COBB SALAD SANDWICH

2 romaine lettuce leaves
2 tomato slices
2 slices crisp bacon
2 oz. sliced turkey
1 sliced hard-boiled egg
3 slices avocado
1 tbsp. chopped black olives
1 oz. crumbled blue cheese
1 tbsp. creamy blue cheese dressing or
olive oil vinaigrette
1 crusty French roll

Slice roll and remove some of bread inside. Layer sandwich ingredients into bread and sprinkle with dressing. Press roll together firmly.

SLOW COOKER TACO SOUP

1 lb. grown beef, turkey, or chicken

1 onion, chopped

1 can chili beans, with liquid

1 can kidney beans with liquid

1 can whole kernel corn, with liquid

1 small can tomato sauce

2 c. water

2 cans diced tomatoes

1 small can diced green chiles

1 pig. Taco seasoning mix

In a medium skillet, cook the ground beef over medium heat until browned.  Drain and set aside.  Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix into a slow cooker.  Mix to blend and cook on LOW setting for 8 hours.

DIANA’S BRUNSWICK STEW

2 whole chickens (I’ve used roasted chickens from the grocery!)

1 pound ground round

1 pound ground pork or turkey

2 cans tiny butter beans, drained

2 cans white shoe peg corn and liquid

2 cans chopped tomatoes

1 large bottle Heinz ketchup

1 tablespoon butter

Sugar to taste

If using fresh whole chickens, cover chickens with plenty of water and cook thoroughly. Drain and reserve water. (I usually strain through sieve to get little pieces and other weird looking stuff out of broth.) When chicken is cool enough, remove meat from bone and reserve to add later.  If using prepared roasted chicken from the grocery, remove chicken from bone, shred and reserve to add later.

Brown ground beef, pork and/or turkey and drain excess fat. Add cooked meats, cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans; heat to simmering.  Skim off foam.  Add ketchup and keep simmering. Add the butter and a little sugar to taste. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers.  Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot.  This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies!

PIER 39 TURKEY SANDWICH

Good quality large round sandwich rolls

Sliced turkey

Cranberry orange relish

Lettuce

Mayonnaise

Slice rolls into halves.  Spread mayonnaise on both halves.  Layer roll with turkey, generous spoonful of cranberry-orange relish, lettuce and remaining roll half.  Note – cranberry orange relish is easy to make in the food processor with one bag of fresh cranberries, quartered whole orange with peel, and 3/4-cup sugar. Stays fresh for several days in refrigerator.

DAM TURKEY SANDWICH

Turkey Dressing or Stuffing

Sliced turkey

Cranberry sauce of your choice

Lettuce

Mayonnaise

Pita Bread

Thinly slice dressing, if possible.  If dressing or stuffing is too loose to slice, place on a piece of plastic wrap and draw the edges together to form a ball, then pat stuffing into a patty. Spread inside of pita generously with mayonnaise.  Layer all ingredients in the pita bread and serve.  Note – use packaged instant stuffing, if desired.

DIANNE’S TURKEY CORN CHOWDER

2 c. turkey, diced
2 c. turkey or chicken broth
1/4 c. butter
1 c. onion, chopped
1 red bell pepper, seeded and diced
2 c. new potatoes, diced
1 c. celery, diced
2 c. carrots, diced
1-16 oz. can cream-style corn
2 c. half & half
2 tsp. fresh parsley, minced
Salt and pepper to taste

Melt butter; add onion and pepper and cook until tender. Add 1 c. broth, potatoes, celery, and carrots. Cook about 10 mins. or until potatoes are tender. Add turkey, corn, cream, and parsley and remaining 1 c. broth. Salt and pepper to taste. Heat throughout. Serves 6-8. (Great use for leftover turkey!)

GAIL’S TURKEY-RAISIN-RICE SOUP

(Cures colds, mends bones, treats snakebite - or so they say!)

