Turkey Tetrazzini

Spread Some Cheer

Now more than ever it is important to make a commitment to share purposeful acts of kindness. There are many around you that could use a boost during the holiday season. It's the perfect time to share purposeful acts of kindness. Consider these two possibilities. 

One simple way to share a meal is through a simple “Dinner’s On Us!” random act of kindness. Get the kids involved in choosing a meal and shopping for the ingredients. This basket in the photo has the fixings for a spaghetti meal. Since it doesn't have any perishable ingredients you could just leave it at a random door. Print and attach a label Dinner’s On Us. Drop the basket on someone's doorstep you know would appreciate the gesture.
Another possibility is when making your dinner increase the ingredients so there is a meal to share. Turkey Tetrazzini was the perfect meal to share with a neighbor. 

There is something so satisfying, so comforting, so outrageously delicious about Chicken Tetrazzini – that’s why it’s been popular for so long. Substitute the chicken with turkey and you still get a delicious tasting and fabulous casserole. This Turkey Tetrazzini is your must-try turkey leftover recipe this year! It’s is an updated, from-scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas, and pasta smothered in a rich and creamy sauce, topped with cheese and golden bread topping. This recipe is extremely flexible and easy to customize – use different pasta, different proteins (try shredded chicken, pork, or ham), and different veggies. Topping alternatives include using bread crumbs, panko, cornflakes, Ritz crackers, or even potato chips.
It’s hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready.

 Recipe adapted from Cook's Country October/November 2015 and serves 4.

Chicken Tetrazzini is thought to have been originated in San Francisco, named after a famous Italian opera singer of the early 1900s — Luisa Tetrazzini — who lived there for many years. When critics questioned her fading talents during a US tour in the early 1900s she proclaimed, "I am old, I am fat, but I still a Tetrazzini." 

Ingredients:

Topping 

• 1 slice hearty whole wheat type bread
• 1 tablespoon softened butter
• 1 teaspoon parsley flakes
• 1/2 teaspoon grated lemon zest
•  1 small garlic clove, minced 

Casserole Filling

• 1 tablespoon olive oil or butter
• 7 oz. white mushrooms. cleaned, rinsed, and diced
• 3/4 cup each diced onions and celery
• 3 cups chicken broth, low sodium
• 1/2 cup heavy cream
• 1/2 teaspoon of each parsley flakes, thyme, and herbes de Provence
• Dash of nutmeg
• 2 cups diced turkey or chicken
• 1/2 cup heavy cream
• 1 tablespoon flour
• Salt and pepper to taste
• 3 tablespoons dry white wine
• 1-1/2 cup Gruyere or Swiss cheese, grated 
• 3/4 cup of frozen peas
• 4 oz. of dry spaghetti broken into thirds
• Grated Parmesan cheese

Directions: 

• In a food processor mix topping ingredients and set aside. 
• In a large frying pan saute in olive oil mushrooms, celery and onions. 
• Place sauteed mixture on a paper towel-lined paper plate to remove excess grease.
• In a large fry pan add onion mixture back into the pan with chicken broth, flour mixed with heavy cream, spices, and dry spaghetti noodles. Cook uncovered on a medium-low heat until spaghetti is al dente. 
• Stir in chicken, grated cheese, wine, and peas. Cook on low for 3 minutes until sauce is thickened. Salt and pepper to taste. 
• Preheat oven to 350 degrees.
• Place in greased 2-1/2 qt baking dish. sprinkle with topping and bake uncovered for 18 minutes until filling is bubbly.  
• Grate Parmesan cheese over each serving.   

Ever Ready Specials Turkey Leftovers-Part One

 Enjoy some Ever Ready Specials with Turkey Leftovers

Santa Fe Turkey Lettuce Wraps

Cook's Notes: If wanting to eat on the low-carb side, use butter lettuce leaves as an alternative to bread or wraps.
The recipe makes 8 lettuce wraps and was adapted from skinnytaste.com 

The flavor can be amped up by increasing spices.

• 1 teaspoon olive oil
• 1/4 cup minced red bell peppers
• 1/4 cup minced scallions
• 12 oz. leftover turkey breast, diced small
• 2/3 cup frozen corn
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen spinach, thawed and drained
• 2 tablespoons diced jarred jalapeno peppers
• 1/2-1 teaspoon cumin
• 1/2-1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1 cup reduced-fat shredded Mexican cheese blend
• 8 large Iceberg lettuce leaves
• 12 tablespoons Avocado-Cilantro Ranch Dressing

Directions: 

• Heat the oil in a large skillet over medium-high heat.
• Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender.
• Add the diced turkey, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything and slightly wilted.
• Place about 1/3 cup of turkey mixture in the center of each lettuce leaf.
• Top each wrap with 2 tablespoons cheese and 1-1/2 tablespoon avocado sauce if desired or avocado slices. 

