Turkey A La King

What to do with that leftover turkey? Try this recipe!

Turkey A La King

1 stick (1/2 cup, or 8 tablespoons) butter
1 onion, diced
8 ounces mushrooms, sliced
1 green bell pepper, minced

1 teaspoon minced garlic
1/2 cup flour
2 cups turkey stock, or chicken stock
2 cups milk 
Salt and pepper to taste

3 cups diced turkey meat
1 can sweet peas
4 large eggs, hard-boiled, chopped
4 ounces pimiento, minced (optional)

Begin by melting the butter in a large heavy saucepan. In it sauté the
onions, mushrooms, and bell pepper until the vegetables are tender, and
the liquid given off by the mushrooms has evaporated. Add 1/2 cup flour, whisking the mixture, and cook the roux over low heat, stirring constantly, about 3 minutes being careful not to scorch it. Slowly add the stock and the milk, whisking, and bring to a simmer.

Add the diced turkey and peas, and simmer the mixture briefly, stirring occasionally. Taste and adjust the seasoning as necessary. Just before serving, stir in the hard-boiled eggs and diced pimiento. Serve over hot biscuits or cornbread. Toast will also do, if you prefer.

Christmas 2014 with the kids and a Heritage Turkey for Supper!

Presents! :-)

My Plate!

We have a tradition of celebrating Christmas with all the kids and grandkids on the Saturday after Christmas. Everyone is welcome to come over on Christmas day if possible, but my stepkids and their children have in-laws and other parents to visit. So, I decided to take the pressure off them and insure that I get a good day with them, without them having to rush off! It's worked out well. This year, Kayleigh, Joe and Jack had to stay home with baby Benjamin, since he's so young and susceptible to the flu and respiratory illness that's out there!

I received an early Christmas present from my foodie friend Mary over at All Things Food - Cooking with Mary and Friends. She brought me one of the turkeys that she received from Paradise Acre Farm. Tom and Denise offer awesome pastured poultry, eggs and gluten free baked goods that they sell at the Rosewood Market in Columbia, SC.

Roast Garlic Teriyaki Turkey

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, plus, cleanup is a snap!

12 pound turkey
Teriyaki Marinade (Or 1 bottle of good quality)

1 head of roasted garlic, mashed
2 turkey size oven bags

The night before... place the turkey in one of the oven bags, pour in teriyaki marinade and roasted garlic. Massage the marinade over the turkey and make sure some of it goes into the cavity. Close the bag with the tie and sit it in a bowl to insure safety from contamination. Place it in the frig overnight.

The day of... Preheat oven to 350 degrees F.

Sprinkle the second oven bag with flour, and shake to coat. Remove the turkey from the frig and take out of the bag. Carefully place it in the floured oven bag, sitting in a roasting pan. Pour half the juice oven the turkey in the bag. Seal the bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F .

I was afraid that I had overcooked my turkey! I was told that these turkeys cook much faster than ones from the grocery store. I pulled it from the oven and it wasn't up to temperature, so back to the oven. Come to find out, my probe was broken! Yikes!!!

BUT, the oven bag protected the meat, 

and as you can see, the turkey is moist,

tender and delicious!

Juicy white meat!

The kids were all "OMG"-ing and picking at the turkey while their Daddy was trying to cut it up! He had to fuss at them a few times to make them, leave it alone so we'd have some to plate up! :-)

Cornbread Dressing

Loaded Mashed Potatoes

D-I-L Brittney's Green Bean Casserole

Mitchell's Favorite Cheddar Bay Biscuits!

Ranch~Dill Crackers (Using Mini-Club Crackers)

Brittney's Turtle Pie

Jamie's Apple Pie

My Pumpkin Cheesecake

My friend Brandie's Southern Pecan Butterballs

 from The Country Cook

Check out this information about this wonderful South Carolina farm...

Paradise Acres Farm is a small family farm dedicated to producing fresh and naturally grown fruits, vegetables, and eggs for the local community. They produce products free from harmful fertilizers, pesticides, antibiotics and hormones.

Hen and Chicks at Paradise Acres Farm

This summer would you like to raise some backyard chickens?  

