With Thanksgiving fast approaching, Black Friday following and Christmas on our heels, we have to find some great recipes to share with our family and friends. I’m asking for some of your favorites side dishes for Christmas.
I suspect that many of you have at least one marathon shopping day planned out. Instead of picking up a pizza or a burger, consider one of these. I’ve found a couple of crockpot/slow cooker recipes (a turkey tetrazzini that looks worth the time) and hope you’ll try at least one. Happy shopping and I hope you find what you’re looking for! I love this time of year. I love the excitement we feel when we have family and friends coming home for the holidays.
(This is a very easy recipe for a delicious pot roast. It makes its own gravy.)
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions: In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
4 cups skinned, boned, and shredded leftover turkey
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened
Directions: Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter. Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.
1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1/2 cup grated Parmesan cheese
Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9×13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, ME 04730
See you next week! Susie Q.