Turkey, Mushroom and Wild Rice Soup

Cook's notes: Pair the soup with your favorite sandwich, a slice of cornbread or Eggnog Cranberry Coffeecake https://sockfairies.blogspot.com/2016/11/overnight-cranberry-eggnog-coffee-cake.html

Chicken can be substituted for turkey. Add more water the second day when reheating as the rice absorbs the liquid. The recipe serves four.

Ingredients:

• 1 cup uncooked Long Grain Brown and Wild Rice or a Wild Rice Blend
• 10 cups chicken broth, low sodium, divided
• 3 tablespoons butter, divided
• 1 cup each fresh mushrooms, onions, celery, carrots, diced
• 3 garlic cloves, minced
• 1/4 cup butter
• 1 teaspoon each herbes de Provence and parsley flakes
• 1/2 cup flour
• 2 cups water
• 1/3 cup half and a half or cream
• 3 cups shredded cooked turkey or chicken 

Directions:

• Bring rice, 2 tablespoons butter, and 2 cups chicken broth to a boil in a saucepan over medium heat. Cover and reduce heat to low, and simmer 20 minutes or until all the liquid is absorbed and rice is tender.
• In a soup pot melt 1 tablespoon butter. Saute mushrooms, onions, celery, carrots, and minced garlic stirring often 10 minutes or until tender.
• Add in 1/4 cup butter, melt and whisk in flour and cook 1 minute or until bubbly. Whisk in 8 cups broth, water, spices, and cook, stirring often until slightly thickened.
• Whisk in wine, cream, mushroom mixture, turkey/chicken, and rice. Cook on low heat uncovered, 15 minutes. (Do not let the mixture boil)

Southwest Corn Puddding

Be Filled with Gratitude and Joy 

Happy Thanksgiving   

Thanksgiving Wrap-Up

It is always a special treat when one receives an invite out for Thanksgiving dinner.

And what a feast it was with all the traditional Thanksgiving dishes. A creative start with appetizers.

But the star of the meal certainly was the spatchcocked turkey. 

A spatchcock turkey (also called "butterflied turkey") is a whole turkey with its backbone removed. The turkey is then opened up like a book and laid flat before roasting.  

The hostess made the preparations look easy. I must say the finished cooked turkey was crispy on the outside, juicy, moist, and very flavorful on the inside. The grand finale was these spectacularly decorated homemade autumn sugar cookies followed by 2 traditional pies and ice cream.

An Old Fashioned Corn Pudding With Native American Roots

This tasty, sweet corn side dish is popular in the Southern United States and in some places along the East Coast. The starch from the corn thickens a savory custard mixture of eggs and milk, creating a satisfyingly creamy, sweet-yet-savory twist on your same old way of serving corn.

Corn pudding was most likely a simple Native American dish, created from a mixture of fresh sweet corn that was grated off of the cob, water, and the milky liquid that ran from the kernels as they were grated. As the ingredients baked, the starches from the corn thickened the mixture into a custard-like pudding. When European settlers came to America, they experienced Native American foods and began adapting them to their tastes and ways of cooking.

It was probably those settlers who added other, richer ingredients to the pudding-like eggs, milk, and butter, bringing it closer to an European savory custard (or British pudding).

Some include cheese or other flavorings like onions or bacon. Some bring the heat with jalapenos. And still, others add a bit of color with green chilies or diced sweet red pepper. It is possible to find corn puddings in varying consistencies as well: from loose and nearly runny, like creamed corn to thick and fork-ready, like a well-set custard. And, the variations go on. It's a fun dish because you can take the concept and adjust it to whatever you have on hand or to whatever texture and style you are feeling. 

Cook's Notes: Not only does this side dish work well with turkey but pairs well with a meat dish. It could also be a meatless meal paired with a salad and bread. It has a bit of a kick with cumin and green chiles which adds to the flavor.   

