Tag Archive | Turkey

Instant Pot Turkey Wild Rice Soup 

I had put a roasted turkey breast from our Thanksgiving dinner in the freezer. I wanted to use it up, so looked for an instant pot recipe to make. When I came across this one, I decided to make it since it was simple to put together, and pretty quick to cook in the instant pot. The end result turned out good, though I used cream instead of coconut milk and I used regular flour. I would say it definitely needs a lot more spice and herbs for our tastes, so when I make this next it’ll have more. To me it’s a good recipe, that just needs a little more oomph to it.

Instant Pot Turkey Wild Rice Soup

Bon Appetite Everyone!! ☺️

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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!! 🙂 

Turkish Sucuklu Tost (Turkish Grilled Sausage and Cheese Sandwich)

When I got up this morning, I was craving Turkish tost for breakfast. Traditionally it’s made with ‘Kasar’ cheese, which is perfect for melting, and gets all ooey gooey when toasted. Unfortunately, we can’t get Kasar cheese here, so the closest thing to it in North America – is Mozzarella. I had a, shredded cheese mixture of cheddar and mozzarella, so I used that this morning. I also added ‘Sucuk’, which is Turkish Sausage. This is another variation in the sandwich, and our very favourite. I sprinkled a little of the cheese on the bread (I used light rye), placed a few slices of sausage, and then another sprinkling of cheese on top. I then placed it on our griddler, set to high, and toasted it for 8-10mins. And voila, you have yourself a Turkish grilled cheese!! One of Turkey’s most popular, and beloved comfort foods…

Bon Appetit Everyone!! 🙂

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.

Ringing in the New Year Abroad!!

Sorry about not posting for a couple of weeks, but I’m away in beautiful Turkey, for the holidays!! My hubby and I are in foodie heaven here, and I’ll post some of what we’ve eaten when I get back. I just wanted to drop a quick post before then though 🙂

I hope everyone had a Merry Christmas last week, and has a very Happy New Year!! Wishing each and every one of you, a wonderful 2013, filled with all the blessings that new beginnings bring…

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!! 🙂