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Leftover Turkey Pasta with Bacon, Peas and Cream Recipe

Ingredients

  • 3 thick rashers streaky bacon or pancetta, diced small
  • olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • leftover turkey, chopped fairly small
  • 200g/7oz fresh or frozen peas
  • 2-3 tbsp double cream
  • salt and pepper

To serve

  • 200-300g tagliatelle, cooked according to packet instructions
  • fresh parmesan

Directions

  1. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.
  2. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
  3. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
  4. Serve tossed with the cooked tagliatelle, with plenty of fresh grated parmesan on the table.

Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

Easy Turkey Lasagna Recipe

Ingredients

  • 3 cups chunky-style spaghetti sauce
  • 2 cups chopped cooked turkey — (10 ounces)
  • 1 small zucchini — shredded (1 cup)
  • 6  uncooked lasagna noodles
  • 1 cup ricotta cheese
  • 1/4  cup grated Parmesan cheese
  • 1 teaspoon dried oregano leaves
  • 2 cups shredded mozzarella cheese — (8 ounces)

Directions

  1. Heat oven to 350 F. Mix spaghetti sauce, turkey and zucchini.Spread 1 1/2 cups of this mixture in ungreased rectangular baking dish, 11x7x1/2″. Top with 3 noodles.
  2. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 1/2 cups of the turkey mixture. Top with remaining noodles and turkey mixture. Sprinkle with mozzarella cheese.
  3. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting

Makes 8 servings.

Notes: You can replace the ricotta cheese with small curd creamed cottage cheese.

Time Saver: You can cover and refrigerate unbaked lasagna for up to 24 hours, or wrap tightly and freeze for up to 1 month. When ready, bake refrigerated lasagna uncovered as directed in recipe, or bake frozen lasagna, uncovered at 375 F. for about 1 hour.

Imitation Cheese Sticks from Pizza Hut Recipe

We love the breadsticks at our local Pizza Hut but with this recipe I can make them at home as an alternative to nachos or ordering in.

Ingredients

  • 1 package (6-1/2 ounces) pizza crust mix
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon olive oil
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Pizza sauce

Directions

  1. Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes.
  2. Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning.
  3. Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce. Yield: 16 cheese sticks.

Mac ‘n’ Cheese Hot Dog Recipe

You don’t have to go to the Staples Centre to get this basketball and hockey night staple.  You can make it at home.

Ingredients

  • 1 lb. Stouffer’s macaroni and cheese
  • 8 cups water
  • 1 tbsp. salt
  • ½ lb. macaroni pasta
  • 2 cups aged sharp cheddar sauce
  • ½ lb. shredded Parmesan
  • ½ lb. shredded sharp cheddar
  • 4 all-beef hot dogs
  • 4 Hawaiian hot dog buns
  • 2 tbsp. butter
  • Yellow mustard
  • Bacon crumbles
  • Diced onions

Mac ‘n’ Cheese Hot Dog Recipe

Directions

  1. Warm Stouffer’s macaroni and cheese by following instructions on package.
  2. Pour 8 cups of water into a large saucepan, add salt and bring to a boil.
  3. Once water is boiling, place macaroni in water and stir occasionally until tender.
  4. Remove pasta from water and drain.
  5. Place pasta back in the pan and add sharp cheddar sauce; stir until combined.
  6. Add shredded sharp cheddar and shredded Parmesan cheese.
  7. Add warm Stouffer’s macaroni and cheese to pasta mixture.
  8. Cook hot dogs on flattop/grill.
  9. Melt butter in a skillet; once melted, place hot dog bun on skillet face up and toast both sides.
  10. Place cooked hot dog in bun.
  11. Top with mac and cheese mix, yellow mustard, bacon topping and diced onions.
  12. Serves four.

Spinach Balls Recipe

Ingredients

  • 2 10 oz pkgs frozen spinach — thawed, chopped
  • 1 medium onions – chopped
  • 1 clove garlic – minced
  • 1/2 cup butter – melted
  • 2 cups Pepperidge Farm herb stuffing
  • 1/2 cup Parmesan cheese – grated
  • 5 eggs – beaten
  • 1 teaspoon Worcestershire sauce
  • 1/2  tablespoon black pepper

Directions

  1. Drain spinach and squeeze in handfuls to remove as much moisture as
    possible. Place in large bowl. Sauté onion and garlic in butter, and stir
    into spinach. Add remaining ingredients, stir, and let stand for 15 minutes

Spinach and Artichoke Dip Recipe

Ingredients

  • 16 oz Light Sour Cream
  • 3 oz Parmesan cheese
  • 14 oz Can Artichoke Hearts — Drain, rinse, chop
  • 10 oz Pk chopped spinach — thaw, Drain well
  • 6 oz Monterey jack cheese – Shred

Directions

  1. Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for topping later) in a 2qt casserole dish. Stir in spinach and artichokes. Mix well. Cover top with monterey jack and other ounce of parmesan cheese.
  2. Bake for 15 minutes at 400~ and then broil for about 5 minutes or until cheese is golden brown. Serve with tortilla chips and side dishes of sour cream and your favorite salsa. This makes about 4 times what you are served at a restaurant so you may want to adjust the ingredients.

Pizzadilla (Quesadilla Pizza) Recipe

Ingredients

  • 1/2 teaspoon extra-virgin olive oil
  • 2 large flour tortillas that just fit inside your cast iron skillet
  • 3/4 cup store-bought or homemade pizza sauce
  • 5 ounce shredded whole milk low moisture mozzarella cheese
  • 2 ounces grated Parmesan cheese, divided
  • 2 basil leaves, roughly torn
  • Additional toppings (such as crumbled Italian sausage mix), as desired

Directions

  1. Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to low and wipe out excess oil with a paper towel.

  2. Place tortilla in skillet with the rougher textured-side facing down. Spread half of sauce evenly over tortilla all the way to the edges. Spread half of mozzarella evenly over tortilla all the way to the edges. Place second tortilla on top. Cook, swirling pan occasionally, until crisp on the bottom, about 3 minutes. Carefully flip with a large spatula.

  3. Spread remaining sauce evenly over tortilla all the way to the edges. Spread remaining mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Scatter with basil and add toppings (such as sausage) as desired.

  4. Place skillet under broiler and broil until toppings are cooked through and cheese is melted and starting to brown in spots, 2 to 4 minutes. Remove from oven and sprinkle with remaining Parmesan. Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet. Peek under bottom. If more crispness is desired, place skillet over medium-heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved. Slide pizza out onto a cutting board. Cut and serve immediately.

Crispy, Creamy Chicken Cordon Bleu Recipe

Ingredients

  • 4 boneless,
  • skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • ½ pound sliced ham
  • 1 cup flour
  • 4 eggs
  • 2 cups panko bread crumbs
  • Creamy Dijon Sauce
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk
  • ¼ cup Dijon mustard
  • 1 cup shredded Parmesan cheese

Directions

  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
  7. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
  8. In a small pot on medium heat, melt the butter and cook the garlic until soft.
  9. Add in flour, and whisk for 1 minute.
  10. Add in the milk, and whisk until fully combined with the roux. 6. Continue whisking until the mixture comes to a simmer and has thickened.
  11. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside.
  12. Slice chicken and drizzle with Dijon sauce. Enjoy!