Turkey Mushroom and Rice Soup
Artichoke Turkey Casserole
Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and spices and then baked in a muffin pan until golden and crusty with creamy middles. They don't taste like leftovers. But if no leftovers-no problem make a batch of mashed potatoes the day before and then assemble the recipe next day. These puffs make a great side for roasts, salmon and fish.
Recipe makes 8
- 2 eggs
- 1/3 cup sour cream, plus more for serving
- 1 heaping cup shredded sharp cheddar or Gruyere cheese
- 2 tablespoons grated Parmesan
- 1 tablespoon dried chives
- 1 tsp. parsley flakes
- Salt and black pepper, to taste
- 3 cups mashed potatoes
- Optional 1/3 cup diced cooked bacon or ham
- Preheat oven to 400 degrees. Grease 8 - 9 of the wells of a non-stick cupcake pan.
- In a medium mixing bowl whisk the eggs, then whisk in the sour cream. Mix in both cheeses and the chives.
- Add in mashed potatoes, salt and pepper to taste and mix well.
- Spoon potato mixture into the cupcake wells just to the top or a little below.
- Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
- Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.
- Christmas Olive Tree Cook's Notes: Olives leftover on the relish try? No problem- reuse leftovers and design a creative appetizer tree. You will need to purchase a small Styrofoam tree from a craft store.
3 different kinds of olives
1 bottle of pickled onions
Directions: Start at the bottom and work you're way up arranging olives on toothpicks to secure to the Styrofoam.
Cook's tip Save the bottles with their juices in case there are some leftovers that need to be stored.
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