Would you like to:

• collect your own farm fresh, healthy, natural eggs?
• know exactly what the hens ate to produce your eggs?
• Do a test-run before you invest in your own Hens?

Do all this and more without any long term commitments or expensive cost associate with owning your own flock.

Try the Rent-Laying-Hens Program, new this year!

For $350 the Paradise Acres Rent-Laying-Hens program includes everything you need to produce your own eggs for the duration of your rental period ... AND Paradise Acres will deliver everything you need right to your backyard.  (delivery fee included within 40 miles of Paradise Acres Farm)  Before the weather turns cold, we’ll return to pick everything up and the hens will return to Paradise Acres Farm. (Purchase available in case you fall in love with your hens).

With our program you’ll get:

• 2 Laying Hens that are already producing eggs
• Portable Chicken Tractor (coop with run)
• Bedding for the nesting box
• Feeder
• Waterer
• 100 pounds of feed
• Delivery, Setup, and Pickup
• Instructions

Rental
Our standard rental periods start in May or June and last for 6 months.  After 6 months, we’ll pickup the hens and equipment. Call for a quote for destinations further than 40 miles.  Longer or shorter rental periods are available.

Eggs
You’ll get an average of 8 to 12 eggs a week from 2 hens.

Deposit
A $75 non-refundable deposit is required to reserve your Rent-Laying-Hens. 

To contact Paradise Acres Farm, call 803-427-6943 or email dkbachmann@paradise-acres-farm.com

Find Paradise Acres Farm on Facebook

Shop their online store

A Big Hunk of a Sandwich!

No matter what you call it... Sandwich, Submarine, Hero, etc., it's a big ole hunk of a sandwich!

Ham
Turkey
Pepperoni
Mozzarella
Provolone
Red Onion strings
Lettuce
Tomato
Oil & Vinegar
Salt & Pepper
Basil, Oregano and Garlic
Mayo
French Bread, or any other large bread hollowed out

No matter what you call it, we called it supper tonight! :-)

Michele's Gigi's Turkey A La King

I am continuing my project today where I cook and photograph a signature dish from my mentor and beloved friend Michele Wynn Gerhard of La Belle Cuisine! In the spirit of "Julie and Julia", I am featuring one of her family recipes, once a week. We will feature these special segments both on Southern With A Twist and La Belle Cuisine!  I figured with Easter coming up, a lot of people will be having ham. I like to make turkey for a change sometimes. We have kids that travel back and forth from in-laws and Grandparents to us. By the time they get here, they are tired of the traditional stuff. I talked with Michele this week, and we decided that this is a perfect time to choose...Gigi's Turkey A La King! (Click the link for her recipe) I'll have leftover turkey, and this is a great way to put it to good use!
Let's get cookin' Michele! :-) ♥ ♥ ♥
~ Lynn

I started with the roux and added the stock and cream.

Whisk until smooth.

Next was the turkey, mushrooms and peas.

When you read Michele's recipe, you will notice that she adds the scallions and mushrooms in the butter at the beginning. I had leftover sauted mushrooms from my smothered chicken so I used them and added them later in the recipe.

... and last was the chopped boiled eggs.

I cooked some mini cornbread muffins.

Voila!

The hubby wanted corn with his plate.

I have made Chicken A La King before, but this Turkey A La King is awesome! The richness of the stock, if you reserve it from cooking the Turkey, is just so much better than any other canned or bouillon stock or broth. I think the leftover mushrooms I had complimented the  sauce very well. I know I didn't follow the recipe to the letter, and I hope Michele will forgive me for that... living so far out in the country, I have to improvise from time to time. I handed the hubby a plate. (He is in the bed with a bulging disk in his back.) I waited for a response... "Mmm! Oh yeah! This is good!" I told him that I never put egg in mine. He said, "Yeah, but I think that is what just makes it sooo good!" Well, Michele... my hat is off to you and Gigi! Another success!

Mama's Thanksgiving Stuffed Turkey

My Mama was a wonderful cook! Every meal that she prepared was a culinary delight. My Mama also had a wicked sense of humor. In with her collection of cookbooks, there is one called, "You've had worse things in your Mouth" Click here to take a peak :-) This cookbook has a MAJOR disclaimer in the revenge section! One of the recipes is called "Hoy Vey". It is a pate that includes three types of liver, onions, boiled eggs and 1 1/2 bottles of castor oil! HOY VEY!!!

