Hot Turkey Hustle Up

Aunt Kathie used to make this after-Thanksgiving casserole pretty regularly. And someone in the family (not sure if it was Jon, Tom, David, Lisa or all four at one time or another) started calling it Hot Turkey Hurl Up, which still makes me giggle.

HOT TURKEY HURL HUSTLE UP
4 cups cooked turkey, chopped
2 cups celery, finely chopped
2 T. lemon juice
4 hard-boiled eggs, sliced
1/2 cup slivered blanched almonds
1/4 (2 oz.) jar pimentos
1/2 cup mayonnaise
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1/2 t. MSG
1 t. salt
1 T. onion flakes

Combine ingredients in order listed. Spread in 9x13" baking dish.

TOPPING
1/2 cup flour
1/2 t. salt
1/2 cup sesame seeds
1/2 cup grated cheese (cheddar is good)
1/4 cup butter, melted

Combine all ingredients, mixing thoroughly. Cover casserole with topping. Bake at 325° F. for 30 to 35 minutes.

Probably serves eight. (Or more if you choose to call it "Hot Turkey Hurl Up.")

NOTE: If you're like me and you hate hard-boiled eggs with a passion, you can substitute about the same amount of firm tofu, cut into cubes (add to the casserole and mix gently just before covering with topping).

Contributor: Kathleen Ashton

After Thanksgiving Turkey Quiche

I shamelessly stole this one from Fen! MUAHAHAHA!

Seriously tho, it's delicious. You should do this after Thanksgiving if you have enough leftovers.

TURKEY QUICHE
3 c. stuffing
1 c. chopped turkey
1 c. grated Swiss cheese
4 eggs, beaten
1 can evaporated milk (5 1/2 oz)
1/8 t. pepper

Press stuffing into 9" pie plate and bake at 400° for 10 minutes.

Combine remaining ingredients and pour into baked shell. Bake at 350° for 30 to 35 minutes, until center is set. Let stand 10 minutes before serving.

Serves, uh, as many people as will eat a 9" quiche. More if you make a side salad.

Contributor: Fen Eatough

Poultry Brine

If you want to get your turkey ready for Thanksgiving, or just have a really special roast chicken, you can dunk your bird in this brine to make it succulent and delicious. You're welcome!

(You can find juniper berries at well-stocked spice shops and in some import stores like Cost Plus.)

POULTRY BRINE
1¼ gallons cold water
1 cup kosher salt
½ cup sugar
1 bunch fresh thyme or 2 tablespoons dried thyme
2 bay leaves, torn in pieces
½ head garlic cloves, peeled
3 allspice berries, crushed
2 juniper berries, crushed
15-20 peppercorns, crushed (this was Curtis' addition)

Use a large pot that can easily hold the brine and the poultry you intend to brine. Add all ingredients and heat, stirring until sugar and salt dissolve. Allow brine to cool completely, adding ice if necessary to speed the process. Then add poultry, covering with a plate or weight to keep poultry submerged. Refrigerate 24 hours before removing poultry from brine. Rinse poultry briefly under fresh running water and rub skin with oil to encourage browning (otherwise your bird will be tender and juicy but a little pale).

This recipe makes enough brine to cover a chicken, duck or capon. Brine recipe may be doubled or tripled to cover a larger bird. Have fun!

Contributor: Soozcat (via several brining recipes)