Corn and Potato Chowder

Ingredients

1 tablespoon butter

1/4 pound bacon, diced

1 cup chopped onion

3/4 cup chopped green pepper

Kosher salt and black pepper

1 tablespoon minced garlic

2 tablespoons flour

4 cups chicken broth or stock

4 cups peeled, finely diced all-purpose potato

1 1/2 cups shredded carrot

2 cups fresh or frozen corn kernels

1 cup half-and-half

1/2 teaspoon dried thyme

Pinch of cayenne pepper

Directions

1. Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
2. Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
3. Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
4. From: https://www.foodnetwork.com/recipes/corn-and-potato-chowder-recipe-1956213

2 tablespoons chopped fresh Italian parsley

Instant Pot Beef Stroganoff

COURSE: MAIN COURSE

CUISINE: HUNGARIAN

KEYWORD: BEEF STROGANOFF, INSTANT POT, STROGANOFF

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES

TIME FOR PRESSURE TO BUILD: 15 MINUTES

TOTAL TIME: 1 HOUR

SERVINGS: 6

CALORIES: 561 KCAL

AUTHOR: ERIN

This Instant Pot Beef Stroganoff recipe results in the most tender beef, in a saucy, creamy gravy. The egg noodles even cook in the same pot making for easy cleanup and a no-fuss meal.

INGREDIENTS

• 1/3 cup flour
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 2 pounds chuck roast or stew meat cubed
• 2 Tablespoons vegetable oil
• 1 large onion sliced
• 8 ounces cremini mushrooms sliced
• 1/4 cup brandy
• 1/4 cup red wine
• 3 cups low-sodium beef broth
• 1 12-ounce package wide egg noodles
• 3/4 cup sour cream
• 3 tablespoons chopped fresh parsley leaves
• Salt and pepper to taste

INSTRUCTIONS

1. In a large bowl, combine 1/3 cup flour, salt, pepper, garlic powder and nutmeg. Pat beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
2. Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you will have to work in batches. I work in 3 batches). Transfer browned meat onto a plate. 
3. Add onion and mushrooms, cook, stirring occasionally, until tender, about 5-6 minutes.
4. Stir in brandy and red wine, scraping any browned bits from the bottom of the pot.
5. Stir in beef broth and return beef to Instant Pot.
6. Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 12 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
7. When finished, quick-release the pressure before removing the lid.
8. Add the egg noodles. Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes.  When finished, quick-release the pressure.
9. Stir in sour cream and parsley and season with salt and pepper, to taste.

From: https://www.platingsandpairings.com/instant-pot-beef-stroganoff/

Savory Stuffing Cakes

Ingredients: 

• 2 cups leftover prepared stuffing
• 1 large egg, beaten
• 1 tablespoon unsalted butter

Method: 

In a large bowl, stir together stuffing and egg until well combined. Heat butter in a large skillet over medium heat. Shape 1/2 cup of the stuffing mixture into a ball, then flatten into a 3-inch patty. Repeat with remaining mixture. Place patties in skillet and cook about 3 minutes per side or until golden brown and heated through.

Nutritional Info: 

Per Serving: 300 calories (160 from fat), 18g total fat, 9g saturated fat, 90mg cholesterol, 610mgsodium, 31g carbohydrates, (2 g dietary fiber, 5g sugar), 6g protein.

From: https://www.wholefoodsmarket.com/recipe/savory-stuffing-cakes

Leftover Stuffin' Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Use up those Thanksgiving leftovers in these versatile and customizable Stuffin' Muffins. Freezable and reheatable for quick meals later. 

