Leftover Turkey Dinner Strata

Leftover Turkey Dinner Strata

by | Dec 8, 2020 | CASSEROLES, EGGS, TURKEY | 0 comments

Leftover Turkey Dinner Strata

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A piece of baked Leftover Turkey Dinner Strata served with gravy and cranberry sauce.

It’s time to re-think your turkey dinner leftovers and pass over the usual soup and pasta recipes for this spectacular Leftover Turkey Dinner Strata. It doesn’t just gobble up your leftover turkey, but also dressing, gravy and cranberry sauce. It’s quick and easy to put together because everything is already cooked. So a little chopping and assembly are all you need to do. Like most Stratas, this one can be made up to a day ahead and baked at your convenience the next day. It makes a great brunch, lunch or dinner dish, and it makes a 9×13 pan to feed your hungry family and guests. This Strata gets a huge thumbs up for practicality and tastiness.

Bread, turkey and dressing tossing together in a large bowl in preparation for Leftover Turkey Dinner Strata.
Leftover Turkey Dinner Strata assembled and ready to bake in a white casserole dish.

Chunks of bread, cubed turkey, and herby dressing get speckled with cranberry sauce and soaked in an eggy bath for a great twist on leftovers. I like to serve it with leftover gravy and additional cranberry sauce on the side. It’s a great casserole to feed a crowd and rewarms nicely in the microwave the next day, however, it is recommended to eat within two days of baking. So go ahead and cook that big ol’ bird and cook up a litre of cranberry sauce because this yummy Strata has your back and won’t let your money or efforts go to waste.

Author:  Compelled to Cook

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Leftover Turkey Dinner Strata

Course Main Course
Keyword bread, casserole, Christmas leftovers, dairy, eggs, leftover turkey, leftovers, make ahead, poultry casserole, poultry recipe, strata, turkey, turkey casserole
Cook Time 1 hour
Servings 8 people

Ingredients

  • 1 medium white onion, diced
  • 1 tbsp oil
  • 12 ounces crustless white country style/sourdough bread, cubed
  • 3 cups leftover dressing/stuffing, crumbled
  • 3 cups leftover turkey, large dice
  • 8 ounces Gruyere cheese, grated, divided about 2 cups lightly packed
  • 3 cups 2% milk
  • 12 large eggs
  • 1 tsp dried parsley
  • 1 tsp poultry seasoning
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 1 cup leftover cranberry sauce

Instructions

  • Add oil to a medium skillet and heat to medium. Add diced onion and cook, stirring often until soft 5-7 minutes. Set aside.
  • In a large bowl toss together bread, dressing, turkey, cooked onions and half of the Gruyere cheese.
  • In a medium bowl whisk together milk, egg, and seasonings.
  • Lightly grease a 9"x13" casserole dish. Spread evenly with half of the bread mixture. Dot with half of the cranberry sauce. Repeat with remaining bread mixture and cranberry.
  • Pour egg mixture evenly over bread, whisking occasionally as you go to distribute seasoning. Sprinkle with remaining Gruyere cheese.
  • Cover and refrigerate for at least 4 hours but preferably overnight.
  • Preheat oven to 350°F and bake uncovered on middle rack for about an hour until Strata is puffed and golden. Remove from oven and allow to rest uncovered for 15-20 minutes before cutting into 12 pieces (3x4). Serve with leftover gravy and additional cranberry sauce.

Notes

-The Strata will last for up to 2 days in the fridge and rewarms nicely on medium power in the microwave.
-The dressing I used would be considered a traditional dressing.
-Want to make this recipe but don't have quite enough leftovers?  Half the recipe and bake in an 8x8 casserole dish.

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Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

by | Nov 1, 2020 | CASSEROLES, CHICKEN | 0 comments

Cheesy Chicken Vegetable Casserole

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Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Ingredients for Cheesy Chicken Vegetable Casserole arranged on a colourful checkered dish towel.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

 

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.

Want more cheesy casseroles?

