Archive for the ‘Christmas Entrees’ Category
Recipe for MUSHROOM DILLED SALAD with Turkey
Mushroom dilled salad that uses leftover turkey makes a nice change from the heavier Christmas meals that are part of the holiday season. It can be served as finger food or on a plate of lettuce with some nice bread. Add some of your Christmas cookies for dessert and you have a lighter Holiday meal.
- ½ cup Mayonnaise
- 1 Tbsp. Lemon Juice
- 2 tsp. finely chopped Onion
- ½ tsp. dry Mustard
- 2 cups cubed cooked Turkey or Chicken
- 1 ½ cups sliced fresh Mushroom
- 1 cup thinly sliced Celery
- 1 Tbsp. chopped Dill
- 1 tsp. dried Dill Seed
- Salt and Pepper
METHOD for MUSHROOM DILLED SALAD:
In a mixing bowl, blend mayonnaise with lemon juice, chopped onion and dry mustard. Add turkey, mushrooms and celery. Mix to coat with mayonnaise. Sprinkle with seasoning while stirring.
For finger eating, let your guests spoon salad on lettuce leaves. Wrap it up tight and munch. Serve with black olives.
Recipe for FESTIVE TURKEY FINALE
We like to have this festive turkey finale with rice but you can also serve it with noodles. A green salad with mandarin oranges is nice with it. Put soya sauce on the table so it can be added to individual tastes.
- 1 (20 oz.) can Bean Sprouts
- 1 ½ cups sliced Celery
- 1 cup sliced Onion
- 1 chopped Green Pepper
- ½ cup Butter
- 1/3 cup Flour
- ½ tsp. Salt
- Pinch of Pepper
- ¾ tsp. Ginger
- 1 1/3 cups Evaporated Milk
- ¼ cup Soya Sauce
- 3 cups cut – up Turkey
METHOD for FESTIVE TURKEY FINALE:
Drain bean sprouts, reserving liquid.
Melt butter in a large fry pan, add vegetables and cook until soft, about five minutes. Remove and set aside.
Blend in flour, salt, pepper and ginger. Gradually stir in evaporated milk. Cook until sauce is thickened, stirring constantly. Add 2/3 cup of bean sprout liquid, soy sauce, vegetables and turkey. Heat through.
Serve over rice or noodles.
Serves 6 to 8.
Recipe for TURKEY BUNDLES WITH SAUCE
Turkey Bundles with sauce are very versatile. You can easily double this recipe. If you keep a couple of refrigerated crescent dinner rolls on hand you can easily feed unexpected guests. The Turkey Bundles can cut into slices and used as appetizers.
- 1.4 cup chopped Celery
- ¼ cup finely chopped Onion
- 1 Tbsp. Butter
- 1 (10 oz.) can Cream of Mushroom Soup
- 2 Tbsp Cream Cheese
- Dash of Worcestershire Sauce
- Pinch of Pepper
- 1 cup chopped cooked Turkey
- ¼ cup Mushroom Pieces
- 1 (8 oz.) can Refrigerated Crescent Dinner Rolls
METHOD for TURKEY BUNDLES WITH SAUCE:
Preheat oven to 375 degrees Fahrenheit.
In medium fry pan, cook celery and onion in butter until soft, about 5 minutes. Add a third of the mushroom soup, cream cheese and seasonings. Heat, stirring frequently, until cheese is melted. Remove from heat. Stir in turkey and mushrooms.
Separate crescent dough into four rectangles on greased baking sheet. Firmly press perforations to seal. Spread a quarter of turkey mixture over each rectangle to within ½ – inch of edges. Fold in half, forming a square; seal edges. Bake for 15 to 18 minutes until lightly golden. Heat remaining soup with a little milk and a few chopped chives serve as a sauce over bundles.
Turkey bundle can also be cut into one – inch slices and eaten as snacks.
Recipe for TURKEY ROYALE
This spaghetti-based casserole can be eaten on those days between Christmas and New Years or it can be *frozen. It makes an excellent dish on a cold wintery day when you are rushing home from work and need a ready to go meal.
