Day After Scalloped Turkey Food

DAY-AFTER SCALLOPED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
• Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
• In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
• Add the chopped turkey meat and sauce and mix well.
• Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.

DAY AHEAD CHRISTMAS TURKEY WITH STUFFING AND GRAVY

Steps:

• FOR THE TURKEY: Rub turkey inside and out with cheesecloth dipped in lemon juice.
• Stuff as directed in stuffing recipe, and brush with melted butter. Place on rack in large roasting pan. Cover with 2 sheets of foil arranged to form a loose tent over bird. Roast in 325°F oven, calculating 25 minutes per pound. To cook in advance, deduct 1 hour from cooking time and remove from oven.
• Remove stuffing and unmould from cheesecloth into casserole. Let cool and chill.
• Leave foil on turkey; transfer to large platter. (Save pan drippings to make gravy.) Soak two large towels in cold water; wring and wrap around turkey and platter. Store in refrigerator overnight, keeping towels moist.
• Next day, finish roasting the turkey, with foil in place in 325°F oven for 1 hour or until legs move easily. Makes 14 generous servings.
• FOR THE SAUSAGE STUFFING:.
• Break up sausage or squeeze meat from casing into large greased skillet; cook over medium heat, stirring, until all traces of pink disappear.
• Stir in sage and savory. Drain and place in large mixing bowl.
• Melt butter in another skillet and sauté onions, celery and parsley until golden. Add salt and pepper to taste.
• Chop apricots if using, and stir into vegetables along with wheat germ.
• Add vegetable mixture and bread cubes to sausage meat; stir well; Moisten with enough hot water to make a dry or moist dressing as desired.
• Line turkey cavity with double thickness of cheesecloth. Using ice cream scoop, spoon stuffing into cheesecloth lining, allowing room for stuffing to expand during roasting. (Extra stuffing may be baked separately in small covered baking dish.).
• When turkey comes out of oven, remove cheesecloth with stuffing. Turn stuffing out into casserole discarding cheesecloth. Cover and refrigerate. Next day, reheat stuffing, covered, in 325°F oven until hot in centre. Makes enough for one 22 lb. turkey.
• FOR THE GRAVY: Pour drippings from roasting pan into large saucepan; let stand until fat rises to surface. Skim off fat.
• Heat drippings; sprinkle flour over and stir together. Add turkey stock and cook, stirring, over medium heat until bubbly and slightly thickened. Remove from heat and add salt and pepper to taste. Strain through coarse sieve and refrigerate.
• Wash roasting pan and line with foil in preparation for final hour of roasting turkey next day. Any additional pan drippings may be added to prepared gravy.
• Heat gravy gently before serving and pour into gravy boat.
• *Homemade turkey stock may be made by cooking turkey neck and gizzard in enough seasoned water to cover until tender. Strain and use for gravy.
• Canadian Living The Merry Christmas Cookbook.

SCALLOPED TURKEY

Steps:

• Make a layer of half the cooked noodles in the bottom of a deep 2 1/2-quart baking dish. Add the stuffing and turkey. Sauté the mushrooms and onion in butter and add to the dish with the parsley and sliced hard cooked eggs. Add turkey gravy and top with remaining noodles. Dot with butter and sprinkle with buttered crumbs. Cover and bake in a 350°F. oven for 25-30 minutes. Remove cover for last 10 minutes of cooking time. Serve with a crisp salad and drink chilled rosé wine.

DAY AFTER THANKSGIVING (OR CHRISTMAS) TURKEY WELLINGTON

Steps:

• Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside.
• Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares.
• Top the stuffing with 1/4 pound leftover turkey pieces.
• Top turkey with sauteed mushrooms and onions.
• Add salt and pepper, to taste.
• Beat together egg and milk.
• Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash.
• Bake at 375 degrees for 20 minutes or until golden brown.
• You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable.
• Enjoy!