Simple Leftover Turkey Recipe

photo: Lwatts

Thanksgiving Leftover turkey Casserole Recipe

preheat oven 350 degrees

4 cups + Cooked turkey, cut in bite size pieces
1 can cream of mushroom soup
8 oz sour cream (1 cup)
1 8 oz package / box stuffing mix or your leftover dressing
if you use a new box of stuffing you will
need 1 can of chicken broth to add to packaged stuffing.

layer one:
1. Place cooked turkey in lightly greased 8x8 baking dish.

layer two:
2. In a mixing bowl combine soup and sour cream.
pour sour cream mixture over turkey.

If you are using leftover dressing /stuffing jump to *3.
In another bowl,
Combine stuffing mix and chicken broth.
mix well, let the dressing soak up the broth.

*3. Spread stuffing mixture over sour cream mixture.

Bake for 45 minutes or until brown.

variations:
-depending on how much turkey you have leftover, this recipe
can be doubled for 13x9 pan, extend baking time 10-15 minutes.
-use cooked boneless chicken instead of turkey
-use cream of chicken soup instead of cream of mushroom




Diary of a Kentucky Cook

Tried & True cooking shortcuts, hints & tips

photo: L watts


Shortcuts for making hot cornbread in a hurry.




Here are a few quick tried and true tips to help make boxed corn muffin mix taste more like 'made from scratch' corn bread.

*use 2 boxes for thicker corn bread
*use milk instead of water
*add a pinch of sugar or splenda before adding in wet ingredients
*add in a Tablespoon of honey to the batter just before cooking.
*stir in 1/2 cup of your favorite shredded cheese.
*using cupcake liners in the muffin pan helps with easier cleanup and makes it easier for little hands to hold while eating.
*for cracklin' cornbread, add in a Tblsp of cooked, crumbled bacon into each muffin of batter or stir in 4 cooked, crumbled bacon slices into your corn bread batter.
*for nutty cornbread add in 1/2 cup of chopped pecans.


you might like to see a couple of my other recipes:

dressing up store bought mixes

old fashioned iron skillet cornbread

chicken & cornbread





Misc Hints and Tips...




Measurement shortcuts:

1 cup = 8 ounces or 16 tablespoons.
2 tablespoons = 1 ounce
4 tablespoons = 1/4 cup

---o---

Oven Temperature Conversion Table

Fahrenheit (ºF) Celsius (ºC)


Very slow oven 250ºF 130ºC
Slow oven 300ºF 149ºC
Moderately slow oven 325ºF 175ºC
Moderate oven 350ºF 176.6ºC
Moderately hot oven 375ºF 200ºC
Hot aka quick oven 400ºF 204.5ºC
Very hot oven 450ºF 232.3ºC
Extremely hot oven 500ºF 280ºC


---o---


Cream soups have gotten so expensive...

Lets say you only need to use half of a can of a cream soup for your recipe when cooking for 2. The prices of canned soups has gotten outrageously high, don't waste that soup !
Take out the amount that you need, place what you have left in a container, cover it and place in the refrigerator.
Do not store the soup in the original can.
You can store cream soups up to 2 days in the refrigerator.









Diary of a Kentucky Cook

Kentucky Honey Butter Recipe

The following recipe makes a great butter to serve with hot biscuits or cornbread. This would also make an excellent side to give with a loaf of homemade bread for Christmas, Easter, Mother's Day or Birthdays. You can make this butter up in advance and freeze until you are ready to serve it or give as a gift.

Kentucky Honey Butter Recipe

1/4 pound butter
1/4 cup bacon drippings, strained
4 slices bacon, cooked & crumbled
2/3 cup honey

In a medium bowl;
beat butter until light and creamy.
add drippings and crumbled bacon.

Beat honey into butter mixture until light and fluffy.

Can be stored, frozen up to a year.
If you decide to freeze some of the butter, be sure and portion it out to the size you would like before freezing. That way you can thaw out just the portion you need - do not try to freeze- thaw and refreeze. Be sure and use real Butter, not margarine.







Diary of a Kentucky Cook

Kitchen Hints and Tips

Kitchen hints and tips

Sticky Muffins?
They will slide right out of the cooking tins if you
place the right-out-of-the-oven pan on a wet dish towel.


Did your brown sugar get hard as a brick?
Place a slice of soft bread in the package
and it will soften in a couple of hours.



Tomatoes too ripe ?
Place them in cold salted water and leave overnight.
By morning they will be fresh and firm.



Did you know ?
It’s not sunlight that ripens tomatoes, it’s warmth.
If you store your tomatoes with the tops /stems pointed down they will stay fresh longer.



Easy Way to Remove Corn from the cob...

Use a shoe horn.
It’s shaped perfectly for removing kernels quickly and without the dangers of cutting your fingers with a knife.


Have a Great Month of Celebration





Happy Independence Day
~Ky cook & her honey

The Perfect Biscuit Recipe Old time Hints for good biscuits

Perfect Biscuit Recipe
Old time Hints for good biscuits

Perfect Biscuits
pre-heat oven to 425

2 cups plain flour
1 tsp salt
2 tsp baking powder
*1/2 tsp baking soda
1/2 cup shortening
1 cup buttermilk

Sift together all the dry ingredients.
mix in the shortening, by hand, a little at a time.
Make a well in the dough with your finger,
then pour the buttermilk in the well, hand mix.
The dough will be wet.

Pinch off pieces of the dough, the size of a small egg
Using a large mixing bowl or wooden bread bowl with additional flour -
drop your dough pieces into the bowl coat them with additional flour and
lightly roll them around in your hands forming a ball shape.
Try not to handle to dough too much

Place floured biscuits on a greased baking sheet,
flatten them to about 1/2 inch thick by using the back of your 3 middle fingers.
This is the signature of your biscuit.
Many bakers used to be able to tell you, who baked which biscuits,
by the fingerprints.
Bake for about 12 minutes or until perfectly browned.


Important notes on How to make the perfect biscuit:

*Leave out the soda if you don't use buttermilk.
*Before cooking; let your uncooked biscuits stand a few minutes before placing in the oven to let the flour set - on the outside of the biscuits.
*Handling the dough too much will cause the biscuits to be tough.
*Do NOT use an electric mixer
*You may substitute self rising flour and omit the baking powder and salt, but the best biscuit bakers say to use all purpose flour.
*This recipe makes approximately 10 'regular' biscuits or
about 5 'cathead' biscuits.



Diary of a Kentucky Cook