2014-12-05 / Columns

Cooking on Purpose

Second time around can be just as good
By Connie Wendell
Special to the Post

I enjoyed a delightful Thanksgiving, turkey with all the fixins’ – delicious. Some say the best part of Thanksgiving is the leftovers. If you are one of those people, then I have a few recipes for you to try.

Turkey Florentine artichoke bake

8 ounces bow tie pasta; 1 small onion, chopped; 1 tablespoon butter; 2 eggs; 1 ¼ cups milk; 1 teaspoon dried Italian seasoning; ¼ to ½ teaspoon crushed red pepper (optional); 2 cups chopped, cooked turkey; 2 cups shredded Monterey Jack cheese; 1 (14 ounce) can artichoke hearts, drained and quartered; 1 (10 ounce) frozen chopped spinach, thawed and well drained; 1 cup oil-packed dried tomatoes, drained and chopped; ¼ cup grated Parmesan cheese; ½ cup soft bread crumbs; ½ teaspoon paprika; and 1 tablespoon butter, melted.

Preheat oven to 350 degrees. Cook pasta according to package directions, drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally.

Remove from heat; set aside.

In bowl whisk together eggs, milk seasonings ½ teaspoon salt, ¼ teaspoon black pepper and crushed red pepper. Stir in turkey, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta and onion.

Transfer to a 13 by 9 by 2-inch baking dish or 3 quart rectangular casserole.

Baked uncovered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika and melted butter. Sprinkle mixture over pasta.

Bake uncovered for 10 minutes more or until golden brown.

Serves six to eight.

Old fashioned turkey pot pie

Crust: 1 ½ cups flour, divided; ¼ teaspoon salt; 7 tablespoons unsalted butter, chilled; 5 tablespoon ice water

Filling: 2 tablespoons unsalted butter; 1 cup diced carrot; 1 cup onion, chopped; 1 cup sliced celery; 1 teaspoon chopped fresh thyme; 3 cups fat-free, lower sodium chicken broth; 1 1/3 cups cubed red potato; 1/3 cup all-purpose flour; 1/3 cup water; 2 cups cooked turkey; 1 cup frozen petite peas; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; cooking spray; and 2 teaspoons milk.

To prepare crust, combine flour and salt in a large bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add 5 tablespoons ice water, stir just until moist.

Press mixture gently into a 5-inch circle and cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 X 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.

Preheat oven to 400 degrees.

To prepare filling, melt 2 teaspoons butter in a Dutch oven over mediumhigh heat. Add carrot, onion, celery and thyme; cook for 8 minutes or until vegetables are soft. Add broth and potato, bring to a boil.

Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl, stir with a whisk until smooth.

Return potato mixture to a boil.

Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, salt and pepper. Spoon chicken mixture into an 11 X 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish.

Cut four slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400 degrees for 50 minutes or until golden and bubbly. Let stand for 10 minutes.

Serves eight.

Turkey noodle soup

4 ½ cups chicken broth; 1 cup chopped onion; 1 cup sliced carrot; 1 cup sliced celery; 1 teaspoon dried basil, crushed; 1 teaspoon oregano, crushed; ¼ teaspoon ground black pepper; 1 bay leaf; 1 ½ cups medium egg noodles; 2 cups chopped cooked turkey; thinly sliced fresh basil

Ina3quartsaucepancombinebroth, onion, carrot, celery, basil, oregano, pepper and bay leaf. Bring to a boiling; reduce heat. Simmer, covered for 5 minutes.

Stir in noodles. Return to boiling; reduce heat. Simmer, covered for 8 to 10 minutes or until noodles are tender.

Remove and discard bay leaf. Stir in turkey; heat through. To serve, ladle into soup bowls. Sprinkle each serving with basil.

Serves four.

Have fun eating leftovers. Until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com.

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