Cook’s Tip: To bake in a conventional oven, preheat oven to 350°F (180°C). Prepare batter as directed; bake 40–45 minutes or until wooden pick inserted near center comes out clean.
2/3 c. water
2/3 c. sugar
1 1/3 c. cranberries
4 tsp. cider vinegar
1/3 c. dark raisins
1/4 c. chopped pecans
2 tsp. brown sugar
Scant 1/4 tsp. ginger
1/2 tsp. chopped garlic
2 1/4 lb. wheel of Brie cheese
1 loaf French bread cut in thin slices or party
loaf pumpernickel bread
To make chutney: In a heavy saucepan combine water and sugar. Stir and bring to a boil. Add cranberries, vinegar, nuts, sugar, ginger and garlic. Boil slowly, stirring until thick, 5-10 minutes. Cool and refrigerate. It will keep in refrigerator up to 1 week or it can be frozen. To serve: Place Brie on the Medium Round Stone with Handles. Spread chutney over top of cheese. Bake at 350 degrees 5-10 minutes watching carefully so as not to melt brie, just to soften it. Serve with slices of bread or top your leftover turkey sandwich. I don’t know about you but my mouth is watering just thinking about it!
Here is another way to use up those holiday leftovers. You can even entertain guests with this one and they will be impressed every time. I promise.
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 2 cups chopped cooked turkey
- 1 1/4 cups shredded swiss cheese
- 1/2 cup sliced celery
- 1green onion, sliced thin (optional)
- 1/2 cup dried sweetened cranberries
- 3 tablespoons snipped fresh parsley
- 1/2 cup mayonnaise
- 2 tablespoons honey dijon mustard
- 1/2 teaspoon pepper
- 1 egg white, lightly beaten
Preheat oven to 375*F.
In bowl, combine turkey, 1 cup of the cheese, celery, green onion if using, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside.
Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center.
Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don’t seal center triangles.
Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle.
Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show.
Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first.
Brush top of wreath with egg white.
Sprinkle with remaining 1/4 cup cheese.
Bake 25-30 minutes or until golden brown. Enjoy!
Here is a great way to use up those left-overs. Everyone is going to have different leftovers so how you follow the recipe depends on what you have left. It is quite simple – Make a sweet potato crust and mix chunks of turkey with your green bean casserole and then spread it over the sweet potato crust and top with the fried onions. It may not be gourmet but it will satisfy your family especially the kids!
Ingredients 1 Can (24 ounces) sweet potatoes, drained
2 Tablespoons margarine, melted
1/4 Teaspoon pumpkin pie spice
Vegetable cooking spray 2 Cups COOKED TURKEY, cut into 1/2-inch cubes
1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom soup 1 Package (9 ounces) frozen French-style green beans, thawed and well drained
1 Can (2 ounces) mushroom stems and pieces, drained
1/2 Teaspoon each salt and pepper
2 Tablespoons canned fried onion rings, crushed
1 Can (8 ounces) cranberry sauce, optional
- In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside.
- In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake in a preheated 350 degree F oven for 30 minutes or until hot. Serve with cranberry sauce, if desired.
From the FoodNetwork follow Alton Brown on his mission to throw off the dry turkey curse that’s haunted his family for ages. Can he unlock the secrets to a juicy turkey that cooks in just two hours?
Also see HOW TO CARVE A TURKEY
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