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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Nov 22, 1995
Page
12
Leftover turkey proves versatile from salads to sandwiches and pot pies. Store properly after Thanksgiving, carve light and dark meat, refrigerate stuffing separately, and freeze portions. Use carcass for soup base, add vegetables and parsley, finish with Parmesan. End with turkey and noodles as a lively classic.
A baked noodle casserole combines 8 ounces wide egg noodles with 174 cans of 12 ounce amounts of ingredients including butter onion flour and cream sherry. The dish adds shredded turkey artichoke hearts and cheese for a rich bake. Prepare by boiling noodles and making a soft onion butter flour roux then bake at 375 degrees in a buttered 2.5 to 3 quart dish with further mixing details to follow.
Gradually whisk evaporated milk and Sherry until smooth and thickened. Stir in stewed tomatoes and season with cayenne salt and pepper. Combine sauce with noodles, fold in turkey artichoke hearts and cheese. Bake 375 for 35 to 45 minutes until bubbling and lightly browned. Serves 6.
Thaw pastry shells and heat oven to 400F. Saute onion and garlic with butter and seasonings until tender. Stir in gravy mixed with vegetables and turkey. Arrange pastry wedges around edge and bake 30 minutes. Serves 6. Then roll pastry sheets, fill with turkey stuffing mix and cranberry sauce, fold into squares, seal, and bake 25 minutes for another serving.
Bonnie Cox and her daughter Carolyn Burgess will cook for those without meals at Chubby’s Sports Bar Elyria tomorrow. The effort also involves St Andrew Church and Michael’s Restaurant with coordinators noting donations of turkeys potatoes and pies. About 150 people are expected with free meals from 12 to 6 pm across the three sites.
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