The holidays are the perfect time to gather with family and friends to create memories. Food is often a perfect way to bring people together. We found some wonderful recipes for you to try this holiday season.
Need an idea for all those leftovers after
Thanksgiving dinner? We found a
wonderful option.
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Easy Leftover
Thanksgiving Turkey Pot Pie |
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INGREDIENTS:
|
2 1/2 cups chopped cooked turkey 1 (10.75 ounce) can
condensed cream of chicken soup 1 (15.5 ounce) can
whole kernel corn, drained 1 (14.5 ounce) can
sliced carrots, drained |
1 (15 ounce) can
sliced white potatoes, drained and chopped 1/4 cup chicken stock salt and ground black pepper to taste 2 1/4 cups biscuit
baking mix (such as Bisquick®) 2/3 cup milk |
DIRECTIONS:
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1. |
Preheat oven to 400
degrees F (200 degrees C). Grease an 9x11-inch baking dish. |
|
2. |
In a large bowl,
gently mix together the cooked turkey, cream of chicken soup, corn, carrots,
potatoes, and chicken stock until thoroughly combined. Season to taste with
salt and black pepper. Transfer the mixture to the prepared baking dish. In a
second bowl, mix the baking mix and milk to form a dough; roll the dough out
to a 9x12-inch rectangle on a floured work surface. Place the dough on top of
the baking dish. |
|
3. |
Bake in the
preheated oven until the filling is bubbling and the biscuit dough topping is
browned, about 25 minutes. |
This sounds like a wonderful twist to a classic
holiday staple.
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Apple Pecan Corn
Bread Dressing |
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INGREDIENTS:
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1 (9x9 inch) pan
cornbread, cooled and crumbled 4 cups herb-seasoned
dry bread stuffing mix 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon ground ginger |
3/4 cup butter 1 cup chopped celery 1 cup chopped onion 2 cups apple juice 2 cups chopped apples 3 eggs 1/2 cup chopped pecans |
DIRECTIONS:
|
1. |
Preheat oven to 350
degrees F (175 degrees C). Butter one 3 quart casserole dish. |
|
2. |
In a large bowl
combine the corn bread, stuffing mix, parsley, salt and ginger. |
|
3. |
In a heavy saucepan
melt the butter and saute; the celery and onion for 8 to 10 minutes or until
tender. Add this to the cornbread mixture and mix well. Stir in the chopped
apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon
dressing into the prepared casserole dish. |
|
4. |
Bake for 30 to 35
minutes. |
Of course pumpkin is a necessity this time of
year, but it doesn’t always have to be in the form of pie or a roll.
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Pumpkin Spice Ring |
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INGREDIENTS:
|
1 (18.25 ounce)
package angel food cake mix |
1 cup pumpkin puree 1/2 teaspoon pumpkin pie spice |
DIRECTIONS:
|
1. |
Combine pumpkin and
pumpkin pie spice, and mix well. Set aside. |
|
2. |
Mix cake as directed
on package. Fold in pumpkin mixture. Pour into an ungreased tube pan. |
|
3. |
Bake at 350 degrees
F (175 degrees C) until lightly browned, using the box directions as a guide
to cooking time. |
