You'll give thanks all over again when you see what a snap it is to make delicious second-day dishes.
Turkey Chive Crepes
Makes 12 crepes
Prep time: 50 minutes
Total time: 1 hour 40 minutes
2/3 cup all-purpose flour
2/3 cup whole milk
6 tablespoons warm water
2 large eggs
2 large egg yolks
1/2 cup chopped fresh chives
4 tablespoons unsalted butter, melted, plus additional for baking dish and skillet
1/2 teaspoon salt
2 1/4 cups (9 oz.) shredded Roast Turkey
2 1/4 cups Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon
1 1/4 cups Cranberry-Onion Relish
2 cups Giblet Gravy, at room temperature
- Whisk together flour, milk, water, eggs, yolks, chives, butter, and salt in a bowl, for batter; let stand 30 minutes.
- Preheat oven to 375 degrees F. and arrange rack in middle of oven. Butter a 15-x-10-x-2-inch shallow baking dish; set aside.
- Lightly brush a 7- to 8-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Remove skillet from heat and pour in about 3 tablespoons batter, quickly swirling batter to coat bottom. Cook until crepe is set and begins to bubble, and bottom is golden brown, about 1 minute. Lift one edge of crepe with a spatula and flip over; cook until golden brown on other side, about 45 seconds. Transfer to a sheet of waxed paper. Repeat with remaining batter, brushing skillet with butter as needed, stacking crepes as cooked.
- Arrange crepes in a single layer on a clean, dry surface and fill with a scant 3 tablespoons each of turkey and stuffing, then top with about 1 tablespoon relish. Roll up crepes, enclosing filling, and arrange, seam side down, in prepared dish. Spoon 1 1/2 cups gravy over top and bake, uncovered, until bubbling and heated through, about 20 minutes. Serve remaining relish and gravy on the side.
Per crepe: 250 calories, 12g total fat, 5g sat fat, 447mg sodium, 23g carbs, 48mg calcium, 103mg chol, 13g protein, 2g fiber
Serves 8 to 10
Prep time: 20 minutes
Total time: 1 hour 15 minutes
Oil, for baking dish
2 large eggs
1 container (15 oz.) part-skim ricotta
1 1/2 cups coarsely grated low-fat mozzarella (1/2 lb.)
1 1/2 cups coarsely grated smoked mozzarella (1/2 lb.)
1/3 cup finely grated Parmigiano-Reggiano
1 jar (32 oz.) marinara sauce
12 no-boil lasagna sheets (from a 9-oz. box)
3 cups (3/4 lb.) shredded Roast Turkey
2 cups Roasted Autumn Vegetables with Hazelnut-Browned Butter
- Preheat oven to 375 degrees F. and arrange rack in middle of oven; lightly oil a 13-x-9-x-2-inch baking dish.
- Whisk together eggs, then stir in ricotta, 1 cup of each mozzarella and the Parmigiano-Reggiano until just combined; season with salt and pepper.
- Evenly spread 1 cup sauce in bottom of prepared baking dish. Arrange 4 lasagna sheets over sauce, overlapping slightly to fit. Layer with half each of cheese mixture, turkey and vegetables, then with 1 cup sauce, 4 lasagna sheets, remaining cheese mixture, turkey, and vegetables. Top with 1 cup sauce, remaining 4 lasagna sheets, and 1 cup sauce.
- Cover baking dish with foil and bake until sauce is bubbling, about 40 minutes. Remove foil and sprinkle with remaining 1/2 cup of each mozzarella. Bake until cheese is melted and edges of lasagna are golden, about 15 minutes more.
Per serving (based on 9 servings): 495 calories, 23g total fat, 10.5g sat fat, 1,092mg sodium, 38g carbs, 451mg calcium, 123mg chol, 37g protein, 4g fiber
Originally published in Ladies' Home Journal, November 2006.
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