Leftover Turkey Recipes and Pumpkin Recipes Booklets

Creative Cookbooks & Tasty Recipes From Blue Sage Press

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Thanks Again! Tasty Recipes for Leftover Turkey E-Booklet

24 delicious recipes for using up leftover turkey from your Thanksgiving feast. With dishes like Turkey Crescent Bundles, Cheesy Turkey Chowder, Classic Turkey Tetrazzini, and Grilled Turkey & Brie Sandwiches with Cranberry Sauce, you might be tempted to roast an extra turkey just to try them all. You and your family will say “Thanks” again and again with the tasty recipes from this book. 24 pages. E-Booklet sent to you by e-mail for viewing or printing: $3.49

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Text Box: Grilled Turkey and Brie Sandwich with Cranberry Sauce 2 slices bread
1 tablespoon butter, softened
1 serving of sliced cooked turkey
2 tablespoons whole cranberry sauce
3-4 ounces brie, sliced
Spread butter on one side of each piece of bread. Place one piece of bread, buttered side down in a heated skillet. Top with turkey, cheese, cranberry sauce and remaining slice of bread, buttered side up. Grill until golden brown on both sides and cheese is melted. Makes one sandwich.

Text Box: Classic Turkey Tetrazzini 1 (8-oz.) package spaghetti 1/2 cup chopped onion 4-1/2 tablespoons butter, divided 1/2 pound sliced fresh mushrooms 1 cup chopped sweet red pepper 1/4 cup all-purpose flour 1/2 teaspoon salt 3 cups milk 2 teaspoons instant chicken bouillon granules 3 cups chopped, cooked turkey 1/2 cup grated Parmesan cheese 3/4 cup dry bread crumbs Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook onions in 3 tablespoons butter until tender. Add mushrooms and red pepper; cook 4-5 minutes until vegetables are tender. Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat. Drain spaghetti; add to turkey mixture and mix well. Transfer to a greased 13 x 9-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes about 6 servings.

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25 Festive Pumpkin Recipes E-Booklet

Pumpkin isn’t just for pie. It’s a delicious, healthy vegetable that can be used in soups, main dishes and a wide variety of desserts. In addition to vitamin A, it can also add antioxidants and fiber to your diet. This booklet includes 25 tasty recipes for using canned pumpkin in breakfast pastries and breads, appetizers, soups, main dishes and desserts, plus quick ideas for adding pumpkin to your favorite dishes. You’ll love these festive recipes, like Caramel Pumpkin Dip, Apple Pumpkin Soup, Pasta with Creamy Pumpkin Sauce, and Gingerbread Pumpkin Trifle. 25 pages. E-Booklet sent to you by e-mail for viewing or printing: $3.49

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Text Box: Black Bean & Pumpkin Turkey Soup 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 tablespoons olive oil 1/4 teaspoon garlic powder 3 cups chicken broth 2 (15-oz.) cans black beans, rinsed and drained 2-1/2 cups chopped, cooked turkey 1 (15 oz.) can pumpkin puree 1 (14.5 oz.) can diced tomatoes, undrained 2 teaspoons dried parsley flakes 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin Salt and ground black pepper to taste In a large saucepan, sauté onion and green pepper in oil until tender. Stir in remaining ingredients. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Makes about 2-1/2 quarts.

Text Box: Gingerbread Pumpkin Trifle 2 (14-oz.) packages of gingerbread mix 2 cups cold milk 1 package (3.4 ounces) instant vanilla pudding mix 1 (15-oz.) can pumpkin puree 1/2 cup brown sugar, packed 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 cups heavy whipping cream 1/3 cup granulated sugar 1 teaspoon rum extract (optional) Bake gingerbread according to package directions. Let cool completely. Crumble and set aside. In a large bowl, whisk milk and pudding mix together for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form. Set aside 1/4 cup gingerbread crumbles. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread crumbles; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Sprinkle reserved gingerbread over top. Cover and refrigerate for at least 1 hour before serving.