diced onions in butter. When those are ready, add flour and cook it for a bit before adding milk and cheese. Once you’ve got a nice creamy cheese sauce base going, add the turkey, celery, and buffalo sauce. You’re now ready to spread your buffalo turkey salad over a fresh loaf of bread, dress it poboy style with lettuce and tomato, and drizzle some blue cheese or ranch dressing over it, or whatever you personally like best for dipping hot wings into.

Commentary: This is another great way to use turkey leftovers, while also satisfying a craving for hot wings!

Turkey Tetrazzini

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Turkey Tetrazzini

Ingredients

  • 12 oz rotini
  • 12 ounces mushrooms, sliced (about 4-5 cups)
  • 1 small diced onion
  • 2 cloves diced garlic
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups of milk
  • 1/4 cup non-fat half and half
  • 2 cups chicken broth
  • 1/4 cup dry sherry
  • 3 cups coarsely chopped cooked turkey
  • 1 cup peas
  • 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
  • 1/3 cup shredded Swiss cheese
  • 2 Tbsp lemon juice
  • Salt and Pepper
  • Ground nutmeg (optional)
  • 1/3 cup fine fresh bread crumbs (or panko)
  • Freshly chopped parsley for garnish (optional)

Directions

1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Cook the mushrooms, onion and garlic in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

3 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.

4 About now, put the pasta into the boiling water you’ve heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Inspired by: http://www.simplyrecipes.com/recipes/turkey_tetrazzini/

Beef Stroganoff

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Beef Stroganoff

Ingredients:
1 lb ground beef
1 cup sour cream
3 Tbsps Worcestershire sauce
3 Tbsps ketchup
1 can cream of mushroom soup
1 medium onion (diced)
2 cloves garlic (minced)
1 Tbsp butter Egg noodles
Salt and pepper

Directions:

Brown the beef. Drain the fat. Add butter, onion, and garlic. Cook for a bit on medium then add mushrooms. Cook for a bit more. Add remaining ingredients. Turn down to medium low. While sauce is simmering, boil the noodles. Serve by pouring sauce over bed of noodles.

Ham, Broccoli, Egg, and Cheese Casserole

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Ham, Broccoli, Egg, and Cheese Casserole

Ingredients:

12 slices bread
10 oz. pkg. frozen broccoli, chopped & cooked
2 c. cubed cooked ham
3 c. shredded cheddar cheese
1 tbsp. minced onion
3 1/2 c. milk
6 eggs, slightly beaten
1/4 tsp Tony Chachere’s seasoning
1/4 tsp mustard

Directions:
Cut out bread rings. I used a shot glass and water glass to make rings but a doughnut cutter is ideal.  Cut remaining  bread scraps into 1/2 inch cubes. Layer bread scraps (not rings), broccoli, ham, cheese and onion in greased 3 quart casserole. Repeat layers. Mix eggs, milk, seasoning and mustard together and pour over all. Refrigerate for several hours or overnight. Bake at 325 degrees for 55 to 60 minutes uncovered. Let stand 10 minutes before serving.

Mini King Cakes

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Mini King Cakes

Ingredients:

Pillsbury Cinnamon Rolls
6 Tbsp sugar
Food coloring

Directions:

Roll and elongate each individual roll between your hands until it’s about 6 inches long and thick straw-looking. Take two of these “ropes” of dough and wind them together before forming them into a closed circle. Bake according to roll directions and top when done with included icing.

To make the colored sugar, just add 2 drops of food coloring into individual bowls with 2 tablespoons of sugar each. For purple, use one drop of blue and one drop of red. Sprinkle the festive colored sugar on top of the icing to your liking.

Commentary: Making your own king cakes probably doesn’t get any easier than this. Happy Carnival!

Inspired by: http://www.plainchicken.com/2011/03/easy-king-cake-knots.html