Saturday, November 29, 2008


Tired of the same ole things for the turkey leftovers? Me too, so I found some really great recipes for a new twist on old dishes. I love tomatoes so when I came across this recipe with dried tomatoes in it, I knew it was a "must do" this year.

My grandmother made great croquettes, but I found a recipe that bakes them, which is much healthier than frying, and a sauce that really sets them apart.. Here they are and I think you and your family will acquire a new appreciation for leftovers with these tasty new ways to disguise them..


2 1/2 cups turkey gravy (leftover or commercially prepared, I used the broth from the cooked turkey)
3 cups cooked turkey chunks
1 1/2 cups frozen peas
1 1/2 cups sliced mushrooms
2/3 cup dried tomato bits ( I run the halves through my Cuisinart food processor)
1/4 cup water
2 tablespoons chopped parsley, divided
1 teaspoon poultry seasoning, divided
2 1/4 cups reduced-fat buttermilk baking mix
1/4 teaspoon coarsely ground pepper (1/4 to 1/2)
3/4 cup plus 2 tablespoons low-fat milk

Preheat oven to 450 degrees F.
In3-quart saucepan combine gravy, turkey, peas, mushrooms, tomato bits,water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil.

Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly.

Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with baking mix mixture,dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown

NOTES: I used 2 cups self-rising flour, 1 stick melted butter, and 1 cup of buttermilk and used this for my topping instead of the called for ingredients in the recipe and baked it at 425 degrees instead of the 450.


Thick Cream Sauce:

4 tbsp. butter
1/3 c. flour ( for medium cream sauce add only 1/8 cup flour)
1 tsp. salt
1/4 tsp. paprika
1 c. milk

Melt butter. Add flour and seasoning; blend. Add the milk slowly, stirring constantly. Cook, stirring until mixture is very thick. cool(can be stored for several days in fridge.)

2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter

Mix ingredients in order given except crumbs and egg. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees.
Put shallow baking pan with butter into oven to heat. When butter is hot, dip croquette into crumbs, egg and again in crumbs.
Then place in pan, rolling to coat all sides with butter. Bake for about 30 minutes or until brown and crisp. Makes 6-8 servings.
Serve with celery pimento cream sauce.

Celery Pimento Cream Sauce:
To 2 cups medium cream sauce, add 1/4 cup chopped pimento and 1/2 cup cooked celery. Add 2 tsp. minced parsley.

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