C'mon now -

don't tell me that I am the only one with leftovers????

Whatcha doin' with them???


Chicken/Turkey Canapes


2 cups cooked chopped chicken or turkey
3/4 cup mayonnaise, more if needed to moisten
1/4 cup minced fresh onions
1 (4 ounce) can green chilies
1 cup cheddar cheese, grated or Swiss
garlic salt, to taste
miniature party rye rounds



Preheat oven to Broil.
Combine all ingredients and place on the Party Rye bread.
Broil until brown and bubbly.

CHICKEN/TURKEY ON A BISCUIT

You will need:
2 cups diced cooked chicken or turkey

In blender, using high speed, puree 1 minute or until smooth:
1 can (approximately 14 oz.) chicken broth
1/4 cup biscuit mix
1/4 cup milk
1/8 teaspoon powdered turmeric
1/8 teaspoon poultry seasoning
1/8 teaspoon paprika
1/2 teaspoon salt, or to taste, depending on saltiness of broth
1/8 teaspoon pepper

Pour into 2-qt. Saucepan; heat, stirring constantly over medium-high heat, or until smooth and thick. Reduce heat to low and add cooked meat. Heat gently until heated through.

Split:
4 to 6 biscuits

Spoon over split biscuits and serve hot.

CHICKEN/TURKEY & DUMPLIN' CASSEROLE


1/2 C. onion, chopped
1/2 C. celery, chopped
2 garlic cloves, minced
1/4 C. butter
1/2 C. flour
2 tsp. sugar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
4 C. chicken broth
1 pack green peas (10 oz), frozen
4 C. chicken/turkey, cooked, cubed
2 C. prepackaged buttermilk biscuit mix
2 tsp. dried basil
2/3 C. milk

In a large saucepan, saute onion, celery and garlic in butter until
tender. Add flour, sugar, salt, basil, pepper and broth; bring to a
boil. Cook and stir for one minute; reduce heat. Add peas and
cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour
into a greased 13 x 9 x 2-inch baking dish.

12 Dumplings:

Combine biscuit mix and basil in a bowl. Stir in milk with a fork
until moistened. Drop by tablespoonfuls onto casserole Bake,
uncovered, at 350 for 30 minutes. Cover and bake 10 minutes
more or until dumplings are done.

CHICKEN/TURKEY PIE WITH SWEET POTATO CRUST


FILLING:
3 c. cubed cooked chicken or turkey
1 c. diced cooked carrots
6 pearl onions, cooked
1 T. chopped fresh parsley or 1 t. dried
2 T. flour
1 t. salt
1/8 t. pepper
1 c. evaporated milk
1 c. chicken broth

Combine first four ingredients and spoon into a 10 x 6 x 2-inch baking dish. Combine flour, salt and pepper in a heavy saucepan. Gradually stir in milk and broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce over chicken-vegetable mixture; top with crust. Turn pastry edges under and press firmly to rim of casserole to seal, then flute. Cut slits in crust to allow steam to escape. Bake at 350* F. for 40 minutes or until crust is lightly browned. Yield: 6 servings.

Normally I eat the turkey left overs with all the rest of my thanks giving left overs then I make stock from the carcass pick all the meat off and make soup but this year I made a gluten free bechamel in advance so I think I'm going to make some sort of homey casserole.