Editor’s note: One ingredient was inadvertently omitted from a recipe in last week’s column. Include a ½ cup of butter in the Pumpkin Butter Cake.

Editor’s note: One ingredient was inadvertently omitted from a recipe in last week’s column. Include a ½ cup of butter in the Pumpkin Butter Cake.

Now what to do with all those delicious leftovers from Thanksgiving? Here are a few recipes that might be a good choice for you. Of course, making turkey, stuffing, and cranberry sandwiches with a few crispy bacon slices is very tasty.



Turkey Tetrazzini

1     8-ounce package vermicelli

½    cup butter

½    cup all-purpose flour

4     cups milk

½    cup dry white wine

2     chicken bouillon cubes, dissolved in ¼ cup hot water

¼     teaspoon fresh ground black pepper

8     ounces Parmesan cheese, grated and divided

4     cups cooked turkey, cut into bite size pieces

1     package white button mushrooms, sliced

2     tablespoons butter

In a skillet or a Dutch oven sauté mushroom slices in 2- tablespoons butter until just lightly browned about 5 minutes. Remove from skillet or Dutch oven and put into a bowl, set aside.

Preheat oven to 350 degrees. Prepare pasta according to package directions.

In a Dutch oven melt /2 cup butter over low heat; whisk in flour until smooth. Cook for 1-minute whisking constantly. Gradually whisk in milk and chicken bouillon and cook over medium heat whisking constantly about 8-10 minutes or until mixture is thickened and bubbly. Whisk in wine and pepper, then whisk in 1-cup Parmesan cheese or 4-ounces, mix well.

Remove from heat and stir in turkey, mushrooms and hot cooked pasta.

Spoon turkey mixture into a lightly greased 13 x 9 – inch baking dish; sprinkle with remaining 1-cup or 4-ounces Parmesan cheese.

Bake in a 350 degree oven for 35 minutes or until bubbly.


Turkey Hand Pies

1 ½   cups cooked turkey, finely chopped

1     cup cooked mashed potatoes

4     ounces cream cheese, softened

½    cup cut cooked green beans

1     carrot, grated

2     tablespoons dried parsley flakes

Salt and fresh ground black pepper, to taste

1     (14.1 once) package of 2- refrigerated pie crusts

1     large egg beaten

Poppy seed (Optional)

Turkey gravy, warmed

Stir together in a bowl turkey mashed potatoes, cream cheese, carrot, and green beans. Add desired salt and pepper.

Preheat oven to 400 degrees. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each pie crust into 6 circles using a 4-inch round cutter. Place about 3 tablespoons turkey mixture just below center of each pie crust circle. Fold dough over filling, pressing and folding edges to seal.

Arrange hand pies on a lightly greased baking sheet. Brush with egg and sprinkle with poppy seeds (Optional).

Bake at 400 degrees for 16-20 minutes or until golden brown. Sere with warm gravy.

Helpful Hint: Unbaked hand pies may be frozen up to -1month. Bake frozen pies 30-35 minutes or until golden brown.


Thanksgiving Soup

2     quarts chicken broth

2     cups bite size pieces of cooked turkey

2     cups leftover green beans cut into 1-inch pieces

Any leftover onions, if you have them

1-2   cups cooked stuffing, cut into slices

1-2   cups cranberry sauce

1     cup dry white wine

1-2   tablespoons Worcestershire sauce

In a large pot heat chicken broth and white wine and Worcestershire sauce, bring to a boil. Lower heat; add turkey and green beans, and leftover onions if you have them.  Cook just to heat through. Serve in soup bowls, top with stuffing slices, then topped with a slice of cranberry sauce.

Happy Thanksgiving!  Enjoy!


Turkey and Green Apple Salad

2     cups cooked turkey, cut into bite size pieces

1     Granny Smith apples, cored and thinly sliced

½    English seedless cucumber, thinly sliced

3     tablespoons orange juice

2     tablespoons EVOO, olive oil

1     teaspoon Worcestershire sauce

Lettuce leaves

Toss together in a large bowl turkey, orange juice, olive oil and Worcestershire sauce, mix well. Stir in cucumber and apple slices.

On 4-dinner plates arrange 2-lettuce leaves and top with turkey mixture.


Turkey Enchiladas

1     medium sweet onion, chopped

1     cup chicken broth

½    teaspoon garlic powder

1     15-ounce can tomato sauce

3     cups cooked turkey, shredded

1     15-ounce can black beans, rinsed and drained

12    6-inch tortillas

Cooking spray

4     ounces 4-cheese Mexican blend cheese, shredded

1     medium tomato, chopped

¼     cup fresh cilantro, chopped

1     cup sour cream

Preheat broiler.

In a large saucepan combine onion, chicken broth, flour, garlic powder, and tomato sauce, whisk and bring to a boil over medium high heat, cook for 2-3 minutes until thickened. Reserve 1 ½ cups sauce mixture. Add shredded turkey and beans to the pot, cook 2 minutes or until turkey is heated through.

Stack tortillas; wrap stack in damp paper towels and microwave on HIGH for 25 seconds. Spoon about 1/3 cup turkey mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9 inch baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3-minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.


Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.