- 1 (8 oz.) package Spaghetti
- 1 (28 oz.) can Tomatoes
- 1 (10 oz.) can Beef Consommé
- 2 Tbsps. snipped Parsley
- ½ cup chopped Onion
- 1 Tbsp. Worcestershire Sauce
- 1 ½ Tsps. Salt
- 1 (10 oz.) can Button Mushrooms, drained
- 4 cups cut – up cooked Turkey
- 2 Tbsps. Butter
- 2 Tbsps. Flour
- 1 cup Evaporated Milk
- 2 cups (½ pound) shredded Cheddar Cheese
METHOD for TURKEY ROYALE:
Preheat oven to 350 degrees Fahrenheit.
Cook spaghetti and drain. Simmer tomatoes and consommé 10 minutes. Add parsley, onion, Worcestershire sauce, salt, mushrooms and turkey. Set aside. Melt butter in small saucepan. Blend in flour. Gradually stir in evaporated milk and 1 cup of the cheese.
Cook over medium heat, stirring constantly, until smoothly thickened. Stir into tomato mixture. Mix in drained spaghetti. Turn into 2 ½ quart casserole. Sprinkle with remaining cheese.
Bake in preheated oven about 30 minutes.
Serves 8 to 10.
*For freezing – do not sprinkle with cheese or bake. Thaw overnight in refrigerator.
POTEE DU LENDEMAIN (Turkey Noodle Soup)
- 1 (8 oz.) pkg. Noodles
- 1 (5 oz.) pkg. Boursin or herb flavored Soft Cheese
- 12 slices cooked Turkey
- ¼ cup Butter
- 4 large Onions, chopped
- 1 clove Garlic, chopped
- 1 cup dry White Wine
- 2 ½ cups (1 pint) Table Cream (18 per cent)
- ½ tsp. Tarragon
METHOD for POTEE DU LENDEMAIN:
Preheat oven to 350 degrees Fahrenheit.
Cook noodles in boiling salted water according to package directions. Drain and immediately place in bowl with chunks of cheese. Stir to melt cheese and coat noodles evenly. Layer in casserole with turkey slices.
In a large fry pan melt butter, add onions and garlic and cook until soft, about 5 minutes. Place in blender jar and add wine. Whirl until smooth.
Return to pan, along with cream and tarragon. Cook over low heat, stirring constantly, until sauce thickens, about 10 minutes. Pour over noodle – turkey mixture.
If desired top with buttered breadcrumbs. Bake in preheated oven for 30 to 40 minutes or until piping hot
What to Do With Leftover Turkey?
Once the Christmas dinner is done, remove the stuffing from the bird and store separately. It should be used within two days or frozen. An idea is to shape into rounds or patted into muffin tins. These individual serving sizes can then be pulled out with some turkey and reheated.
Left over turkey does make wonderful sandwiches. In our home we love to add some cranberry sauce to the bread plus the turkey and some lettuce. There are even some who love to add the stuffing to these sandwiches.
However it is not possible to use up all the turkey. If you have had a particularly large bird you may find that you have a whole breast left. Remove it from the bone and freeze. It can be used later as a turkey roast. The meat on the drumsticks cam be sliced and layered in a casserole. All the bits that are left can be used for soups or crepes.
The very best of soups start with the stripped bones. Break the carcass into small pieces and cover with two quarts of cold water. Add chopped carrots, celery leaves, an onion, a few peppercorns and a pinch of thyme. Simmer, partially covered, for three hours. Strain and use as a soup base or freeze for use as a real broth later on.
If you have leftover gravy use up within two days as it is highly perishable. It can be heated and poured over sandwiches.
We have some suggestions for left over turkey. Some are festive enough for New Year’s Eve entertaining and some are family fare (with a new twist) and some have a foreign accent. We will start with a French soup quite different from our idea of throwing the meat and bones in a pot – POTEE DU LENDEMAIN (Turkey Noodle Soup).
MAKE – AHEAD CHRISTMAS DINNER
We all know how hectic Christmas can be and especially stressful to the chef in the family. We hope this Christmas dinner make-ahead menu will solve this problem.
