Reimagining Leftovers: Turkey Tetrazzini

 

"LEFTOVERS"
by Jack Prelutsky

Thanksgiving has been over
for at least a week or two,
but we’re all still eating turkey,
turkey salad, turkey stew,

turkey puffs and turkey pudding,
turkey patties, turkey pies,
turkey bisque and turkey burgers,
turkey fritters, turkey fries.

For lunch, our mother made us
turkey slices on a stick,
there’ll be turkey tarts for supper,
all this turkey makes me sick.

For tomorrow she’s preparing
turkey dumplings stuffed with peas,
oh I never thought I’d say this —
“Mother! No more turkey… PLEASE!”

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.

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 cup half-and-half 
• 1 cup heavy cream
• 1/2 teaspoon of each parsley flakes, thyme, and herbes de Provence
• Dash of nutmeg
• 3 cups diced turkey or chicken
• 2 tablespoons flour
• Salt and pepper to taste
• 3 tablespoons dry white wine
• 1-1/2 cups 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, sauté 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 the onion mixture back into the pan with chicken broth, flour mixed with heavy cream and half and half, spices, and dry spaghetti noodles. Cook uncovered on medium-low heat until the spaghetti are al dente. 
• Stir in chicken, grated cheese, wine, and peas. Cook on low for 3 minutes, until the sauce thickens. Salt and pepper to taste. 
• Preheat oven to 350 degrees.
• Place in greased 2-1/2 qt baking dish. Sprinkle with the topping and bake, uncovered, for 18 minutes, until the filling is bubbly.  
• Grate Parmesan cheese over each serving.   
  

Don't forget tomorrow is Shop Small Saturday. I am ready with my bag. 

 

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)

A special thanks to all for following Ever Ready postings. 

Mini Chocolate Pecan Pies

 Mini Chocolate Pecan Pies

Cook's Notes: These mini chocolate pecan pies may be small, but they're big on flavor, perfect for the finale of your holiday meal. These pies can be made ahead or if baked a day ahead, refrigerate covered lightly with foil and warm a bit before serving. One pie crust makes 5 mini pie circles. Double the filling if using 2 pie crusts.  

Ingredients:

• 1 box 1 pie crusts-2 pie crusts come in a box

• All-purpose flour for the work surface
• 3/4 cup granulated sugar
• 3/4 dark corn syrup
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon fine salt
• 3 large eggs beaten
• 2 cups finely chopped pecans
• 1/3 cup semi-sweet chips

Directions:

• Work with only one pie crust at a time. Keep the other one refrigerated until needed.
• Lightly grease a standard muffin pan.
• Sprinkle flour on a large sheet of wax paper. Roll out the crust lightly.

• Using a 5-inch biscuit cutter or glass close to that measurement, cut out 4 circles.
• Reroll scraps to get a fifth circle. 

• Press each circle into a standard muffin tin well, flattening any bunches of dough along sides and crimp edges. Freeze tin 30 minutes. 
  

• Preheat oven to 350 degrees. 
• In a large bowl, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt. Add in beaten eggs. 
• Remove pan from freezer. Sprinkle 3 tablespoons of pecans into each pie crust. Carefully pour pie filling over the pecans, about 1/4 cup per pie. 
• Bake until the pie is set, about 28-30 minutes. Remove the tin and place it on the wire cooling rack. After 15 minutes, remove each pie from tin and place it directly on a cooling rack. 
• Add chips with 1 tablespoon cream. Mix and microwave until a drizzling consistency. Drizzle over mini pie. 

• Top mini pie with whipped cream.

Another mini pie idea to consider: Cranberry Pear Crumble 

https://sockfairies.blogspot.com/2020/11/cranberry-pear-crumble-mini-pies.html

Game Day Sliders

 

OPTIONS FOR GAME DAY SLIDERS

Sloppy Joes Sliders

Cook's notes: Sloppy Joes are always a winner on Game Day.  

