It may seem strange to begin a new year talking about leftovers, but sometimes you need to end, correct or complete one situation before you can start another.
Whether your family size dictated a large turkey or a small chicken, after all the dressing, gravy and other foods on the traditional holiday menu are gone, you may have some turkey/chicken left. Here are a few recipes for using these leftovers. Enjoy them this weekend for … Sunday Dinner.
Chicken/Turkey and Noodle Ring
1 pound noodles
3 eggs
1 cup milk
½ tablespoon Worcestershire sauce
Salt, pepper to taste
2 tablespoons flour
1 egg yolk
2 tablespoons milk
Dash salt, pepper
1 cup grated cheese
2 cups cooked chicken or turkey, chopped
2 tablespoons butter
1 cup milk or cream
1 tablespoon chopped parsley
Preheat oven to 350 degrees.
Make the noodle ring by cooking the noodles in boiling water about 10 minutes (or according to package directions). Drain. Beat the 3 eggs well and combine with the salt, pepper, milk, ketchup and grated cheese. Add to noodles and stir.
Heavily butter or grease a ring mold. Pour noodle mix into mold. Set in a pan of hot water and place in oven. Cook 45 minutes. Unmold carefully on a large serving dish.
Meanwhile, prepare the chicken.
Make a white sauce by melting the butter and stirring into it the 2 tablespoons of flour. Gradually add the cup of milk or cream, stirring until smooth. Add the salt and pepper. Add the chopped turkey or chicken and parsley, and cook until mixture is hot again.
Beat the egg yolk and add the 2 tablespoons of milk. Pour into the chicken mixture and cook 2 minutes, stirring constantly. Pour creamed chicken into center of the noodle ring mold. Serve immediately.
Serves 6-8.
(Note 1: Macaroni, broken spaghetti or rice may be substituted for the noodles.
Note 2: The creamed chicken can be varied by substituting canned, drained mushrooms for part of the chicken. Canned pimiento and olives may also be added.)
Minced Chicken Party Sandwiches
1½ cups cooked chicken, finely minced
1 hardboiled egg, sieved or finely grated
½ cup mayonnaise
8 slices whole wheat bread
Salt, pepper used lightly
½ teaspoon grated onion
Soft butter
Combine the grated onion, egg, chicken, salt, pepper and mayonnaise.
Lightly spread one side of each bread slice with soft butter. Divide chicken mixture among half the bread slices, spread evenly and top with remaining bread slices, buttered side down.
Cut away crusts and cut sandwiches into squares, triangles or strips.
If chicken mixture is too much for 6 sandwiches, use more bread for additional sandwiches.
Two Time Turkey
½ cup chopped celery
½ cup almonds, chopped
½ cup mayonnaise
½ cup finely chopped onion
Potato chips
3 cups cooked turkey, chopped
½ of 10¾-ounce can cream of chicken soup
1 tablespoon lemon juice
Paprika
Preheat oven to 350 degrees.
Combine all ingredients except potato chips and paprika. Pour into 1-2 quart baking dish. Bake about 45 minutes. Cover with the potato chips. Sprinkle on the paprika. Return to oven for about 2 minutes.
Serves 6-8.
(Note: Salt and pepper may be added to chicken mixture, but probably will not be needed, so taste first. Also, if mixture seems to be thick, add more of the soup.)