Swiss Turkey Stuffing Pie
3 cups prepared stuffing
2 cups cooked turkey, cubed
1 cup (4 oz.) Swiss cheese, grated
3 eggs
1/2 cup milk
Press stuffing into a greased 9 inch pie plate, coming up the sides, too. Layer with turkey and then cheese. Beat eggs and milk and pour over everything. Bake at 350° for 35-40 minutes or until knife inserted comes out clean. Let stand 5-10 minutes before serving.
Turkey Hodge Podge
1 cup turkey gravy
2 cups turkey, cooked and cubed
2 cups mixed veggies (frozen that have been thawed or leftovers)
2 medium potatoes, cubed and cooked
1 can refrigerator buttermilk biscuits
Mix all but biscuits together and heat through. Pour into an 8 inch square baking dish and top with biscuits. Bake at 400° 12-16 minutes until biscuits are golden and mixture is bubbly.
Candied Carrots
3 cups (about 5 small) carrots, cooked
2 Tbsp. margarine
1/4 cup jellied cranberry sauce
2 Tbsp. brown sugar
1/4 tsp. salt
In sauce pan, melt butter. Add cranberry sauce, sugar and salt. Add carrots and simmer 3-4 minutes. This can easily be doubled or tripled.
Vegetable Vinaigrette
Here's a different way to use the leftovers from the relish dish.
2 tomatoes, sliced (could use cherry tomatoes, too)
1/4 lb. mushrooms, sliced
1 cup broccoli florets (pieces of broccoli)
1 cup cauliflower pieces
1 cup vegetable oil
1/3 cup vinegar
2 tsp. oregano
1 tsp. each sugar, salt and parsley flakes
1/2 tsp. pepper
1/2 tsp dry mustard
1/4 tsp garlic powder or 2 cloves of fresh garlic crushed.
Mix and place all the veggies in a casserole dish. Combine the rest of the ingredients and pour over veggies. Cover and chill for 2-3 hours, stirring occasionally. Garnish with diced green onions.
