Turkey Tetrazzini

A dish that's flavorful, hearty, and company-worthy using turkey leftovers. 

Turkey Tetrazzini

Cook's Notes:

There's 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 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. 

The recipe was adapted from Cook's Country October/November 2015 and serves 6.

Ingredients:
Topping

• 2 slices hearty whole wheat type bread
• 1 tablespoon softened butter
• 1 tablespoon 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 of 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//3 cup flour
• Salt and pepper to taste
• 3 tablespoons dry white wine
• 1-1/2 cups Gruyere, Swiss or white cheddar cheese, grated
• 3/4 cup of frozen peas
• 4 oz. of dry spaghetti broken into thirds or egg noodles
• Grated Parmesan cheese

Directions:

• In a food processor mix the topping ingredients and place them in a bowl. Refrigerate for 15 minutes.
• 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. Mix flour with chicken broth.
• In a large fry pan add the onion mixture back into the pan with broth, cream, spices, and dry spaghetti noodles. Cook uncovered on medium-low heat until spaghetti is al dente.
• Stir in chicken or turkey, grated cheese, wine, and peas. Cook on low for 3 minutes until the 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 25 minutes or until filling is bubbly.

• Grate Parmesan cheese over each serving.

Book Review The Hand I've Been Dealt

 

Left to right Krista Soukup (Blue Cottage Agency) Julia Clark book designer (Julia Maria designs) Becky Flansburg (writing coach) Barbara Mack (author).

What better way to acknowledge November Epilepsy Awareness Month than to read Barbara J. Mack's debut novel “The Hand I've Been Dealt.”

Readers are taken on a journey of discovery as the author shares her life experiences. It's informational reading since it helps demystify epilepsy, a debilitating brain disorder that causes seizures. I found the author's story inspirational and easy to follow written in a conversational tone.

A tragic car accident in 1982 changed the trajectory of Barbara's life forever when she had her first seizure at the age of 20. Impeding questions surrounded the car crash with no immediate answers. There were no definitive answers: did the seizure cause the crash or was the seizure the result of the crash? From that day forward Barbara found her life being dismantled bit by bit. The word disability began to frame her daily life as well as any planning for the future. An unexpected pregnancy, caring for a child, managing her medications, numerous hospital stays and having to give up driving forced Barbara to make a painful decision to sell her home. She moved back in with her parents on the family farm. All this left Barbara discouraged to face so many challenges. Bouts of depression and loneliness affected self-esteem esteem. How fortunate Barbara had and still has a tight-knit family and friend support. They all pitched in to help on a daily basis.

A game changer for Barbara was being the recipient of a medical procedure, the implantation of a vagus nerve stimulator. It helped regulate her seizures to bring some sense of normalcy as she tried to get her life back on track. After a while Barbara was able to drive again and return to work part-time. Her advice to anyone with a life-altering illness is to never give up hope. Her “can do” attitude and spirit of positivism are evident in her writing. As she looks ahead in her own words, “I have much to do and too many places I want to go.”

It must have been difficult for Barbara to share her life's journey through this book reliving painful moments and losses. But I sense the book is written with the idea readers will better understand epilepsy and how it affects one's life, what's needed to be part of a support system, and provide hope for someone who is newly diagnosed. Barbara has found often the lack of awareness of seizures can contribute to stigma and discrimination. She was quoted in the book “If you are newly diagnosed with a seizure disorder or epilepsy please never stop believing that seizures can be controlled and that you can live a full life.”

Her resilience, resolute determination, and desire to be productive are notable parts of her epilepsy journey. The idiom book title is clever and epitomizes Barbara's epilepsy journey. She has come to the realization that the hand she has been dealt with can be turned around and changed.

Barbara and her son Brandon

Book Bonus-photos from the author's family album are included at the back of the book.

“The Hand I've Been Dealt” is available on Amazon and locally at Cat Tales Bookstore in Brainerd, MN.

Photos are from her recent November book launch in Brainerd at The Green Lantern. They were submitted by Krista Soukup owner of Blue Cottage Agency who represents Barbara J. Mack.

Cranberry Eggnog Coffeecake

For all things cranberries and eggnog-a winning coffeecake combination.

Rejoice with an ample supply of fresh cranberries and 

 eggnog at the stores.

Cranberry Eggnog Coffeecake-the perfect start for your Sunday. Add in a cup of your favorite joe

and you're ready for the day. 

