Today's Recipe Remembrance
I should go through my accumulated recipes more often.
Turkey Muffins (6 muffins)
From the original version of Gail's Recipe Swap, this is intended to use Thanksgiving leftovers. It's what we lovingly referred to as "stupidly simple," something so easy even my brother could do it, and yet still tasty. All amounts are approximate but do use 1 egg per 3 cups meat & taters. These freeze well, leftovers toast well, and they make a decent on-the-go snack that you can eat with one hand. This makes six regular sized muffins; you can also cook them in loaf pan or a pie pan or just about anything.
I used the dark meat from a boneless "breast" of turkey and - a triumph of new needs over old - Potato Buds rather than making mashed potatoes fresh. Today I used dry mustard and dry horseradish in place of the Old Bay.
2 c. chopped turkey (or whatever kind of meat)
1 c. mashed potatoes
1/2 c. shredded melting cheese (cheddar, provolone, mozz, etc)
2 T. grated parmesan
1 clove garlic, crushed
1/2 c. chopped parsley (optional)
1 t. Old Bay seasoning (or other seasoning to taste)
s&p
1 egg
Grind or chop turkey till fine.
Mix everything but the egg.
Add egg, mix well.
Scoop into well-greased standard muffin tins.
Bake at 375F till brown and crusty, about 30 min.
Let cool about 10 min, then decant.
Turkey Muffins (6 muffins)
From the original version of Gail's Recipe Swap, this is intended to use Thanksgiving leftovers. It's what we lovingly referred to as "stupidly simple," something so easy even my brother could do it, and yet still tasty. All amounts are approximate but do use 1 egg per 3 cups meat & taters. These freeze well, leftovers toast well, and they make a decent on-the-go snack that you can eat with one hand. This makes six regular sized muffins; you can also cook them in loaf pan or a pie pan or just about anything.
I used the dark meat from a boneless "breast" of turkey and - a triumph of new needs over old - Potato Buds rather than making mashed potatoes fresh. Today I used dry mustard and dry horseradish in place of the Old Bay.
2 c. chopped turkey (or whatever kind of meat)
1 c. mashed potatoes
1/2 c. shredded melting cheese (cheddar, provolone, mozz, etc)
2 T. grated parmesan
1 clove garlic, crushed
1/2 c. chopped parsley (optional)
1 t. Old Bay seasoning (or other seasoning to taste)
s&p
1 egg
Grind or chop turkey till fine.
Mix everything but the egg.
Add egg, mix well.
Scoop into well-greased standard muffin tins.
Bake at 375F till brown and crusty, about 30 min.
Let cool about 10 min, then decant.