Tag Archive | Thanksgiving

Crock Pot Leftover Turkey Corn Chowder

Few weeks ago we Canucks celebrated Thanksgiving. And of course, after spending a wonderful day filled with great company and food, there’s the leftovers. So. many. leftovers. The majority of it being the turkey meat itself. So, I went to Google, to find a Crock Pot recipe I could use it up with. I came across the recipe below and thought I’d give it a try, as I had never made a chowder before. It was easy to put together, which is always important to me!! The sweetness of the corn and the spiciness of the red pepper flakes were a great combination, which myself, hubby and our son enjoyed. We’ll definitely make this again sometime. For those of you in the U.S., about to celebrate Thanksgiving day a few weeks from now – give this recipe a try to use up that leftover turkey you’ll have. I think you’ll enjoy too!!

Leftover Turkey Corn Chowder Recipe

Bon Appetit Everyone!! 🙂 

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Turkey Pot Pie With Cornbread Crust

Two weekends ago, we celebrated Thanksgiving here in Canada. A wonderful dinner was had by all, and a TON of turkey and fixin’s were left over. We decided to save, one of the breasts and a leg, to make something else. After perusing the interweebs, I came across this turkey pot pie recipe, that had a cornbread crust. I usually make pot pie with a flaky crust, but wanted to try cornbread, since I had a bag of Bob’s Red Mill Cornbread Mix. Next time I’ll make the cornbread from scratch, as is shown on the recipe itself though. I chose to use frozen veggies, consisting of carrots/corn/peas/green beans. I had leftover celery, and added mushrooms, because we love mushrooms. I chose to also use poultry seasoning instead of sage and thyme separately. It turned out pretty good too!! The only thing I’ll change for next time though, is I won’t pour the cornbread batter over the pot pie mixture, since it sopped up a lot of the liquid in the baking process. Next time, I’ll scoop the cornbread batter, on top of the mixture instead. I’d recommend this recipe, as a good basic one to make your own though!! The recipe below has been doubled, so if you want to make less, just adjust the measurements accordingly.

Bon Appetit Everyone!! 🙂

 

RECIPE

Servings: 12

Filling:

  • 3  tbsp olive oil
  • 4 large carrots, chopped
  • 6 stalks celery, chopped
  • 2 medium onion , chopped
  • 1 cup green beans, trimmed and chopped
  • 4 cloves garlic, minced
  • 1/2 cup flour
  • 4 cups turkey or chicken stock
  • 4 tsp ground thyme
  • 4 tsp ground sage
  • 1 tsp salt
  • Cracked pepper
  • 4-6 cups chopped, cooked turkey

Crust:

  • 1 1/2 cups white or yellow cornmeal
  • 1 1/2 cups flour
  • 2 tbsp baking powder
  • 3 tbsp sugar
  • 1 tsp salt
  • 1 1/2 cups milk
  • 2 large egg
  • 4 tbsp canola oil

Directions:

To make filling: Preheat the oven to 400°F. Coat a pie plate (or any baking dish you like) generously with nonstick cooking spray. Heat olive oil in a large pan over medium heat. Add onion, carrots, celery, and green beans, and sauté for about 10 minutes, until tender. Add garlic and stir constantly for 30 seconds. Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in 2 cups of heated chicken or turkey stock, whisking well so that the flour begins to declump and thicken the stock. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in turkey, thyme, sage,  salt, and pepper. Pour the mixture into your prepared pie plate and spread mixture evenly.

To make crust: In a large bowl, whisk the cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined in a separate bowl. Stir wet ingredients into dry ingredients. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22 to 25 minutes. Let cool for at least 15 minutes before serving.

Salsa Chicken and Green Bean Casserole

So, tonight was a mish mash of a dinner, as I was testing two recipes. The first was Salsa Chicken. It was easy to make with a jar of salsa and a can of Coke Zero. At first, I thought that was a weird combination, but it turned out all right 🙂 Will be adding this one into our chicken recipe rotation for sure!!

Next I made Campbell’s Healthy Request Green Bean Casserole. Since I live in Canada, I had to use the 40% less sodium condensed Cream of Mushroom soup, as we don’t have the healthy request version in condensed form. It turned out pretty good. Mind you, I’ve never made green bean casserole before, so I’m glad the first time turned out well 🙂 I actually tested out the recipe, to see, if I wanted to make it for Thanksgiving next weekend. And I think I might!!

Salsa Chicken

Campbell’s Healthy Request Green Bean Casserole

Bon Appetit Everyone 🙂

What’s for Dinner Tonight!!

So, I still had a whole turkey breast left from Thanksgiving, that I didn’t know what to do with. Last year I had made soup, but this year I wanted to make something different. Then I came across this recipe from Chatelaine Magazine (A Canadian women’s mag, if you don’t already know), called Turkey Vegetable Biryani. I took a look at the recipe, and I had everything in the recipe already – BONUS. It turned out pretty good, with a nice flavour. If you’re looking for super authentic biryani flavour though, you’re out of luck, but otherwise it’s pretty decent tasting.

Turkey Vegetable Biryani

Bon Appetit Everyone!! 🙂

Thanksgiving for Us Canucks

So, this past long weekend, was Canada’s Thanksgiving…the kick off of the holidays – as far as I’m concerned!! We had a wonderful dinner on Saturday with turkey and all the trimmings!! We got to spend the evening with my parents, filled with great food and great conversation. Hopefully all of you Canucks out there, had just as wonderful a Thanksgiving as we did!!

Bon Appetit Everyone 🙂