Leftover Roasted Turkey
1 onion, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Salt and freshly ground pepper
3/4 c. rice
1/2 c. onion, diced
2 carrots, diced
1/3 c. raisins

Pick roasted turkey off bones and reserve meat. Roast turkey carcass, at 300 degrees, in a large roasting pan until deeply browned. To make stock: combine browned bones, onion, carrots, and celery in a large stockpot with enough water to cover plus 2 inches. Bring to a boil; reduce heat to simmer pot and cook down until you have a rich stock. Strain and remove bones and vegetables. Add reserved turkey pieces, rice, freshly chopped onion, carrots and raisins. Bring to a boil, reduce heat and simmer until rice is tender. Serve hot.

EASY HOMEMADE TURKEY BREAKFAST SAUSAGE

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 tsp. fennel seeds

1 tsp. ground sage

1 tsp. crushed red pepper (optional)

1 lb. ground turkey

2 tbsp. maple syrup

1 tbsp. olive oil

Combine salt, pepper, fennel, rubbed sage and crushed red pepper in a bowl and stir to blend.  Add ground turkey and mix with hands to combine.  Add maple syrup and mix with hands again. Shape and flatten sausage mixture into 3-inch round patties. Heat skillet on medium and add olive oil.  Cook sausage patties about 5 minutes until lightly brown on one side and turn to brown on second side. Remove sausage patties and drain on paper towels. Serve warm. Makes 6–8 small patties

TURKEY BURGERS

1 ½ lbs. ground turkey
½ c. grated Parmesan cheese
4 green onions, sliced
¼ c. breadcrumbs
¼ c. Dijon mustard
1 clove garlic, minced
Kosher salt and freshly
ground pepper, to taste
4 English muffins or pita pockets
mayonnaise
mustard
lettuce leaves
sliced tomatoes
sliced avocado
bread and butter pickles
chutney

Heat oven broiler. Combine turkey, Parmesan cheese, green onion, breadcrumbs, Dijon mustard and garlic in a bowl and mix gently with a fork. Lightly oil a broiler pan and place turkey patties on pan; broil to sear on each side for 1-2 minutes. For the remainder of the cooking time, move the turkey patties to a lower rack in the oven and continue to cook until internal temperature reaches 165 degrees - about 5-10 minutes on each side. Toast English muffins or pita pockets. Serve turkey burgers with your choice of toppings and condiments.

RODNEY’S BLACK-EYED PEA GUMBO

1 tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken stock
1 cup brown rice, uncooked
4 (15 oz.) cans black-eyed peas with liquid
1 (10 oz.) can diced tomatoes and green chiles
1 (14.5 oz can diced tomatoes
2 cloves garlic, finely chopped
1 pkg. skinless smoked turkey sausage, sliced - optional
dry red pepper flakes – optional for extra spiciness
2 finely diced fresh jalapeno peppers - optional

Heat olive oil in large saucepan over medium heat. Cook onion, bell pepper and celery until tender. Pour in chicken stock and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, garlic and sausage slices, if desired. Bring to boil, reduce heat to low and simmer for 45 minutes, or until rice is tender. Add water if soup is too thick. Serve with diced jalapeno peppers on the side, if desired.

TACO SALAD BAR (A Chop and Go Taco Party!)

Choice of Meat(s) - Taco or Fajita Seasoned Ground Beef/Turkey/Chicken/Pork, Roasted Chicken, Grilled Steak
Shredded Iceberg Lettuce
Grape or Chopped Tomatoes
Chopped Cucumber
Chopped Red or Yellow Pepper
Chopped Green or other Mild Onions
Shredded Red Cabbage Chopped Black Olives
Whole Kernel Corn, Canned Drained or Frozen Thawed
Rinsed and Drained Canned Black Beans or Kidney Beans
Chopped Green Chiles or Jalpenos
Shredded Cheddar or Jack Cheese
Tortilla Chips
Salsa
Sour Cream
Dressing: Blend Salsa with Sour Cream

All ingredients should be prepared, as necessary, and placed in individual matching or coordinated storage/serving containers .