Southwest Corn Pudding 

Recipe serves 6 and was adapted from BHG

Ingredients: 

• 1 teaspoon each butter and oil 
• 1 cup diced onions
• 1 cup diced mini red and orange peppers
• 2 cups fresh frozen corn kernels 
• 1/2 teaspoon cumin
• 4 eggs lightly beaten 
•  1/4 cup cornmeal
•  2 tablespoons flour
•  1/2 teaspoon salt
•  1- 14.5 oz. can creamed corn
•  1 4 oz. can diced green chiles, drained and patted dry on a paper towel
• 1 cup sharp shredded cheddar or pepper Jack cheese 

Directions:

• Grease an 8 x 8 glass pan and preheat the oven to 350 degrees.
• In a medium-sized fry pan heat oil and butter. Saute for 3 minutes onion and peppers. Add cumin and corn kernels and saute for 3 minutes more.
• In a bowl whisk eggs and add in cornmeal, salt, flour, salt, creamed corn. chiles and cheese. 
• Whisk ingredients and pour into glass pan.
• Bake 40 minutes or until set and bubbly. 
  

DON'T FORGET

Support your local businesses Saturday November 27th 

#shopsmall

Shredded BBQ Chicken and Pulled Pork Sliders

MORE NOVEMBER IDEAS KEEPING KINDNESS MOVING ALONG 

Shredded BBQ Chicken and Pork Sliders

These yummy sliders made an appearance at a recent Walking and Wounded Party. The concept of the party hosted by the Iversons was a brilliant idea. It was a nod to those either recovering from surgery or in need of it. There was lots of great food, drinks, and friendship! I did win the “most wounded” award as the most recent person having surgery. The Red Cross kit will become a traveling item for next year's party.

The centerpiece was quite clever. The basket held crying towels and hankies.

Depending on your mood you had a choice. Scattered about the table were pills, bandages, and other assorted medical items. Even an assortment of crutches, walkers and canes were available for anyone who felt they needed aid.

I went for easy on this appetizer choosing prepared ingredients-so minimal assembly. These mini sliders were big on taste and perfect for an appetizer plate or as a filling meal.

Hawaiian mini rolls 24 in a package were just the right amount to fill a 13 x 9 pan. Shredded chicken and pulled pork packages meat fully cooked was ready to stuff in buns.

Ingredients:

• 2 packages of meat. I used one shredded chicken and one pulled pork.
• 1 package -24 count Kings Hawaiian sliders
• 1 package of provolone cheese
• 1/4 cup butter
• 3 tablespoons Dijon mustard
• 1 tablespoon sugar
• 2 tablespoons poppyseeds or bagel seasoning

Directions:

• Quarter each provolone slice and preheat the oven to 350 degrees.
• Add 1 heaping tablespoon of meat to the bottom of the bun, top with 2 quarters of cheese, and place the bun on top. Place each prepared slider in 13 x 9 pan.
• Melt butter and whisk in mustard, sugar, and poppyseeds or bagel seasoning.
• Brush the tops of each slider with the butter mixture and let some butter drip down the sides into the pan.
• Bake for 18 minutes.

• Top with a cherry tomato on a toothpick and serve.

Thanks, Patty for the cartoon. 

Roasted Butternut Squash with Orzo, Spinach and Cranberries

November's full moon is called the Beaver Moon. as this is the time of year when beavers begin to take shelter in their lodges, having laid up sufficient stores of food for the long winter ahead. During the time of the fur trade in North America, it was also the season to trap beavers for their thick, winter-ready pelts.

The moon was stunning as it hovered over the nearby homes.

In Ralph Fletcher's "A Writing Kind of Day," he ends his book of poems with "A Writing Kind of Night." Perhaps his words will inspire you to write a poem under the light of the full moon.
A Writing Kind of Night

It is clear tonight,
a writing kind of night.

There's a moon stirring up
mysterious metaphors
in my imagination.

The heavens are jam-packed
with planets and black holes
that are still undiscovered,

and magnificent poems
that are still unwritten.

It was the perfect night to enjoy a bowl of Roasted Butternut Squash and Orzo Salad with Spinach and Cranberries. 

Cook's Notes:The salad is loaded with lots of fall goodies; roasted butternut squash, orzo pasta, spinach, dried cranberries, pepitas, creamy goat cheese, and red onion. I love making this salad for holidays or to go alongside any fall meal. It is healthy, hearty, and so satisfying! And perfect for those who enjoy a vegetarian salad. Recipe adapted from twopeasandtheirpod and serves 4. If you double ingredients there still will be enough dressing. 

