TURKEY & BROCCOLI CASSEROLE - A simple recipe which requires no leftover gravy, no tinned soup, nor the making of a cream sauce. A few simple ingredients such as sour cream and stock and pour it over the cubed turkey and blanched broccoli which has been layered in a dish. Top with cheesy breadcrumbs and bake until delicious bubbling perfection.
Easy peazy turkey deliciousness that everyone will love. All you need on the side is perhaps some potatoes or a salad. This is really delicious spooned over a jacket potato. (Just saying!)
TURKEY CROQUE MONSIEUR - This tasty recipe takes the idea of a leftover turkey sandwich to a new and delicious level that everyone will enjoy! You cannot beat the combination of turkey, cranberry, bacon, cheese, etc.
A delicious cheese and mustard sauce is spread on a slice of toasted bread, which has already been spread with cranberry sauce. This is then topped with gruyere cheese (Swiss), sliced turkey and crisp bacon. The top slice of toasted bread is added and then slathered with more of that cheese sauce before popping under the grill. Delicious doesn't begin to cover this tasty sandwich.
BOMBAY TURKEY - I really fell in love with curries when I lived in the U.K. A good curry is right up there with fish and chips as their national dish. One thing they always like to make after a roast turkey dinner is a turkey curry. This recipe is a delicious example of that option.
You can vary the strength of the heat for this curry. It is fruity and spicy and a really lovely way of using up some of the leftover bird. Deliciously different!
TURKEY CHILI - Another unique and fabulous way to use up some of that leftover bird. With a homemade chili powder, this hearty dish is full of lots of lovely textures and flavors. Beans, tomatoes, peppers, onions, and course leftover cooked turkey.
This is an easy and delicious way to use up leftover cooked turkey (or chicken.) I like to serve it with cheese grated over top and a square of cornbread on the side! A dollop of sour cream would also be nice.
.JPG "Rich and Creamy White Turkey Chili")
RICH & CREAMY WHITE TURKEY CHILI - Nothing could be easier to make for a weeknight supper or a cozy dinner in at the weekend than this fabulous white chili. Rich and creamy it is loaded with white beans, turkey, onions, corn and green chilis.
Leftovers never tasted so good. Thick, rich, creamy and delicious. If you don't have leftover cooked turkey, feel free to use cooked chicken. I like to serve it with some rice and grated cheese scattered over top.
TURKEY CARCASS SOUP - One thing our mother always made with the leftover bones and meat scraps from a roast turkey was turkey soup. Mom made the best soups on the planet. We always looked forward to them.
Having a bunch of leftover turkey bones made me want to make a big pot of homemade turkey soup. Although this recipe makes a lot, that is not a problem. It freezes very well and who can't use a container of homemade soup in the freezer to take out as a pick-me-up or a hug when you need one! Nothing is more comforting than a hot bowl of turkey soup on a cold day.
TURKEY & SCALLOPED POTATO BAKE - This delicious turkey casserole is almost like a turkey pot pie without the crust. What you have here are tasty, scalloped potatoes au gratin with a mix of cubed turkey, peas, carrots, corn and a nice gooey layer of cheese on top.
It is rich and creamy and deliciously easy to make! One thing you don't want to be having to do the day after a big holiday meal is cooking another laborious and complicated dinner. This simple recipe makes sure that you can still provide your family and guests with something hearty but with maximum ease!
GREEN CHILI TURKEY ENCHILADAS - One thing which my family has always enjoyed after a big roast turkey dinner is enchiladas and these are some of the finest and most delicious.
A rich green chili turkey filling is made and then used to fill soft flour tortillas, which I then lay on a bed of the same green chili sauce in a casserole dish. More of the green chili sauce is slathered over top, along with a quantity of Jack cheese and they are baked to delicious creamy perfection.
These are gorgeous served with a dollop of sour cream on top and perhaps some chopped spring onions. Nobody will mind at all that they are eating leftovers. I promise you!
TURKEY, SOUR CHERRY & ALMOND PASTA SALAD - This is one of my favorite pasta salads and it makes a wonderful use of leftover turkey when you have it. Savory chunks of roasted turkey, cooked farfalle pasta (bow ties), dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
The dressing is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
Altogether this is one very delicious salad that everyone is sure to enjoy. I like to serve it on crisp slices of iceberg lettuce.
