Leftover Recipes: Turkey Stroganoff & Turkey Chili

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From everyone at Passanante’s Home Food Service, we hope you had an incredible Thanksgiving weekend with your family and friends. We look forward to this holiday each year and have had a great time sharing recipes with all of our customers and fans over the last month.

Preparing a huge and elaborate feast is such an exhausting task that it’s no wonder we’re thrilled to have leftovers for days — BUT if you’re anything like us, you’ve had just about all the leftover turkey sandwiches you can take and there’s still tons left in the fridge. Luckily we crawled out of our turkey coma just long enough to post a few simple recipes you can try out this week… they’re simple, delicious, easy to whip up, and can be ready in less than 30 minutes. Enjoy!

Carving a turkey

Turkey Stroganoff (serves 4):

  • 2 tablespoons butter
  • 8 oz. sliced mushrooms
  • 1 small yellow onion, chopped
  • 1 clove of garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 pound chopped turkey
  • 1 1/2 cups chicken stock
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 3-4 cups cooked and buttered noodles
  1. Melt butter and saute mushrooms, onions and garlic for 4 to 5 minutes
  2. Add flour, tomato paste and turkey
  3. Cook an additional 3 to 4 minutes
  4. Add stock and simmer until sauce is thick
  5. Take pan off heat and add sour cream, salt and pepper
  6. Serve over hot noodles

 

Turkey Chili (serves 6-8):

  • 1 tablespoon olive oil
  • 2 cloves of garlic, minced
  • 1 medium yellow onion, chopped
  • 1 yellow or orange bell pepper, chopped
  • 1 or more jalapeños, chopped
  • 2 teaspoons cumin
  • 1 15oz. can cream corn
  • 1 15oz. can corn, drained
  • 1 17oz. can chopped green chiles
  • 1 10oz. can green enchilada sauce
  • 1 15oz. can white or navy beans, drained
  • 2 cups milk
  • 3-4 cups shredded turkey
  • 4 oz. Monterey Jack cheese
  • 1/4 cup cilantro, chopped
  1. In a large pot, heat oil over medium heat
  2. Add garlic, onion, bell pepper and jalapeños and cook until veggies are soft
  3. Add cumin, corns, chiles, sauce, milk, beans and turkey
  4. Simmer for about 10 minutes or until chili is nice and hot
  5. Serve with cheese and cilantro

Recipes: Cauliflower-Goat Cheese Gratin & Cranberry Sauce

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Still looking for a couple new Thanksgiving recipes to try out tomorrow? These next recipes are some of our favorites and are the perfect simple recipes to start teaching the next generation with… they can tackle the harder recipes next year! Nana’s Cranberry Sauce with walnuts is a homey-twist on a classic Thanksgiving dinner staple, and for most of us Cauliflower-Goat Cheese Gratin is a brand new addition to the menu. From everyone at Passanante’s Home Food Service, we hope you have an incredible Thanksgiving holiday with your family and friends. Enjoy!

 

Cauliflower-Goat Cheese Gratin

Photo Credit: The Red Spoon

Cauliflower-Goat Cheese Gratin:
  • 1 head cauliflower, cut into florets
  • 2 cups heavy cream
  • 1/2 pound Monterey Jack cheese, coarsely ground
  • 2 cups Parmesan cheese
  • 6 ounces goat cheese, cut into small pieces
  • Salt and freshly ground pepper
  1. Preheat oven to 400 degrees F
  2. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper
  3. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly
  4. Remove from the oven and let rest for 10 minutes before serving
Nana’s Classic Cranberry Sauce:
  • 4 cups fresh cranberries
  • 2 cups sugar
  • 12 ounces orange marmalade
  • juice of one lemon
  • 1 cup chopped walnuts
  1. Preheat oven to 350 F
  2. Combine cranberries, lemon juice and sugar
  3. Cook for 1 hour covered
  4. Take out of the oven and stir in the marmalade until mixed well
  5. Add walnuts last

Other Thanksgiving Recipes:
Herb Roasted Turkey
Dressing/Stuffing
Thanksgiving Turkey Gravy

Recipe: Thanksgiving Turkey Gravy

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No Thanksgiving feast is complete with out an oversized gravy boat full of rich and flavorful homemade turkey gravy. This next recipe for our favorite turkey gravy is not for the faint of heart. Many cooks are quick to discard the bag of giblets found in the cavity of the turkey, but this tasty topping requires every last bit of them. Enjoy turkey gravy on mashed potatoes, dressing (stuffing), sopped up in homemade rolls, over thick slices of freshly cut herb roasted turkey… now that I think about it… just spoon it over your entire plate and enjoy!