Ingredients:

For the salad:

• 1 medium butternut squash, peeled, seeded and cut in 1-inch chunks
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1/4 teaspoon ground cinnamon 
• Kosher salt and pepper, to taste
• 1 cup orzo, uncooked 
• 5 oz. spinach, stems removed
• 4 oz crumbled goat cheese or feta cheese
• 1/2 cup pepitas
• 1/2 cup dried cranberries
• 1/3 cup chopped red onion

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons good quality dark balsamic vinegar
• 1 tablespoon pure maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• Kosher salt and black pepper, to taste

Directions: 

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.  
• Place the squash in a large baking sheet and drizzle with olive oil, cinnamon, and maple syrup. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 18 minutes or until the squash is tender, turning once with a spatula.
• While the squash is roasting, cook the orzo according to package instructions. Drain and rinse under cold water. Drain well.
• Plump up the cranberries in 1/2 cup hot water for 3 minutes, and then drain. 
• Pour the cooked orzo into a large bowl. Add the roasted butternut squash, spinach, goat cheese, pepitas, and dried cranberries.
• In a small bowl or jar, whisk together the olive oil, vinegar, maple syrup (or honey), mustard, garlic, cinnamon, salt, and pepper.
• Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.

Sweets for the Grand Finale

 RANDOM ACT OF KINDNESS

Today I found myself on the receiving end of a random act of kindness. One of my lake neighbors is an avid knitter. She volunteered to make me an afghan and send it to Arizona. Indeed she did and what a spectacular array of lovely colors woven creating a wonderful piece of workmanship.

Such a thoughtful gift.  I must think of some unexpected gift and pay it forward to someone else. 

Cook's Notes on Thanksgiving

I realize the turkey is the main event but I chose not to include any turkey cooking recipes in my blog this week. I am aware we all have our own style and a method down we are comfortable wih to turn out a moist and succulent turkey for the big day. So my recipes this week from Ever Ready were focused on sides. 

By the time the dinner is over and you are ready for dessert you might find yourself full though there's always room for a small slice of pumpkin or pecan pie.

I chose to feature desserts where really a small bite will do and are big on flavor.  Remember these Oreo cookies last spring and Halloween that got a makeover? https://sockfairies.blogspot.com/2011/11/lets-talk-turkey.html

well here is my new minty version just in time for holidays.

One bite will satisfy your sweet tooth after a big meal.  What I love about this recipe is the simplicity of using just a few ingredients.

Be sure to use high-quality chocolate and semi-sweet can be substituted for bittersweet chocolate. The recipe makes 24 cookies.

Ingredients:

• I package of regular Mint Oreo cookies-do not use Double Stuff or Thins.
• 4 0z. baking chocolate not chips
• 1 package melting chocolate wafers 
• Sprinkles

Directions:

• Line a cookie sheet with wax paper. 
• In a microwave-safe bowl, break up the chocolate bar and add the chocolate melting wafers.  Microwave on 30-second increments until the mixture is smooth.
• Use a tong and coat each cookie front and back with chocolate. Place on wax paper. The cookie coating sets quickly so add sprinkles when you have three cookies coated. 
• Place baking sheet in freezer 20 minutes to set. 

Let's Talk Turkey https://sockfairies.blogspot.com/2011/11/lets-talk-turkey.html

Mini Pumpkin Bites 

https://sockfairies.blogspot.com/2012/11/pumpkin-pie-bites.html

 Pecan Bites
https://sockfairies.blogspot.com/2014/11/a-time-of-rememberance-and-more-holiday.html


White Chocolate Peppermint Mousse

Key Lime Mousse Tarts with Blackberries and Key Lime Shooters with Pretzels 

all 3 recipes are on the link below

https://sockfairies.blogspot.com/2016/11/mini-bites-tempting-holiday-desserts.html

More Sides and a Few Appetizers

Sausage Cranberry Apple Cornbread Stuffing

Cook's notes: Cooking tip- Dry cornbread and white bread cubes out on a cookie sheet for several hours or crumble up pre-made cornbread onto a baking sheet, and toast in a 250-degree oven for about an hour. If you've got stale bread rip it up and toast it too. This preparation can be done a day ahead. Optional adding in 2 cups cooked wild rice. The entire dish can be made a day ahead. Recipe serves 8.

