Very Bloody Mary

Holiday Hot Turkey Sandwich
BLT Turkey Salad
Snow White Chili
Turkey Tetrazzini
Turkey Casserole
Catalina Potato-Turkey Soup
Wonderful Turkey Noodle Vegetable Soup
Classic Currant Scones
Lemon Dreams

For the post-Thanksgiving blahs, this'll fix ya right up! If you're a teetotaller, just leave out the vodka and the medicine is almost as good!
Serves: 4
Prep.Time: 10 minutes
6 ounces vodka 2 cans V-8 vegetable juice (12 oz.each)
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce -- or to taste
1/8 teaspoon Old Bay Seasoning -- or to taste
1/8 teaspoon salt
Dash fresh ground black pepper
4 stalks celery
4 lime wedges
Ice cubes
Combine liquid ingredients and seasonings in a large pitcher; mix very well. Pour into a large tall glasses filled with ice cubes. Garnish with celery stalk and wedge of lime.
NOTE: Any unused mixture should be kept well-chilled.
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This is best made around midnight Thanksgiving night, or laid out for a buffet the day after Thanksgiving like we do at our house.
Serves: 1
Prep.Time: 10 minutes
1/2 cup Leftover Turkey Gravy
2 slices White Bread -- Thickly sliced
2 tablespoons Whole Cranberry Sauce, or 2 slices of Jellied Cranberry Sauce
6 ounces Leftover Roast Turkey -- sliced
1/2 cup Leftover Mashed Potatoes
Heat gravy slowly in small saucepan or in microwave at 50% power 3-4 minutes. Place bread on dinner plate, slightly overlapped. Spread (or lay) cranberry sauce on top of bread. Top with turkey. Spoon potatoes alongside, and ladle hot gravy over all. Serve at once.
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Great lunch special...and more of that turkey will be gone as well!
Serves: 6
Prep.Time: 30 minutes
1/2 cup Mayonnaise
1/4 cup bottled Barbecue Sauce
1 tablespoon Onion -- finely chopped
1 tablespoon Lemon Juice
teaspoon Pepper
8 cups Lettuce -- torn
2 large ripe Tomatoes -- chopped
2 cups cooked Turkey or chicken -- cubed
8 slices Bacon, diced -- cooked and Crumbled
2 Hard-cooked Eggs -- sliced
Combine mayonnaise, barbecue sauce, onion, lemon juice and pepper in small bowl; mix well. Cover and chill 1-2 hours. Meanwhile, toss lettuce, tomatoes and turkey or chicken in large salad bowl. Put salad mixture on serving plates; sprinkle bacon over top and garnish with slices of egg.
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This recipe was sent to me a few years ago by Judith and Dave Stone, owners of the "El Pass-O Mexican Restaurant" in Madeira Beach, Florida. They discovered this when they were judges at a Chili Cookoff. It's amazingly good!
Serves: 6
Prep.Time: 15 minutes + 45 minutes simmering
1 tablespoon olive oil
1 large white onions -- chopped
2 cloves garlic -- minced
4 cups cooked turkey breast meat
1 teaspoon dried oregano
1 teaspoon ground allspice
1 tablespoon chopped fresh cilantro
4 cups cooked Great Northern beans (canned ok)
6 cups chicken stock (canned is ok)
1 jalapeno chile, or to taste -- seeded and chopped
2 teaspoons white pepper
Cook onion and garlic in hot oil until opaque. Add remaining ingredients and mix well. Cover and simmer about 45 minutes.
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This is usually my favorite choice for leftover turkey, mainly because is also freezes well. Here's the story behind the dish....Madame Tetrazzini was a famous opera singer in the early 1900's, and was well-known for her astounding girth and thrilling voice; this was one of her favorite dishes.
Serves: 6
Prep.Time: 20 minutes + 30 minutes baking
1 pound Spaghetti -- broken in pieces
1/2 cup Butter
1 medium Onion -- chopped
1 pound fresh Mushrooms -- sliced
1 tablespoon Lemon juice
1/2 cup Flour
1/2 teaspoon Nutmeg
1/4 teaspoon Paprika
1/2 cup Dry Sherry
3 cups Turkey Broth, or Chicken Broth
1 cup Half and half
Salt and Pepper to taste
3 cups cubed Cooked Turkey
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees; grease a 13x9x2 baking dish. Cook spaghetti according to package directions; drain and spread evenly in bottom of baking dish. In a medium saucepan, melt 2 tablespoons of the butter; saute onion and mushrooms until soft. Stir in lemon juice; remove from pan to plate with slotted spoon. In the same pan, melt remaining butter; stir in flour, nutmeg and paprika. Cook and stir until smooth, about 1-2 minutes. Gradually stir in sherry and broth; cook and stir unthil thickened. Stir in cream; add onion mixture, salt and pepper; warm over low heat until heated through, stirring occationally. Spoon mixture evenly over spaghetti; sprinkle with Parmesan and additional paprika. Bake 30 minutes or until cheese is golden and bubbly.
