BRING IT ON!!!!
Get on your mark – Get Ready – Get Set – Go!
Let the planning begin – HELLO NOVEMBER….HELLO THANKSGIVING!
It’s time to start planning your holiday meal, whether it’s just you or two or a family of many, it’s always fun to try something new for the holidays. However, how many times have you tried something new which actually turned out to be a disaster??
Hubby and I still laugh about the time we almost burned down the backyard trying to fry a turkey – whoever came up with the Turkey Fryer probably had too many drinks first!
As you will read in Friday’s post, our Thanksgiving meals are very low key, however, in honor of Wayback Wednesday, I went back into the crates of my old blog DeDivahDeals to bring out this recipe for leftover turkey.
During the holiday, most people overcook and then have many leftovers for days on end, so it’s important to find creative ways in which to make those leftovers appetizing. Now I am not saying that a Turkey and Cheese sandwich with mayo and a slice of tomato isn’t appetizing, but there are other options.
As a small family of four, we always have Thanksgiving leftovers so in looking for creative recipes I found this one for a Crock Pot Turkey and Potato Chowder, but of course added a little twist based on my veggie preferences.
4-5 cups of Red Potatoes
3 tsp Minced Garlic
1 cup Onions, chopped
1 bag frozen Mixed Veggies (corn, peas and carrots)
1/2 bag frozen mixed Sweet Peppers
3 Sprigs of fresh Thyme – remove from stems
3-4 cups of cooked Turkey
4 cups of Chicken Broth
4 tbsp of Corn Starch
1 cup Heavy Cream
- Wash and chop potatoes into 1-inch chunks. Stir cornstarch into chicken broth then add potatoes and remaining ingredients except for the Heavy Cream into Crock Pot. Cover and cook on high for 4 hours or until the potatoes are fork tender.
- Stir in Heavy Cream, cover and cook for an additional 30 minutes.
- Serve with crackers or cornbread.