Menu for CHRISTMAS DINNER MAKE – AHEAD
- Chicken Liver Pâté With Cognac
- Day – Ahead Christmas Turkey With Stuffing And Gravy
- Potato Casserole With Crumb Topping
- Country Rutabaga Casserole
- Brussels Sprouts With Chestnuts
- Candy Cane Parfait With Chocolate Sauce
CHICKEN LIVER PÂTÉ WITH COGNAC
- 2 Tbsp. unsalted Butter 25 mL
- 1 large Onion, chopped 1
- 1 small clove Garlic, minced 1
- 2 lbs. Chicken Livers, trimmed 1 kg
- Ground Allspice
- Ground Nutmeg or Mace
- ¼ tsp. Black Pepper 1 mL
- ½ cup Cognac 125 mL
- 2 pkg. (each 250 g) Cream Cheese 2
- ¼ cup minced fresh Parsley 50 mL
- 2 Tbsp. chopped fresh Chives 25 mL
METHOD for CHICKEN LIVER PÂTÉ WITH COGNAC:
In a large, heavy metal (not cast – iron) skillet, heat butter over medium heat and sauté onion and garlic until golden but not brown, about 8 minutes. Stir in chicken livers and cook about 10 minutes (they will still be pinkish). Add a little allspice and nutmeg, the pepper, and salt to taste.
Pour Cognac over, and warm gently, without stirring, then light with match to burn off alcohol. When flames have died, spoon 1/3 of the liver mixture into food processor. Add 1/3 of the cheese; puree, using on/off motion, until creamy. Repeat with remaining liver mixture and cream cheese. Using wooden spoon, stir in parsley and chives. Taste and adjust seasoning.
Spoon into attractive crockery terrine, mould or bowl; cover and chill for several hours or days. Serve with toast squares. Makes 12 to 16 servings.
DAY – AHEAD CHRISTMAS TURKEY WITH STUFFING AND GRAVY
You can roast the turkey on Christmas Eve without spoiling the pleasure of serving it hot on Christmas day. The turkey is roasted up to within one hour of completion; the stuffing is removed and refrigerated. Then the turkey is stored, covered with wet towels, in refrigerator or a very cool place. The final roasting begins one hour before serving time.
- 1 Turkey (18 to 22 lb. / 8 to 10 kg) 1
- Fresh Lemon Juice
Sausage Stuffing (recipe follows)
- 2 lb. Farmer’s Sausage or Pork Sausages 1 kg
- 2 tsp. dried Sage 10 mL
- 2 tsp. dried Summer Savory 10 mL
- 2 Tbsp. Butter 25 mL
- 2 large Onions, chopped 2
- 2 large stalks Celery with leaves, chopped 2
- 1/3 cup chopped Fresh Parsley 75 mL
- Salt and Pepper
- 1 cup dried Apricots (optional) 250 mL
- 1 cup Wheat Germ 250 mL
- 6 cups toasted Bread Cubes or Crumbs 1.5 L
- Hot water, Turkey Stock, Dry Sherry or Cognac, Cheesecloth
- 1 cup melted Butter or Margarine 250 mL
Turkey Gravy (recipe follows)
Make the gravy the day before, after the turkey has been partially roasted and refrigerated.
- Drippings from roasting pan
- 6 Tbsp. All – purpose Flour 100 mL
- Homemade Turkey Stock* or Water
- Salt and Pepper
METHOD for TURKEY WITH STUFFING AND GRAVY:
Rub turkey inside and out with cheesecloth dipped in lemon juice.
Stuff as directed in stuffing recipe and brush with melted butter. Place on rack in large roasting pan. Cover with 2 sheets of foil arranged to form a loose tent over bird. Roast in 325 degrees Fahrenheit (160 degrees Celsius) oven, calculating 25 minutes per pound. To cook in advance, deduct 1 hour from cooking time and remove from oven.
Remove stuffing and unmould from cheesecloth into casserole. Let cool and chill.
Leave foil on turkey; transfer to large platter. (Save pan drippings to make gravy). Soak two large towels in cold water; wring and wrap around turkey and platter. Store in refrigerator overnight, keeping towels moist.
Next day, finish roasting the turkey, with foil in place, in 325 degrees Fahrenheit (160 degrees Celsius) oven for 1 hour or until legs move easily. Makes 14 generous servings.
