Tag Archives: turkey recipe

Enjoy Thanksgiving (and the leftovers!)

Happy Thanksgiving!

ThanksgivingThe Culinary Center of Kansas City is closed today on Thanksgiving, so that staff and instructors can enjoy the day with family and friends.  We’ll be right back at it on Friday with cooking classes in our kitchens and Dinners on Demand and kitchenwares for sale in our Kitchen Shop!

We will have tastings available in our Kitchen Shop all weekend. PLUS, with the purchase of $150 or more on Friday or Saturday in-store or online, you can enjoy a FREE meal at our Pop-Up Lunch on Saturday. Get your shopping done in one stop, and enjoy a free lunch to boot! Think gift certificates, gifts for your favorite foodie or Dinners on Demand to stock your freezer… Bring that receipt back with you on Saturday between 11 a.m. and 2 p.m. – it’s your free lunch ticket. (Click here for information about our Pop-Up Lunch).  Merchants throughout Downtown Overland Park will have free hot drinks and great holiday sales and promotions on Saturday, so plan on making a day of it!

We also love Thanksgiving weekend because of the leftovers! Turkey dinner with all the traditional ‘fixins’ on the holiday is wonderful, but there is a bounty of follow-up dishes that are heavenly, as well.  Here’s a casserole recipe we love that makes use of leftover turkey and dressing. Hope you love it too! Enjoy…

Turkey Casserole

This simple dish will make perfect use of your Thanksgiving leftovers!

  • Spray oil, for pan
  • 1 cup sour cream
  • 1 (10 ¾ oz.) cream of mushrooms soup
  • 1 pound turkey, cooked, chopped
  • 8 ounces turkey dressing (leftover or prepared bread dressing mix)
  • ½ cup unsalted butter, melted
  • 1 cup turkey or chicken broth
  • ¼ cup chives, minced

Preheat oven to 350 degrees.  Spray a 9- x 13-inch baking pan with oil.

In medium mixing bowl, combine sour cream and mushroom soup.  Add the turkey and stir to combine.

In separate bowl mix dressing, butter, broth, and chives. Spread out half of the stuffing on the bottom of casserole. Top with the turkey mixture; then add the remaining dressing on top. Cover with aluminum foil and bake for 25 minutes. Uncover and bake 20 minutes, or until hot and bubbly.  Makes 6 to 8 servings.

 

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Happy Birthday, America!

It’s a long holiday weekend for Independence Day 2017, and hopefully you’ll be heading to some celebrations – whether you host dinner at your house, take a picnic to a park or enjoy snacks at a lake or pool. There will be food involved. It’s what we Americans do when we celebrate, am I right?!

Well, here’s an idea to wake up your holiday celebration with a bang! These appetizers are an explosion of flavor with turkey and crisp cabbage and carrots, ignited by the zest of chili paste. We borrow flavors of the Orient in this tasty recipe. Enjoy!

fireworksChinese Firecrackers

  • 1 teaspoon vegetable oil
  • 1/2 pound ground turkey breast
  • 1 cup chopped cabbage
  • 1/2 cup shredded carrots
  • 2 green onion, finely chopped
  • 1 tablespoon chile paste
  • 1 tablespoon white wine
  • 1 teaspoon cornstarch
  • 14 sheets phyllo dough
  • 4 teaspoons vegetable oil
  • 3/4 cup sweet and sour sauce

Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.

Heat oven to 375 degrees. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.

Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.   

Brush firecrackers with remaining oil. Bake about 20 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.  (recipe below)

Sweet and Sour Sauce

  • 2 T. cornstarch
  • ½ c. sugar
  • ¼ c. white vinegar
  • ¼ c. pineapple juice
  • 2 t. soy sauce
  • ¼ c. water

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, then remove from heat.  Store in refrigerator and serve cold.