Happy Thanksgiving!

Hello Moms of Faith! I want to wish you a wonderful Thanksgiving filled with joy and laughter.



Lara and Moms of Faith Staff!

A few leftovers recipes…

Turkey Casserole Recipe

2 C. cooked turkey breast, cut into bite-sized pieces
2 C. sliced celery
1 C. mayonnaise
3 T. grated onion
1 to 1-1/2 T. lemon juice
1/4 C. slivered almonds
1 C. grated cheese
1/2 C. chow mein noodles

Preheat oven to 350° F. In a 2-quart casserole, combine turkey, celery, mayonnaise, onion, and lemon juice. Top with almonds, cheese, and noodles. Bake about 30 minutes.

Source: razzledazzlerecipes.com

Savory Turkey Cobbler

4 tablespoons butter
2 ribs celery, sliced
1 bunch green onions, about 6 to 8, thinly sliced
6 tablespoons flour
2 cups chicken broth
1 cup leftover or canned turkey gravy, or use more chicken broth
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
1/4 teaspoon poultry seasoning
2 cups frozen mixed vegetables, thawed
3 cups diced leftover cooked turkey


1 large egg
1/2 milk
4 tablespoons melted butter
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 tablespoon granulated sugar, optional
1/4 teaspoon salt
1 scant teaspoon poultry seasoning or crumbled rubbed sage
1 teaspoon dried parsley flakes, optional

cranberry sauce, optional

In a large saucepan, heat 4 tablespoons butter over medium-low heat until frothy; add celery and cook until celery is tender. Add green onions and cook 1 minute longer. Add 6 tablespoons flour, stirring until well blended and bubbly. Add chicken broth and turkey gravy; continue cooking, stirring, until thickened and bubbly. Add seasonings, thawed vegetables, and turkey; heat through. Pour into a buttered 9-inch square pan or 2-quart baking dish.

Heat oven to 400°

Topping: In a medium bowl, whisk 1 egg with the milk and melted butter. In another bowl, blend the 1 cup of flour with cornmeal, baking powder, salt, poultry seasoning, and parsley. With a wooden spoon, stir dry ingredients into the egg and milk mixture until well blended. Drop spoonfuls of the dough all over the hot filling. Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly.
Serve with cranberry sauce on the side, if desired. Serves 4 to 6.

Turkey Pasta Casserole With Asparagus and Cheddar Cheese

8 ounces mini penne pasta or similar shape
6 tablespoons butter
6 tablespoons flour
1/2 red bell pepper, chopped
1 clove garlic, minced
1 bunch green onions, thinly sliced
1 1/2 cups chicken broth
2 cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
2 cups cooked asparagus, cut in 1-inch pieces
3 cups diced cooked turkey
8 ounces shredded Sharp Cheddar cheese
1 cup soft bread crumbs
1 tablespoon melted butter

Grease a 9×13-inch baking dish. Heat oven to 350°

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8.

Source: southernfood.about.com

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