Ann Cox Eastes from Kroger shared recipes for using leftover holiday turkey or ham. (see recipes below) For more recipe ideas, visit Kroger.com.
TURKEY ROULADES
I bunch fresh asparagus, trimmed, roasted or steamed
8 thin slices turkey (deli or leftover turkey, thinly sliced)
1 T Dijon Mayonnaise Sauce (see below)
8 thin slices ham (deli or leftover ham slices)
8 slices provolone cheese
½ t pepper
½ t poultry seasoning
8 bacon slices, partially cooked
Spread turkey slices with Dijon Mayonnaise Sauce and layer ham, cheese and 3-4 asparagus pieces. Sprinkle with seasoning and roll up tightly. Wrap bacon slice around each roulade and spear with toothpicks to hold in place. Place on baking sheet and roast in oven at 450F for 6-8 minutes or until bacon crisps. Serve with Dijon Mayonnaise Sauce. Yield: 8 servings
Dijon Mayonnaise Sauce
½ c mayonnaise
2 T Dijon mustard
Combine mayonnaise and mustard and stir to mix completely.
TURKEY, BRIE AND CRANBERRY CROSTINI
12 slices baguette or French bread sliced on the diagonal
12 thin slices of turkey, cut to fit bread
12 thin slices of brie cheese from an 8-ounce round
½ c cranberry relish or cranberry sauce
½ t onion powder
1/8 t cayenne pepper
24 baby spinach leaves
Preheat oven to 425F. Place bread slices on a large baking sheet. Layer spinach, turkey and cheese on top of each bread slice. Bake until cheese melts and is bubbly, about 8-10 minutes or until cheese melts. Combine cranberry relish or sauce with onion powder and cayenne pepper. Top each crostini piece with cranberry mixture. Yield: 12 servings
INDIVIDUAL TURKEY POT PIES
1 (15-oz) pkg pie crusts (2 9-inch crusts per pkg)
¼ c butter or margarine
½ c chopped onion
1 t minced garlic
¼ c plain flour
1 c chicken stock or chicken broth
1 (29-oz) can mixed vegetables, drain and reserve liquid
2 c cubed leftover turkey
1 t dried thyme
1 t dried sage
¼ t black pepper
Topping:
1 ½ c water
¼ c butter
1 (6-oz) pkg stuffing mix
Filling
Melt butter in a heavy saucepan over medium heat; add onion and cook a few minutes. Add garlic and stir another 2-3 minutes. Stir in flour. Gradually add chicken stock and liquid from canned vegetables. Stir continually to thicken slightly. Stir in vegetables, turkey, thyme, sage and black pepper.
Topping
Heat water and butter to a boil in a small saucepan over medium heat, stirring occasionally. For the topping add stuffing mix and stir to combine. Cover and remove from heat; let stand for 10 minutes.
Assembly
To prepare pot pies roll each pie crust out to at least 12-inches X13-inches. Cut crust ½-1-inch larger than baking dish. Fit each pie crust into baking dish. Spoon filling equally into each crust. Sprinkle each pot pie with topping. Bake in a preheated 425F oven for 10 minutes; reduce heat to 375 and continue cooking for 35 minutes, rotating dish halfway through cooking. Crust should be golden and filling bubbling. Remove from oven and let stand at least 5 minutes before serving. Yield: 4 servings
**Use any oven proof 6-8 inch dish or skillet for baking the individual pot pies.
**If preferred, use 3 cups of leftover vegetables such as peas, carrots, green beans, potatoes and 1 cup chicken stock instead of the canned vegetables and liquid.