Cook's notes: This coffee cake is infused with orange zest and eggnog, and studded with cinnamon-sugared fresh cranberries. A perfect breakfast for holidays and overnight guests!
Cake Ingredients:

• 1-1/2  cup fresh cranberries, coarsely chopped
• 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons orange zest
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 2 large eggs
• 1 cup sugar
• ¾ cup eggnog
• 5 ⅓ tablespoons (⅓ cup) unsalted butter, melted and cooled slightly
• 1/2 teaspoon almond extract
• ½ tsp. vanilla extract

For the topping:

• 1/3 cup quick oats
• 2 tablespoons flour
• 1/2 cup diced almonds or pecans
• 1/4 cup brown sugar
• 3 tablespoons butter
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• Pinch of nutmeg

Eggnog Glaze:

• ½ cup powdered sugar
• 4 teaspoons eggnog

Directions:

• Preheat the oven to 350 degrees. Using non-stick cooking spray or butter, generously grease the bottom and sides of an 8-inch springform pan. Set aside.
• Mix cinnamon with sugar and toss with fresh cranberries. Set aside.
• Make streusel topping - add oats, flour, sugar, cinnamon, and nutmeg to a small bowl. Using a pastry cutter, two knives, or your fingers, cut the butter into the mixture. Continue until it resembles coarse crumbs. Stir in the pecans. Refrigerate for 15 minutes. Recrumble again after refrigerator time. 
• In a large bowl, add the 1 cup of granulated sugar, eggs, eggnog, butter, almond extract, and vanilla extract. Mix until well combined. Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated.
• Gently fold the sugared cranberries into the batter. Top with streusel topping mixture. 
• Transfer the batter to the prepared baking pan. The batter will be on the thicker side, so use a spatula to evenly distribute in the pan and smooth the top.
• Bake for about 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

• Mix up the glaze ingredients and drizzle over the cake.

Turkey Noodle and Wild Rice Soup

 

Before you run out of leftovers save some for an Ever Ready Special

Turkey Noodle and Wild Rice Soup

Cook's Notes: This recipe is adapted from a previously posted recipe French Chicken Noodle Soup (soup au pouletet aux novilles)
Add a twist to this classic soup by using cooked turkey with some unusual ingredients: chopped apples, mustard, brandy, and apple cider to make a grown-up version of turkey noodle soup. These ingredients balance the flavor to make a delicious comforting bowl of soup. 

Cooking Tip: The wild rice blend can be made up earlier in the day or even the day before for easier prep as well as chopping celery, carrots, and onions. 

The recipe serves 4-6.
Ingredients:

• 2 tablespoons olive oil
• 1-1/2 cups each of finely chopped celery, carrots, and onions
• 2 tablespoons minced fresh garlic
• ¼ cup brandy
• 1 tablespoon Dijon mustard
• 1-1/2 cups apple cider
• 1 box 32. oz of low-sodium chicken broth
• 2 cups water
• 1 bay leaf
• 1-1/2 teaspoons herbes de Provence or 1/2 teaspoon each of thyme, rosemary, and marjoram 
• 1-1/2 teaspoons parsley flakes
• 3 cups cooked diced turkey
• 1 cup cooked Long Grain Brown and Wild Rice or a Wild Rice Blend
• ½ cup finely diced Granny Smith apple
• 2-1/2 cups dry curly egg noodles
• Optional 1-2 tablespoons fresh tarragon

Directions:

• In a large soup pot add olive oil. Add carrots, celery, and onions, and saute 2 minutes. Cover pot and sweat vegetables over medium-low heat for 8 minutes. Add in garlic and cook for 2 minutes more.
• Add brandy and mustard to deglaze the pot scraping up any brown bits. Cook until the brandy is nearly evaporated. Add in cider, broth, water, bay leaf, cooked turkey, diced apple, and spices. Bring to a slow boil, uncovered. Simmer on low for 30 minutes. Stir in egg noodles and cooked rice. Cook noodles al dente for about 8-9 minutes.
• Remove bay leaf.
  
  
  
  
  
  
  
  
  

Reimagined Leftovers

 

And leftovers we will have for quite some time

Backstory: When I ordered the turkey online through Walmart  I gave them a range of poundage 16-18. But when I went to pick it up they gave me a 24-pound one and we were only having 4 guests. Yikes! it's the biggest turkey I have ever cooked and took 7 days to thaw out in refrig plus it needed a cold water bath to move the thawing process along.  And yes by some miracle it did fit in the oven. You have no idea how heavy and unmanageable that size was to clean and prepare. Then there was the concern about how long to cook. I overcompensated and the turkey was done two hours too early. But my husband came to the rescue going online. It was suggested to keep the turkey warm and not dry out to turn the oven way down and place a baking sheet filled with water underneath the turkey on the rack below. And indeed this idea worked and the turkey stayed very moist.  

Some photos from the dinner DIY style. The napkins were decorated with ribbon and dried flowers. The Dollar Store had the perfect dishes to go with the tablecloth. The small pumpkins are place card holders from a craft store. I made the message cards on them.