SKILLET TURKEY ALFREDO - I really love skillet meals like this delicious one pan pasta dish which makes great use of leftovers and store cupboard ingredients. One, they help me to use up my leftovers in a really delicious way. Secondly, I almost always have everything I need to make them in my cupboards, larder or refrigerator. This delicious skillet meal is no exception!
Quick and easy to throw together, with perfectly cooked pasta, plenty of turkey, a creamy sauce, basil and one of your five a day. You can't beat it. This is a real favorite.
And there you have it. Ten deliciously different ways to use up your turkey dinner leftovers. All simple, all delicious and all very easy to make.
I am sharing a recipe with you today for a classic Thanksgiving dish, or holiday dish that goes very well with Roast Turkey. This was something they always wanted me to make when I cooked for the American family at the Manor in the U.K. And yes, they did like marshmallows on the top of theirs.
She (the Mrs.) called it Sweet Potato Souffle and the dish I made for them was a combination of a few different recipes that she liked. I never really tried it because I always thought that it would be too sweet. Her version had a lot more sugar in it than this recipe I am sharing with you today.
This recipe is one that I found on a page called Crunchy Creamy Sweet. It looked to not be quite as sweet as most of the recipes I found out there. I did take the liberty of cutting the recipe in half to make a smaller batch, which is large enough to serve to three people.
One thing which I did differently however, was to roast my sweet potato, rather than boil it. I thought it would give me a much drier product to mix in with the remaining ingredients. Roasting also helps to enhance the natural sweetness of the sweet potato so that you wouldn't really need to use much sugar to make the casserole.
I only put the marshmallows in the center of the dish so that anyone who was not fond of them, could enjoy a helping of the casserole from around the outer edges, but in truth the marshmallows pick off very easily.
I tried it both ways and I have to say I liked it both with and without the marshmallows. It was quite simply delicious.
Sweet Potato Casserole, delicious or evil? You decide. As for me and my house, we have decided that it is delicious.
- 1 pound of sweet potatoes (454g)
- 1 large egg
- 1 TBS butter
- 1/4 cup (50g) packed soft light brown sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/4 cup (50g) soft light brown sugar, packed
- 1 1/2 TBS plain all purpose flour
- 1 TBS butter, melted
- 1/4 cup (37.5g chopped pecans)
- a handful of miniature marshmallows (optional)
HOW TO MAKE EASY SWEET POTATO CASSEROLE (SMALL BATCH)
This is really quite easy. The original recipe boiled the sweet potatoes until tender, which you could certainly do, but I think roasting them really brings out their natural sweetness and enhances their flavor.
Preheat the oven to 400*F/200*C/gas mark 6. Wash your sweet potatoes, prick a fork. Place on a baking tray. Roast in the preheated oven for about 45 minutes until soft. Remove and turn the oven temperature down to 350*F/180*C/gas mark 4.
Butter a shallow 1 QT/1 Liter casserole dish. Set aside.
As soon as you can handle the sweet potatoes, peel and pop into a bowl. Mash with a fork. Whisk in the brown sugar, vanilla, butter, salt and egg. Spread into the prepared baking dish.
Mix together all of the ingredients for the Praline topping with the exception of the marshmallows. Sprinkle this topping evenly over top of the sweet potatoes.
Roast in the preheated oven for 20 to 25 minutes, until set and golden brown.
If you are doing the marshmallow topping. Sprinkle the marshmallows over top and return to the oven and bake until the marshmallows are toasted.
Notes
You can roast and mash your sweet potatoes the day before, ready to mix the casserole together and proceed as per the recipe.
To reheat the sweet potato casserole, preheat the oven to 300*F/150*C, cover the dish (sans marshmallows) with some foil and bake for about 15 minutes until heated through.
I do believe as well that you could put together the whole casserole and keep it in the refrigerator overnight, baking it on the day while your turkey is resting. Simply remove from the refrigerator about half an hour or so before you want to start baking it.
Easy Sweet Potato Casserole
Ingredients
- 1 pound of sweet potatoes (454g)
- 1 large egg
- 1 TBS butter
- 1/4 cup (50g) packed soft light brown sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/4 cup (50g) soft light brown sugar, packed
- 1 1/2 TBS plain all purpose flour
- 1 TBS butter, melted
- 1/4 cup (37.5g) chopped pecans
- a handful of miniature marshmallows (optional)
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Wash your sweet potatoes, prick a fork. Place on a baking tray. Roast in the preheated oven for about 45 minutes until soft. Remove and turn the oven temperature down to 350*F/180*C/gas mark 4.
- Butter a shallow 1 QT/1 Liter casserole dish. Set aside.
