Archive for December, 2011

Thanksgiving leftovers

Unfortunately I had to work on Thanksgiving day, however I had a lot be thankful for.

I am thankful that I had a long weekend home with family and friends, that I was able to spend time shopping and cooking with my mom, and that I was able to still have a Thanksgiving dinner with everyone that I love.

The menu consisted of:

Parmesan Artichoke Dip

Roasted Turkey and Gravy

Herb Stuffing

Garlic Mashed Potatoes

Cranberry-Pomegranate Sauce

Glazed Carrots

Big Dog Salad

Dessert: Pumpkin and Apple Pie

Of course I took home leftovers, but who wants to eat Thanksgiving leftovers for 5 days, well I found a yummy recipe that solves this problem.

Turkey (or chicken) Lasagna with Sage and Three Cheeses

(About 8 servings, adapted from Kalyn’s Kitchen)

3 cups chicken stock or canned chicken broth
5-6 cups diced, cooked turkey (or chicken)
16 oz. container reduced-fat sour cream
1 1/2 cups turkey gravy (can use gravy from a jar or cream of chicken soup if you don’t have leftover gravy)
1 cup good quality coarsely-grated Parmesan cheese
2 tsp. garlic powder
1 tsp. onion powder
3 T finely chopped fresh sage, or more (or use about 1 T dried rubbed sage)
1 pkg. lasagna noodles
1 1/2 cups grated low-fat mozzarella cheese
1 cup grated low fat cheddar cheese


Preheat oven to 375 F. Put 3 cups turkey stock in large pan and simmer until reduced to 2 cups. While stock reduces, dice leftover turkey and finely chop sage.
When the stock has reduced, let cool for a minute and then whisk in the gravy, sour cream, sage, garlic powder, and onion powder and simmer about 5 minutes without letting it come to a boil.  Turn off heat and stir in one cup coarsely grated Parmesan cheese and the diced turkey.

Spray a 12″ x 9″ casserole dish with olive oil or non-stick spray, then make a single layer of dry lasagna noodles. Spoon half the sauce over noodles. (It will look like a lot of liquid, but don’t worry.)  Sprinkle over half the mozzarella cheese and half the cheddar cheese.

Make another layer of dry lasagna noodles, then top with rest of sauce, mozzarella, and cheddar cheese.  Cover the dish tightly with foil and bake one hour.After an hour, remove foil and bake 30-45 minutes more, or until noodles are soft when tested with a fork, lasagna is bubbling, and cheese is melted and slightly browned. Let sit 10-15 minutes, then serve.

December 3, 2011 at 2:30 am 1 comment

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