Thanksgiving Dinner

Ingredients for Turkey Gravy:

  • Turkey giblets (found in turkey cavity )
  • 8 Hard boiled eggs
  • 3 Cups of milk
  • 1 Cup of turkey broth
  • 3 Tablespoons flour (may add more to thicken)
  • Salt and pepper

How to prepare Thanksgiving Day Turkey Gravy:

  1. Peel and chop boiled eggs. Set aside
  2. Simmer all of the giblets that come inside the turkey in just enough water to cover them. It will cook down quickly. Continue to add water and cook it down until very done. The giblets will make their own soupy gravy.
  3. Remove giblets with slotted spoon and chop all of them finely. Take the meat off of the neck and chop it. (Be brave!)
  4. Add the giblets back to the soupy gravy
  5. Add the milk and broth from the baking turkey
  6. Add the eggs
  7. Thicken the gravy with a rue of flour mixed with milk. It may take more than 3 tablespoons of flour. Your rue should be smooth and pourable so you don’t end up with little flour balls in the gravy.
  8. When done the gravy should be thin.

Recipe: Thanksgiving Dressing

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Happy Turkey Month! To celebrate every foodie’s favorite time of year, Passanante’s Home Food Service will be posting 4 all new Thanksgiving recipes on our blog this month and tons of other great tips and tricks on our Facebook page!

First up; no Thanksgiving is complete without a delicious homemade dressing … also known as “stuffing.” Our recipe has been a family favorite for generations and all of the cooks over the years swear the most important things to remember are 1. get a juicy turkey and 2. this recipe takes practice, but the key is to not skimp on the broth!

Thanksgiving Meal Recipes

What you’ll need for our favorite Thanksgiving Dressing:

  • 4 organic eggs
  • 2 pans of cooked cornbread (crumbled)
  • 6 stalks of celery (chopped)
  • 1 onion (chopped)
  • 3 or more cups of turkey broth (we take it right out of the turkey pan)
  • sage to taste
  • poultry seasoning to taste
  • pimento
  • 1 cup bread crumbs
  • 1/2 cup milk

How to:

1. Boil the celery and onion together in just enough water to cover.

2. In a very large bowl combine all ingredients including the celery and onion along with the water they cooked in and 3 or more cups of turkey broth from your cooking turkey.

3. Add sage and poultry seasoning (we always add at least 2 tablespoons of each).

Note: At this stage your dressing should be somewhat soupy, but not too thin.

4. Pour mixture into a baking dish or two. Bake at 400 degrees for about 25 minutes — don’t let it get dry!

Happy Thanksgiving!

Recipe: Chicken Cordon Bleu

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Fall is in full swing, and with this nice cool weather comes that hankering for good old comfort food. This next recipe for Chicken Cordon Bleu is easy, but tastes like it took hours to prepare. The best part? If you’re a Passanante’s Home Food Service customer you probably already have most of the necessary ingredients in your home/freezer! So, without further adieu, start heating up your oil and get ready for another delicious home-cooked meal.Chicken Cordon Bleu RecipeWhat you’ll need:

  • 4 Grade-A boneless skinless chicken breast halves
  • 4 Thin slices of fully cooked hormone and antibiotic-free smoked ham
  • 4 Thin slices of Swiss or Gruyere cheese
  • 1 Cup dry bread crumbs
  • 2 Eggs
  • 1 Tablespoon water
  • 1/2 Cup vegetable oil
  • 1/2 Cup all purpose flour
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
  • Lemon wedges (optional)
  • Parsley (optional)

How to prepare Chicken Cordon Bleu:

  1. Lay the chicken flat between 2 sheets of wax paper. With a mallet, flatten each breast half to about 1/4″ thickness.
  2. Place 1 slice of ham and 1 slice of cheese on each breast half.
  3. Beginning at the narrow end, roll up and press the meat firmly together.
  4. In a pie plate combine flour, salt and pepper. In a second plate, spread the bread crumbs. And in a shallow bowl, beat eggs and water.
  5. Roll a chicken piece in flour, shake off the excess; dip in the egg mixture and roll in bread crumbs, pressing crumbs evenly onto the chicken.
  6. Place the coated chicken on a wire rack and let stand for 20-30 minutes at room temperature to firm the coating. You can also prepare in advance and refrigerate until 30 minutes before frying.
  7. When ready to cook, heat the oil to 375 degrees in a deep skillet.
  8. Fry the prepared chicken pieces over medium heat, turning occasionally with tongs for 8 minutes or until golden brown.
  9. Drain on paper towels, garnish with lemon wedge and parsley if desired, and serve hot!