Easy Creamy Turkey ala King

a tasty dish for Thanksgiving leftovers
© Can Stock Photo / ajafoto

Thanksgiving is over, so what to do with all the leftover turkey? This dish, while not included in the Rosie’s Riveting Recipes historic cookbook, is easy to prepare and delicious. You can also serve it year round using chicken instead of turkey.

Gayle Martin

Easy Creamy Turkey ala King

  • 1/4 cup butter or margarine
  • 2 to 4 tablespoons cornstarch (depending on desired thickness)
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked turkey, cubed
  • 1 cup frozen peas and carrots, thawed
  • 1 can sliced mushrooms
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Melt butter at medium low heat in a large saucepan or small stockpot. Stir in cornstarch and blend until smooth. Add chicken broth, milk and seasonings. Increase heat to medium. Stir and bring the mixture to a boil, stirring constantly for 1 to 2 minutes or until the desired consistency is reached. Reduce heat to a simmer and stir in cubed turkey, peas and carrots and mushrooms. Simmer for several minutes, stirring periodically to prevent scorching, until the turkey is heated through. Serve on biscuits, toast, or leftover stuffing.

 

Note: Leftovers may thicken in the refrigerator. Add small amounts of chicken broth or milk, if needed, while reheating on medium heat. Leftovers can also be frozen. Leftover Thanksgiving vegetables may also be used instead of the peas and carrots.

Cover photo by Rob Resetar

For more information about the Rosie’s Riveting Recipes cookbook please click here for a free preview.

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My Homemade Chicken Divan

© Can Stock Photo/
roxanabalint

I’m not a big fan of frozen dinners, but when I was a teenager my mother used to buy Stouffer’s Chicken Divan. I loved it. It was divine. I’m not sure if they still make it or not, however, I’ve tweaked a couple of Campbell’s Soup recipes together to come up with my own version, and I think I’ve come pretty close. It’s easy to prepare, and tasty. Best of all, it uses ingredients most of us probably already have. Enjoy.

Gayle Martin

CHICKEN DIVAN

(inspired by Campbell’s Soup recipes)

  • 2 or 3 boneless chicken breasts
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 2 tablespoons butter (melted)
  • 1/4 teaspoon black pepper
  • 1 cup fresh or frozen broccoli (thawed)
  • 2 cups cooked noodles
  • 1/2 cup grated cheddar cheese or cheddar cheese blend
  • 1 small can fresh mushrooms (optional)
  • 2 to 3 tablespoons bread crumbs

Chop broccoli, (if using fresh), and prepare noodles according to package directions. Clean chicken breasts thoroughly and cut into small cubes. Saute in a skillet until they are cooked all the way through. Remove from heat.

In a 2-quart casserole dish stir milk, melted butter, and cream of mushroom soup. Add pepper and canned mushrooms, if desired. Add broccoli, cooked noodles and cooked chicken, mix well. Top with generous layer of grated cheddar cheese and breadcrumbs. Bake in 350F oven for 25 to 30 minutes, or until top layer is brown and sauce is bubbling.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

The Rosie’s Riveting Recipes historic cookbook contains many delicious historic chicken recipes that you may also wish to try. Please click here for a free preview.

 

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Turkey and Stuffing Casserole

© Can Stock Photo / MSPhotographics

Post-holiday leftovers are great, and, just like in Rosie’s time, we don’t want them going to waste. However, they can also take up a lot of space in your refrigerator, so here’s a delicious recipe to combine your holiday leftovers into a single casserole dish, saving space in the fridge.

Gayle Martin

 

TURKEY AND STUFFING CASSEROLE

• Vegetable Cooking Spray

• 1 can cream of mushroom soup

• 1 1/2 cups milk, chicken broth or water

• 1 package frozen broccoli, cauliflower and carrot combination, thawed, (or other leftover vegetables)

• 2 cups cubed leftover turkey

• 3 to 4 cups leftover stuffing

• 1/4 cup leftover cranberry sauce (optional)

• 2 tablespoons butter, melted

• 1/4 cup breadcrumbs

Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.

Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce, if desired, and mix thoroughly. Pour mixture into baking dish. Melt butter in the microwave and add the breadcrumbs, stirring until they are moistened. Sprinkle the breadcrumbs over the top of the turkey mixture.

Bake for 20 minutes or until sauce is bubbling.

Note: If you’re short on stuffing slice bread into small cubes and add to stuffing. If you prefer a creamier casserole, add more broth or milk.

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Lemon Chicken Linguine

© Can Stock Photo/ Max Payne

I have no idea where this recipe came from, but somehow it got into my collection. I tried it last night and OMG! It’s delicious. It’s also easy to prepare and it uses ingredients most of us probably have in our pantries. And did I mention that it’s delicious?

Gayle Martin

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups cold milk
  • 2 teaspoons oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 1/2 pound cooked, seasoned chicken cut into cubes
  • 1 16 oz package linguine
  • 3 tablespoons parsley
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 grated Parmesan cheese

Heat lightly salted water to a boil and cook linguine for about ten minutes, or to package directions.

Heat butter and olive oil in a saucepan over medium heat. Stir in onions and garlic until tender but not browned. Add milk, oregano and salt and pepper and bring to a boil. Reduce heat back down to medium and cook for about five minutes. Whisk chicken stock and cornstarch together in a small bowl and add to sauce. Add chicken. Cook until sauce thickens, about five minutes. Reduce heat to low. Add lemon juice, lemon zest and parsley and cook for one to two minutes. Add drained pasta to sauce. Serve with Parmesan cheese.

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