We are eating light the next few days.

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 of the meat filling can be amped up by increasing spices.

Ingredients:

• 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 is 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.
  

I have my bag and am ready for Saturday to start some holiday shopping. First-stop a local used book store. Many of the books for sale there are like brand new.  

Happy Thanksgiving

Thanks for keeping the Ever Ready blog on your radar. 

Happy Thanksgiving!

Thanksgiving

For each new morning with its light,

For rest and shelter of the night,

For health and food,

For love and friends,

For everything Thy goodness sends.

Ralph Waldo Emerson (1803-1882)

______________

Buttermilk Honey Cornbread with a Southwest Twist

LAST-MINUTE IDEAS FOR YOUR THANKSGIVING WEEK  

Buttermilk Honey Cornbread with a Southwest Twist

Cook's Notes: The perfect side for your holiday dinner. The recipe is so easy and requires no mixer! The cornbread is moist and flavorful, and pairs well with roast turkey. The addition of green chiles gives it a southwest twist.

The recipe is adapted from dammdelicious.net  

Ingredients: 

• 1 ½ cups cornmeal
• 1 cup all-purpose flour
• ⅓ cup sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups reduced-fat buttermilk
• 1 large egg
• 6 tablespoons butter, slightly melted 
• 1 small can ( 4 oz.) of green chiles, drained and patted dry with a paper towel 
• Honey

Directions:

• Preheat oven to 4oo degrees and grease an 8 x 8 pan.
• In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
• In a large glass measuring cup or another bowl, whisk together buttermilk, egg, butter, and chiles. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Immediately poke holes over the surface and drizzle honey over the holes. 
  

Free Printable M &M Thanksgiving Poem 
Use pint glass jars and fill them with M & M candies. Add a printed tag with M & M Thanksgiving poem, punch a hole in it, add twine and tie it around the rim of the jar. I think it would make a great gift on the table for each Thanksgiving guest and encourage each one to share what they are thankful for.
Follow the link for a free printable.
http://www.u-createcrafts.com/m-m-thanksgiving-poem-printable/

GETTY

Exploring the Barrios of Downtown Tucson

A WALKING TOUR OF THE BARRIOS (in Spanish means neighborhoods) 

Tour Sponsored by Presidio Museum

Barrio Viejo, the old neighborhood, mainly consists of Tucson's 19th-century homes and commercial buildings. In the 1960s and 70s, much of the old neighborhood was bulldozed to make way for urban redevelopment, which included the Tucson Convention Center. Sadly, a lot of heritage was lost but today there seems to be a huge revitalization in the area surrounding the convention center.
In the 1880s and 90s, this was home to a culturally diverse community of working-class people from America, Europe, Africa, and Asia. Many worked for the Southern Pacific Railroad. The arrival of the SP in 1880 changed Tucson from an impoverished, dusty little Mexican village in the middle of nowhere to a growing Southwestern city of seemingly limitless opportunity.

We started the tour at El Tiradito. There's a lot going on this photo. 

It's a shrine located in the Old Barrio area of Downtown Tucson. The shrine consists of the crumbling remains of a brick building, with a large metal rack for candles and desert plants now occupying the interior. Large, glass-encased candles, frequently depicting saints of the Catholic Church are lit and left burning at the shrine, both on the stand and along the ledges of the building. Small slips of paper containing prayers or messages of thanks are also often pressed into cracks in the walls or left elsewhere at the shrine, as are other memorial objects. In addition to the faithful who leave these religious objects, El Tiradito is frequented and favored by many Tucsonans, including writers, poets, and other members of the town's artistic community.

Barrio Viejo is located just south of the Convention Center. These photos are just a small representation of the old architectural styles that are now preserved by private individuals and families. Many of the buildings are tied to Tucson’s most indigenous architecture, the Sonoran tradition, specifically the Sonoran Row house, built of adobe with flat roofs pictured here.

The arrival of the railroad meant building materials from the East arrived, spurring the architectural use of pitched metal roofs seen in the later adobe Bungalow and Mission Revival styles. In the mid-’50s ranch style housing was built by younger families moving to the area.

One thing I couldn't help but notice was the flat roof lines that are so different from the Midwest homes.

These photos show the restoration process on some of the historic buildings made with adobe.

I was intrigued by how some homes displayed tile paintings in the front part. 

We learned that many of the original structures still standing were once grocery stores and Chinese restaurants in the late 1880s and now have been repurposed for other businesses. 

The tour ended at El Minuto, a classic quaint Mexican restaurant serving great margaritas and delicious green chili cheese crisps. If ever in the area we highly recommend a stop.