This recipe makes 6 Sloppy Joes sandwiches. To avoid a soggy bun, toasting the buns helps to support the meat mixture.

Sloppy Joes are an American creation that has been around since at least the 1950s. They probably got their start as a variation of the “loose meat" sandwiches popular at the time. According to legend, a cook named Joe at Floyd Angell's café in Sioux City, Iowa, added tomato sauce to his “loose meat" sandwiches and the “sloppy joe" sandwich was born. And the rest, as they say, is history. Growing up in a large family, it was one of my mom's favorite meals to serve as it stretched to feed a crowd, and 10 we were. Given the current state of times, budget-friendly options are a good choice. And it's a one-pot meal. 

I would suggest making the sloppy joe mixture the day before it's needed, as it tastes better on the second day. 

 Ingredients: 

• 1 pound of hamburger no less than 80%
• 1 cup each diced celery and sweet onions
• 1-2 tablespoons chili powder
• 1 tablespoon mustard
• 1/2 cup ketchup
• 1 can (undiluted) chicken gumbo soup or chicken rice soup
• 1/3 cup chili sauce
• 1 teaspoon each Worcestershire sauce and brown sugar
• 1 can (undiluted) chunky tomatoes (basil, garlic and oregano)
• Optional topping-sliced avocados and cheese slices

Directions:

• Brown hamburger, celery and onions on medium low heat covered and occasionally using a pastry cutter to  crumble meat. Wipe pan clean of grease and moisture. 
• Add rest of ingredients and simmer on low heat uncovered for an hour. 
• Use a slotted spoon to drain mixture before placing on the bun 

 Some more slider options

Scrambled Egg Sliders

https://sockfairies.blogspot.com/2023/11/ham-cheese-and-scrambled-egg-sliders.html

Bratwurst Sliders

Did you know Hawaiian Bread Company also makes hot dog buns ? 

Sauté  peppers and onions as a garnish.  

Desserts Part One The Grand Finale To Your Holiday Dinner

 

Gingerbread Trifle

Cook's note: If you like a lot of lemon flavor, add another tablespoon of curd to whipped cream. Lemon curd can be found in the jelly aisle. Recipe serves 8. Be creative and serve the dessert in a fun glass, such as a martini or margarita glass. 

Ingredients:

• 1 box of gingerbread mix
• 1 jar lemon curd
• 1 pint whipping cream
• 2 tablespoons lemon zest
• Toasted pecans and coconut for topping 

Directions:

• Prepare gingerbread mix according to box directions.
• Whip the cream and fold in 6 tablespoons of lemon curd and lemon zest.
• Use martini glasses or parfait glasses for individual servings or a glass compote.
• Place a layer of crumbled cake in the bottom of the glass, add a layer of the lemon cream mixture and repeat with another layer of cake then lemon cream mixture
• Sprinkle with toasted pecans and coconut for the topping. 

Apple and Cranberry Crisp with Ginger Pecan Topping
Cook's notes: Take the chill out of a cool night by serving a warm apple and cranberry crisp. The tart Granny Smith apples pair well with juicy cranberries. The crystallized ginger adds that extra oomph. An alternative in the ingredient list is using 2 Granny Smith apples and 2 Honey Crisp apples. A scoop of ice cream elevates the fall dessert to a whole new level. The recipe was adapted from Bon Appetit October 2003

Filling Ingredients:

• 4 medium-sized Granny Smith apples. peeled, cored, and cubed (about 4-1/2 cups total)
• 1-1/4 cups frozen or fresh cranberries
• 1/2 cup sugar
• 2 tablespoons minced crystallized ginger or 1/2 teaspoon dried ginger
• 2 tablespoons flour
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon

Topping Ingredients:

• 1/3 cup dark brown sugar
• 1/4 cup flour
• 1/4 cup old-fashioned oats, not quick
• 1/4 teaspoon salt
• 1/4 teaspoon each cinnamon, ginger and apple pie spice mix
• 1/4 cup chilled butter, cut into 1/2 inch cubes
• 2/3 cup toasted pecans, coarsely chopped

