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Leftover Turkey and Stuffing Meatballs


Leftover

Leftover Turkey and Stuffing Meatballs – Turn leftover stuffing into turkey and stuffing meatballs.  Quick, easy, and great the next day.  Dip in leftover gravy or cranberry sauce!

Leftover Turkey and Stuffing Meatballs - Turn leftover stuffing into turkey and stuffing meatballs.  Quick, easy, and great the next day.  Dip in leftover gravy or cranberry sauce!

We are just days away from Thanksgiving.  I trust that most people have their menus set at this point.  So I am switching gears and giving you a leftover idea.  These turkey and stuffing meatballs are the perfect thing to do with your leftover stuffing.  I can only take so many sandwiches before I am over leftovers, so I need to switch it up.  And these meatballs are just the thing to do that.  Meagan from A Zesty Bite did a version of these that got me thinking.  So I got to work and came up with my own idea.  And if you want a sweet thing to do with some leftovers, be sure to check out these Sweet Potato Cupcakes!

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Turkey Quinoa Muffins Cups


Turkey Quinoa Muffin Cups

 

Turkey Quinoa Muffin Cups

Not sure I am ready for Monday this week.  We had a busy weekend getting stuff done around the house, as well as a trip to Costco.  We are having a Super Bowl party next weekend, so we had to stock up on a few things, as well as get a few repairs done at home.  Saturday afternoon turned into an impromptu faucet replacement in a bathroom.  No damage was done, so that is good, but still not exactly what I had in mind for the weekend.

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Turkey Tamale Pie #SundaySupper


Tamale Pie 4

Thanksgiving is this week, are you ready?  Are you ready for all the leftovers?  Well this year the #SundaySupper team is here to help.  We have about 50 recipes to help you use up those leftovers.  And not just turkey sandwiches :)

I have had this recipe bookmarked forever!  Originally it was made with chicken, but it works great for leftover turkey.  It puts a whole new spin on your Thanksgiving dinner.  The base of this pie is a box corn bread mix.  You mix in a can of cream style corn.  This would be another great opportunity to use up some leftovers.  If you have any kind of corn left from your dinner, just mix that in.  My family makes a creamy, cheesey corn dish for the holidays.  I would use that in a heart beat instead of having to have a can of corn on hand.

This came together very quickly.  In my head I thought it was going to be more work than it was.  After about 10 minutes of work it was baking in the oven, and we were waiting for ooey, gooey, sauce, cheesey goodness.  A little heat from the enchilada sauce, cornbread, and spiced turkey make for a great dinner.  This was a hit in my house, and will be made again and again (with turkey or chicken.

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Italian Turkey Cutlets


I love Turkey Cutlets.  They are super easy, fast, and affordable.  And best of all, they don’t taste like Turkey.  Those of you that don’t like Turkey will get what I am saying.  The Turkey you get at Thanksgiving is Turkey to me.  I am good with having that once a year, but after that, I am good.  Turkey Cutlets though, don’t taste like that.  The texture is way different, and I just like them. 

In going through my freezer I found that I had 2 packs of Turkey Cutlets. Score!  I have 2 stand bys that I make with turkey cutlets.  One is you coat in seasoned flour, lightly brown in a tiny bit of oil, top with salsa and cheese.  The other is this Lemon Turkey.  Both good, but I wanted to do something different.  I had one lonely tomato from my garden to use, so I got to thinking.  Then I remembered I also had pesto in the freezer.  I like to freeze it in ice cube trays.  Once frozen pop them out of the tray, store in a bag, and you are good to go.  So this is what I came up with.  The name isn’t all that great, but I couldn’t come up with a better one!

