EGGBAKE: Turkey

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Recipe credit goes to my Mother in Law! It's the perfect dish to use up that leftover turkey, as it's savory, cheesy, and soo yummy! Sorry no pics, it got eaten before I could take any!

INGREDIENTS: 

  • 3 cups turkey shredded (perfect leftover thanksgiving turkey)
  • 3 cups cubed french bread
  • 8oz shredded or cubed havarti cheese
  • 1 TBsp flour
  • 1 TBsp dijon mustard
  • 3 TBsp melted butter
  • 4 large eggs beaten
  • 3 cups milk
  • 1/2 tsp salt 
  • 1/4 tsp pepper 
  • red pepper flakes or hot sauce (optional for extra kick)

 

DIRECTIONS: 

  1. Preheat oven to 350 
  2. Butter a 2 quart casserole dish
  3. In a large bowl combine turkey, bread and cheese
  4. In separate bowl, combine flour, mustard, melted butter, eggs, salt and pepper (red pepper flakes or hot sauce at this time) whisk all together 
  5. Pour wet ingredients over dry ingredients and let sit for 5 minutes
  6. Pour into casserole dish and bake for 50-60 minutes or until puffed or golden brown. 

 

SOUP: Chicken Wild Rice

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INGREDIENTS: 

  • 2 chicken breast, shredded

  • 1 cup wild rice

  • 1 cup chopped carrots 

  • 1 cup chopped celery

  • 1/2 large yellow onion, chopped 

  • 1/2-1 red pepper, chopped

  • 1/4 cup butter + 1 Tbsp

  • 1/4 cup flour

  • 48oz jug of chicken stock + 3 cups if using to cook wild rice

  • 1 TBsp of poultry magic (comes in glass jar with green lid)

  • 1/2 pint heavy whip

  • 2 TBsp sherry wine

  • salt/pepper to taste

DIRECTIONS: 

  1. BE PREPARED! The wild rice takes 60 minutes to cook so start with this step. Bring 3 cups of water or chicken stock to a boil. Add 1 cup of wild rice, reduce heat to simmer, cover and wait 60ish minutes for it to be done.

  2. In the mean time cook the chicken. I like to either cook mine on the grill or in the oven seasoned with Lowrys garlic salt and some olive oil. Shred and set aside. 

  3. Chop all your veggies and add to large dutch oven or pot.

  4. Then in your large pot, melt 1 TBsp butter with chopped carrots, celery, red pepper and onions until veggies become tender about 5 minutes. Add in 48oz jug of chicken stock, cover and simmer for about 20 minutes.

  5. Add in rice and chicken to pot.

  6. In the same sauce pan used for rice, (I rinsed mine out quick) add 1/4 cup butter and melt. Then add 1/4 cup flour and stir until thick paste. Add to pot of soup.

  7. Next add in 1/2 pint heavy whip, 2 Tbsp sherry wine, poultry magic cajun seasoning, salt and pepper, Stir and let simmer for a few minutes to thicken. If too thick add more stock.

  8. Serve with crusty bread, sourdough or crackers!

Give me a tag on social and tell me what you think! It’s one of my favorite soup recipes I make around here!

XOXO Mari

COOKIES: Oatmeal Chocolate Chip

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CALLING ALL POTBELLY COOKIE LOVERS! I'm pretty sure I've about perfected this copycat recipe for the oatmeal chocolate chip cookies and they are amazing! 

 

INGREDIENTS:

  • 1 cup sugar
  • 1 cup brown sugar
  • 2 sticks butter
  • 1/2 tsp vanilla
  • 2 eggs
  • 2 cups flour
  • 1.5 cups oats
  • 1.5 tsp baking soda
  • pinch of salt
  • 2 cups chocolate chips

DIRECTIONS: 

  1. Preheat oven to 350. (Although I set mine to 300 because our oven is very powerful!)
  2. In large mixer, combine sugars, eggs, softened butter, and vanilla until smooth.
  3. In separate bowl combine flour, salt, baking soda and oats. 
  4. Add dry ingredients a little at a time to the wet ingredients. 
  5. Mix in chocolate chips. 
  6. On cookie pan place large balls (3 inches) of cookie dough, cook for about 8-12 minutes depending on your oven or until outer edges are golden brown. 
  7. Let stand until cool, middle of cookie should look a bit doughy!