Who has left-over turkey? Here is a delicious recipe for my Turkey and Potato Gnocchi Soup. You can find Gnocchi on the pasta aisle of most grocery stores..enjoy :)

TURKEY & GNOCCHI SOUP

1 tablespoon olive oil

1 tablespoons butter

2 stalks celery, chopped

4 cloves garlic, minced

2 carrots, peeled and sliced

2 cups chopped cooked turkey or chicken breasts

1 (32-ounce) box chicken broth

2 chicken bouillon cubes

2 tablespoons Italian seasoning

1 (16-ounce) package potato gnocchi

1 (6-ounce bag) baby spinach leaves

2 cups half-and-half cream

Salt and pepper to taste

1 tablespoon cornstarch

½ cup water

Sauté veggies in oil and butter for about 6-8 minutes.  Stir in broth and chicken and bring to a soft boil.  Stir in the rest of the ingredients and simmer covered on low for 30 minutes.   Stir cornstarch and ½ cup water together and slowly pour into soup while stirring.  Cover and simmer on low another 10 minutes or so.  Great with grilled cheese!  Remember, though, the longer a soup simmers, the better.  So if you aren’t in a hurry,  let it simmer on real low heat for a couple of hours.

"Rumaki" -- one of the BEST little appetizers you'll ever eat! Make these and watch them disappear!

RUMAKI

1 lb. bacon cut down the middle

1 can sliced water chestnuts, drained

1 carton pitted dates

1 bottle Kikkoman’s Teriyaki Baste and Glaze

Take a water chestnut and a pitted date and wrap in a slice of bacon; secure with a toothpick and place on a large baking rack. Do this until you have used all the bacon.   Place the baking rack in a large jelly roll pan.  You may want to line the pan with foil for easier cleanup from the bacon grease that drips down.    You will have a few chestnuts and dates left over.   Bake at 350 for 25 minutes to 35 minutes or until the bacon is crisp.   Transfer to a 13x9 baking dish and pour sauce evenly over the appetizers  and bake another 8  minutes.   Let cool about 10 minutes before serving.  Makes 25 to 30 appetizers.

Homemade Chicken Pot Pies...need I say more? :) Pure comfort!

Individual Homemade Chicken Pot Pies

Melissa Friday

 

4 chicken breasts, cooked and chopped

2 cans cream chicken soup

1 can cream celery soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots

1 large baking potato, peeled, cubed and then boiled just until softened

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated pie crusts

10-12 individual casserole dishes

 

For Crust:

1 egg, beaten

1 t. water

 

Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn one of the casserole dishes upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.