Italian Turkey Cutlets
Printable Recipe

2 Turkey Cutlets
1 cube pesto (approx 1 Tbls)
1/4 cup diced tomato
1/4 cup Mozarella Cheese
Drizzle Olive Oil
Salt & Pepper

Heat skillet over medium heat.  Drizzle with olive oil.  Season both sides of turkey with salt and pepper.  Once the pan is hot, brown one side of the turkey.  Turn over and top with pesto, tomatoes and cheese.  Cover the pan, leaving a slight opening.  Cook until cheese is melted, and turkey is cooked through.  Approx 5 minutes per side. 

Enjoy with roasted potatoes and a salad for a yummy dinner!

 

Guest Post – Toasted Turkey Sandwich!


I love that while I am on vacation, I can still share great things with you.  Today I want to introduce you to my friend Dee. If you have not checked out her site Deelicious Sweets, you really need to.  Dee and I have the same sense of humor, so I love to read what she writes.  She also makes amazing food!  Just wait to see what she has made for us today!  I mean really, I want to go to her house for lunch, and have her pack my picnics!  So sit back, enjoy, and meet Dee!

I’ll admit, I am not a fan of turkey.  Don’t get me wrong, I can make a killer turkey at Thanksgiving but I would rather go outside the box and cook up some filet’s or salmon anything that isn’t turkey.  Alas, my family (mom and dad) is so strictly traditional that anything other than turkey just won’t do.  So, when I decided to plan my whole weeks menu around the new issue of Everyday Food and flipped through it only to see that Thursday was this sandwich, I was pretty hesitant if not even a bit disappointed.  But, being the big girl that I am, I put on my big girl pants and trudged ahead and bought the turkey for said sandwich.  I’m an open minded girl, I can sit with the big dogs if need be.  Now, with all that build up, you’re wondering if I liked aren’t you?  No worries, I won’t leave you in suspense much longer.  This recipe also came with a side of cucumber pickles.  I have never pickled anything in my entire life and I was shocked at the ease of this.  I may need to look into a pickling career.  That’s odd, right?  Why would I even say that?  Maybe it’s the screaming, wailing neighbor child.  I’m being distracted.  Oh, the sandwich!  EXCELLENT!  This will be made again my house.  This was the conversation in my house after this meal was consumed: Hubby – “Where did you get that recipe?”  Me – “Everyday Food magazine but I went my own way a little bit with it.”  Hubby (pointing to himself with a big dorky smile – “Well, this guy liked it!” Still makes me LOL a little bit!  Okay, okay, enough chitter chatter, here’s the recipe!

Toasted Turkey Sandwich with Quick Cucumber Pickles

Yields 4 servings but I managed to get 8 out of mine – yeah lunch!

For the Sandwich:
1 large round rye bread (about 8 inches in diameter) sliced in half horizontally, insides scooped out
1/3 cup tapenade (I used Culinaria a brand sold at my local Schnucks – Black Olive)
1/2 pound deli turkey, thinly sliced
1 small zucchini, thinly sliced
1 large tomato, thinly sliced
4 ounces provolone, thinly sliced

For the Cucumbers:
2 medium cucumbers, cut lengthwise into thin wedges
1/4 cup rice vinegar
2 Tbsp. sugar
coarse salt and ground pepper

For the Sandwich:
Preheat oven to 350.  Cover inside of both bread halves with an even layer of tapenade.  Arrange turkey on bottom half of bread.  Top with zucchini, tomato, and cheese.  Sandwich with top half of bread and wrap tightly in foil.  Place on a baking sheet and bake until bread is toasted and cheese is melted, 25 minutes.

A step by step guide to the Toasted Turkey Sandwich!

For the Cucumbers:
Meanwhile, in a large bowl, toss cucumbers with vinegar and sugar; season with salt and pepper.  Let sit at room temperature, 20 minutes.

Unwrap sandwich and cut into 4 wedges (or 8) with a serrated knife.  Serve with pickled cucumbers.

Source: Everyday Food

Wondering what to do with all of that leftover bread you scooped out?  I gave it to my kids to fish with.  You could also make breadcrumbs.

A big hug and thanks goes to Erin for allowing me to be a guest blogger!  XOXO

~ Enjoy!