Wednesday, January 15, 2014

So now for the

MOM'S MARVELOUS MAKEOVERS...



“MAKEOVER” TURKDUCKEN MEATLOAF

2 cups roast turducken (light and dark) cubed
2 cups sausage chestnut stuffing
1 cup turkey gravy or stock
3 eggs
Onion crisps

Blend turducken, stuffing, stock and eggs in food processor.  Fill loaf pan and top with onion crisps.

Bake at 400 degrees for 30 min or until a test comes out clean and top is golden brown.




“MAKEOVER” TURDUCKEN POT PIE

2 cups cubed turducken
2 cups roasted root vegetables
1 cup cooked peas
2 cups turkey gravy
1 sheet thawed puff pastry


“MAKEOVER” TURDUCKEN SHEPHERD’S PIE

Same ingredients as above
except substitute puff pastry with
2 cups mashed potatoes with celery root
Combine turducken, vegetables and gravy. Place in large baking dish.  Cover with puff pastry or mashed potatoes.  Bake at 400 degrees for 45 minutes or until top is golden brown and center is bubbly.


“MAKEOVER” TURKEY APPLE CRANBERRY WALNUT SALAD

2 cups cubed turkey
2 cups apple cranberry walnut salad
2 scallions finely chopped
1 stalk celery finely chopped
1 cup mayonnaise
¼ cup orange juice
Coarse ground black pepper
Cinnamon


Combine turkey, apple salad, scallions and celery. Gently fold in mayonnaise, orange juice and spices.


“MAKEOVER” POTATO PANCAKES

3 cups mashed potatoes and celery root
2/3 cup flour
2 eggs
1 cup ground spiced nuts
Butter

Blend potatoes flour and eggs until smooth.  Form pancakes of about 1/2 cup each.  Roll in ground nuts.
Saute in butter on medium low until golden brown on both sides.




“MAKEOVER” ROOT VEGETABLE SOUP

¼ cup butter
1 cup chopped leeks
2 cups roasted root vegetables
1 cup mashed potatoes and celery root
3 cups vegetable stock
3 cups fat free half and half
Salt and Pepper
Cumin

Saute leeks in butter.  Add root vegetables, potatoes, then stock and half and half and spices. Puree until smooth with immersion blender. Bring to simmer.


“MAKEOVER” ARTICHOKE SPINACH SOUFFLE

2 cups artichoke spinach parmesan dip
1 medium onion
2 Tablespoons butter
4 egg yolks
¾ cup flour
coarse ground pepper
4 egg whites


Saute diced onion in butter. Mix dip, onion, egg yolks, and flour. Whip egg whites until firm with peaks.  Fold gently into dip mixture. Add pepper.  Pour gently into greased round ceramic baking dish. Place baking dish in shallow pan with ½ inch of water.  Bake at 400 for 45 minutes to 1 hour or until tester comes out clean.



“MAKEOVER” CRANBERRY CITRUS NUT BREAD

¼ cup butter
1 cup raw sugar
2 eggs
2 cups Baking Mix (Bisquik or Pancake Mix)
1 cup cranberry citrus chutney
½ cup orange juice
1 cup chopped sweet and spicy nuts
1 Teaspoon cinnamon
1 Teaspoon vanilla

Blend butter, sugar and eggs until smooth and fluffy. Add baking mix and blend.  Add cranberry chutney, orange juice, nuts, cinnamon and vanilla.  Blend until smooth.  Bake at 375 degrees for 45 to 1 hour or until tester comes out clean.


“MAKEOVER” PUMPKIN NUT RISOTTO

2 cups cooked rice
1 cup roasted pumpkin
¼ cup sweet spiced nuts
1 shallot
1 Tablespoon butter
2 to 3 cups vegetable stock
1 cup grated parmesan cheese
1 Tablespoon sage butter or in oil

Saute shallot in butter. Add rice, pumpkin, nuts and stock. Cook stirring constantly until creamy and smooth (about 20 minutes). Finish with parmesan cheese and sage butter.


Try these and let me know what you think ...