Directions:

• Prepare topping ingredients using a food processor. Pulse all topping ingredients except pecans until coarse and the butter is pea-sized. Add in pecans and refrigerate for 45 minutes or until thoroughly chilled.
• Preheat oven to 375°F and grease an 8 x 8 baking dish.
• Mix all the filling ingredients, then add them to the baking dish. Recrumble the topping and spread the mixture evenly over the filling.
• Bake until the topping is golden brown, the apples are tender, the juices are thick and bubbling, about 35 minutes.
• Serve the crisp warm with ice cream. Refrigerate any leftovers.

Book Review Carrie Ingalls The Forgotten Sister

 

Clarissa Willis's new book,  "Carrie Ingalls: The Forgotten Sister," is sure to be a winner for all those dedicated Little House on the Prairie fans. This book was written with a high level of interest suitable for children in grades second through fifth. The text is written in a simple, straightforward manner. As a former teacher, I found it to be an excellent classroom resource with many opportunities for discussion, particularly on empowerment and embracing the pioneer spirit. The book is also a valuable resource to supplement activities for Women's History Month. 

While this book is an excellent overview of the Ingalls family, their financial struggles, hardships, and frequent moves throughout Minnesota, North Dakota, and South Dakota, it gives the reader a glimpse into the life of the third sister, Caroline Celestia Ingalls, otherwise known as Carrie. 

Despite being portrayed as frail by her sister, Laura, who chronicled their family life on the frontier, Carrie forged her own path. She was quite the adventurer and trailblazer. Through her perseverance, she secured jobs that few women had held during this time period in a male-dominated society. She developed a career in the newspaper business. She started as a typesetter but quickly became skilled in all aspects of the printing industry, while also excelling at writing as a journalist. Later, she moved up to several editorial positions. In addition, Carrie was a landowner homesteading, a rarity for women in the late 1800s. She proved herself resilient, hardworking, and compassionate, and remained devoted to her family throughout her lifetime.  A little-known fact is that Carrie married widower David N. Swanzey in her 40s. He was among the local leaders who helped the sculptor Gutzon Borglum select the mountain where he would carve his famous monument, Mount Rushmore. Carrie became stepmother to Swanzey's two children: Mary and Harold. Harold was one of the workers who helped carve Mount Rushmore, and his name is inscribed on the granite walls below the monument. 

Kudos to author Clarissa Willis for taking a deep dive into the Ingalls family history and bringing to the forefront Carrie Ingalls Swanzey, the forgotten sister whose achievements embodied the true pioneer spirit. 

Artist/Illustrator Kashif Qasin's simple woodcut drawings were the perfect accompaniment to the story. Willis wisely included a short glossary of terms at the end for young readers who might find some words unfamiliar. 

ALL ABOUT THE AUTHOR
Clarissa Willis is an author, consultant, and professional developmental specialist. She provides workshops, keynote addresses, and customized professional development both nationally and internationally. She writes early childhood curricula, teacher resource books, and children's books. Willis is the author of six picture books and a captivating chapter book! She is a Will Rogers Medallion Award Winner and was a finalist for the Women Writing the West 2025 WILLA Literary Award. For more information about the author and her books, see her website.
https://clarissawillis.com/

Book Club Eats and Book Discussion

 Couples Book Club 

The book this month was 

All the Broken Places is a historical fiction novel by John Boyne.  A sequel to The Boy in the Striped Pajamas (2006), the book follows Gretel, a now-elderly woman living in London, who is forced to face her past in Nazi Germany after a new family moves in downstairs. The story is split into three parts, each spanning two time periods and locations. Critics praised its fast pacing and compelling story, though some noted the lack of historical accuracy. I will add it was a very well written book with a compelling story. 

