Saturday, November 30, 2013

Thanksgiving Leftover Turkey Idea

This is not my own idea by any means, but it's a yummy alternative to your run of the mill reheated turkey.

The filling is:

1 Cup of chopped Turkey. (If you pick the bird, this would be place to use the little scrap pieces.)
1 Cup of chopped Veggies. (I use one bag of the steamable California mix - broccoli, cauliflower & carrots. Partially cook them or they won't cook in time.)
1 Can of either Cream of Chicken or Cream of Mushroom soup, whichever you like
1/2 Cup of Sour Cream
1/2 Cup shredded Cheddar Cheese
A little bit of milk - just enough so the mix isn't too thick

Crust - This takes a little bit of work, but it's so worth it.

2 - 10 Piece packages of refrigerated dinner rolls (When it's only the three of us, I use the Grands and then freeze 1/2 of the filling to use another time.)

Open up the pack of rolls, separate them and let them warm up a bit. They are easier to work if they are not cold. (Only do 1 pack at a time or they will dry out too much before you're done.)

Lightly spray a muffin tin.

Pat them down flat

With your thumb, start pressing the center until it is as flat as you can make it,

and the center is the size of the bottom of the muffin tin.

Put it in the muffin tin and then press the sides until they reach the top of the tin.

IMMEDIATELY fill the muffin tin with the filling (If you don't, the biscuit will shrink down again.)

Repeat until they are all filled, then bake as per the biscuit package.

They pop out of the tin very easily with your nail and a fork.

If you are making these ahead of time for a party, then don't bake them all the way, then you can either freeze them at this state or you can refrigerate until you need them, then pop them in the oven for five - seven minutes until they are heated through.