Don’t just wait for Thanksgiving to eat turkey. Turkey is no longer just a Thanksgiving Day lean meat protein choice. With the currently high beef prices, turkey has become a part of our routine meat rotation.
I often buy either fresh turkey breast or thighs. In the past, I have found that both of these meat cuts can be dry and tough if just roasted in the oven. To avoid this, I use my crock pot whenever I am cooking less than a whole turkey. Add spices and about a cup of chicken broth, and after about 4-5 hours on high or on low all-day while you are at work the meat turns out juicy and so tender you can cut it with a fork. If you want gravy, after you remove the cooked meat, just mix about 1/3 of a cup of flour with a enough milk to make a sauce that is about the consistency of gravy, then stir until it is smooth. Stir it into the hot crock pot juices. Add more of the flour mixture until you get the gravy thickness you desire. Be sure to add salt and pepper to taste.
I love making Thanksgiving dinners. It is always one of my favorite times of year. Well, except for trying to find ways to use up all of that leftover turkey when two days after the holiday my brain is screaming for pizza.
Yes, I think I have made all of the standard post-holiday recipes…turkey soup, creamed turkey on toast, turkey salad sandwiches, turkey and dumplings, blonde turkey pizza and a variety of turkey hot dishes.
This recipe for turkey lasagna would technically fall into the “hot dish” category, but it gives your Thanksgiving leftovers a tasty twist that is greatly appreciated by friend and foe alike.
I hope this recipe and cooking tips helps your family enjoy turkey year round.
In a large cooking pot, cook 8-ounces of lasagna noodles. Drain, rinse and set aside.
In a medium-sized mixing bowl combine the following ingredients.
2/3 cups milk
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
6-ounces of softened cream cheese
1 cup cream-style cottage cheese
1/3 cup chopped stuffed olives
1/3 cup chopped onion
1/3 cup finely chopped green pepper
1/4 cup chopped fresh parsley
3 cups of diced cooked turkey (or chicken)
1 (10-1/2 ounce) can of condensed cream of mushroom soup
In a baking dish that is about 11 X 7 inches ( I just use a 9 X 13 cake pan and add more turkey) place half of the noodles on the bottom of the pan. Spread noodles with half of the turkey mixture. Top that layer with more noodles and repeat until all of the noodles are gone. The top layer should be the turkey mixture.
Garnish with 1-1/2 cups of soft buttered bread crumbs (Butter the bread before you break it into crumbs.)
Bake at 375 degrees for 30 minutes. Let it stand for 10 minutes, then cut into squares and serve with a nice green tossed salad.