Book Club Eats

Ingredients:

• 1 package of pulled pork
• 1 package 24-count Kings Hawaiian sliders
• 1 package of provolone, sharp white cheddar, or cheddar cheese
• 1/4 cup butter
• 3 tablespoons Dijon mustard
• 1 tablespoon sugar
• 2 tablespoons poppyseeds or bagel seasoning

Directions:

• Preheat the oven to 350 degrees and grease a 13 x 9 pan.
• Separate the buns' tops and bottoms, keeping them attached. Add 1 heaping tablespoon of meat to the bottom of each bun, top with cheese slice, and then place the attached buns on top. Place each prepared slider into the prepared 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 uncovered.
  
  I also made a plate of egg salad sandwiches for the vegetarians in the group. 
  
   BUT the star here is the coleslaw dish, which in my estimation was a real winner. Cook's Notes: Apple Pecan Coleslaw combines coleslaw mixture, apples, sweet cranberries, and crunchy pecans with a creamy, flavorful dressing that elevates your typical coleslaw mixture to a whole new level. The dressing was lightened up with yogurt. and offers a variety of textures and flavors. I have recently discovered hot honey, which adds some zip to the recipe. This recipe serves four, but the amount can easily be increased for more.
  

Ingredients: 

• 1/2 package of prepared coleslaw mix (produce )
• 1/4 cup mayonnaise or Miracle Whip
• 1/4 cup sour cream or yogurt
• 1 teaspoon of apple cider vinegar
• 1 teaspoon Dijon mustard
• 1-2 teaspoons honey or hot honey
• 1/4 teaspoon celery seed
• 1/2 teaspoon parsley flakes 
• Salt and pepper to taste
• 1/3 cup toasted pecans
• 1/3 cup dried cranberries or cherries
• 1 large Honey Crisp apple, diced 

 Directions: 

• Make dressing ahead by whisking all ingredients and refrigerating.
• 30 minutes ahead of serving, add dressing to the desired amount of coleslaw mixture and serve.  

Apple Pie Puff Pastry Hand Pies

 Puff Pastry Apple Hand Pies

Cook's Notes:
Imagine making a light, crispy homemade mini apple pie at home, without going to the bakery. These Puff Pastry Apple Hand Pies are so delicious and so easy I can't say enough good things about the juicy cinnamony apple filling tucked into a puff pastry strip. They are a fun way to serve up individual little apple pies.

Did you know hand pies originated in the South? You can find them baked, fried, or deep-fried with sweet or savory fillings. A combination of apples works well in this recipe. Some suggestions include: Granny Smith, Fuji, Braeburn, Red Delicious, Macintosh, and Jonathan. The recipe makes 6 large puff pastry apple hand pies. There is the option of making 12 mini pies by making a horizontal cut in each strip. Reduce the amount of filling on each strip.
Ingredients:

• 4 cups apples, peeled and diced (I used 1 Granny Smith and 2 red delicious)
• 2 teaspoons lemon juice
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unbleached or all-purpose flour
• 2 tablespoons butter
• 1/8 teaspoon salt
• 17.3 ounces puff pastry, thawed at room temperature, but chilled (1 box)
• 3-4 tablespoons all-purpose flour, for dusting the counter
• 1 egg + 1 teaspoon water, beaten together
• 3 tablespoons sugar mixed with 1/2 tsp, Saigon cinnamon

Directions:

• Peel and dice the apples into small pieces, then toss them with the lemon juice. Over medium-high heat, add the ingredients to a skillet, combining them with the brown sugar, cinnamon, flour, butter, and salt. Mix to coat and bring to a simmer, stirring occasionally. Cook for 5 minutes, or until the sauce is thick and the apples are slightly tender.

• Transfer mixture to a bowl, cover, and cool completely in the fridge for about 45 minutes.
• Preheat oven to 400 degrees. Work with one sheet at a time, keep the other one in the refrigerator wrapped lightly in wax paper.
• Lay one sheet of parchment paper on the counter and dust with flour. Place one puff pastry sheet on a piece of parchment paper. Lightly roll and cut with a pizza cutter 3 horizontal strips and separate each one about 2 inches apart.
• 
• Place 2 tablespoons on half of the strip, keeping filling off the edges. If your filling is a little runny, drain as much of the caramel sauce as possible before adding it to the pastry strip. Fold one half of the strip to the center. Crimp edges with a fork.

