Not your ordinary turkey sandwich

Many of you are getting the Press a day early this week, and as is the custom for me, this column is always for after Thanksgiving, with recipes for leftovers from your dinner. In the past I’ve said to use the turkey in some way other than just making a turkey sandwich. Guess what, this is a recipe for turkey sandwich, but not just turkey, mayo and lettuce on bread or a bun. It really is good.

TURKEY SALAD SANDWICHES
2 c. ground turkey or chicken
1-8 oz. can crushed pineapple in it’s own juice, drained well
1/4 c. each, chopped almonds, finely chopped celery and light mayo
2 T. light sour cream
1 t. lemon juice
1/4 t. salt
12 slices white or whole wheat bread
6 lettuce leaves

In a medium bowl, combine first eight ingredients, mixing well. Spread turkey mixture on half of bread slices. Top with lettuce leaves and the remaining bread slices. Makes six sandwiches. Note: If you don’t have ground turkey, mince the turkey very small.

+++++

SCALLOPED TURKEY
2 T. butter or margarine, melted
1 t. onion powder or 1 T. minced fresh onion
1/2 t. each garlic powder and poultry seasoning
1/4 t. pepper 3 c. white or whole wheat bread cubes
1-1/2 c. lower sodium or regular chicken broth
2 T. flour
1 t. dried marjoram leaves
1/4 t. salt
1/8 t. pepper
3 eggs, slightly beaten
2 c. diced cooked turkey
1-4 oz. can mushroom pieces, drained

In a small bowl, combine first five ingredients. In a large bowl, toss bread cubes with butter mixture, set aside. In a medium-sized saucepan, whisk together next five ingredients. Cook over medium heat whisking constantly, until mixture starts to thicken. Cook and whisk two minutes more or until thickened. Put eggs in a small bowl; slowly stir about 1/2 cup of broth into the eggs, then return this mixture to the saucepan. Cook, whisking constantly, for two minutes, or until mixture thickens. Do not boil. Spread half of bread cube mixture in lightly greased 8x8-inch baking dish or 1-1/2 quart shallow casserole dish. Top with turkey and mushrooms, then with remaining bread cube mixture. Pour broth mixture over all. Bake, covered, for 25 minutes at 325 degrees. Uncover and bake five minutes more until a knife inserted near center comes out clean. Makes four servings.

+++++

TURKEY LOAF WITH MUSHROOM SAUCE
2 c. finely chopped cooked turkey
1 c. fresh bread crumbs (bread slices, crust removed) torn in small pieces
2 T. chopped, drained canned pimiento
1/2 t. each, celery seed and salt
1/8 t. pepper
3/4 c. milk
2 large egg whites
1 large egg

In a large bowl, combine first six ingredients. In another bowl, whisk the milk, egg whites and egg. Pour over turkey mixture. Mix thoroughly until combined. Press turkey mixture into a lightly greased 8x4-inch baking pan. Bake at 325 degrees for 45-50 minutes or until loaf is set in center. Makes four servings.
MUSHROOM SAUCE
1 can cream of mushroom or chicken soup
1/2 c. milk
2 T. minced parsley

In a small bowl, whisk together soup and milk. In a saucepan, heat mixture over medium heat, whisking constantly until hot. Do not boil. Stir in parsley. Serve over meatloaf or pass sauce. Don’t make sauce until turkey loaf is nearly done. Note: All of these recipes call for turkey but you can substitute chicken if you wish.

Thought for the Day: Minutes at the table don’t put on weight, it’s the seconds!