Black Friday leftovers? Try turkey-cheese chowder or turkey parmesan

2012-11-21T00:00:00Z Black Friday leftovers? Try turkey-cheese chowder or turkey parmesan The Billings Gazette
November 21, 2012 12:00 am

Dear Joyce: For Thanksgiving:

Pumpkin cupcakes

2/3 cup shortening

2 eggs

3/4 cup maple syrup

1/2 cup milk

1-1/2 cups flour

1-1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. ginger

1/2 tsp. allspice

1 cup canned pumpkin

1 (8 oz.) crushed pineapple, drained

1 (8 oz.) pkg. cream cheese, softened

1/4 cup butter, softened

1-1/2 cup powdered sugar

In large mixing bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after addition (mixture will look curdled). Beat in syrup and milk. Combine flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.

Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes before removing to wire rack to cool completely.

For frosting: In small bowl, beat cream cheese and butter until fluffy. Add powdered sugar, beat until smooth. Frost cupcakes. Makes 16.

And another:

Mango cranberry sauce

1 (16 oz.) can whole berry cranberry sauce

3 tangerines, peeled, seeded and chopped

1 medium mango, peeled and diced

1 cup diced fresh pineapple

1/4 cup finely chopped red onion

1/4 cup minced fresh cilantro

1 jalapeno pepper, seeded and finely chopped

In large bowl, combine all ingredients. Cover and refrigerate until serving. Makes 4-1/2 cups. Billings fan, via email.

Dear fan: Thank you for finding some lovely and unusual recipes for Thanksgiving.

Dear Joyce: Here's handy recipes for turkey leftovers.

Turkey-cheese chowder

1 cup finely chopped green onions

1 cup finely chopped carrots

1 cup finely chopped celery

1/4 cup butter or margarine, melted

1/4 cup flour

2 cups chicken broth

2 cups half and half

1-1/2 cups (6 oz.) shredded sharp cheddar cheese

1/4 tsp. salt

1/8 tsp. pepper

Dash ground red pepper

Saute onions, carrots and celery in butter until tender. Reduce heat to low, add flour stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth and half and half; cook over medium, stirring constantly, until mixture is thickened and bubbly. Reduce heat to low. Add turkey and remaining ingredients. Cook, stirring, just until cheese melts. Yield: 7 cups.

Turkey casserole

1/4 cup margarine or butter

1/2 cup chopped onion

1 cup cooked green beans

3 cups diced cooked turkey

1/4 cup chopped pimento

1 (10 oz.) can cream of celery soup

1 cup sour cream

4 cups cooked elbow macaroni

Chopped fresh parsley

Melt margarine in large skillet. Saute onion until lightly browned. Add green beans, turkey and pimento. Stir in soup, sour cream and macaroni; toss lightly. Pour into greased 2 quart casserole. Bake at 350 degrees for 25-30 minutes or until bubbly. Sprinkle with parsley before serving. Makes 6 servings.

Turkey parmesan

1/4 cup butter or margarine

2 tbsp. finely chopped onion

1 cup sliced mushrooms

1/4 cup dry white wine

4 tbsp. grated Parmesan cheese

8 generous slices white turkey meat

Saute onions and mushrooms in butter until golden brown. Stir in wine and 2 tbsp. Parmesan cheese. Place turkey slices on heatproof platter; top with cooked onion and mushrooms, sprinkle with remaining cheese. Place under broiler until cheese gets lightly browned and turkey is heated through, about 5-8 minutes. Serve immediately. Makes 4 servings. I add a little more cheese. Adeline, Columbus.

Dear Adeline: Perfect timing and easy ways to give leftovers a new look. Thank you.

Please send recipes and requests to Just ask Joyce, in care of The Billings Gazette, P.O. Box 36300, Billings, MT 59107 or email to

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