Category Archives: Turkey

Food Coma Heaven!

I am sure the last thing most people even want to think about right about now is food! Lucky for me, I don’t have that problem! Today is my first day attempting to return to somewhat normal eating habits…all the amazing leftovers make it way too difficult though! It’s hard to have one thing and not another, and by the end, my plate(s) seem as full as they did on Thanksgiving! Pizza, chinese and Dairy Queen have made appearances the last few days as well, in an effort to take a break from leftovers, but tonight will be a different story! I would like to share a few of our favorite family recipes and turkey leftover recipes with you guys so you don’t get bored eating all that turkey! The first recipe is courtesy of Josh’s family, the tried and true cheesy potatoes…amazing every time! This is no dish for the faint of heart and those ‘watching their weight’ that’s for sure, but it is definitely worth every calorie, trust me!

Cheesy Potatoes

  • 2 sticks of butter
  • 1 medium yellow onion, chopped
  • 2 (16-ounce) bags frozen diced potatoes or hash brown potatoes
  • 1 medium container sour cream
  • 2 cans cream of chicken soup
  • 2 packages (or 1 large) cheddar cheese (I prefer sharp cheddar myself)!

Pre-heat oven to 350 degrees. Melt butter in large skillet over medium high heat, add onion and saute until soft and translucent, about 10 minutes or so. Meanwhile, mix together potatoes, sour cream, cream of chicken, and half the cheese. Add in onion and butter mixture, spread into a 9X13 dish, top with remaining bag of cheese and bake for 50-60 minutes, until top is golden brown. Ah-mazing!

And now, here are a few of my favorite ways to use up some of that leftover turkey!

Turkey Enchiladas (also courtesy of the Hover clan)

  • 2 cans cream of chicken
  • 1 cup sour cream
  • 1 can chopped green chiles
  • 1 package cheddar cheese
  • 1 package tortillas
  • cumin to taste
  • 3 chicken breasts, cooked or leftover turkey
  • black olives to top
Heat oven to 350. Combine cream of chicken, sour cream, half the cheese, cumin and chiles. Half the mixture. Add pieces of shredded chicken or turkey to one half. Roll in tortillas, put into baking pan. Put the other half of the mixture on top. Put rest of cheese and olives over and bake for 25-30 minutes, until cheese is bubbling.
Buffalo Turkey Mac & Cheese
  • 1 pound shells or elbow macaroni
  • 2-3 cups shredded leftover turkey
  • 1 small onion, diced
  • 3/4 cup Frank’s Red Hot
  • 2 garlic cloves, diced
  • 5 T butter
  • 2 T Flour
  • 2 t dry mustard powder
  • 2 – 2 1/2 cups milk
  • 2 bags cheddar cheese, again, I prefer sharp!
Pre-heat oven to 350 and cook pasta until al dente. Meanwhile, melt 3 T butter in large skillet, sweat onion until soft, about 5-10 minutes. Add garlic then turkey and cook a few minutes more, then add in 1/2 cup of the hot sauce, simmer about 2 minutes. In another skillet, melt remaining butter, add in flour and mustard, cook for about 1 minute, then slowly, whisking constantly, add in the milk.  Stir until smooth and then add in remaining 1/4 cup hot sauce, cook about 2 minutes. Then whisk in the cheese and cook until melted and smooth. You can layer the three placing half the pasta in the bottom of a greased 9X13 pan or casserole dish, then the chicken mixture, then remaining pasta and pour the cheese sauce over top or just mix everything together and then spread it into the prepared pan. Either way, bake it about 30 minutes. You can add blue cheese and/or panko bread crumbs on top before baking  for a bit of a crunch and/or browning if you’d like!

And lastly, the most simple, yet delicious way to use up that leftover turkey is to make one fantastic sandwich! Having good bread is key here, as is having good, homemade stuffing (not that I’m bias at all, but my gram’s is the BEST)! Spread two slices of good, hearty bread with mayo, layer on stuffing and turkey, assemble sandwich and enjoy! It is as simple as that and is always great, every time!

And for the record, the pumpkin cheesecake recipe, courtesy of Paula Deen was delicious! Great texture, very creamy and not too rich at all. Her recipe can be found on Food Network or through google…I didn’t change a thing! The only thing I would recommend to do different would be to bake the cheesecake in a water bath. Place the springform pan in a larger dish and fill half way up with water and bake that way. This should prevent some of the cracking that happened to mine! I’ve got to say though, appearance didn’t matter much since it tasted so good! And any cracking was easily disguised with whipped cream anyways!