Posts Tagged ‘stuffing’

Turkey Pizza

In Comfort Food, Entrees, Leftovers on November 26, 2010 at 8:20 pm

There is maybe one thing better than Thanksgiving dinner…Thanksgiving leftovers! Turkey Pizza is a favorite in my house, and for this I couldn’t think of a better recipe to follow than my mom’s. Here are the ingredients:


  • Stove Top Stuffing Mix for Turkey (net wt. 6 oz)
  • 1 can Campbell’s Tomato Soup (11 oz.)
  • Shredded Cheddar Cheese
  • Leftover Turkey

My next step was to make the stuffing. I followed the directions on the box, and boiled 1-1/2 cups of water, but only used a tablespoon of butter, in a medium sauce pan. Once the contents of the pan had boiled I removed it from the heat and stirred in the stuffing mix. I then let it sit for about 5 minutes, before fluffing it with a fork. It was them into the pie pan for the stuffing, since it was the first layer of the pie.

Layer 1-Stuffing

My next task was to cut up the leftover turkey for the next later of the pie.


The turkey slices were then layered on top of the stuffing in the pie pan.

Layer 2-Turkey

Next, I poured the tomato soup over the turkey, though this time I had to use old fashioned tomato rice, since my parents didn’t have any classic tomato in the house. It was a good improvisation though.

Layer 3-Tomato Soup

Next, and possibly my favorite part, sprinkle cheese over the top of the pie. Add as much as you like, though watch the edges, you don’t want it to burn in the oven.

Layer 4-Cheese

The pie then gets baked at 350°F for 30 minutes, or until the cheese is completely melted and the turkey is HOT!

Ready to Serve

This is a delicious way to serve leftover turkey, though I don’t recommend serving the leftover cranberry sauce with it. Cranberry sauce and tomato, I don’t think so! But it does have some delicious looking layers all the same.

Look at those Layers

This is a delicious, quick and easy dish, that is perfect when you come home late from some successful Black Friday shopping. Hope everyone had a successful shopping excursion, and a tasty Thanksgiving. What were some of your favorite parts? Any favorite ways to serve leftovers?

Let me know! I’m ALWAYS hungry for a new idea!

Bon Appetit!


Caramelized Onion and Cornbread Stuffing

In Side Dishes on November 20, 2010 at 8:22 am

My search for the perfect stuffing continues! Today’s adventure was The Food Network’s Caramelized Onion and Cornbread Stuffing.  I have to admit, I haven’t settled on one for sure yet, but this was one for the books. It was also super easy, even if it did set off my smoke alarm, but more about that later.


I started by making my Honey Cornbread Muffins. I used 8 of them in this stuffing. After they cooled, I set to work on the stuffing. I began by chopping up both onions.


Then I melted the butter in a saucepan, and put in the onions to cook. As the onions cooked, I set to work cubing the cornbread muffins.

Cornbread Cubes

Once I had cubed the muffins, I put them into a bowl with a tablespoon of salt, and another tablespoon of pepper, and tossed them, so that they were coated evenly.

salt n' pepper cornbread

The onions were still cooking, so to speed up the process I turned the heat up. While they continued to cook, I set to work whisking together the egg, heavy cream, and chicken stock.

whisked ingredients

Insert, blaring smoke alarm here! Oops! Apparently, when onion is cooking on high heat, with butter in a saucepan, smoke happens. LOTS of SMOKE HAPPENS! On went the fans, off went the stove, up I went on the step stool waving a potholder at the smoke alarm. And it kept going, and going. Down I went off the step stool, and open went all the windows in my apartment. the smoke alarm eventually went off, but I’m fairly certain my neighbors want to kill me. Oops! Once, everything was under control again, I continued to cook the onions on LOW heat. Once they were soft I added them to the cornbread cubes.

Cornbread and Onion Mixture

Once the cornbread and onion was mixed thoroughly, I poured the egg, heavy cream, and chicken stock mixture over the cornbread. Then I thoroughly blended the mixture, and spooned it into a baking pan.

Ready for the Oven

I baked the stuffing at 375°F for about 30 minutes. The cornbread was just a little brown when I took it out.

Ready to Serve

This was completely delicious, and one of the perks is that if I had used vegetable stock, it would have been a vegetarian dish. I know there aren’t a lot of those on Thanksgiving, at least not with my family, so this would be a nice edition. If you are having any vegetarians for Thanksgiving dinner I highly recommend giving this a try. Actually, I highly recommend this stuffing even if you don’t have any vegetarians coming for Thanksgiving dinner.  This is definitely a treat I want on my dinner menu, but stay tuned, because there are more delicious Thanksgving dishes to come!

In the meantime….

Bon Appetit!

Broccoli, Wild Rice, and Mushroom Stuffing

In Side Dishes on November 11, 2010 at 8:15 pm

There’s nothing like the PERFECT stuffing to compliment an AWESOME turkey! I decided to start the hunt for the perfect stuffing early this year, and this was experiment one! I found this recipe on, they refer to it as Leslie’s Broccoli, Wild Rice, and Mushroom Stuffing.

I made a lot of changes, so let’s start with the ingredients:


I combined the rice and water in a pot, and brought it to a boil. I then reduced the heat to low, and let it simmer for 45 minutes.

Boiling Rice

When the rice had about 15 minutes left I placed the butter into a skillet, and melted it.

Melted Butter

I then sauteed the onion and mushrooms.

Sauteed Onions and Mushrooms

When the rice had about 10 minutes left I put the broccoli in a large pot, with just enough water to cover it, and boiled it for about 5 minutes, or until it could easily be cut.


Once the onion and mushrooms became tender, I added the stuffing mix and chicken broth, and heated the mixture until it was hot through.

Onion, Mushrooms, and Stuffing Mix

When the rice was done, I poured it into a large mixing bowl, and then added the onion, mushrooms, and stuffing mixture.

Rice, Mushrooms, Onion, and Stuffing Mix

When the broccoli was done, I drained the water, and added it to the large mixing bowl.

Onion, Mushrooms, Stuffing, and Broccoli

Once everything was combined well, I poured it into a baking pan.

Ready for the Oven, or the Bird!

Since I didn’t have a Turkey to stuff…this time. I baked the stuffing for 30 minutes at 350°F.

Ready to Eat!

This was an AMAZING first try! Though if this is the stuffing I select for my turkey, I won’t be using the broccoli. I’ve come to the conclusion that broccoli is a separate Thanksgiving side dish. This stuffing had a lot of flavor, and was very filling (it was my dinner). I might try adding more broth next time as well, or not baking it as long, as it was a little dry. We’ll see what happens after I try my other stuffing experiments!

What kind of stuffing do you make/have with your turkey at Thanksgiving? Let me know, because I’m taking suggestions.

In the meantime, give this one a try, and…

Bon Appetit!