What could possibly better that hearty Christmas feast with family and friends? Well, having the remaining food the day after. Here are some ideas that will convert the festive nibbles into a delicious recipe.
Food is perhaps the most important aspect of Christmas celebrations, apart from gifts of course. But if the day has come and gone and you still find your fridge full of leftover turkey, roast potatoes and all the trimmings, fret not. It’s time to get creative and make something delicious out of it.
Here’s is a recipe of a casserole of turkey, mushrooms, water chestnuts, and almonds which is delicious and elegant, fit for a no-fuss dinner if you find yourself with a houseful of guests. It is an excellent way to use any leftover cooked turkey or chicken.
TURKEY-ALMOND CASSEROLE YIELD: SIX SERVINGS
1. 1/4 cup (1/2 stick) butter
2. 1/4 cup all-purpose white flour
3. 1 cup chicken broth
4. 3/4 cup milk
5. 2 tbsp orange juice
6. 1/2 tsp salt
7. 1/4 tsp pepper
8. 4 cups cubed cooked turkey or chicken
9. 1 can (4 ounces) sliced mushrooms, drained
10. 1 can (8 ounces) sliced water chestnuts, drained
11. 2/3 cup slivered or whole almonds
12. 1 medium-size onion, minced
• Preheat the oven to 350 degrees F.
• In a medium-size saucepan, melt the butter over low heat.
• Blend in the flour.
• Cook until smooth and bubbly, stirring constantly.
• Stir in the broth and milk.
• Heat till it boils then reduce the heat, and simmer until thick.
• Remove from the heat and stir in the orange juice, salt, and pepper.
• In a two-quart baking dish, spread half the turkey.
• Top with the mushrooms, water chestnuts, almonds and onion.
• Arrange the remaining turkey on top and cover with the sauce.
• Sprinkle with the paprika and bake for about 45 minutes or until heated through.