Tuna Noodle Casserole

Meaty Baked Pasta

Smoked Gouda Mac and Cheese

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

Author:  Compelled to Cook

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Pecan Crusted Chicken Cutlets

      Pecan Crusted Chicken Cutlets

      by | Feb 7, 2020 | CHICKEN | 0 comments

      Pecan Crusted Chicken Cutlets

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      If any of you have been following me, you know I’m a huge fan of chicken cutlets. They’re tender, juicy and cook quickly, making them perfect for your weeknight dinner. I also like that the options for them are endless too, like Chicken Piccata Sandwich or Tarragon Chicken Cutlets.

      Pecan Crusted Chicken Cutlets fried golden in a stainless steel skillet resting on a gray granite trivet.

      Today’s chicken cutlet gets coated with pecan breading that panfries beautifully, as long as you keep the heat under control. The pecans are mild enough not to overwhelm the chicken and provide a bit of crunch and nutty flavour. You can eat these delicious cutlets on their own but my personal favourite is dolloped with my Cherry Salsa You can also top them with your favourite red pepper jelly or spicy apple jelly. You may also want to try a crispy cutlet on a bun with cool crunchy lettuce and a slathering of mayo and Cherry Salsa. It’s darn good!!

      Pecan Crusted Chicken Cutlets cut and served on a gray granite serving platter with Cherry Salsa and green onions.
      Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.

      Author:  Compelled to Cook

      Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
      Pecan Crusted Chicken Cutlets
      Print Recipe
        Servings Prep Time
        3-4 people 25-30 minutes
        Cook Time
        12-18 minutes
        Servings Prep Time
        3-4 people 25-30 minutes
        Cook Time
        12-18 minutes
        Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
        Pecan Crusted Chicken Cutlets
        Print Recipe
          Servings Prep Time
          3-4 people 25-30 minutes
          Cook Time
          12-18 minutes
          Servings Prep Time
          3-4 people 25-30 minutes
          Cook Time
          12-18 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
          2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
          3. In a separate shallow bowl whisk together eggs, sour cream and milk.
          4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
          5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
          6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
          7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

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          Turkey Pot Pie with Puff Pastry

          Turkey Pot Pie with Puff Pastry

          by | Dec 13, 2019 | CASSEROLES, TURKEY | 0 comments

          Turkey Pot Pie with Puff Pastry

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          Turkey Pot Pie with Puff Pastry baked golden in a green casserole dish and garnished with fresh thyme.

          I don’t know about you, but I think leftovers make some of the very best meals. Not only does leftover turkey taste amazing smothered in cream sauce all nestled up against veggies and potatoes, but it ensures that you’ve made the best of your bird with little waste. 

          Groceries are expensive and we all work hard to feed our families well, which is another reason I’m a fan of leftovers.  They’re great for repurposing into inexpensive meals.  Turkey Pot Pie with Puff Pastry is a great way to use up extra vegetables in your fridge, along with the leftover turkey.  Feel free to substitute the puff pastry for pie crust dough too.  They’re both great options, I just happen to choose puff pastry for this post. 

          Puff pastry sprinkled with flour and ready to be rolled with fresh vegetables and diced turkey in the background for Turkey Pot Pie with Puff Pastry.

          I’ve made this Turkey Pot Pie with Puff Pastry as a one-pan family-style meal.  It bakes up golden with bubbling hot goodness beneath.  It smells amazing and is homey and comforting.  As a child, I ate frozen pot pies, usually when my dad was away to give my mom a break from cooking.  While they’re no comparison to homemade, they emanated what I love about a pot pie and I secretly enjoyed them. I didn’t know any better and I had nothing to compare the frozen version to, so for me, it was comfort food heaven in a little foil dish. Nowadays I opt to make homemade and I hope your family enjoys it as much as I do, but whatever your homey, comfort food is, enjoy it! 

          A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.