SAUSAGE STUFFING: Break up sausage or squeeze meat from casing into large greased skillet; cook over medium heat, stirring, until all traces of pink disappear. Stir in sage and savory. Drain and place in large mixing bowl.
Melt butter in another skillet and sauté onions, celery and parsley until golden. Add salt and pepper to taste.
Chop apricots if using, and stir into vegetables along with wheat germ.
Add vegetable mixture and bread cubes to sausage meat; stir well; Moisten with enough hot water to make a dry or moist dressing as desired.
Line turkey cavity with double thickness of cheesecloth. Using ice cream scoop, spoon stuffing into cheesecloth lining, allowing room for stuffing to expand during roasting. (Extra stuffing may be baked separately in small covered baking dish.)
When turkey comes out of oven, remove cheesecloth with stuffing. Turn stuffing out into casserole, discarding cheesecloth. Cover and refrigerated. Next day, reheat stuffing covered, in 325 degrees Fahrenheit (160 degrees Celsius) oven until hot centre. Makes enough for one 22 – lb (10 kg) turkey.
TURKEY GRAVY: Pour drippings from roasting pan into large saucepan; let stand until fat rises to surface. Skim off fat.
Heat drippings; sprinkle flour over and stir in. add turkey stock and cook, stirring, over medium heat until bubbly and slightly thickened. Remove from heat and add salt and pepper to taste. Strain through coarse sieve and refrigerate.
Wash roasting pan and line with foil in preparation for the final hour of roasting turkey next day. Any additional pan drippings may be added to prepared gravy.
Heat gravy gently before serving and pour into gravy boat.
*Homemade turkey stock may be made by cooking turkey neck and gizzard in enough seasoned water to cover until tender. Strain and use for gravy.
POTATO CASSEROLE WITH CRUMB TOPPING
- Large potatoes (1 per person)
- Sour cream
- Salt and white pepper
- Buttered dry breadcrumbs
- Grated Cheddar cheese (optional)
METHOD for POTATO CASSEROLE WITH CRUMB TOPPING:
Peel potatoes and cook until tender. Drain and place over low heat, shaking pan gently to dry.
Mash potatoes until smooth, adding enough sour cream (about ½ cup/ 125 mL per 5 or 6 potatoes) to make a creamy consistency. Season to taste with salt and white pepper.
Transfer potatoes to buttered casserole and sprinkle top with buttered crumbs and grated cheese if using. Refrigerate.
Bring room temperature about 30 minutes before reheating. Reheat, uncovered, in 325 degrees Fahrenheit (160 degrees Celsius) oven for 35 to 40 minutes.
COUNTRY RUTABAGA CASSEROLE
- 2 medium to large Rutabaga (turnip) 2
- 1 cup homemade Applesauce or 3 Apples, peeled, cored and chopped 250 mL
- ½ cup Butter 125 mL
- Salt and Pepper
METHOD for COUNTRY RUTABAGA CASSEROLE:
Peel rutabaga and slice in food processor or using sharp knife, cut into 1 – inch (2.5 cm) strips. Place in large saucepan and cover with boiling water. Cook until tender. If using fresh apples, add them near end of cooking time.
Drain and mash rutabaga or process in food processor with steel blade in place. Add applesauce, butter and salt and pepper to taste. Spoon into buttered casserole and refrigerate.
Bring to room temperature about 30 minutes before baking and reheat, uncovered, in 325 degrees Fahrenheit (160 degrees Celsius) oven until hot in centre, about 35 minutes. Makes 10 to 14 servings.
BRUSSELS SPROUTS WITH CHESTNUTS
- 3 pkg. (10 oz /228 g) frozen Brussels Sprouts 3
- ½ lb. cooked shelled Chestnuts* 250g
- Salt, Pepper and Nutmeg
- ¼ cup Turkey or Chicken Stock 50 mL
- ½ cup dry Breadcrumbs 125 mL
METHOD for BRUSSELS SPROUTS WITH CHESTNUTS:
Place Brussels sprouts in steamer basket over hot water and steam briefly. Drain while still bright green and firm. Plunge immediately into cold water and drain well.
In buttered casserole, place Brussels sprouts in alternate layers with chestnuts, dotting each layer with butter and sprinkling with salt, pepper and nutmeg to taste. Moisten with stock.
