Smoked Turkey Shepherd's Pie

I saw this recipe on the internet and changed it slightly. It was so good and easy to use with leftovers.  I bought a smoked turkey breast at the grocery store and diced it up. I took the leftover bones and added water and peppercorns to a pot and simmered to make turkey broth. Then I made my gravy with the liquid. 

2 cups cubed smoked turkey cooked or leftover turkey

1 cup gravy

1 1/2 cup frozen mixed vegetable, thawed

2 cups mashed potatoes

1 egg

1/2 cup shredded cheddar cheese

Mix turkey, gravy and thawed vegetables. 

Add to a greased small casserole dish.

Mix potatoes and egg together, spread over turkey mixture.

Add shredded cheddar cheese.

Cover with tinfoil

350 degrees bake uncovered for 40 minutes. 

Uncover and bake 10 mins until golden. 

Cook longer if you assembled it earlier in the day and had it in the refrigerator.

RECIPE

Smoked Turkey Wild Rice Soup

 

1 cup slice carrots

1 cup slice celery

1 cup diced onion

sliced mushrooms (you can add if you want)

2 garlic cloves, minced fresh

1/2 TBLS onion powder

1/2 TBLS garlic powder

1 tsp black pepper

1/2 tsp salt

1/2 tsp thyme

1/2 tsp marjoram

1 can cooked wild rice drained and rinsed or 1/2c-1c cooked wild rice

Cooked Smoked Turkey around 1 cups shredded

4 cups chicken bone broth

2 cups half and half

cook onions, celery, and carrots in olive oil in a large pot until almost soft

add garlic, cook 1 minute

add seasonings, cook 1 minute

add wild rice, turkey and broth.

simmer for 30 minutes until vegetables soft.

add half and half. 

PRINTABLE RECIPE

Asparagus Pasta Salad

Cossetta's in down town St Paul has a pasta salad called Penne Chicken Salad. It has chicken, asparagus, red bell peppers, green onions and parsley with a vinaigrette dressing. So I tried to make a copy of it. This is what I came up with what was in my refrigerator. It made a large container of it with 6 oz of dried pasta. Cossetta's charged almost $13 for this size. See photo. 

6 oz dried ziti or penne pasta

5 asparagus sticks woody ends snapped off

red onion sliced as much as you like

cucumber diced (I had leftover in my refrigerator)

cherry tomatoes sliced (around 6 whole tomatoes)

parsley fresh chopped maybe 1-2 TBLS

basil fresh 4 leaves chopped

DRESSING

1/3 cup avocado oil

1/8 cup Champaign vinegar (for the tang, you can use other vinegars)

1 tsp salt

1/2 tsp pepper

1 clove fresh garlic, minced

1 tsp dijon mustard 

1 TBL sugar (I used Monkfruit sweetener) 

Boil the noodles as directed on the box.

The last 2 minutes of cooking time add in asparagus to the boiling pasta 

Drain pasta and asparagus under cold water, then pat dry with a paper towel to remove excess water. 

cut up vegetables (tomatoes, cucumber, basil, parsley and onion)

Add vegetables to the cold pasta and asparagus.

Mix together the dressing ingredients and shake to mix

Add enough dressing on pasta and vegetables to coat. you won't use all of it. 

store in the refrigerator .

when you go to eat it if you need to add more dressing because the pasta soaked in the dressing you can freshen it up with the leftover pasta. 

COSSETTA'S INGREDIENTS IN THEIR PASTA

Penne pasta 6 oz to fit the container

chicken chunks

asparagus

red peppers

green onions

parsley

then a vinaigrette 

So you make it how you would like it. I didn't have red bell peppers but I would have rather put them in there instead of tomatoes. it holds up better in the refrigerator. 

PRINTABLE RECIPE

 

 

White Chicken Chili

 

1 LBS cooked shredded chicken

1 small onion diced

1 glove garlic minced 

1 tsp cumin

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1 tsp season salt

1 can jalapeños diced (drained and rinsed), or 2 fresh jalapeños diced

2 cans diced green chiles, undrained

1 cup salsa verde

3 cans pinto beans (15 ounce each) or navy beans drained and rinsed

32 ounces chicken broth

Cook onion with olive oil in large 4 qt pot until soft. add in garlic and cook 1 minute.

Add in cumin, oregano, garlic, onion, pepper and salt cook a few minutes.

Add in can of jalapeños, green chilies, salsa verde, pinto beans and broth. 

Add in shredded chicken.

Bring to a boil, reduce heat to simmer.

Simmer around 20 mins or until flavors blend. 

PRINTABLE RECIPE