Showing posts with label leftover turkey. Show all posts
Showing posts with label leftover turkey. 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...)

Tuesday, November 25, 2014

#Thanksgiving Cooking Advice from Captain Kirk and a Great Use for Leftover Turkey via Cleo Coyle

How do you like to use your Thanksgiving leftovers? Here's an idea for you, adapted from a real Fire Captain's firehouse kitchen: Fast Truck Turkey Casserole
But before I share the recipe with you, I have a rather entertaining fire safety warning from another sort of Captain.

Below is actor William Shatner with a new musical version of Eat, Fry, Love, a Turkey Fryer Safety Video he made for State Farm a few years back.

Take it away, Captain!

* * * * * * * * * * * 

Thanks, Bill, we love you!

If you do not see the video embedded
above, click here to watch it on YouTube.

Thanksgiving Day Giveaway!

We're celebrating Thanksgiving this week with
giveaways every day at Mystery Lovers' Kitchen. 

I'm giving away my brand new Coffeehouse Mystery
in its beautiful 
first-edition hardcover format and a custom-designed 
Coffeehouse Mystery mug featuring 
one of Madame's favorite sayings.

Drawing at 12 Noon 
Thanksgiving Day

To enter my drawing,

Click Here and leave a comment
on my Perfect Turkey Gravy post
from last week.

(Marc and I are loving your comments!!)


If you leave a comment
on THIS POST, too,
you will have 2 entries.
Good luck and 
Happy Thanksgiving!

And now for today's recipe...

"Fast Truck" (Firehouse)
Turkey Casserole

Recipe Note from Captain Colston:

"When I first started as a firefighter, I still lived at home, like a lot of us firefighters did when we started out, so I could only cook things from a box. This is a real quick meal that we created from leftovers one night when we didn’t have a lot to spend. It’s a fast meal to make, which is nice when you’re busy at the station."

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Recipe Note from Cleo:

The recipe that follows is my adaption of the captain's recipe. Why did I have to "adapt" it? Because the captain's original portions were huge! The funny thing is, he claimed his original recipe would "Serve 4." Oh, sure, 4 firefighters maybe. For us mortals, however, the amounts were more like serves 12. I halved it and got a serving of 6, added a bit more detail, including oven temperatures and time, a tweak on the ingredients for better flavor, and quickie directions on cooking chicken breasts, if needed.

Serves 6


4 cups cooked turkey, chopped (or 2 chicken breasts cooked and chopped)
6 cups leftover stuffing or one 12-ounce box of turkey stuffing 
14-ounce can of chicken broth or 1-3/4 cups of fresh stock
1-2 tablespoons butter or margarine
4 slices cooked ham, quartered (or six slices of round breakfast ham or Canadian bacon)
8 ounces pepper jack cheese (deli slices or block cheese)*

*Note: If you don't care for spicy flavor, substitute any mild cheese that melts easily: e.g., Monterey Jack, Colby-Jack, mozzarella, or a young Provolone or Asiago.

Step 1 - You can use leftover turkey or chicken for this recipe; rotisserie chicken; or roast or grill your chicken breasts fresh. To roast raw chicken breasts, sprinkle them with salt, pepper, and poultry seasoning; place them in a greased shallow pan; and cook them for about 45 minutes in an oven preheated to 325 degrees F. Do not overcook or your chicken will be dry. Chop up the cooked chicken and set aside.

Step 2 - Preheat your oven to 350 degrees F. Generously grease a shallow 8 x 12-inch glass dish or casserole pan with butter or margarine. In a large bowl, mix together the stuffing and broth. If you roasted chicken specifically for this dish, I suggest adding the pan drippings to the stuffing bowl for even more good flavor. Pour the stuffing into the pan. Using the back of a large spoon, press it into an even layer, and bake until the top is crispy and brown, about 20 minutes.

Step 3 - Spread the cooked chicken evenly on top of the cooked stuffing. Arrange the ham slices on top of the chicken and return it to the hot oven for 10 minutes. Remove the pan once more and cover it evenly with the cheese slices (or shredded block cheese). Bake for 10 more minutes, until cheese is mostly melted. Finish under the broiler for 3-5 minutes, until the cheese is bubbly.

This turkey or chicken casserole is delicious served with sweet corn and a salad. May you eat it with joy.

F o o d i e


Happy Thanksgiving, everyone!
May you eat with bountiful joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Friend me on facebook here. * Follow me on twitter here
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