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January 23, 2021

11/27/2020 11:49:00 AM
So much to be thankful for

Thanksgiving Day... a time to reflect on our daily living, a time to think about loved ones who are sharing a meal with us and loved one who are not here to share a meal with us. There are so many things happening or have happened in our lives that we need to be thankful for. If I were to write down all the things that have happened in my lifetime, that I am and have been grateful for, there wouldn’t be room for recipes today. And yes, I am grateful that I can share a space in this paper with you once a week.

Today it’s about making a meal out of leftover turkey.

1/4 c. butter or margarine
1/4 c. each, diced celery and diced onion
4 c. cubed, cooked turkey
1-16 oz. pkg. frozen broccoli florets, thawed
1 can each, cream of mushroom and cream of chicken soup, undiluted
1 c. cooked rice (1/3 uncooked)
1/2 c. shredded Mozzarella cheese
1-2/8 oz. can French friend onions

In a large skillet, saute celery and onion in butter until tender. Stir in next five ingredients; transfer to a buttered shallow 2-1/2 quart or 9x13 inch baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Sprinkle with cheese and onions; bake five minutes longer or until cheese is melted. Makes six to eight servings.


2 c. diced cooked turkey breast
1 c. pineapple chunks, in its own juice, well drained
1 c. diced celery
1 c. green grapes (if large, cut in half)
1/2 c. sliced green onions
1/4 c. honey roasted peanuts
2/3 c. mayo
1 T. lime or lemon juice
1/4 to 1/2 t. curry powder

In a large bowl, toss first six ingredients. In a small bowl, combine remaining ingredients, mixing well; pour over turkey mixture and mix gently. Chill one hour. Makes four servings.

You may have to take a trip to the grocery store for some of these ingredients, but it’s well worth it.


2 c. cubed cooked turkey or chicken
2 c. brown, white or wild rice, cooked (3/4 uncooked)
1 c. sliced (1/4 inch) celery
1 can cream of chicken
3 c. frozen cut broccoli, thawed and drained
1-8 oz. can sliced water chestnuts, drained
1-2 oz. jar pimiento, drained
3/4 c. mayo
2 t. lemon juice
1/4 t. salt
1/8 t. pepper
2-1/2 c. corn flakes or Special K cereal, coarsely crushed to make one cup
2 T. butter or margarine, melted
1/4 c. chopped fresh parsley, optional

Spray or butter a two quart casserole. In a large bowl, combine all casserole ingredients. Spoon into greased casserole. Bake at 375 degrees for 30-35 minutes or until casserole is thoroughly heated and topping is light brown. Garnish with parsley if you wish. In a small bowl, combine cereal and butter; sprinkle evenly over casserole mixture. Makes eight servings. Note: One cup coarsely crushed French fried onions can be substituted for cereal.


2 c. cooked turkey cut into 1/2 inch cubes
2 10-oz. cans enchilada sauce, divided
1-4 oz. can chopped green chiles
1 t. dried onion flakes
1 t. dried cilantro or parsley flakes
12-6 inch diameter corn tortillas

2 T. diced onion
3/4 c. salsa
1/3 c. chopped ripe olives
1 c. shredded medium or sharp Cheddar cheese

In a medium bowl, combine turkey, 1/2 c. enchilada sauce, chilies, onion flakes and cilantro. Spoon two heaping tablespoonfuls turkey mixture down center of each tortilla. Roll tortillas jelly roll style. Spray a 9x13 inch baking pan; place tortillas, seam side down, in pan. Top each tortilla with remaining enchilada sauce, onions, salsa, olive and cheese. Bake at 350 degrees for 25-30 minutes or until mixture is hot and bubbly. Makes six servings.

If you like just a plain turkey/lettuce salad, try this yummy sandwich instead.

Thought for the Day: Our celebration at Thanksgiving:  I am ever thankful for all that God has given me.... the love of family and friends who share with me the joys and sorrows in my life, for wisdom shared with me by others.

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