NORTHWOODS COOKS: Use leftovers with turkey sizzling dishes and a aspect of candy potatoes – Park Rapids Enterprise

NORTHWOODS COOKS: Use leftovers with turkey sizzling dishes and a aspect of candy potatoes – Park Rapids Enterprise

After Thanksgiving, there are often some turkey leftovers.

These recipes have been submitted to the Park Rapids Space Library by native cooks and shared with the Enterprise to assist flip these leftovers right into a tasty meal.

Leftover Turkey Bake

from the kitchen of Pleasure Horejsi

Leftover turkey

Massive package deal of frozen broccoli

3 oz. cream cheese

1 can cream of rooster soup

1 can cream of mushroom soup

1 pint bitter cream

Preheat the oven to 350 levels. Cowl the underside of a 9-by-13-inch pan with the leftover turkey. Cook dinner the broccoli and placed on high of turkey. Combine the cream cheese, rooster soup, cream of mushroom soup and bitter cream and pour excessive of the broccoli and rooster. Bake 1 hour or till heated by way of.

Turkey Hotdish

from the kitchen of LaVerne Niklaus

4 cups chopped turkey 6-oz. field Uncle Ben’s wild rice, cooked 1 can cream of rooster soup 1 can cream of celery soup 3 Tbsp. soy sauce 1 can diced water chestnuts 1 can sliced mushrooms 1 can rooster broth

1 cup chopped celery

1/2 cup chopped onion Preheat the oven to 350 levels. Stir fry celery and onions till tender. Combine all elements in a lined casserole dish and bake for 1 to 1-1/2 hours. Uncover for the final 20 minutes of baking. Serves 4.

Observe: This was one in all my mom’s “go to” meals, fast and straightforward to organize, and one in all my favorites from her. And I am from Iowa, so this was a casserole, not a sizzling dish!

Wild Rice Savory Mix

from kitchen of Jill Johnson

Leftover turkey might be substituted for rooster on this recipe.

1/2 cup celery

1/2 cup onion

1 cup chopped carrots

6 Tbsp. butter

1 cup wild rice

1/2 cup brown rice

1 cups rooster (or leftover turkey) cooked and diced

4-1/2 cups rooster bouillon

1 Tbsp. parsley

1 tsp. basil

2 tsp. herbes de provence (could make your individual)

2 tsp. salt

1 tsp. pepper

Sauté celery, onion and carrots in butter. Add wild rice and brown rice to celery and onion. Combine in diced rooster (or leftover turkey). Add rooster bouillon, parsley, basil, herbs de provence, salt and pepper. Cook dinner lined on range high for 40 minutes or till all liquid is absorbed. Serves 8.

Vegan Candy Potato Hotdish

from the kitchen of Laura Huss

3 lb. candy potatoes

3 Tbsp. Minnesota maple syrup

1 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. vanilla

1/4 cup oat milk

Topping:

1 cup chopped pecans

Preheat the oven to 400 levels. Prick candy potatoes, prepare on an oven sheet and bake for 40-60 minutes. When mushy, put aside to chill.

Decrease warmth of oven to 350 levels. Peel candy potatoes and place in a mixing bowl. Mash or use an immersion blender till clean. Add maple syrup, cinnamon, nutmeg, vanilla and oat milk. Switch to a baking dish and high with pecans. Bake for 16-18 minutes till the highest has browned. Enable it to chill a minimum of 10 minutes earlier than serving.

Lorie Sharpness

Lorie Skarpness has lived within the Park Rapids space since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing options in regards to the individuals and wildlife who name the north woods dwelling.

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