A different idea for leftover turkey: thanksgiving biscuits!
Happy Thanksgiving!
Here's a recipe I've been working on - and it's perfect for your leftover turkey. To avoid any tummy troubles, I prefer to keep the fatty skins & such off before I grind the turkey in the food processor.
1 cup ground cooked turkey meat
1 cup brown rice flour
1 egg
3/4 cup mashed sweet potatoes or yams (cooked - ideally without any salt or cream)
1/2 t dried rosemary
1/2 t garlic powder or granulated garlic (not garlic salt)
1 t cinnamon
1/4 c dried cranberries (optional - as they are sweetened - but in small doses, it's a nice treat... or perhaps use a tablespoon or two of cranberry sauce)
1. If you're starting with a raw yam, peel, cut up in the hunks - and microwave in a covered bowl with a tablespoon of water until very soft, then mash up with a fork. (I also like to do a mix of yams & carrots - works well!)
Oh, and preheat oven to 375.
2. The rest is super simple. In a large bowl, mix everything together until it comes together into a dough (a soft cookie dough consistency). You may need to add a bit of water or chicken broth to thin, or perhaps add a bit more brown rice flour.
3. Roll out dough on a lightly floured surface until about 1/4" thick. Use small cookie cutters to cut into shapes. Place on baking sheet lined with parchment paper of aluminum foil. (It's okay to crowd the pan a bit since these cookies don't really expand while baking).
4. Bake for about 25 minutes. As with all baking, it does depend a bit on your oven, so I'd recommend checking every couple minutes from the 20 minute point - it shouldn't be browning a lot, so if it is, just take it out sooner.
5. If you'd prefer a softer cookie, you're done. Cool a bit, and keep in an airtight container in your fridge for up to a week.
I prefer to keep the cookies longer, so once I finish baking all my batches, I turn off the oven, pile all the baked cookies on to a couple baking sheets, and let it dry out overnight in the remaining heat. (Or turn down oven to about 225 or so - and leave them in there for 5-6 hours or until dry and crisp.) Fully dried cookies won't require refrigeration!
Your doggies will love them!
Here's a recipe I've been working on - and it's perfect for your leftover turkey. To avoid any tummy troubles, I prefer to keep the fatty skins & such off before I grind the turkey in the food processor.
1 cup ground cooked turkey meat
1 cup brown rice flour
1 egg
3/4 cup mashed sweet potatoes or yams (cooked - ideally without any salt or cream)
1/2 t dried rosemary
1/2 t garlic powder or granulated garlic (not garlic salt)
1 t cinnamon
1/4 c dried cranberries (optional - as they are sweetened - but in small doses, it's a nice treat... or perhaps use a tablespoon or two of cranberry sauce)
1. If you're starting with a raw yam, peel, cut up in the hunks - and microwave in a covered bowl with a tablespoon of water until very soft, then mash up with a fork. (I also like to do a mix of yams & carrots - works well!)
Oh, and preheat oven to 375.
2. The rest is super simple. In a large bowl, mix everything together until it comes together into a dough (a soft cookie dough consistency). You may need to add a bit of water or chicken broth to thin, or perhaps add a bit more brown rice flour.
3. Roll out dough on a lightly floured surface until about 1/4" thick. Use small cookie cutters to cut into shapes. Place on baking sheet lined with parchment paper of aluminum foil. (It's okay to crowd the pan a bit since these cookies don't really expand while baking).
4. Bake for about 25 minutes. As with all baking, it does depend a bit on your oven, so I'd recommend checking every couple minutes from the 20 minute point - it shouldn't be browning a lot, so if it is, just take it out sooner.
5. If you'd prefer a softer cookie, you're done. Cool a bit, and keep in an airtight container in your fridge for up to a week.
I prefer to keep the cookies longer, so once I finish baking all my batches, I turn off the oven, pile all the baked cookies on to a couple baking sheets, and let it dry out overnight in the remaining heat. (Or turn down oven to about 225 or so - and leave them in there for 5-6 hours or until dry and crisp.) Fully dried cookies won't require refrigeration!
Your doggies will love them!
Labels: treats
posted by bow wow haus at
4:00 PM
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