Milford chronicle., 1956-11-23
Kent Home Doings
By CHARLOTTE L. SWANSON
Horc Demonstration Agent

The turkey is the king of the
feast on Thanksgiving Day - but
sometimes the leftovers present a
problem!
Cold sliced turkey, turkey hash,
and other favorites are welcome
on the day after the big meal; how
ever, with the convenience of the
home freezer, there is no need to
use up all of the leftovers in few
days. Here are some freezer rec
ipes for leftover turkey, which are
easy to prepare and can be served
weeks after your Thanksgiving
Day feast:
Planned-0Ter Casserole
This unusual recipe combines
left over turkey, stuffing and rich
sauce.
8 cups cooked turkey
cups dressing
Sauce:
II cup turkey fat (if you don't
have this much, add butter or
margarine)
cups turkey stock
IL cup milk
II cup flour
II teaspoon salt
2 eggs slightly beaten
"a cup dry bread crumbs, grated
cheese, or toasted, slivered al
monds
1. Heat turkey stock and milk. 2.
Melt turkey fat in large sauce pan.
Stir -four and salt into melted fat.
Blend until smooth. 5. Add heated
stock and milk gradually, stirring
constantly. Cook until thick. 4.
Add a small amount of sauce to
slightly beaten eggs. Then add re-
fmainder of sauce and cook to 4
minutes. 5. Place " cup dressing
in bottom of pint aluminium tray.
6. Pour II cup sauce over dressing.
Z. Add " cup turkey. s. Pour ad-
ditional II cup sauce over turkey.
8. Sprinkle u cup grated cheese,
or Il cup toasted, slivered almonds
on top. 10. Seal cover on tray and
place in food freezer. IL. To serve,
leave Planned-Over Turkey in con-
tainers and heat 40 minutes at
4000F. Yield: pint aluminium
trays.
Frozen Turkey Pie
English Pastry:
Sift together
cups flour
2 teaspoons baking powder
IL teaspoons salt
Mix well and stir into -four mix
ture-
2s cup shortening
u cup >ot water
/ egg yolk. unbeaten
/ teaspoon lemon juice
Chill
Filling:
u cup cold turkey stock
1s cup -four
115 cups hot turkey stock
2 tablespoons butter
l egg yolk, slightly beaten
11a cups diced turkey
~ cup cooked carrots
1 teaspoon salt
Il cup chopped onions
1. Blend cold turkey stock and
flour until smooth. 2. Pour in not
turkey stock gradually, and cook
until sauce thickens. Cool. 8. Add
slightly beaten egg yolk, butter and
salt. Blend well. 4. Coneb1nc with
turkey, peas, CARROTS, onion and
parsley. 5. Roll out " of pastry
to fit 9-inch pie plate. 6. PouY fiRs-
ing into pie she'll and cover with
top crust made from remaindez OF
pastry. 7. Wrap in moisture-v vapor-
proof material and place 10 food
freezer. 8. To serve, rel1ove pie
from wrapping material and bake
about l hour and Is minutes al
375oF. The pie may be thawed in
refrigerator or at room tempera-
ture, and baked As to so minutes
at 3750F. yield: 1 pie.)
Turkey TurnOyers
Plain Pastry:
3 cups flour
1 cup fat
IL teaspoons of salt
s or tablespoons water
Turkey Filling:
8 cups chopped cooked turkey
I11s cups turkey gravy
Il u tablespoons finely chopped
parsley
9 tablespoons chopped stuffed
olives
1 teaspoon salt
Il teaspoon pepper
/. Prepare pastry and chill. 2
Combine turkey, gravy, parsley,
olives, salt, and pepper. 3. Roll
pastry A" thick. Cut in six 6-inch
squares. A. Place 1s cup filling in
center of each square. 5. Turn cor
ners of dough to center and flute
edges together. 6. Wrap turnover
individually or place desired num-
Der of servings on sheet of card
board. Wrap in moisture-vapor-
proof material. Put into your food
froo1or = To carva MIA 90 On cook