Subscribe for 17¢ / day

The nice thing about cooking a huge feast for Thanksgiving dinner is lots of leftovers.

On Friday, after a morning of shopping, we'll really appreciate the turkey in a frattata casserole.

Day-After Thanksgiving Frittata

No-stick cooking spray

14.5-oz. can diced tomatoes, drained

1-1/2 cups chopped leftover cooked turkey

1/2 cup chopped zucchini or green beans

8 large eggs, slightly beaten

1/4 cup shredded fresh Parmesan cheese

Preheat broiler with rack 4 to 5 inches from heating unit.

Spray medium skillet with oven-proof handle with cooking spray; heat on medium-high heat. Add drained tomatoes, turkey and vegetable. Cook 3 minutes, or until heated through, stirring occasionally.

Pour eggs evenly over turkey mixture. Reduce heat to medium.

As edge begins to set, lift up using a spatula to let liquid mixture flow underneath until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top. Place skillet under broiler. Broil 1 to 2 minutes, or just until top is set. Cut into 6 wedges.

Turkey & Curried Rice Casserole

From "The Best Casserole Cookbook Ever" by Beatrice Ojakangas

3 tbsp. butter, divided, plus extra for the dish

2 medium onions, chopped

1/2 lb. mushrooms, sliced

2 cups diced cooked turkey

1/2 cup diced cooked ham

1 cup crumbled leftover stuffing or toasted and seasoned bread cubes

2 tbsp. chopped fresh parsley

Pinch of dried thyme

Salt

Pepper

1 tbsp. curry powder

1 cup rice

2 cups hot turkey or chicken broth

Preheat oven to 375 degrees. Butter a 2- to 3-quart casserole.

In a large skillet, melt 2 tablespoons butter and add onions and mushrooms. Sauté over medium heat for 5 minutes, or until the vegetables are softened.

Transfer onions and mushrooms into the casserole dish and add turkey, ham, stuffing, parsley and thyme, and season with salt and pepper.

Melt remaining tablespoon of butter in the skillet and add curry powder and rice, stirring. Add broth, stir well, and pour over ingredients in the casserole.

Bake, uncovered, for 25 minutes, or until rice has absorbed all of the liquid.

0
0
0
0
0