Archive for the ‘Recipes - Main Dish’ Category

We absolutely love this recipe! And it freezes great too.

Homemade Fish Sticks

2 c cooked rice

1 t chives (optional)

1 can drained tuna in water

2 eggs

2 T arrowroot powder (or cornstarch)

1 T beef boullion

1/2 c parmesan cheese

flour

Mix all ingredients together except for the cheese and flour. Sprinkle cheese over bottom of jelly roll pan or casserole dish. Press tuna mixture into pan. Chill. ( I have skipped the chill part when I was in a hurry, but the chilling helps hold the mixture together.)

Cut into strips and roll in flour. Pan fry in hot oil until crispy brown. Drain on paper towels.

You can freeze the cooked fish sticks and heat them in an oven for a quick meal. I made a triple batch one time and froze two meals worth so my hubby could feed the kids easily while I was out of town.

What to do with all the leftover turkey?

Turkey Pot Pie is one of my favorites because it has endless possibilities.

Chop how ever much turkey you want to use – 2 cups is a good amount for a deep dish pie plate.

Put the turkey and your selection of veggies into the pie plate. I use a combination of frozen peas, frozen corn, diced potatoes, chopped carrots, and frozen broccoli (or whatever I happen to have in the freezer).

Cover the meat and veggies with cream of chicken soup. If you are using canned, use two cans and some milk. If you make your own you don’t need to add the milk.

If you want to make it cheesy add shredded cheddar to the mix.

Cover your pie with drop biscuits and bake according to your biscuit recipe.

Cream of Chicken Soup

In saucepan melt 3T butter.
Add 2 T arrowroot powder and whisk.
Add 2 cups milk and stir constantly on med-high heat.
Add 1 T Chicken base or powdered bouillon. (If you have leftover turkey or chicken you can add it in too.)
Add a little salt and pepper. Stir until thick.

For cream of mushroom I add 1 can of mushrooms.

I would like to start now and blog about what to do with that leftover turkey (or anything else for that matter). So join in! I will be posting recipes of what we do with our leftovers, please comment and leave your own ideas.

Turkey Tettrazinni

1 pkg spaghetti noodles (~12 oz)
1 1/2 – 2 c cooked turkey meat
1/4 c chopped bell pepper
1 can cream of mushroom soup (or make your own like I do)
1/2 c turkey broth (I use chicken base and water)
1/8 t celery seed
1/8 t salt
1/2 chopped onion
1 1/2 c shredded cheese

Cook spaghetti until almost done. Drain. Add remaining ingredients except 1/2 c cheese and toss. Pour into casserole dish and sprinkle with remaining cheese. Cover and bake at 350 for 45 min.

Yum!

I haven’t tried this yet, but with the holiday season approaching us this sounded really yummy. Please let me know if you try it! I imagine cranberries could be substituted for wolfberries. but I am curious to try it with wolfberries. You can purcahse these on my website.

Roast Turkey with Wolfberry Stuffing

10-12lb. Turkey, Thawed
Salt
4 Tbsp. extra virgin olive oil
1 tbsp. parsley, minced
1 tbsp. sage, minced
2 tsp. thyme, minced

Rinse turkey and remove all packets, giblets, neck, etc. Salt inside and out. Run fingers between the skin of the turkey to separate it from the breast meat. Combine the extra virgin olive oil with the herbs, and stuff between the skin and the meat of the turkey. Place in a roasting pan and set aside. Stuffing8 slices of Whole Wheat Bread3 tbsp. butter1 tbsp. extra virgin olive oil½ c onion minced¾ c. celery, mincedSalt Place bread on a baking sheet and toast at 300°F for 8-10 minutes. Flip the bread and turn off oven. Leave in the oven for 45 minutes to an hour until cooled. Slice into small cubes and place in a mixing bowl. In a pan sauté on medium heat butter, oil, onions, celery, and a pinch of salt until just tender. Remove from heat.

Add to bread cubes along with the following:
2 eggs
¾ c chicken broth
1/3 c. young living dried wolfberries
½ c. black olives, halved
3 tbsp. walnuts
½ tsp salt
¼ tsp pepper
1 tsp dried parsley
½ tsp sage, minced
¼ tsp onion powder

Mix well and stuff tightly into the front and inner cavities of the turkey. Roast according to directions on turkey packaging.

I received this recipe from Debra Raybern.