Prepare meat(s) according to preference, cool and place in a storage container. Wash and chop vegetables. Drain or thaw corn. Drain and rinse beans. Place shredded cheese in a storage container. Mix sour cream and salsa for dressing and place in a squeeze bottle or other storage container. Place additional amounts of sour cream and salsa in individual containers for those who may choose one or the other. Place tortilla chips in a large storage/serving container. Refrigerate all but tortilla chips until time to serve. Containers may be packed in a cooler with ice to transport for picnics or parties.

Add plates or bowls, forks, napkins and drinks and this party can go anywhere.

Any leftover ingredients can be stored individually or combined to use for tacos,
scrambled eggs, fritattas, quiches, salads, soups or . . . whatever!

EASY CHICKEN CASSOULET - FOR TWO

(Adapted from Eating Well Serves Two)

1 15-oz. can cannellini beans, rinsed
1 tsp. olive oil
6 oz. boneless, skinless chicken thighs or breasts
1 small onion, chopped
3 cloves garlic, chopped
1 c. chicken broth
¼ tsp. dried rosemary
¼ tsp. dried thyme
¼ tsp. freshly ground pepper
¼ c. dry white wine
3 oz. low-fat turkey kielbasa, sliced into ½-in. pieces
¼ c. toasted breadcrumbs, optional

Place ¼ c. beans in a small bowl and mash roughly with a fork. Add remaining beans to bowl and set aside. Heat oil in a large non-stick skillet over medium heat. Add chicken in a single layer. Cook chicken, turning once, until brown on both sides, about 2-3 minutes per side. Do not overcook! Transfer to a plate and cover with foil to keep warm. Add onion and garlic to the pan. Cook on medium heat for about 1 minute. Add 1 tbsp. of the chicken broth. Cover and cook, stirring occasionally, until the onion is softened and lightly browned, about 4 minutes. Add rosemary, thyme and pepper. Cook and stir until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine is reduced by about half, about 30 seconds to 1 minute. Add the remaining chicken broth, kielbasa, beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, about 3 to 5 minutes. Serve topped with toasted breadcrumbs.
Serves 2.
Approximately 420 calories per serving.


Toasted Breadcrumbs
1 slice bread (or coarse bread crumbs)
1 tsp. extra-virgin olive oil

Place bread slice in food processor and pulse several times to produce coarse crumbs. Toss breadcrumbs with 1 tsp. olive oil. Toast breadcrumb mixture in large skillet over medium heat, stirring often, until they are golden and crisp, about 2 minutes. Remove from heat. Serve on top of Chicken Cassoulet.

THANKSGIVING BITS AND PIECES FRITTATA

1/3 c. bits of ham
1/3 c.pieces of barbecue pork
1/3 c.chunks of smoked turkey
1/3 diced Italian salami
1/3 c. finely chopped raw carrots
1/3 minced raw broccoli
1/3 finely sliced raw snow peas
In a large non-stick frying pan, saute hard salami for a minute or two, then add ham, then add turkey, then add barbecue pork and continue cooking for another minute or two until hard salami begins to brown. Add vegetable bits and saute briefly; pour meat and vegetable mixtures into a bowl and reserve. Beat eggs in a bowl and pour into same frying pan; stir and scramble over low heat until partially cooked. Add reserved meat and vegetable mixture over top of scrambled eggs, so it looks like a pizza. Cover eggs and continue to cook over low heat until set - about 10 minutes. Remove cover and continue to cook until all liquid evaporates (cut small slits with the corner of a spatula all around the frittata to release the moisture from underneath). Slide frittata onto a plate and slice into wedges to serve.

