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Turkey casseroles
5 Answers
I'm having a dinner party for 8 people and as the weather seems to be getting colder, I thought I would cook some 'comfort food' in the slow cooker. I can't seem to find a reall good turkey casserole receipt for the slow cooker and as I want to be able to leave it all day and get on with making my other 'comfort food', I'd be grateful for any tips you can give.
Pat N.
Wirral
Pat N.
Wirral
Answers
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Hi Pat -
How about one you can assemble the day before and just pop in the oven the day of?
Chicken/Turkey Pot Pie
As many cans of Campbell's Cream of Chicken Soup as you want to fill up whatever size pan you want to make it in.
Add leftover cut up chicken/turkey.
Frozen green peas.
Add minced onion flakes � to taste.
Add rosemary � crushed up � to taste.
Optional: As many cans of Veg-All or frozen mixed vegetables as you think it needs for your taste.
Mix together and either put in a baking pan or keep in the fridge overnight.
Spread it in a baking pan � I use the rectangular ones.
You can then use frozen biscuits/canned biscuits or mix up biscuits.
If you use the frozen/canned � just place them around on top and bake it in the oven until the biscuits get done.
If you mix up Bisquick, just spread the dough out to cover the top of it and bake it that way. These are the Southern USA biscuits - not sweet like our cookies - I will add an easy recipe at the end of this recipe. You can also use puff pastry from your frozen food section at the supermarket instead of the biscuits.
(You can even heat this stuff in a saucepan and then put it in a casserole dish and put leftover biscuits on top of it.)
Light & Fluffy Biscuits
1-1/2 Cups Self Rising Flour
Stir in 8 Ounces Whipping Cream (Not Heavy Cream)
Stirring just barely until all the flour gets wet.
Then just dump it out on some flour sprinkled on a cutting board or any flat surface - sprinkle a tiny bit of flour on the top, pat it out with your hand until the dough is about � inch thick and cut them out with a biscuit/cookie cutter about 3 inches in diameter.
Bake 400F - 450F degrees until brown.
How about one you can assemble the day before and just pop in the oven the day of?
Chicken/Turkey Pot Pie
As many cans of Campbell's Cream of Chicken Soup as you want to fill up whatever size pan you want to make it in.
Add leftover cut up chicken/turkey.
Frozen green peas.
Add minced onion flakes � to taste.
Add rosemary � crushed up � to taste.
Optional: As many cans of Veg-All or frozen mixed vegetables as you think it needs for your taste.
Mix together and either put in a baking pan or keep in the fridge overnight.
Spread it in a baking pan � I use the rectangular ones.
You can then use frozen biscuits/canned biscuits or mix up biscuits.
If you use the frozen/canned � just place them around on top and bake it in the oven until the biscuits get done.
If you mix up Bisquick, just spread the dough out to cover the top of it and bake it that way. These are the Southern USA biscuits - not sweet like our cookies - I will add an easy recipe at the end of this recipe. You can also use puff pastry from your frozen food section at the supermarket instead of the biscuits.
(You can even heat this stuff in a saucepan and then put it in a casserole dish and put leftover biscuits on top of it.)
Light & Fluffy Biscuits
1-1/2 Cups Self Rising Flour
Stir in 8 Ounces Whipping Cream (Not Heavy Cream)
Stirring just barely until all the flour gets wet.
Then just dump it out on some flour sprinkled on a cutting board or any flat surface - sprinkle a tiny bit of flour on the top, pat it out with your hand until the dough is about � inch thick and cut them out with a biscuit/cookie cutter about 3 inches in diameter.
Bake 400F - 450F degrees until brown.
Parmesan Turkey/Chicken
INGREDIENTS
�130 g butter
�1-1/2 (1 ounce) packages dry onion soup mix
�280 g converted long-grain white rice
�40 g grated Parmesan cheese for topping
�9 skinless, boneless chicken breasts or equivalent quantity of turkey
�535 ml milk
�3 (10.75 ounce) cans condensed cream of mushroom soup
�salt to taste
�ground black pepper to taste
DIRECTIONS
1.Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
2.Lay chicken breasts or turkey pieces in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breastor turkey piece and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
3.Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
INGREDIENTS
�130 g butter
�1-1/2 (1 ounce) packages dry onion soup mix
�280 g converted long-grain white rice
�40 g grated Parmesan cheese for topping
�9 skinless, boneless chicken breasts or equivalent quantity of turkey
�535 ml milk
�3 (10.75 ounce) cans condensed cream of mushroom soup
�salt to taste
�ground black pepper to taste
DIRECTIONS
1.Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
2.Lay chicken breasts or turkey pieces in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breastor turkey piece and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
3.Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
Slow Cooker Italian Turkey
SERVINGS - 8
PREP TIME 15 Minutes
COOK TIME 8 Hrs 20 Minutes
INGREDIENTS
�5-1/4 beef bouillon cubes
�1 liters water, or as needed
�1-1/3 skinless, boneless turkey breast half
�80 ml white vinegar
�145 g onion, chopped
�1-1/3 green bell pepper, seeded and cut into strips
�2-3/4 cloves garlic, minced
�2 g dried oregano
�20 ml Worcestershire sauce
�1-1/3 (.75 ounce) packets brown gravy mix
�160 ml water
DIRECTIONS
1.Dissolve the beef bouillon cubes in 1 quart water, and pour into a slow cooker. Place turkey in slow cooker, adding more water to cover if needed.
2.Cover, and cook 8 to 10 hours on Low. Two hours before end of cook time, mix the vinegar, onion, green bell pepper, garlic, oregano, and Worcestershire sauce into slow cooker.
3.Blend the brown gravy mix and water in a small bowl, and stir into the slow cooker, continue cooking 20 minutes.
4.Serve on hard rolls or French bread with onion slices or pepperoncini."
SERVINGS - 8
PREP TIME 15 Minutes
COOK TIME 8 Hrs 20 Minutes
INGREDIENTS
�5-1/4 beef bouillon cubes
�1 liters water, or as needed
�1-1/3 skinless, boneless turkey breast half
�80 ml white vinegar
�145 g onion, chopped
�1-1/3 green bell pepper, seeded and cut into strips
�2-3/4 cloves garlic, minced
�2 g dried oregano
�20 ml Worcestershire sauce
�1-1/3 (.75 ounce) packets brown gravy mix
�160 ml water
DIRECTIONS
1.Dissolve the beef bouillon cubes in 1 quart water, and pour into a slow cooker. Place turkey in slow cooker, adding more water to cover if needed.
2.Cover, and cook 8 to 10 hours on Low. Two hours before end of cook time, mix the vinegar, onion, green bell pepper, garlic, oregano, and Worcestershire sauce into slow cooker.
3.Blend the brown gravy mix and water in a small bowl, and stir into the slow cooker, continue cooking 20 minutes.
4.Serve on hard rolls or French bread with onion slices or pepperoncini."
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