Ingredients:

• 1/4 cup butter
• 3 medium celery stalks, chopped (1-1/2 cups)
• 1 medium yellow onion, chopped (1 cup)
• 3 garlic cloves, minced
• 1 package of Jimmy Dean Sage Sausage or turkey sausage.
• 6 cups crumbled dry corn bread or 6 cups corn bread stuffing mix (equal to two 8-ounce packages)
• 6 cups dry white (like artisan or sourdough) or wheat bread cubes
• 2 cups peeled and chopped Granny Smith apples
• 1 cup dried cranberries, cherries, or raisins
• 2 tablespoons snipped fresh sage leaves or 1-1/2 teaspoon dried sage
• 1 tablespoon snipped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon each salt and ground black pepper
• 32 oz. container 0f chicken broth-low sodium

Directions:

• Heat broth in a separate pan and keep warm.
• In a large Dutch oven cook sausage, drain, and set aside.
• Melt butter in the same Dutch oven over medium heat. Saute celery, garlic, and onion for about 5 minutes or until tender. Remove from heat.
• Stir in crumbled cornbread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into the celery/onion mixture. Add in sausage. Mix in enough hot broth to moisten stuffing, tossing lightly to combine. More warm broth can be added as needed.
• Spoon stuffing into a 3-quart greased baking dish. 
• Bake, covered, 325 degrees for 30 minutes. Uncover; bake for 15 minutes more or until heated through and to desired moistness.

Boursin Potatoes or Garlic Herb Mashed Potatoes

https://sockfairies.blogspot.com/2020/11/thanksgiving-sides.html

Going Light on the Appetizers

Turkey Cheese and Meat Platter

Thanksgiving Charcuterie Board

UP NEXT

Veggies

“Kindness can transform someone's dark moment with a blaze of light. You'll never know how much your caring matters. Make a difference for another today.”
—Amy Leigh Mercree

RANDOM ACT OF KINDNESS-Check with a neighbor who might need an errand run before the holidays. 

Veggies often are an undervalued Thanksgiving side. We all know the beloved green bean casserole will be a staple. But look beyond for some options. 

THANKSGIVING SIDES 

Roasted Butternut Squash with Apples, Orzo and Spinach

Cook's Notes: 

As a timesaver look for precut squash in the produce. If taking the salad to someone's house add the dressing right before serving. Recipe adapted from twopeasandtheirpod Recipe serves 4-6

Ingredients:  

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
• 1 large apple, diced in chunks
• 1 tablespoon olive oil
• Kosher salt and pepper, to taste
• 1 cup uncooked orzo
• 5 oz. spinach
• 4 oz crumbled goat cheese or feta cheese
• 1/2 cup pepitas
• 1/2 cup dried cranberries
• 1/3 cup chopped red onion

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons of pure maple syrup or honey. divided
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon ground cinnamon, divided
• Kosher salt and black pepper, to taste

Directions:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
• Place the diced squash and apple chunks in a large bowl. Drizzle with olive oil, 1/2 teaspoon cinnamon, and 1 tablespoon maple syrup.  Toss until well coated. Season with salt and pepper. Arrange the mixture in one layer on a baking sheet, Roast for 25 or until the squash is tender, turning once with a spatula.
• While the squash is roasting, cook the orzo according to package instructions. Drain and rinse under cold water. Drain well.
• Pour the cooked orzo into a large bowl. Add the roasted butternut squash, apples, spinach, goat cheese, pepitas, and dried cranberries.
• In a blender or jar, whisk together the olive oil, vinegar, remaining maple syrup (or honey), mustard, garlic, remaining cinnamon, salt, and pepper.
• Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.

Roasted Root Vegetables

https://sockfairies.blogspot.com/2016/02/weekend-round-up-of-healthy-dishes.html

Cinnamon and Maple Roasted Veggies with Coscous

https://sockfairies.blogspot.com/2021/09/cinnamon-and-maple-roasted-veggies-with.html

Roasted Carrots, Sweet Potatoes  with QuinoaBrown and Red Rice

https://sockfairies.blogspot.com/2020/04/roasted-carrots-and-sweet-potaoes-with.html

Roasted Veggie Medley 

https://sockfairies.blogspot.com/2019/10/roasted-veggie-medley-round-up.html

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

https://sockfairies.blogspot.com/2019/11/roasted-brussels-sprouts-and-cinnamon.html

Homemade Green Bean Casserole without the Soup

https://sockfairies.blogspot.com/2011/11/what-do-you-do-when-its-coldout.html

Stuffings and Appetizers