POPPY SEED CHICKEN or TURKEY CASSEROLE

1 can cream of chicken soup
8 oz. sour cream
4 c. leftover cooked chicken breast or turkey, cubed and/or chopped
1 tube Ritz crackers, crushed
1 stick butter, melted
1 tbsp. poppy seeds

Preheat oven to 350 degrees. In a large bowl, mix cream of chicken soup and sour cream. Stir in chicken or turkey and pour mixture into a flat casserole dish. In a small bowl, mix together crushed Ritz crackers, melted butter and poppy seeds. Sprinkle cracker mixture over top of chicken mixture. Bake for 30-40 minutes, until top is browned and sauce is bubbly around the edges.

TURKEY SANDWICHES I'VE KNOWN & LOVED

Pier 39 Turkey Sandwich
Kaiser Roll
Turkey Slices
Cranberry Sauce
Leaf Lettuce
Mayonnaise

Dam Turkey Sandwich
Pita Pocket
Mayonnaise
Leaf Lettuce
Turkey Slices
Stovetop Stuffing Patty
Canned Cranberry Sauce Slice

Fist Full of Feast
B-i-g Pita Pocket
Mayonnaise
Leaf Lettuce
Turkey Slices
Stuffing
Cranberry Stuff
Mashed Potatoes
Sweet Potatoes
Green Bean Casserole
Gravy, if you dare

Thanksgiving Dinner Sandwich
Good Homemade Bread Slices or Rolls
Turkey Slices
Fresh Cranberry Orange Relish
Dressing/Stuffing
Leaf Lettuce
Mayonnaise

Classic Turkey Sandwich
Store Bought White Bread
Sliced White Meat Turkey
Salt
Iceberg Lettuce
Mayonnaise

Hearty Thanksgiving Turkey Club Sandwich
Pumpernickel Bread
Turkey Slices
Crisp Bacon
Havarti Cheese
Cranberry Sauce
Leaf Lettuce
Mayonnaise

Little Gobbler
Dinner Roll
Turkey
Dressing
Cranberry Sauce
Lettuce
Mayonnaise

LEFTOVER TURKEY TETRAZZINI

2 c. spaghetti, broken into 2” pieces
2 1/2 c. cooked turkey, diced
1/4 c. mushrooms
1/2 c. chopped green pepper
1/4 c. green olives, sliced
1/4 c. onions, finely chopped
3/4 t. salt
1/8 tsp. freshly ground black pepper
1 can mushroom soup, undiluted
1 1/4 c. chicken broth
1/4 c. white wine or sherry
2 1/2 c. grated sharp cheddar cheese

Cook spaghetti and drain. Mix turkey, mushrooms, green pepper, olives, onion, salt and pepper, and 1 1/2 c. cheese. Mix mushroom soup, chicken broth and wine or sherry and pour over spaghetti mixture until well blended. Pour into lightly greased 13” x 9” baking dish. Sprinkle remaining cheese over top. Bake at 350 degrees for about 45 minutes.

CORA'S EASTERN NORTH CAROLINA BRUNSWICK STEW

(adapted from Diana Pike - and revised from previous post)

2 whole boiled or roasted chickens (I use roasted chickens from the grocery deli!)
2 lbs. total – any combination of ground round-85% lean, pork and/or turkey
3 cans midget (or smallest you can find!) lima beans, drained
3 cans white shoe peg corn and liquid
3 cans diced tomatoes
1 large bottle Heinz ketchup
2 tbsp. butter (optional)
1 lb. Eastern North Carolina Barbecue (optional, but see source above for ordering the real thing)
2 14-oz. cans chicken broth

Remove cooked and cooled chicken from bone, chop and reserve to add later. In a very large Dutch oven (I use Le Creuset 9-qt.) or similar heavy pot, brown ground beef, pork and/or turkey and drain excess fat, if desired. Add cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans, ketchup and butter to the cooked meats; heat to simmering. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers. Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot. This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies! Serves lots and lots of people. Freezes well.