Top with layer of breadcrumbs and dot with additional butter. Store, covered, in refrigerator overnight.
Bring to room temperature about 30 minutes before baking and reheat, uncovered, in 325 degrees Fahrenheit (160 degrees Celsius) oven for about 35 minutes.
Makes 10 to 14 servings.
*To cook with chestnuts, make slits in skins with sharp knife. Cover with boiling water and cook until tender. Remove outer shell and inner skins.
CANDY CANE PARFAIT WITH CHOCOLATE SAUCE
- 3 medium Candy Canes 3
- 4 cups Whipping Cream 1 L
- 1 cup Icing Sugar 250 mL
Crush 1 candy cane and place in top of double boiler along with one cup (250ml) whipping cream; heat over hot water, stirring until melted.
Whip remaining 3 cups (750ml) cream, adding sugar gradually, until thick. Slowly pour melted candy cane mixture into whipping cream, beating gently. Taste and adjust sweetening.
Pour into 9 x 5 inch (2L) loaf pan or ice cube trays and freeze. When parfait is partially frozen, crush remaining candy canes and stir in. Freeze until firm. To serve, scoop into individual serving dishes and spoon Chocolate Sauce over. Makes 6 servings
CHOCOLATE SAUCE (recipe follows)
- 1 pkg. (6 oz/ 175 g) Semisweet Chocolate Chips 1
- ¼ cup Water 50 mL
- ¼ cup granulated Sugar 50 mL
- ¼ cup light Cream 50 mL
METHOD for CANDY CANE PARFAIT WITH CHOCOLATE SAUCE:
In top of double boiler, combine chocolate, water and sugar and heat over hot water, stirring, until smooth. Remove from heat and blend in cream. Transfer to small pitcher. Makes enough sauce for 6 servings.
This recipe was given to me August 4th, 1970 and I have made it for every Christmas Eve ever since. The cherries give it that Christmas look. It is wonderful with ham.
- 1 10 ounce can Pineapple Chunks
- 12 Maraschino Cherries halved 6-red and 6-green
- 3 Tbsp French’s Mustard
- 1 Tbsp Cornstarch
- ¼ Tsp Salt
- 2 Tbsp Sugar
Reserving the syrup drain the pineapple well. Add water to the syrup to make 1 cup. Mix cornstarch, sugar, and salt with liquid. Cook until clear. Stir constantly. Add mustard. It may separate –just keep stirring and it will come together. Add pineapple. Serve cool.
In our home we have a tradition of having the same food for every Christmas Eve and Christmas Day dinner. My husband teases me that it is declared in the “family bible” that thou shall eat ……. Never mind I like the rituals of this time of year and the food is part of it. Our Christmas Eve meal is as follows:
- 5 – 6 pounds baked Ham usually the butt end
- Mustard and Pineapple sauce
- 1 package frozen Peas
- Harvard Beets
- Scalloped Potatoes
- Green Salad
- Pumpkin Pie with Whipped Cream
- Mincemeat Pie
- Christmas Cookies and Fruit Cake
We sometimes have soup. I have a lovely recipe for Pear and Leek soup. We have postponed this part of the meal with the small children that are now part of the family. The babies particularly don’t handle soup well.
For my husband and I who grew up in English households we cannot believe that our children don’t like mincemeat. However they love, as do the Grandchildren, Pumpkin pie.
We always have Christmas crackers that we pull and we wear the funny paper hats that are in them It is all part of our Christmas tradition.
Cranberry sauce has always been part of our Christmas and Thanksgiving meals. We happen to live in an area where 90 percent of all the cranberries sold in North America are grown. As a result they are plentiful.
Cranberries are one of three fruits native to North America and were introduced to the Pilgrims by the Native Americans. Ulysses S. Grant made them popular when he ordered that they be served to all the troupes during the Battle of Petersburg.
- 4 cups Cranberries
- 2 cups sugar
- ½ cup boiling Water
- Dash of Lemon Juice
Wash the cranberries. Make syrup of the sugar and water. Boil 2 minutes.
Add cranberries and cook gently until berries are clear. We like to have as many whole berries in our sauce as possible.