Servings: 12 muffins

Author: Beth M

Ingredients

• 3 cups precooked stuffing or dressing
• 1 cup chopped turkey or ham
• 1/4 lb. frozen spinach
• 6 large eggs
• 2 Tbsp milk or cream
• 1/4 tsp salt
• Freshly cracked pepper

Instructions

1. Preheat the oven to 375 degrees. Thaw and squeeze the spinach dry. Add the stuffing, turkey, and spinach to a bowl, then stir lightly to combine without breaking up the stuffing too much.
2. Liberally coat each well in a muffin tin with non-stick spray (or butter). Divide the stuffing mixture between all 12 cups. Leave the stuffing loosely packed in the cups so that the egg mixture can fill in the empty spaces.
3. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Divide the egg mixture among the 12 cups, filling each about 1/2 to 3/4 full. The eggs and stuffing mixtures will expand during cooking, so try not to over fill.
4. Bake the muffins for 25-30 minutes or until lightly golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin.

Recipe Notes

Make sure to coat well with non-stick spray or butter. These muffins will stick to the tin if not well oiled.

Feel free to get creative with the add-ins. Roasted vegetables, cheese, or other meat make great additions.

From: https://www.budgetbytes.com/leftover-stuffin-muffins/

Turkey & Stuffing Dumpling Soup

yield: 8

prep time: 15 MINUTES

cook time: 75 MINUTES

total time: 90 MINUTES

INGREDIENTS:

• 1 turkey carcass (7lb breast)
• 12 cups water
• 1 onion, peeled and sliced
• 1 cup carrots, chopped
• 2 stalks celery, diced
• 3 cloves garlic
• 1 bunch fresh parsley
• 1 tbsp salt
• 1/4 tsp black pepper
• 2 cups leftover cooked turkey, chopped
• !For the dumplings:
• 1/3 cup flour
• 2 eggs 2 cups leftover stuffing
• 1 tbsp chives, minced + extra for garnish

DIRECTIONS:

1. In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour. Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
2. To the stock pot add in 2 cups of cooked leftover turkey. Reduce heat to low.
3. While the turkey is cooking with the stock and vegetables make the dumplings. Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky--it's ok. That is normal. Make small golf ball like size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter. Wash your hands, and carefully stir the soup. Raise the temperature up to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes and then ladle soup into bowls. Top with additional chives if desired.

From: http://www.katiescucina.com/2013/12/turkey-stuffing-dumpling-soup

Notes: Absolutely delicious. Used corn bread stuffing and added a bit extra flour since the corn bread wasn't made with any.

Turkey Potpie with Cheddar Biscuit Crust

YIELD 

Makes 8 servings  

ACTIVE TIME 

1 hr  

TOTAL TIME  

2 1/2 hr

INGREDIENTS

1. For stock:
   • Carcass and skin from a 12- to 14-pound roast turkey
   • 10 cups water
2. For filling:
   • 1 medium onion, coarsely chopped
   • 2 large carrots, cut into 1/2-inch pieces
   • 2 celery ribs, cut into 1/2-inch pieces
   • 1 large parsnip (peeled), cored and cut into 1/2-inch pieces
   • 1 teaspoon chopped thyme
   • 3 tablespoons unsalted butter
   • 1/2 pound mushrooms, trimmed and quartered
   • 1/4 cup all-purpose flour
   • 4 cups roast turkey meat, cut into 1/2-inch pieces
   • 1 (10-ounce) package frozen baby peas, thawed
3. For biscuit crust:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup coarsely grated extra-sharp Cheddar
• 1/4 cup grated Parmigiano-Reggiano
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

4. PREPARATION

   1. Make stock:
      1. Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
   2. Make filling:
      1. Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
      2. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
   3. Make biscuit crust and bake pie:
      1. Preheat oven to 400°F with rack in middle.
      2. Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
      3. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
   Cooks' notes:

   · If using carcass and meat from a brined turkey, filling may need little or no salt.
   · Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
   · You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.

From: https://www.epicurious.com/recipes/food/views/turkey-potpie-with-cheddar-biscuit-crust-240566

Notes: Used canned chicken broth. Added a bit of whipping cream, about 1/4 cup. Used bisquick and followed their direction for cheesy bisquits. Baked for about 15ish minutes.