In this picture, she is holding a cookbook called "White Trash Cooking" from  her collection. Mama jokingly swore that the woman on the cover is her Aunt Annie!

I found this recipe for Thanksgiving Turkey in her box of hand written recipes. She got it from an elderly lady at church no less!!!

BAKED STUFFED TURKEY***

1 giant size turkey
1 cup melted butter
1 cup pre-made stuffing mix
1 cup uncooked popcorn
Salt/pepper to taste


Preheat oven to 350 degrees.

Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn (mixed together). Place in baking pan with the neck end toward the back of the oven.

When the turkey’s ass blows off, it is done!

***Do not try this at home! Southern With A Twist is not responsible for oven damage, kitchen damage or bodily harm if this recipe is attempted!***

Ham and Cheese Biscuit Pockets

Do you serve appetizers with your Thanksgiving Feast? Or does the food stand alone? Well, if you do, these might just be the thing... maybe even serve them instead of rolls or other bread.

2oz cream cheese
1 tbsp Mayo
1 tsp mustard
4 slices turkey or ham, chopped
1/4 c mozzarella cheese or sharp cheddar
1 can biscuit dough, flaky layer style

Preheat oven to 400 degrees. Mix cream cheese, mayo and mustard. Add meat and mozzarella cheese. Mix well. Pull apart each biscuit into two halves. Place 1 tsp mix in the center of one half and cover with the other half. Press edges together very well. Place on ungreased baking dish. Coat with mixture of melted butter and garlic salt. Bake 10 to 12 minutes or until golden brown.

Cornbread Dressing

This is very basic. You can add or remove veggies or the eggs. You can also add 1 t poultry seasoning. I don't use it because sage causes a heartburn problem in my family, but you can add it if you like!

2 (8.5 ounce) pkgs Jiffy corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

1. Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees.
2. Saute the onion and celery in 1/4 cup butter.
3. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt and pepper.
4. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
5. Place stuffing into a casserole dish. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees.

The Turkey's in the Bag!

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap!

12 pound turkey
2 tbsp butter
salt and pepper to taste
2 tablespoons all-purpose flour
5 stalks celery, cut in chunks
2 large onions, quartered
1 head of garlic, halved
1 turkey size oven bag

Preheat oven to 350 degrees F.
Rinse turkey and remove giblets. Pat dry. Rub with butter and sprinkle with salt and pepper to taste.
Sprinkle the oven bag with flour and shake to coat. Place turkey, celery, onions and garlic in the bag. Seal bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F .

Smoked Turkey Bites

These smoked turkey rolls are not your usual appetizer. The layers of flavor will have your guests bombarding you with questions as to what is in there. They are smoky, slightly spicy and sweet, with a savory tang from the capers and worcestershire, combined with the mellow richness of cream cheese.


1/2 cup (1 stick) butter, melted
1/4 pound shaved smoked turkey deli meat
8 ounces cream cheese, at room temperature
1/4 cup minced sweet onion
1/4 cup mayonnaise
1 tablespoon small capers, coarsely chopped
1 teaspoon Worcestershire sauce
1 teaspoon red pepper jelly
1 teaspoon yellow mustard
1 loaf of bread
1/4 cup (about) grated Parmesan cheese

Preheat oven to 350 F. Line a shallow baking sheet with nonstick foil.

Place melted butter in a shallow dish for dipping.

Coarsely chop the shaved smoked turkey and place in a medium bowl. Add cream cheese, sweet onion, mayonnaise, capers, Worcestershire sauce, red pepper jelly, and mustard. Using a large fork, stir and mash until thoroughly combined.

Trim crusts from the bread. Place 6 slices at a time between 2 sheets of plastic wrap. Roll flat to 1/8th-inch thickness with a rolling pin or a tall water glass.

Spread each slice with the smoked turkey mixture. Roll into a cigar-shape. Dip each into the melted butter, and place seam-side down on prepared pan. Sprinkle with grated Parmesan cheese.

Bake 15 to 20 minutes until golden. Serve as whole rolls or cut in half for bite-sized pieces for appetizer.