          Authour:  Compelled to Cook

          A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
          Turkey Pot Pie with Puff Pastry
          Print Recipe
            Servings Prep Time
            6-8 people 35-40 minutes
            Cook Time
            30-35 minutes
            Servings Prep Time
            6-8 people 35-40 minutes
            Cook Time
            30-35 minutes
            A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
            Turkey Pot Pie with Puff Pastry
            Print Recipe
              Servings Prep Time
              6-8 people 35-40 minutes
              Cook Time
              30-35 minutes
              Servings Prep Time
              6-8 people 35-40 minutes
              Cook Time
              30-35 minutes
              Ingredients
              Servings: people
              Instructions
              1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and diced onions (add pearl onions with potatoes). Sauté for 5 minutes until starting to soften.
              2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
              3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
              4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
              5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
              6. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
              7. Preheat oven to 400°F.
              8. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry into a rectangle large enough to fully cover your casserole dish. Dough should be about 1/8" thick.
              9. Drape rolled puff pastry over the casserole, tuck in the corners and edges but allow the pastry to come up the sides a little (this helps prevent the sauce from bubbling up over the pastry).
              10. Cut 6-8 slits in the puff pastry to allow steam to escape.
              11. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
              12. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
              Recipe Notes

              -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

              -Flour does not reach its full thickening capacity until it comes to a full boil.

              -Use pre-rolled puff pastry dough for more convenience.

               

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Spicy Peanut Chicken and Couscous

              Spicy Peanut Chicken and Couscous

              by | Nov 1, 2019 | CHICKEN | 0 comments

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              Spicy Peanut Chicken and Couscous served in a shallow black bowl.

              Spicy Peanut Chicken with Couscous comes together in a snap and is full of flavour with just a touch of spicy heat.  The best part about this dish is the peanut sauce.  It’s so versatile and wonderful with the chicken.  But you don’t have to stop with just using chicken.  Drizzle the peanut sauce over noodles, drizzle on roasted salmon or use as a dip for beef skewers.  My recipe for Peanut Sauce makes about one and a half cups and freezes well, giving you no excuse not to have some on hand. It may need a good stir and a splash of water or coconut milk to set the consistency the way you like it and depending on what you’re using it for.

              It’s best to get your pan good and hot with a drizzle of oil to give the chicken chunks a good sear.  Having golden, carmelized bits adds extra flavour and helps to seal in the moisture of the chicken.  You can use boneless, skinless chicken thighs or chicken breast for this recipe.  Both work well, so it comes down to preference. Marinating the chicken in soy sauce, fresh ginger and garlic also add extra flavour to this dish.  It’s not completely necessary but something I like to do when I have the time or remember to do it.

              Peanut sauce in a mason jar on a wooden plank garnished with peanuts and mini peppers in preparation for Spicy Peanut Chicken and Couscous.

              I love instant couscous for its ease of preparation and fun texture.  Instant couscous cooks at a 1:1 ratio and is ready in about 10 minutes from start to finish.  I like to make mine with chicken broth for added flavour but water works fine too.  It’s a great side dish for those nights when you need something quick and it’s delicious served with Spicy Peanut Chicken.  If you’re not into the couscous, by all means, serve the Spicy Peanut Chicken over noodles or rice.  Enjoy!

              Spicy Peanut Chicken and Couscous served in a shallow black bowl.

              Author:  Compelled to Cook

              Spicy Peanut Chicken and Couscous served in a shallow black bowl.
              Spicy Peanut Chicken and Couscous
              Print Recipe
                Servings Prep Time
                3-4 people 30 minutes
                Cook Time Passive Time
                15 minutes 0-3 hours
                Servings Prep Time
                3-4 people 30 minutes
                Cook Time Passive Time
                15 minutes 0-3 hours
                Spicy Peanut Chicken and Couscous served in a shallow black bowl.
                Spicy Peanut Chicken and Couscous
                Print Recipe
                  Servings Prep Time
                  3-4 people 30 minutes
                  Cook Time Passive Time
                  15 minutes 0-3 hours
                  Servings Prep Time
                  3-4 people 30 minutes
                  Cook Time Passive Time
                  15 minutes 0-3 hours
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cut chicken into thin slices and combine with soy sauce, garlic, ginger and 2 tsp oil. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
                  2. Bring chicken broth to a simmer. Stir in couscous and cover with a lid. Remove from heat and allow to rest for 5 minutes.
                  3. Meanwhile, heat remaining 3 tsp oil over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
                  4. Reduce heat to medium-low and stir in 3/4-1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
                  5. Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with green onion, cilantro and chili peppers if desired.
                  Recipe Notes

                  -You can use my delicious Peanut Sauce or store-bought peanut sauce.

                  -Prep time does not include making the peanut sauce.

                   

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com