Northwoods Cooks: Use leftovers with scorching turkey casseroles and a aspect of candy potatoes – Park Rapids Enterprise

After Thanksgiving, there are often some leftover turkey.

These recipes have been submitted to the Park Rapids Space Library by native cooks and shared with the muse to assist flip leftovers right into a scrumptious meal.

Leftover Türkiye baked

From Pleasure Al-Hourjsi’s ​​kitchen

Leftover Türkiye

A big bundle of frozen broccoli

3 oz. Cream cheese

1 can of cream of rooster soup

1 can cream of mushroom soup

1 liter bitter cream

Preheat the oven to 350 levels. Cowl the underside of a 9 x 13-inch pan with turkey stays. Prepare dinner the broccoli and place it on prime of the turkey. Combine the cream cheese, rooster soup, cream of mushroom soup, and bitter cream and pour over the broccoli and rooster. Bake for an hour or till heated via.

Spicy Turkish dish

From the kitchen of Laverne Nicklaus

4 cups chopped turkey 6 oz. can Uncle Ben’s Wild Rice, cooked 1 can cream of rooster soup 1 can cream of celery soup 3 Tbsp. Soy sauce 1 can chopped water chestnuts 1 can chopped mushrooms 1 can rooster broth

1 cup chopped celery

1/2 cup chopped onions Preheat the oven to 350 levels. Stir-fry the celery and onions till tender. Combine all substances in a coated casserole dish and bake for one to 1 and a half hours. Uncover for the final 20 minutes of baking. Serves 4.

Notice: This was certainly one of my mom’s favourite meals, fast and simple to make, and certainly one of my favorites. And I am from Iowa, so this was a casserole, not a scorching dish!

Scrumptious wild rice combine

From Jill Johnson’s kitchen

Leftover turkey may be substituted on this recipe.

1/2 cup celery

1/2 cup onion

1 cup chopped carrots

6 tablespoons. ghee

1 cup wild rice

1/2 cup brown rice

1 cup rooster (or leftover turkey), cooked and reduce into cubes

4-1/2 cup rooster inventory

1 tablespoon. parsley

1 teaspoon. basil

2 teaspoons. Herbs of Provence (you can also make your personal)

2 teaspoons. salt

1 teaspoon. Pepper

Fry celery, onions and carrots in butter. Add wild rice and brown rice to the celery and onion. Combine within the rooster cubes (or leftover turkey). Add rooster broth, parsley, basil, herbs de Provençal, salt and pepper. Prepare dinner coated on the range for 40 minutes or till all of the liquid is absorbed. Serves 8.

Scorching vegetarian candy potatoes

From the kitchen of Laura Haas

3 kilos of candy potatoes

3 tablespoons. Minnesota maple syrup

1 teaspoon. cinnamon

1/4 teaspoon. Nutmeg

1 teaspoon. Vanilla

1/4 cup oat milk

Topping:

1 cup chopped pecans

Preheat the oven to 400 levels. Prick the candy potatoes, prepare them on a baking tray and bake for 40-60 minutes. When it turns into gentle, go away it apart to chill.

Cut back the oven temperature to 350 levels. Peel the candy potatoes and place them in a mixing bowl. Mash or use an immersion blender till clean. Add maple syrup, cinnamon, nutmeg, vanilla, and oat milk. Switch to a baking dish and prime with pecans. Bake for 16-18 minutes till the highest is browned. Go away to chill for a minimum of 10 minutes earlier than serving.

Lowry sharpness

Lori Scarpens has lived within the Park Rapids space since 1997 and has been writing for the Park Rapids Basis since 2017. She enjoys writing articles in regards to the individuals and wildlife who name the boreal forest residence.

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