Ok, the Roasted Turkey Breast is the best. Tender, moist, flavorful. It’s already cooked. Here are some recipes that will make your holidays so easy using the Turkey Breast and other ideas from our kitchens!
Creamy Turkey Mushroom Soup
4 cups sliced mushrooms
1/2 cup chopped onion
1/2 cups each sliced carrots & celery
2 cloves garlic, minced
2 Tbsp margarine
1/4 tsp salt
1/8 tsp dried thyme
1/8 tsp dried marjoram
1 Tbsp dry sherry
1 egg yolk, lightly beaten
1 (10 oz) can chicken broth
1 cup cubed cooked turkey
1/3 cup cooked white rice (or use leftover Rive with vegetables from MagicKitchen.com)
1/2 cup 2% milk mixed with 1 Tbsp flour OR 1/2 cup cream
Combine mushrooms, onion, celery, carrots, garlic and
margarine in a large pot. Cook, stirring, for 2 minutes or until vegetables are soft.
Add salt, thyme, and marjoram; stir well. Add
milk with flour or cream and remaining ingredients, stirring well. Heat until hot and slightly thick.
Makes about 5 cups
Turkey Panini with Cranberry and Pears
6 slices turkey – thin sliced, left over turkey works great
1 tablespoon brown mustard – spicy
12 slices Muenster cheese – thin sliced
1/2 onion – thin sliced and sauteéd in olive oil for 15 minutes
1/2 cup cranberry sauce
1/2 pear – skinned, sliced thin
1/2 loaf of your favorite unsliced bread like Ciabatta
- Cut loaf of bread in half.
- Cut in half horizontally through the middle.
- Butter outside of bottom half and place on the panini pan.
- Spread mustard on the top side of the bread in the pan.
- Layer cheese over the mustard, then the carmelized onion, then cranberries and then the pear.
- Top with six more slices of cheese.
- Top with the top half of the bread.
- Butter the outside all over.
- Turn heat onto medium, press the panini press on top and grill until the bottom is golden brown, approximately 8-10 minutes.
- Flip the sandwich over, press and grill the second side.
Smoked Chicken Salad
This zesty chicken salad recipe makesfor a great sandwich filling, or wrap it up with veggies in fresh tortillas. It’s a
delicious way to use our smoked half chicken. You can serve the salad right away, or prepare it in advance
and keep it covered and stored in the refrigerator for up to one day.
6 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 teaspoons chopped canned chipotle
1/2 teaspoon ground cumin
1 1/2 cups finely chopped smoked
chicken (about 12 ounces)
1/2 cup finely chopped yellow bell
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
Mix the first 4 ingredients together in a bowl until combined. Fold in the smoked chicken, and then add the
rest of the ingredients.
Season the salad to taste with salt and pepper. Serve on crusty rolls, or wrap it up in fresh tortillas.
MagicKitchen.com Corn Salad
1/2 small red onion, finely diced
3 Tbsp. Cider Vinegar
3 tablespoons good olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black
1/2 cup julienned fresh basil leaves
Thaw the Corn Medley overnight. Toss the corn in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Mashed Potato Salad
2 boiled eggs, chopped
1/2 tsp. mustard
2/3 tsp. mayonnaise
1/4 c. bell pepper, chopped
1/4 c. onion, chopped
2 tsp. sweet pickle relish
1/2 tsp. salt to taste
Mix all ingredients together. Serve at room temperature.