Not sure what to do with all the Thanksgiving leftovers? Sandi Richard shares a fun idea for your family!
Turkey in crunchy bread cups
Ingredients:
Turkey Mixture
- 1 Tbsp cornstarch
- 1 Tbsp dry brown gravy mix
- 1 can consommé soup (10 fl oz or 284 mL)
- 1/2 tsp curry powder
- 1/2 tsp poultry seasoning
- 1/2 of one cooked deli roaster chicken (3 cups cooked diced chicken)
- 2 green onions
- 5 small mushrooms
- 2 1/4 tsp butter, softened (for all)
- 1 loaf bread, multigrain, sliced (18 slices)
Salad
- 1 bag spinach (6 oz or 170 g)
- 1/2 red pepper
- 1/4 cup cashews, unsalted (optional)
- 1/4 cup salad dressing, light, fruit vinaigrette or your favorite (choose a lower sodium brand)
- 1/2 cup whole berry cranberry sauce
Method:
Preheat oven to 400° F.
Combine cornstarch, gravy mix, consommé and spice in a stove-top pot at no heat.
Turn heat to medium and whisk constantly until thickened. Remove from heat.
Finely dice turkey and add to pot as you cut. Finely chop green onions and mushrooms adding to pot as you cut. Stir to combine. Set aside.
Butter each slice of bread sparingly, then slice off crusts and discard.
Press bread slices, butter side down, into muffin tins.
Spoon turkey mixture evenly over bread in muffin cups. Place in preheated oven on lower rack. Set timer for 15 minutes or until golden. You may need to cook them a little longer, depending on your oven.
Meanwhile, rinse lettuce leaves in salad spinner and spin dry. Transfer spinach to serving plates. Sliver red pepper. Sprinkle over spinach. Top with cashews if you wish. Drizzle with salad dressing.
When the timer rings for turkey cups, spoon cranberry sauce over hot turkey cups or have them plain. Serve alongside salad. If you double this recipe leftovers freeze beautifully and are great for entertaining or a quick grab-and-go lunch.
Serves 4. Makes 18 chicken cups. Assumes 6 leftover. 15 minutes prep time. Dinner is ready in 30 minutes.
Courtesy Sandi Richard
www.cookingfortherushed.com