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Easy, quick, and good comfort food for a chilly day.
Serves: 6
1 package Scalloped Potatoes mix
1/8 teaspoon Poultry Seasoning
1 3/4 cups Boiling water
1 can Cream of Chicken Soup (10-oz.)
2 cups cubed cooked Turkey
1/2 cup chopped Onion
1/2 cup thinly sliced Carrots
1/4 cup thinly sliced Celery
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
3 tablespoons Dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon Butter
Preheat oven to 400 degrees. In a large bowl, blend sauce mix and poultry seasoning; stir in boiling water. Whisk in soup; mix well. Add potato slices together with the remaining ingredients; mix well. Spoon into a greased 2-quart casserole; sprinkle with breadcrumbs and Parmesan; dot with butter. Bake 45-55 minutes, or until top is golden and bubbly.
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You can make this taste almost like that turkey dinner again...well, almost anyway.
Serves: 4
Prep.Time: 45 minutes
1 medium Onion -- chopped
1 clove Garlic
2 tablespoons Vegetable Oil
1 can Tomato Paste (6-oz.)
6 cups Chicken Broth
2 large Potatoes -- peeled and cubed
2 cups cubed cooked turkey
1/2 teaspoon dried Oregano
1/4 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons chopped fresh Cilantro, or 1 tablespoon dried Cilantro leaves
3/4 cup shredded Monterey Jack Cheese
In a Dutch oven, saute onion and whole garlic clove in oil until onion is soft; mash garlic with a fork. Add tomato paste and broth, blending well to dissolve tomato paste. Add the potatoes; bring to a boil; cover and simmer 10 minutes. Add turkey and seasonings and simmer 5 minutes. Just before serving, stir in cilantro and cheese; heat through until cheese is melted.
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Okay, now it's time to cook the carcass! This is always my final goodbye to the ole bird.
Serves: 8
Prep.Time: About 1 hour
1 Roast Turkey Carcass, with some meat left
2 Carrots -- halved
2 ribs Celery -- halved
1 medium Onion, studded with 4 whole cloves
1 Bay leaf
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Sage
5 quarts Turkey broth, Chicken Broth or Water
Reserved Turkey Stock
1 large Carrot -- thinly sliced
2 ribs Celery -- thinly sliced
1/2 cup coarsely chopped Onion
1/2 package Frozen Mixed vegetables -- unthawed
2 cups cubed cooked Turkey
4 cups uncooked Wide Egg Noodles
Salt and Pepper to taste, if needed
FOR THE STOCK: In a large kettle, place all ingredients; bring to a boil. Remove scum from surface; lower heat; partially cover; simmer over very low heat 3-4 hours. Strain stock into Dutch oven, pressing on carcass and vegetables to extract all juices; discard carcass and vegetables. Cover and refrigerate until cooled or overnight.
FOR THE SOUP: Skim and discard fat from surface of stock; bring stock to a boil; add carrots, celery, onion and frozen vegetables. Cover and simmer 30 minutes. Add turkey and noodles; adjust salt and pepper if needed; cover and simmer 8-10 minutes, or until noodles are cooked and vegetables are tender. (Soup can be thickened with some leftover giblet gravy, if desired.)
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There's something really comforting about a warm scone along side that steaming bowl of soup or casaserole.
Recipe By: David Rosengarten (Food TV 11/6/00)
1/2 cup currants
4 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons cold unsalted butter -- cut into bits
1 3/4 cups half and half
1 egg beaten with 1 teaspoon sugar for glaze
Soak currants in boiling water 15 minutes; meanwhile preheat oven to 375 degrees F. and grease a cookie sheet. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add the half-and-half, and stir with a fork just until it comes together and forms a dough. Turn the dough out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place rounds on prepared cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.
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I don't know where this recipe came from. They're really nice and sweet-tart but not heavy.
Serves: 15
Prep.Time: About 1 hour
1/2 cup butter
1/4 cup powdered sugar
1 cup all-purpose flour
Pinch salt
2 eggs -- slightly beaten
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Powdered sugar for dusting
Preheat oven to 350 degrees; grease and 8x8 square baking pan. In a mixing bowl, cream butter and powdered sugar until fluffy. Gradually add the 1 cup of flour and salt; mix well. Transfer mixture to prepared baking pan; bake 15-20 minutes (do not let it brown).
Meanwhile, in a separate mixing bowl, combine beaten eggs, sugar, the 2 tablespoons flour and lemon juice; mix well. Pour mixture over the hot crust immediately when removing it from the oven. Return pan to the oven and bake 20-25 minutes or until set. Let cool and dust with powdered sugar for serving.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved