Keeping the theme of homemade gifts going this week, I thought I would share this recipe. You might want to try your hand at making a giant peanut butter cup. It takes a bit of effort, but is not really hard to make. It also makes a fun gift.
I’ve made small ones in the past, so I knew the basic structure. Using a 10-inch tart pan offered different challenges, but I went ahead and gave it a try.
I wasn’t worried about the components. I had good quality dark chocolate and peanut butter. I knew it would taste good. I wasn’t so sure it would stay in one piece.
It worked, and here is the result. I used a pretty good amount of
chocolate. You could probably use less, but I wanted the chocolate thick
enough on the bottom the make it sturdy. I also used a slightly altered
version of the filling I use when I make buckeyes. I am pleased with
how it came out.
Here is how I did it.
Giant Peanut Butter Cup
1- 1½ lbs. chocolate – I used a nice quality dark chocolate
1½ c. peanut butter
1 stick (½ cup ) butter, softened
2 ½ c. powdered sugar
2 t. vanilla
You will need a tart pan with a removable bottom. I used a 10-inch
pan, but a 9- inch pan would work, too. Cover the removable bottom of
the tart pan with wax paper. It will make it easier to get the thing out
in one piece later. I cut out a square and just folded the extra wax
paper under the pan and taped it down. Melt the chocolate and pour
enough of it into the bottom of the tart pan that you can cover the
bottom generously. Use a small spoon to push chocolate up the sides of
the pan.
Now at this point you could just keep tipping the pan to get the
chocolate evenly coated inside. I know my limitations. I just pictured
myself dropping the pan of melted chocolate, so I used the spoon method
instead. The important thing is that the entire inside gets a coating of
chocolate. Place pan in fridge to cool and chocolate to set up.
Meanwhile, in medium bowl mix peanut butter and butter together until
well mixed. Stir in sugar and vanilla and mix until smooth. Spread this
mixture over the chocolate shell. Don’t press too hard. You don’t want
to break the shell. I will confess that before I added the peanut
butter, I played around with loosening the chocolate shell. I was
worried it would not come out later. After I added the peanut butter
mixture, I put it back in the fridge to firm up. Once the peanut butter
mixture was chilled, I melted the rest of the chocolate and poured it
over the top.
I used a lot of chocolate in the base and needed to melt more
chocolate than I originally planned on. I do think the thicker shell
helped when it came time to get it out of the tart pan.
To remove the peanut butter cup- make sure it is completely hardened.
I gently pulled at the sides all around the edges of the tart pan, to
loosen it. Then I pushed up on the removable bottom of the pan. After a
few gentle pushes, it came out. I had to trim a little chocolate off the
bottom when removing the wax paper, but it helped in getting the peanut
butter cup out in one piece.
Spread peanut butter mixture over chocolate shell
Spread melted chocolate over peanut butter filling
This Christmas “tree” has become a tradition around here. I make one
as a gift for a dear friend every year. If you are looking for something
to serve for Christmas morning, or even as a dessert option, I suggest
you make this coffee cake.
The recipe actually makes 2 “trees,” so you can have one to give- and
one to keep. Or perhaps, one for Christmas Eve and one for Christmas
Day.
The yeast dough is prepared, then chilled before rolling. You can do
that a day, or even two days, ahead of time. The rolls are filled with a
pineapple and cream cheese mixture and are very tasty.
The rolls are arranged in a tree pattern before baking. Then, after
baking, the “tree” is topped with a light glaze and gently sprinkled
with red and green sugars. The original recipe called for candied
cherries. You can use them, or Maraschino cherries or even dried
cherries or cranberries. I can my own spiced cherries and sometimes use
them. So pretty, and not that hard to make.
Here is the recipe.
Christmas Tree Coffee Cake
Dough:
4-4 1/2 c. bread flour
1/2 c. sugar
1 1/2 t. salt
2 packages active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg
Filling:
1 lb. Cream cheese, softened
1/2 c. sugar
1/4 t. nutmeg
dash salt
1/4 t. vanilla
1 (20 oz.) can pineapple in its own juice drained and squeezed dry
Topping:
11 Maraschino cherries, halved
2 c. powdered sugar
3 T. milk
red and green sugars
For dough in large mixing bowl combine 2 cups of the flour with the sugar, salt and yeast. Heat together the milk, water and butter until very warm. Add to flour mixture and beat 2 minutes. Add egg and 1 more cup of flour and beat 2 more minutes. Stir in enough of the remaining dough to make a stiff batter, about 1 cup. Cover bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 3 days before using. For filling combine all ingredients for the filling except the pineapple and beat until smooth. Stir in pineapple and set aside until ready to use. Remove dough from fridge cut in half. Roll out one piece on lightly floured surface into a 10×11- inch rectangle. Spread with half the filling, leaving an inch at the end of 11-inch side. Roll up from eleven- inch side. Use thread or dental floss to cut through dough in 1-inch pieces by placing thread under roll and crossing ends. Pull outward and thread should cut through dough. If you aren’t having any luck you can always use a knife, but they tend to flatten the rolls. On a greased baking sheet arrange the slices (you should have 11) into a tree shape. Start with one on the top and then a row of 2 below then 3 and then 4. The last roll will serve as the trunk. Cover dough with plastic wrap and set in a warm place to rise. Repeat with the remaining dough and filling. When dough is risen, about 1-2 hours bake in a 375- degree oven for 15 minutes then cover edges with foil to prevent over browning and return to oven for 10 minutes more. Cool on wire rack. Place half a cherry in the middle of each roll. Make a glaze with powdered sugar and milk and drizzle over. Sprinkle with the sugars. Makes 2 trees, 11 rolls each. Can be frozen up to a month ahead . Defrost in a 350 -degree oven for 10 minutes and apply toppings.
In keeping with my homemade gift theme
this week, I wanted to share this simple, yet very tasty recipe, for
Homemade Chocolate Truffles. These melt in your mouth, with a smooth,
creamy texture and rich, chocolate flavor.
They can be a lovely hostess gift. Kids can make them, too.
The secret for making really good truffles is using the best quality
chocolate you can. You can use chocolate chips, but get good quality
chips.
They are very soft, and melt quickly when handled. When rolling them
out, I prefer to wear plastic gloves. Make them without gloves, and you
will understand why.
At candy making stores, you can get small papers cups and small boxes or tins for wrapping up your truffles.
Chocolate Truffles
1/3 c. Whipping cream
6 T. butter, cut into small pieces
2 c. chocolate chips- or 12 oz. dark chocolate, grated or chopped coarsely
Unsweetened cocoa
Heat cream to boiling in small saucepan. Stir in butter and cook
until melted. Remove from heat and stir in chocolate until melted. Place
in shallow bowl and chill until firm, at least a couple of hours. Roll
mixture into 1-inch balls and roll in cocoa. Sometimes the mixture is
quite firm and hard to roll into perfectly smooth balls. You can roll
them out as smooth as you can, roll in cocoa and then roll again to
smooth out. You might want to give them another roll in the cocoa after
that. Makes about 30.
If you are looking for a simple and easy gift to make for someone, you might want to make bath salts. It is one of my favorite gifts to make. Everyone seems to like them. This is a fun craft for kids to make for Mom, teachers etc. I like using essential oils, but you can use perfume, too. You can also leave them unscented, if someone is sensitive to perfumes and fragrances.
The ingredients are fairly easy to find. Epsom salts can be found at any drug store. Essential oils can be found at most craft stores. Food coloring- grocery stores. Try to find pretty jars to put them and finish with a pretty label.
Sometimes I add small amount of dried flower petals. If you do that-
just small amounts and crumbled pretty fine, so there won’t be issues
with clogging drains. Here are the directions.
Homemade Bath Salts
Epsom Salts
Fragrant oils
Food coloring- optional
Flower petals
Place 2 cups Epsom salts in a non-reactive bowl and add a few drops
of scented oils and a few drops of food coloring, if desired. Toss to
distribute, or place in a jar with a tight fitting lid or even in a
plastic bag and shake mixture well. Take a whiff. If you can’t smell
them, add more. You can add more coloring, too if needed. Add a few
petals, broken up, for additional fragrance and for color. Place salts
in a glass jar with a lid or in a plastic bag and let stand 1 week.
Smell again and adjust fragrance as needed. Fragrances mature and you
may find them too weak or strong. Add more oil or cologne to heighten
aroma or add more salts to cut down on intensity. Keep in mind that the
bath salts will be diluted a lot in a bath, so a little strong is good.
The oils are available at many craft stores and by mail. See the
section on mail order in the back of the book. Choosing the fragrance
you want to use can be a little trickier. Most of the florals are a safe
bet, but you may want to get more creative. Citrus, herb, spice and
woody fragrant oils can add a dimension to your bath salts that make
them really outstanding.
To present them as a gift salts can be put in a wide-mouth jar, with a
lid. Decorate with ribbon and attach a small scoop, if you like.
Discount and dollar stores are a good place to find attractive jars at a
reasonable price as well as garage sales and resale shops. You can also
package them for individual use in lollipop bags with a card board
header, like the herb packets. I like to make different fragrances and
label them (relaxing bath, earthly delights, sweet dreams, etc. I then
package them in the bags and add a few to a gift basket.
If you need a great food gift- perhaps something to bring to a
holiday party- this brittle might just be the answer. This is also a
wonderful option when you just don’t have a lot of time. It is fast and
easy to make.
I was given this recipe at a craft show a few years ago. The brittle
is cooked in the microwave. No special thermometers or equipment
required. Just a glass bowl and a few minutes of your time. It could not
be simpler. It is really good, too.
You can use other nuts, if you prefer, or peanuts. You can add a
little cayenne pepper, if you want a spicy version. You can also dress
it up with a drizzle of chocolate, once cooled. So many ways to enjoy
it.
Stored in a covered container, in a cool, dry place, the brittle will stay crunchy for weeks.
Homemade Cashew Brittle
2 c. cashews*
1 c. sugar
1/2 c. corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
Butter or oil a large baking sheet and set aside. In a 3-4 quart
glass bowl combine the nuts, sugar, corn syrup and salt. Microwave on
high for 3 minutes. Remove from microwave, stir well and return to
microwave. Cook 3 more minutes in microwave. Remove and stir in butter
and vanilla, stirring until butter has melted. Return to microwave and
cook for 2 more minutes. Remove from microwave and stir in baking soda.
Stir until well blended and pour mixture onto prepared baking sheet.
Spread out quickly, then allow to cool. Once cool, break into pieces.
Store in a cool, dry place. I normally store it in a tin or plastic
container with a tight-fitting lid.
* I used salted cashews but feel free to experiment with other nuts
You can do more with cranberries than make sauce. Not that I don’t
like cranberry sauce, I do. I love cranberry season and find myself
using them in all sorts of recipes. This is one of my favorites.
I got the recipe from my sister Cindy, many years ago. It is also called Cranberry Bounce. If you start a batch now, it will be ready to drink, and for gifting, in just a couple of weeks.
Cranberries, sugar and vodka. What a great combination. It’s simple to make and it makes a nice gift, too.
The color is absolutely beautiful. The sweet/tart finished product
can be enjoyed by just sipping, on the rocks, or mixed with club soda.
It can also be a nice addition to all sorts of cocktails.
Often after Thanksgiving, the price of cranberries goes down. I stock up on them, freeze some and make a batch, or two of cranberry liqueur. This year, even before Thanksgiving, prices have been good.
I hope you give it a try. I am sure you will be pleased with the results.
Cranberry Liqueur
1 lb. fresh cranberries (most bags are 12 oz.)
2 c. sugar
4 c. vodka- at least 80 proof
Grind berries fine in food mill or food processor. Place in large jar
and combine with the sugar. Let stand, covered until sugar is dissolved
completely, several hours or overnight. Add vodka and let steep 1-3
weeks, stirring occasionally. Strain and filter. Makes 5 cups.
Note: Fruit can be saved in fridge and used, sparingly, in desserts, fruit salads and on cake or ice cream.
When I want a special breakfast, I make waffles. No one ever
complains when you make waffles for breakfast. Or if you make waffles
for lunch or dinner, for that matter.
The response is even better when you make Belgian waffles. At least
that has been my experience. My theory is, that because Belgian waffles
are bigger, people love them even more.
These waffles are light and rich at the same time.
Belgian waffles can be used as a dessert, too. For dessert, just top
them with ice cream, chocolate sauce or whipped cream – or all three.
You can even freeze any extras. Oh, who are we kidding? There aren’t
going to be leftovers. But if there were, you could freeze them.
Cinnamon-Vanilla Belgian Waffles
2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract
Sliced fresh strawberries, powdered sugar or syrup
In a bowl, combine dry ingredients. In another bowl, lightly beat egg
yolks. Add milk, butter and vanilla; mix well. Stir into dry
ingredients just until combined. Beat egg whites until stiff peaks form;
fold into batter. Bake in a preheated waffle iron according to
manufacturer’s directions until golden brown. Serve with strawberries,
powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).
I find myself in the mood to bake, now that the weather has gotten
cold. I also find myself with a pile of winter squash. Baking pumpkin
bread is just the thing to do.
I often use pumpkin, but will also use butternut or Hubbard squash,
instead of the pumpkin in the recipe. They all work just fine.
I like to make several batches at a time, and freeze the extra. Of
course, if word gets out that I have fresh baked pumpkin bread it never
makes it to the freezer. Every year I get a lot of requests for my
pumpkin bread. Everyone seems to love it.
It is versatile, served plain, it is a great breakfast. Topped with a
dusting of powdered sugar or sweetened fruit and whipped cream, it
becomes dessert. I also often bake smaller loaves for gift giving.
I do find myself adding more spices, sometimes. Play around to find
the combination of flavors you like. I often add cloves, allspice or
mace.
Pumpkin Bread
1 ¾ c. flour
1 ½ c. sugar
1 t. baking soda
¾ t. salt
1 t. each cinnamon and nutmeg
½ c. softened butter
2 eggs, beaten
1 c. pumpkin
1/3 c. water
Mix dry ingredients and set aside. Beat together butter and eggs
until fluffy. Beat in pumpkin and water until smooth. Stir in dry
ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in
a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes
before removing from pan and placing on cooling rack. Wrap in plastic,
best served the next day. Freezes well. Makes 1 loaf.
As with other quick bread you can make this recipe and bake it in
smaller pans for gift-size loaves. Baking temperature is the same. Time
will vary, so check after 30 minutes and test for doneness as usual.
It is that time of year, when we find ourselves waking up to leftover turkey. Sometimes quite a lot of leftover turkey.
Of course, be sure to make stock from the carcass. Turkey sandwiches are always a favorite in my family.
There is a lot more you can make with the rest of the bird, though.
Here are 10 fun and tasty ways to make the most of all that turkey.
I never get tired of turkey, but if your family does not feel the same way, these recipes could come in handy. Enjoy!!
Turkey Reuben Loaf
3 ¼ c. flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1 c. hot water
1 T. oil
¼ c. thousand island dressing*
8-10 oz. thin sliced turkey
4 oz. sliced Swiss cheese
1 c. sauerkraut, rinsed and squeezed dry
1 egg white, beaten
Caraway seeds
Set aside 1 cup of the flour. Combine remaining flour with the other
dry ingredients in a medium bowl. Stir in water and oil and gradually
stir in enough flour to make a soft dough. Turn onto lightly floured
surface and knead until dough is smooth and elastic, about 5 minutes.
Roll dough into a rectangle about 16 x 8. Spread dressing down center
middle of dough. Top with meat slices, cheese and sauerkraut. Cut
one-inch wide strips of dough from filling to edge on both sides. It
will sort of look like fringe. Alternating sides, fold strips up and
over the filling at an angle. Carefully lift loaf onto greased baking
sheet and place at an angle. Cover with a towel and place sheet on top
of a roasting pan half-filled with simmering water for 15 minutes. Brush
with egg white and top with seeds. Bake in a preheated 400-degree for
20-25 minutes or until golden brown. Cool slightly before slicing. Serve
warm and refrigerate leftovers.
* You can make your own Thousand Island Dressing by combining equal parts of ketchup, mayo and sweet pickle relish.
Note: The variations for this bread are almost endless. Some favorite
combinations are ham and Swiss with mustard, roast beef and cheddar,
chicken, broccoli and cheese, Spinach with ricotta or feta and onions,
pizza, assorted fillings. You get the idea. Use your imagination and
have fun. Just be careful not to overfill, or the bread will be hard to
move, use fillings that aren’t too runny and always use cold fillings.
If you want to use regular yeast use warm, rather than hot water.
Also, don’t let dough rise over boiling water. After kneading cover
dough and let rise 45 minutes. Punch down and assemble as in original
recipe. Cover with a towel and let rise until dough looks puffy, about
40 minutes. Bake as directed above. These breads can also be frozen.
Turkey Tetrazzini
2 T. butter or oil
1 c. chopped celery
4 oz. sliced mushrooms
4 T. flour
1 1/2 c. chicken or turkey stock
1 c. half and half or milk
1/4 c. sherry
2 c. cooked turkey, cubed
4-6 oz. broken spaghetti, cooked
salt and pepper to taste
bread crumbs
butter
Parmesan cheese- optional
Heat butter or oil in pot and add celery and cook 3 minutes. Add
mushrooms and cook 3 minutes more. Stir in flour and mix well. Add
stock, half and half and sherry bring to a simmer- stirring often. Stir
in turkey and pasta. Adjust seasonings. Place mixture in oiled casserole
and sprinkle the top with bread crumbs and drizzle a little melted
butter over the top. Add Parmesan cheese, if you like. Place in a 350
degree oven and bake until bubbly- about 25 minutes. Serves 4.
Turkey Noodle Soup
Oil*
2 onions, sliced
4 carrots, peeled and sliced
4 ribs celery, sliced
4 qts. Turkey stock
4-5 c. turkey meat, cubed
1 c. chopped fresh parsley
Salt and pepper to taste
Hot pepper sauce to taste
1 lb. wide egg noodles, cooked
Heat oil in soup pot and cook onions until starting to brown. Add
carrots and celery and cook a few minutes more. Add stock and meat and
simmer, covered, until veggies are tender. Add parsley and simmer 15
minutes longer. Adjust seasonings. Warm noodles and serve on the side so
everyone can add as many noodles to their soup as they like. Serves 8.
* Since I had freshly made stock I used a little fat from the stock to cook the onions.
Turkey Won Ton Soup
1½ lbs. cooked turkey, about
1 head bok choy
3 T. hoisin sauce
1 clove garlic, minced
24 won ton wrappers
2 qts. Turkey stock
1 t. ginger
1 t. hot pepper sauce
Chopped green onions
Sesame oil
I used dark meat from the turkey, mostly. I minced enough to give me a
cup of meat. The rest I cut into thin strips. I then took stems from
the bok choy and minced enough of them to make 1 cup. Combine the minced
turkey with minced bok choy, the hoisin and the garlic. This is the
filling for your won tons. Slice more of the bok choy- using mainly the
leaves, into thin shreds. This will go into the soup later, along with
the strips of turkey. You should have at least a couple of cups of the
shredded bok choy, but more is OK, too. To make the won tons place one
on your work surface and spoon a rounded teaspoon of the filling into
the middle of it. Moisten edge with water, fold in half and press to
seal. I used round wrappers, but square wrappers are fine, too. I like
the round ones, labelled for dumplings, because they are a little
thicker. I get them at a local Asian grocery store. Repeat with
remaining won tons and fillings until done. Bring stock to a boil and
add the ginger and hot sauce. Add the won tons to the simmering stock.
Simmer gently for 3-4 minutes, stirring occasionally, then add the
strips of turkey and the shredded bok choy greens. Cook about 5-6
minutes longer. Finish soup with chopped green onions and a drizzle of
sesame oil. Serves 6-8.
Turkey Chili
1 large onion, chopped
2 T. oil
2 ribs celery, sliced
1 sweet pepper, seeded and chopped
2 cans cannellini beans, drained and rinsed
2 cans lima beans, drained and rinsed
1 can ( 4 oz.) chopped green chilies
3-4 c. cubed turkey
2-3 c. stock- turkey or chicken
3 T. chili powder, or to taste
1 T. cumin, or to taste
Generous dash of hot sauce
Salt and pepper to taste
Fresh chopped cilantro
Toppings: Pick what you like. Some good toppers are shredded cheese, chopped green onions, salsa, sour cream or tortilla chips
.
In soup pot cook onion in oil until golden brown. Add the celery,
peppers and chilies and cook 5 more minutes. Add the rest of the
ingredients, except cilantro and bring to a boil. Turn heat down to
medium and simmer until flavors blend, about 30 minutes but longer is
fine. I usually cook it covered for 15 to 20 minutes and then remove the
lid so it can thicken. Add the cilantro right before serving. Ladle
into soup bowls add add toppings of your choice. Serves 6.
Turkey Florentine
2 T. oil or butter
1 large leek, cleaned, trimmed and chopped
4 T. flour
1½ c. stock – turkey or chicken
24 oz. fresh spinach, washed
¾ c. half and half- you could use milk instead
3 c. cubed cooked turkey
Salt and pepper to taste
2 t. hot sauce- or to taste
1 c. shredded Pecorino/ Romano cheese, plus extra for sprinkling on top
Hot cooked pasta
In large skillet cook leeks in oil or butter over medium heat until
tender. Stir in flour and cook until smooth, but not brown. Add the
stock and cook until mixture starts to thicken. Add the spinach and
continue cooking, stirring often until the spinach is wilted. The
spinach cooks down a lot- you might have to add it a little at a time to
have room in the pan for all of it. As soon as the spinach is wilted
add the half and half and the turkey and cook until heated through and
bubbly. You might need a little more stock or half and half if the sauce
is too thick for your taste. Season with the salt and pepper and the
hot sauce. Stir in the cheese. Serve over hot pasta. Serves 4-6.
Turkey with Herb Dumplings
1 turkey thigh, cut off the bone and cubed
1 large onion, chopped
2 ribs celery, chopped
4 carrots, peeled and chopped
3 potatoes, peeled and cut into chunks
4 c. turkey stock
4 T. flour
salt and pepper to taste
1 c. baking mix- like Bisquick- I make my own
1/2 c. milk
2 T. chopped green onion
1 T. chopped parsley
1 t. dried basil
In Dutch oven or large pot, brown turkey thigh. Add the vegetables
and brown them, too, turning to prevent burning. Add stock, cover pot,
and simmer until veggies are tender, about 20 minutes. Season with salt
and pepper to taste. Combine flour with some cold water or more stock
until smooth. Add to the pot and stir well. Mixture will thicken.
Meanwhile combine baking mix with milk and herbs. Drop dumpling batter
by tablespoonfuls over the turkey mixture in pot. Reduce heat to low,
cover pot and cook until dumplings are cooked, about 20 minutes. To
serve place some of the turkey and vegetables with sauce in serving
bowls and top with dumplings. Serves 6.
Turkey Vegetable Soup
1 onion, chopped
oil
3 carrots, peeled and sliced
3 small potatoes. peeled and cubed
1 c. corn- cut from 1-2 ears
1 medium tomato, peeled and chopped
2 c. shredded cooked turkey *
3-4 cups turkey stock- or whatever you have and like
Fresh parsley and basil
salt and pepper to taste
dash of hot sauce
Heat oil in pot and cook onion until golden. Add carrots and cook a
few more minutes. Add remaining vegetables, turkey and stock and simmer,
covered, for 10 minutes- or until veggies are tender. Add herbs and
simmer a few more minutes. Adjust seasoning and add hot sauce. Serves
2-3 for dinner.
*If you want to turn this into a vegetarian soup add vegetable stock
and add a couple of cups of cooked beans. Kidney beans would work well.
Turkey Lo Mein
1 onion, chopped
2 T. oil
1 can sliced water chestnuts, drained
1/2 c. green peas- you could also use green beans
2 c. diced cooked turkey
8 oz. angel hair pasta -I use a very fine noodle I get at the Asian market
soy sauce to taste
Hoisen sauce or oyster sauce to taste- you could also use stir-fry sauce
sesame oil
chopped green onions
Heat water for pasta. Heat oil in skillet and cook onion until
browned. Add water chestnuts and cook 1 minute longer. While onion is
cooking cook pasta. Add peas to onion mixture and stir to combine. Add
the turkey and heat through. Drain pasta and toss into turkey mixture.
Season with soy sauce and what ever Asian sauce you have on hand.
Drizzle with sesame oil and top with green onions. Serves 4.
Turkey With Tortellini
1 lb. cheese tortellini, cooked and drained
2-3 c. cubed cooked turkey
2-3 c. cooked broccoli, chopped
2 T. butter or oil
2 T. flour
1 c. half and half or milk, warmed
2 c. stewed tomatoes- I used my canned tomatoes- you could substitute a 14 oz. can of tomatoes
salt and pepper to taste
fresh chopped parsley
In bowl combine tortellini with turkey and broccoli and place and a
lightly greased casserole. In saucepan melt butter and add flour
whisking until smooth. If using oil just combine oil and flour in pan
and whisk until smooth. Add half and half and cook, stirring often
until thickened and bubbly. Add tomatoes and heat through. Season to
taste. Puree sauce and pour over the turkey mixture. Sprinkle with the
parsley. Bake in a 350 degree oven until heated through and lightly
browned around the edges- about 40 minutes.
I posted this story last year and had a request to post it again….so here it is….
Rather than posting a recipe today, I wanted to share a fun
Thanksgiving memory with you. Through most of my younger life,
Thanksgiving was spent with my family and my Aunt Tillie and Uncle Art’s
family. My mother and my Aunt Tillie were sisters. They were as close
and loving as sisters could be. We took turns at each others homes, and
shared the cooking duties.
There was a friendly rivalry every year to come up with a special
dessert or to have a new side dish. The biggest part of this challenge
though, was to get a really big turkey. My mother was convinced that a
big bird was tastier than two small ones. Aunt Tillie agreed. So every
year it was the quest of the host family to score a really large turkey.
My mom and dad would go to the local butcher to order the bird weeks
in advance. I am sure Tillie and Art did the same. They always seemed to
end up around 25 pounds, give or take. My dad and uncle kept track.
Last year was 26 pounds and 4 ounces, but two years before, closer to 27
pounds. I swear, these birds had to be part ostrich.
The ultimate goal was to get a 30 pounder. It had eluded them all,
until one year. Uncle Art had found a new guy. A turkey guy, who
promised him the 30 pound bird of his dreams. We knew days before the
big day, that the really big bird dream was going to happen. Then my mom
got a phone call from Aunt Tillie.
My uncle had picked up the beast. He proudly brought it home. He
looked at it, lovingly at first. Then he looked again. This was not
Uncle Art’s first turkey. He felt something was wrong. Remember, this
was something they had all dreamed about finding. Finding it first was
cause for bragging rights, for sure. He was convinced that he had been
duped, that the bird fell short of its promised weight. He told my aunt
about his suspicions and they weighed the bird. It was too big for their
kitchen scale, so my uncle weighed himself on the bathroom scale and
then weighed himself again, this time holding the turkey.
Uncle Art had been right. He was short at least a couple of pounds of
the promised 30 pounds. He went back to the turkey guy, irate. The man
was defensive at first, but weighed the bird again. It weighed in
somewhere in the area of 28 pounds. The man gave him some money back and
lacking a bigger bird, Uncle Art brought it back home.
As I recall it was a perfectly lovely bird, cooked to juicy
perfection. To my Uncle Art it was both a failure and a success. On one
hand, he had not gotten the 30 pound bird he was hoping for. He did,
however, take pride in the fact that he spotted it. That in the world of
turkeys, he could see the difference between a 28 pound and a 30 pound
bird.
I believe, some years later, a 30 pound bird was found. The story
that year, around the Thanksgiving dinner table, was not so much about
the 30 pound bird before us, but about the one that nearly was.
I hope you all have a great day, spent with those you love. I also
hope you make memories to make you smile, when some of those we love are
no longer here. Love and best wishes to all.
