Trust me, I do not tell a lie. It is totally addictive and you will always keep this recipe handy for you to make up year after year.
- 2 medium carrots, chopped fine
- 1 medium onion, chopped fine
- 1 ear of corn, kernals removed
- 1 clove of garlic, minced
- 1/4 cup flour
- 4 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 cup milk
- 1 Knorr chicken cube, dissolved in 1 cup water
- 1 tin Campbell’s cream of celery soup (secret ingredient)
- 1 cup milk
- 1 bundle bouquet garni: 2 tsp. marjoram, 2 tsp. thyme, 2 peppercorns, 1 bay leaf, 2 tsp. parsley
- 4 cups chopped cooked turkey
- Pastry to cover
In a medium pot, melt the butter with the olive oil and saute the vegetables until soft. Add 1/4 flour and cook a further 5-8 minutes.
Add 1 cup milk and stir to combine. Add the dissolved Knorr chicken cube, bouquet garni and the tin of soup, blended with the second cup of milk. Stir for about 7-8 minutes.
Add 4 cups of turkey (bones and cartilage removed). Stir to combine and let cool.
Spoon into 2- 8 inch pie plates and top with pie pastry or puff pastry. Cook for 30 minutes in a 375 oven.
When completely cooled, wrap with plastic wrap and then tin foil and place in the freezer. HA! It won’t last that along.
*p.s. I prefer the puff pastry top but that is just me.
Stuffed Bell Peppers With Ground Beef and Leftover Rice
Okay, Thanksgiving is over and you have had three days of leftovers – be it soup, sandwiches or more turkey dinner. There is an alternative to make. In fact, you can make it and have a couple of meals as well to latch on to. It is SOOOO tasty.
- 6 bell peppers (all colours)
- 2 1/2 cups chunky tomato sauce
- 1 small onion, diced
- 1 cup beef broth
- 1/4 tsp. red pepper flakes
- 1 1/2 lbs. ground beef (lean)
- 1 1/2 cups cooked rice
- 1/2 cup shredded Asiago cheese
- 1/4 cup chopped flat leaf parsley
- 1/2 cup chunky tomato sauce, divided
- 2 cloves garlic, minced
- pinch of salt
- pinch of pepper
- 1 tbsp. chopped flat leaf parsley, divided
Preheat oven to 375 degrees. Slice 1/2 inch from the tops of the peppers. Cut the core from the inside and remove any and all seeds. Cut away a very thin slice of the peppers from the bottom so they can stand upright. With the tines of a fork poke 4 tiny holes in the bottom of the peppers to allow the juices to run out.
Pour 2 1/2 cups of the tomato sauce into a 9 x 13 inch baking dish. Add the broth, pepper flakes and spread evenly over the bottom. Set the peppers upright in the dish.
Combine the beef, onion, cooked rice and cheese, 1/4 cup parsley, 3 tbsps. tomato sauce, garlic, salt and pepper into a large bowl. Mix really well to ensure equal distribution.
Stuff the peppers, adding 1 tbsp. of the remaining tomato sauce on the tops of each one. Lay a piece of parchment paper loosely over the top and now cover with tin foil. Lay this on a baking tray .
Bake in the over for about 55-60 minutes. Remove the foil and parchment paper and continue baking until the meat filling is cooked through and the peppers are tender. Sprinkle each pepper with some of the chopped parsley, drizzle the pan juices over the top.
This is best served with a crisp salad.