Showing posts with label Turkey. Show all posts
Leftover Turkey Casserole
Saturday, January 10, 2009
Ingredients
- 1 bag dry bread stuffing mix - (6 oz)
- 2 containers sour cream - (16 oz)
- 1 can condensed cream of mushroom soup - (10.75 oz)
- 1 can condensed cream of celery soup - (10.75 oz)
- 1 packet dry onion soup mix - (1 oz)
- 2 bags French-style green beans, drained - (2 x 14.5 oz)
- 2 cups cooked, chopped turkey meat
Preparation
- Preheat oven 350 degrees F (175 degrees C).
- Prepare stuffing according to package directions.
- In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
- Spread the green beans in a 9×13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
- Bake in the preheated oven 30 minutes, or until browned and bubbly.
Turkey Patty Melt
Tuesday, December 23, 2008
SERVES 4
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1/2 teaspoon kosher salt
- fresh ground black pepper
- 4 (4 ounce) ground turkey burgers
- 8 slices multi-grain bread
- 8 slices monterey jack cheese or American cheese
- 2-3 tablespoons unsalted butter, softened
Directions
Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat.
Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes.
Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil.
Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread.
Spread the top and bottom of the sandwiches with some butter.
Heat the cast iron skillet over medium heat.
Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side.
Halve the sandwiches and serve with cranberry sauce, if desired.
