Monday, November 11, 2013

Menu Monday-Turkey Two New Ways

It's Monday again! When I put together this week's menu I tried using turkey two new ways and they were both AWESOME. These are yummy anytime of year, but go ahead and try them this week to build up your tryptophan tolerance (i am not a scientist and have no idea if that is even possible) and keep them handy during the holidays when thinking of uses for leftover turkey!

BBQ Turkey Stack on Pumpkin Corncake

oooh yeah!

Here's what I did--I bought a packaged Turkey brease "tenderloin" (mine was Jennie O brand)-these are usually near the pork tenderloin packeaged to look like one piece of meat. When you open them up-there are two huge breasts. Place them both in a pyrex, bake at 350 for about an hour (per directions). Save one in the fridge for the next recipe and go ahead and slice the other fairly thin.

Coat your sliced turkey breast with your favorite barbecue sauce (turkey and sauce in a storage container, lid on and shake) then set aside.

Add about 1/2 inch of vegetable oil to a skillet and get it heating. Make a basic cornbread batter with your favorite cornmeal mix, but make it thick--I would suggest cutting the liquid by half. Then add 3/4 cup canned pumpkin and a dash of ground Allspice and stir to combine. Your batter should be to thick to pour.

Once oil is HOT spoon cornbread batter (about 1/3 cup) into skillet for each corncake. Brown 2 minutes (or so) per side, move to towel to drain.

Stack warm bbq turkey slices on each corncake and prepare to be amazed with yourself! So simple and delicious!!

Vegetable Turkey Pie

Using cooked turkey, chop 1-1/2 cups and set aside. In a mixing bowl combine 1 bag of frozen mixed vegetables (I used birdseye "Primavera blend" for this dish-asparagus, peas, red pepper, green beans- but any type you prefer would probably work), 1 can of cream of chicken soup, 2 tablespoons Dijon mustard and chopped turkey. Add mixture to a pie plate (or any small casserole dish), top with prepared pie crust, crimp edges and brush with eggwash, cut three slits in the top and bake at 350 for one hour. Keep an eye on the edge of the crust.

Serve with a Salad. Watch it disappear.

SO that's two days of Turkey, but I would serve something different in between--

Cheesy Gnocchi Casserole with Ham and Peas--this is a great, different but yummy recipe from the food network--I'd never cooked gnocchi before I found this recipe and it was a hit. It's also a great way to use leftover ham after the holidays!

Cheese Burger Casserole
1 pound ground beef, browned with a dash or two of garlic salt
Mixed with 1/2 bag (thawed) frozen shredded hashbrowns, 1 can cream of mushroom, 1+cup shredded cheddar cheese.

Beef Stroganoff there are no less that 6 zillion ways to make beef stroganoff, I think I do something different to mine every time. :) Its always a good go-to to change up the usual menus for us.

That's what's cooking at our house this week! I hope you've found some ways to make the most of turkey time and inspired your own menu this week.

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