- As soon as you can handle the sweet potatoes, peel and pop into a bowl. Mash with a fork. Whisk in the brown sugar, vanilla, butter, salt and egg. Spread into the prepared baking dish.
- Mix together all of the ingredients for the Praline topping with the exception of the marshmallows. Sprinkle this topping evenly over top of the sweet potatoes.
- Roast in the preheated oven for 20 to 25 minutes, until set and golden brown.
- If you are doing the marshmallow topping. Sprinkle the marshmallows over top and return to the oven and bake until the marshmallows are toasted.
Notes
You can roast and mash your sweet potatoes the day before, ready to mix the casserole together and proceed as per the recipe.
To reheat the sweet potato casserole, preheat the oven to 300*F/150*C, cover the dish (sans marshmallows) with some foil and bake for about 15 minutes until heated through.
- 1 TBS butter to butter the baking dish
- 1/2 pound (225g) crusty white bread, crust removed, in ½-inch pieces (dry out in a slow oven.)
- 1 TBS olive oil separated
- 1/2 pound (227g) sweet Italian sausage, casings removed & discarded
- 2 TBS butter
- 1 medium brown onion, peeled and diced (about 1 cup)
- 1 large stalk of celery, trimmed and diced (about 1 cup)
- 2 TBS dried flat leaf parsley
- 1/2 TBS dried crumbled sage leaves
- 1 tsp dried thyme leaves
- salt and pepper to taste
- 6 ounces (170g) boiled Italian chestnuts, chopped
- 1¼-1½ cups (300 ml to 360ml) vegetable or chicken broth separated
- 1 large egg
- chopped parsley to garnish
Love stuffing, but sausage and chestnuts are not your thing. Why not consider the following delicious options!
MARY BERRY'S SAGE & ONION STUFFING - This is one of my favorite stuffings to serve with roast chicken or turkey. It is simple. It is delicious. It is foolproof. Everyone loves this. In fact, I could eat a whole bowl of this and nothing else.
MOM'S BREAD & POTATO STUFFING - This is the way my mother always made her stuffing, and her mother before her, etc. With mashed potatoes, plenty of butter, soft breadcrumbs, onion, herbs and seasonings. A bit of stock. This is quite simply delicious as well. It's a very Canadian Maritime provincial thing. Usually flavored with summer savory.
Chestnut & Sausage stuffing
Ingredients
- 1 TBS butter to butter the baking dish
- 1/2 pound (225g) crusty white bread, crust removed, in ½-inch pieces (dry out in a slow oven.)
- 1 TBS olive oil separated
- 1/2 pound (227g) sweet Italian sausage, casings removed & discarded
- 2 TBS butter
- 1 medium brown onion, peeled and diced (about 1 cup)
- 1 large stalk of celery, trimmed and diced (about 1 cup)
- 2 TBS dried flat leaf parsley
- 1/2 TBS dried crumbled sage leaves
- 1 tsp dried thyme leaves
- salt and pepper to taste
- 6 ounces (170g) boiled Italian chestnuts, chopped
- 1¼-1½ cups (300 ml to 360ml) vegetable or chicken broth separated
- 1 large egg
- chopped parsley to garnish
Instructions
- Butter a deep casserole dish (about 9 inches square) with the first amount of butter. Set aside.
- Place the toasted bread in a large bowl.
- Heat 1/2 TBS of oil in a large skillet. Crumble the sausage into the skillet and cook until lightly browned and no longer pink, mashing with a fork to break it up into smaller pieces. Using a slotted spoon, remove to the boil and toss with the bread. Stir in the chopped chestnuts.
- Add 1/2 TBS of oil and 2 TBS of butter to the skillet. Add the onions and celery. Sauté over medium heat, stirring occasionally, until softened, 8 - 10 minutes. Allow to cool to warm. Add to the sausage and bread in the bowl, tossing to mix everything together. Add 3/4 cup (180ml) of the chicken stock and leave so that the bread can absorb it.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Add the seasonings to the bread mixture in the bowl, mixing everything well together. Taste and adjust the seasoning as required.
- Beat the egg well with a fork. Whisk in 1/2 cup (120ml) of chicken broth. Add this to the bowl also, mixing well together again.
- Spoon the stuffing into your prepared baking dish. Cover tightly with a buttered sheet of aluminum foil, butter side down.
- Bake for 40 to 45 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is crisp and golden brown.
- Garnish with chopped parsley and serve.
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