Turkey and Dumplings

Here's a baked variation of a hearty farmhouse favorite made quick

and simple by using buttermilk baking mix, precooked turkey, and

frozen or leftover vegetables.



Preparation time: 15 minutes

Cooking time: 25 minutes

Yield: 4 servings




2 cups homemade or canned turkey gravy

2 cups leftover cooked vegetables or frozen mixed vegetables,

defrosted

3 cups (1 pound) cooked turkey, cut into 1-inch cubes

1 teaspoon poultry seasoning

1 cup buttermilk baking mix, such as Bisquick

1/3 cup milk

2 thin scallions, white and green parts, very thinly sliced

1/4 teaspoon freshly ground black pepper



1. Combine the gravy, vegetables, turkey, and poultry seasoning in a

medium saucepan with a lid. Bring to a simmer over medium-low heat.

2. Combine the baking mix, milk, scallions, and pepper in a small

mixing bowl. Drop by teaspoonfuls on top of the simmering stew. Cover

and cook for 10 minutes. Uncover and cook for an additional 5

minutes. Serve immediately.

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Stovetop Turkey Divan



If you've ever been to at least one potluck fund-raiser, you've

likely eaten some version of chicken or turkey divan. This 1930s

favorite is thought to have been the creation of a popular New York

City restaurant, Divan Parisien. Although no longer in business, the

restaurant is immortalized by this American classic. Here's a

simplified version of the dish.



Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 4 to 6 servings



1 tablespoon unsalted butter

1 red pepper, cored, seeded, and diced

1 small onion, chopped

1 bunch broccoli, broken into small florets, stems discarded

2 cups chicken broth

1 cup half-and-half

3 cups medium egg noodles, uncooked

3 cups (1 pound) cooked turkey, cut into 1-inch cubes

Salt and pepper



1. In a large nonstick skillet or chicken fryer, melt the butter over

medium heat. Add the red pepper, onion, and broccoli. Cook, stirring

often, until the pepper and onion are soft, about 6 to 8 minutes.

2. Stir in the chicken broth, half-and-half, noodles, and turkey.

Bring to a boil, reduce heat to a simmer, and cook, covered, 20 to 25

minutes, or until the noodles test done, stirring occasionally. Taste

and adjust for salt and pepper.

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Easy Turkey Tetrazzini



A fan created turkey Tetrazzini in the early twenieth century for

Italian soprano Luisa Tetrazzini, who toured the United States from

1910 to 1913. Combining pasta from Tetrazzini's native Italy with the

American turkey, this dish has become a favorite way for generations

of Americans to use leftover turkey. This simplified recipe calls for

prepared Alfredo pasta sauce instead of homemade cream sauce. You can

find the prepared alfredo sauce in the refrigerated section or pasta

aisle of most supermarkets. Cook the elbow macaroni al dente or

Italian style, making sure it is not soft and mushy but has slight

chew or bite to it when done cooking in boiling water.



Preparation time: 15 minutes

Cooking time: 20 to 25 minutes

Yield: 4 servings



2 tablespoons butter

1 scallion, sliced thin

1/2 pound white mushrooms, thinly sliced

1 container (10 ounces) Alfredo sauce

1/2 cup milk

2 tablespoons dry sherry

2/3 cup freshly grated Parmesan cheese

1/2 cup diced canned pimientos

3 cups (1 pound) cooked turkey, cut into 1-inch cubes

1/2 pound elbow pasta, cooked al dente



1. Preheat oven to 375 degrees F.

2. In a large skillet, melt the butter over medium heat. Add the

scallion slices and cook about 1 minute, or until soft. Add the

mushrooms and cook about 3 minutes, or until soft. Add the Alfredo

sauce, milk, and sherry. Stir well to combine. Bring to a simmer.

Remove from heat and stir in 1/3 cup of the Parmesan cheese, the

pimientos, and turkey.

3. Lightly butter a 3-quart baking dish. Add the pasta and the turkey

mixture. Mix well. Sprinkle with the remaining 1/3 cup Parmesan

cheese.

4. Bake, uncovered, until bubbling and brown, about 20 to 25 minutes.



Kelly in IL