Showing posts with label holiday leftovers. Show all posts
Showing posts with label holiday leftovers. Show all posts

Thursday, December 3, 2015

Turkey Pot Pie with Mashed Potato/Rutabaga Crust #transformingleftovers #recipe @lucyburdette

LUCY BURDETTE: I'm not going to lie, making low sodium gravy last week with low sodium chicken broth was an exercise in frustration. I ended up adding a tablespoon of very low sodium soy sauce and two teaspoons of Annie's low sodium Worcestershire sauce, which is really quite good. But we did have yummy leftovers and I did find a tasty way to bring them to life...And here it comes, just when you think you can't look at another plate of turkey and potatoes again!


1 to 1 1/2 cups bite size turkey pieces
About 1 cup leftover gravy or a cup of white sauce made with 2 tablespoons of flour, 2 tablespoons unsalted butter, and one cup low-sodium chicken broth or milk
1 cup frozen lima beans
2 to 3 carrots, peeled and cut into chunks
1/2 to 1 cup frozen peas
2 tablespoons grated Parmesan

1 to 2 cups potatoes mashed with rutabagas

Grease a round soufflé pan. Steam the limas and carrots until just tender. 

Layer the gravy or sauce, vegetables, and turkey into the prepared pan. 

Cover the top with the mashed potato mixture. Grate parmesan cheese over the top of the potatoes. 

Bake at 3:50 for 30 to 40 minutes, until the gravy is bubbling and the potato layer is browning.  Serve with a green salad.

(Here's my sodium seasoning count: 1 cup chicken broth, 130 mg, 1 Tbsp House of Tsang low-sodium soy sauce, 320 mg, 2 tsp Annie's worcestershire sauce, 150 mg. For the mashed veggies, I used Benson's Table Tasty no salt, no sugar seasoning, which I like a lot. John says it tastes like old-fashioned Knorr's vegetable soup.)

And tomorrow you can have steak or fish, anything but leftovers:).

Don't forget that mysteries make great stocking stuffers! (Here's my Pinterest board with tons of suggestions...)

Thursday, November 19, 2015

Turkey Tetrazzini #recipe @LucyBurdette


LUCY BURDETTE: okay, so this isn't technically a Thanksgiving recipe, it's a what-to-do-with-leftover-turkey recipe. (Should you be so lucky!) And everyone probably has their own version of this same dish. 

I wanted to squeeze in some extra vegetables, so I added spinach along with the peas. There will be a million variations you can try--leave out what you don't like, adjust the cheese, replace some of the milk with extra gravy or low sodium chicken broth, add mushrooms, add sliced olives if salt isn't a worry. Once you've put it together, you can add a salad or other green vegetable and you've got a wonderful, comforting meal for your leftover guests:). It feeds a good group (6-8 with a salad) and can be made ahead of dinner time and refrigerated. Because this version of the recipe uses Swiss cheese mostly, with some Parmesan as topping, it ends up in the low-sodium range.


2 tablespoons butter
2 tablespoons flour
Half a cup chopped pimento (next time I'd use more!)
Four celery stalks, chopped
One onion, chopped or 3 leeks, cleaned and chopped
1 cup shredded Swiss cheese
2 cups milk
1 cup leftover chicken or turkey
One package frozen peas
One and a half pounds good spaghetti or other pasta
2 cups fresh spinach
Season with a little salt and pepper if you think it's needed
3-4 tablespoons shredded Parmesan

Preheat the oven to 350 and grease a 9 x 13 pan well. Melt the butter and saute the celery, onions, and leeks for five minutes. Add in the flour and mix well, cooking for a few extra minutes on low heat. Slowly stir in the milk, whisking away lumps and allow the sauce to thicken. In a separate pot, cook the spaghetti--I like to break the strands in half. Drain and set aside in a large bowl.

Mix the peas and spinach and pimentos and turkey into the cream sauce and simmer for a minute. Add the shredded cheese and stir until melted. Mix the creamed ingredients with waiting spaghetti. 

Spread this into the prepared pan and top with Parmesan. Cover with foil. Bake until bubbly--about 40 minutes. Remove the foil for the final ten minutes to brown the top.

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