• Brush pastries with the beaten egg and water, and sprinkle with cinnamon sugar mixture. Use a sharp knife and make an X in the center for venting.

• Bake in a preheated oven for 16-17 minutes, or until pies are puffed and golden brown.

• Cool on a baking sheet, then transfer to a wire rimmed cooling rack.

Cooking Tips:

• Thaw the frozen puff pastry sheets at room temperature for 40 minutes in the box, but keep them chilled until ready to use.
• Use a serrated knife to slice the hand pies.

Crustless Cottage Cheese Vegetarian Quiche

 with a carton of cottage cheese!

Check out this link below for some ideas using cottage cheese -rich in protein, high in calcium, and relatively low in fat. If you're trying to lose weight or just eat healthier, it can be an excellent addition to your diet. Use the link for some ideas. https://sockfairies.blogspot.com/2025/07/whipped-cottage-cheese.html

Today's new cottage cheese dish discovery 

CRUSTLESS COTTAGE CHEESE VEGETARIAN QUICHE 

Cook's Notes: This was a bonus recipe for me as I had all the ingredients, and it's super healthy. Be creative with your add-ins-raid your refrigerator.

Ingredients:

• 1 cup cottage cheese
• 1 cup white cheddar or Swiss cheese, grated
• 4 large eggs
• 1/4 cup milk
• 2 cups baby spinach leaves, stems removed
• 1/2 cup white mushrooms, cleaned and diced
• 1/2 cup sweet onions, diced
• 1/2 cup diced mini peppers, yellow and red
• Salt and Pepper
• 1 teaspoon parsley flakes
• 1 teaspoon Elote seasoning
• Dash garlic powder 
• 1 tablespoon olive oil

Directions:

• Preheat the oven to 375°F and grease a 9-inch glass pie pan.
• In a small fry pan, add oil and saute mushrooms, onions, and peppers. Add in spinach leaves and saute just until wilted. Remove the veggies to a paper towel-lined plate.  
• In a medium-sized bowl, lightly beat the eggs and cottage cheese on low speed with seasonings, milk, and grated cheese. Stir in sauteed veggies. Mix well and pour the cottage cheese mixture into the pie pan.
• Bake for 25- 30 minutes. Insert a knife in the center to check for doneness. 

Northwoods Wild Rice Salad

Northwoods Wild Rice Salad 

Cook's Notes:

One cup of uncooked wild rice makes about 3 cups of cooked rice. Substitute chicken broth for water to add more flavor.  As a time saver, the rice can be made the day before and refrigerated until needed. 

Salad Ingredients: 

• 3 cups cooked wild rice or a blend
• Mixed greens and romaine
• 1 cup each mini sweet red and yellow peppers and diced red onions
• 1-1/2 cups red grapes (halved  if using larger ones) 
• 1-1/2 cups sugar snap peas, ends trimmed 
• 1 large Honey Crisp apple, diced
• 1/2 cup toasted pecans
• 1 cup dried cranberries or cherries or a few tablespoons of arils (pomegranate seeds found in a small container in the produce section) 

Dressing Ingredients (for 4):

• 1/3 cup olive oil (high quality)
• 3 tablespoons (high-quality) white balsamic vinegar or Cranberry Pear Balsamic 
• 2 tablespoons Dijon mustard 
• 3 tablespoons honey
• 1 minced garlic clove
• Salt and pepper to taste

Directions:

• Makeup dressing in a blender. Transfer the dressing to a screw-type jar and refrigerate until needed. 
• Mix up salad ingredients and drizzle with dressing. Top with toasted pecans.

APPETIZER IDEAS

SMALL BITES-BIG FLAVORS