I admit this is one of my favorite posts every year. I gather leaves and let Molly and Lilly run through them. So simple but I love the photos. I think you will agree; they were good dogs this year.
Please enjoy these 20 pictures picked from over 100 taken at this year’s photo shoot.
The End
Previous Dogs in Leaves
Dogs in Leaves 2017
Dogs in Leaves 2016
Dogs in the Leaves 2015
Please enjoy the rest of your weekend and have a good fall.
Molly, Lilly, Wifo, and DrDan
Originally Published October 28, 2018
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Time to put that leftover turkey to a tasty use. Wipe up this turkey tetrazzini casserole with these easy step by step photo instructions.
Publisher’s Note: Originally published November 29, 2015. Updated with expanded text, and discussion along with updated photos.
Many of use (me usually) end up with too much turkey, and you can only do so many turkey sandwiches. So let’s do something great with it.
I loosely based this recipe on Turkey Tetrazzini 2 on Allrecipes.com. There were issues.: No salt, no pepper, no taste. These and others were pointed out by over 600 comments most of which fixed the issues and give it 5 stars anyways.
My Rating:
A 4.5 from the wife… a straight four from me.
Pro Tips: Recipe Notes for Leftover Turkey Tetrazzini
What is Tetrazzini?
While we Americans think of this as a classic Italian dish, it is all American. Named after Italian opera star Luisa Tetrazzini, it first appeared in San Francisco in the early 20th century where Tetrazzini was a long-time resident.
There is no exact definition, so the recipes do vary a lot. It is usually poultry or seafood with a sauce of Parmesan and usually mushrooms severed over linguine or spaghetti.
There can be some wine involved in the cooking and it is frequently baked as a casserole. SO… I’m still calling it Italian.
The Turkey
Use dark or light meat. I think you should cube it but shredded would be ok but harder to eat. You can vary the amount of turkey to use up what you have.
This should be an easy recipe to cut in half, but I was cooking for leftovers and company.
I skipped the mushrooms as usual due to family food allergies. Toss about 1 cup in with the celery if you wish.
Preheat oven to 350 convection or 375 conventional.
Cook 1 pound of pasta to al dente per package instructions. Used Linguine or spaghetti. Cube 4 cups of leftover turkey. White meat preferred.
Dice 1 small onion, crush four cloves garlic, dice two stalks celery.
Melt one stick butter (1/2 cup) over medium heat. Add onion and celery and cook about 3-4 minutes until clearing. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.
Add 1/2 cup flour. Stir until browning some about 2 minutes.
Add one 14 oz can chicken broth while continuously stirring bring to boil and when starting to thicken, add three cups milk and one cup Parmesan cheese. Continue a light boil and stirring while thickening — about three more minutes.
Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a nine by 12-inch baking dish.
Mix one cup Italian Panko breadcrumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.
Bake for about 35 minutes until golden brown and bubbling.
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Leftover Turkey Tetrazzini
Votes: 20 Rating: 4.1 You:
Rate this recipe!
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Time to put that leftover turkey to a tasty use. Wipe up this turkey tetrazzini casserole with these easy step by step photo instructions.
Servings
Prep Time
12
30minutes
Servings
Prep Time
12
30minutes
Leftover Turkey Tetrazzini
Votes: 20 Rating: 4.1 You:
Rate this recipe!
Print Recipe
Time to put that leftover turkey to a tasty use. Wipe up this turkey tetrazzini casserole with these easy step by step photo instructions.
Servings
Prep Time
12
30minutes
Servings
Prep Time
12
30minutes
Ingredients
4cupsdiced turkey white meat preferred
1onionsmall
2stalks celery
1cupsliced mushroomsoptional
4clovesgarlic
1/2cupbutter
1/2cupflour
14ozchicken broth
3cupsmilk
1teaspoonsalt
1/2teaspoonpepper
1 1/2cupParmesan cheeseshredded – divided
1poundpastaspaghetti or linguine preferred
1cupfrozen peas
1cupItalian Panko bread crumbs
Servings:
Units:
Instructions
Preheat oven to 350 convection or 375 conventional.
Cook one pound of pasta to al dente per package instructions. Use linguine or spaghetti. Cube 4 cups of leftover turkey. White meat preferred.
Dice 1 small onion, crush four cloves garlic, dice two stalks celery.
Melt one stick butter (1/2 cup) over medium heat. Add onion and celery and cook about 3-4 minutes until clearing. Add mushrooms with celery if using. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.
Add 1/2 cup flour. Stir until browning some about 2 minutes.
Add one 14 oz can chicken broth while continuously stirring bring to boil and when starting to thicken, add three cups milk and one cup shredded Parmesan cheese. Continue a light boil and stirring while thickening. About three more minutes.
Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a nine by 12-inch baking dish.
Mix one cup Italian Panko bread crumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.
Bake for about 35 minutes until golden brown and bubbling.
Recipe Notes
Pro Tips:
You can use light or dark meat. I prefer cubed but shredded is OK.
This recipe moves a bit fast. Please read and understand the recipe before starting.
Use pasta of your choice, but spaghetti or linguine are preferred.
This should be an easy recipe to cut in half.
I skipped the mushrooms as usual due to family food allergies. Toss about 1 cup in with the celery if you wish.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Originally published November 29, 2015
Nutrition Facts
Leftover Turkey Tetrazzini
Amount Per Serving
Calories 331Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 8g40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 61mg20%
Sodium 1112mg46%
Potassium 336mg10%
Total Carbohydrates 28g9%
Dietary Fiber 3g12%
Sugars 5g
Protein 21g42%
Vitamin A14%
Vitamin C6%
Calcium23%
Iron13%
* Percent Daily Values are based on a 2000 calorie diet.
The classic Thanksgiving side dish of Sausage Stuffing is only a few steps away with these easy to follow step by step photo instructions. Make it ahead and pop it in the oven while you cook the turkey,
Editor’s note: Originally Published November 29, 2011. The discussion has been improved to answer most of your questions and the photos re-edited. Enjoy this Thanksgiving Classic.
This recipe is a family classic that we have used for over 40 years. While I’m publishing this like we usually cook it, that makes the “small army” amount. You can easily scale it down to 1/4 or 1/2 of the amount.
For many years it went in the bird. Now it is baked in a pan for safety but still a great treat at holiday gatherings.
I initially called this Turkey Sausage Stuffing, but it did not require any turkey components so it seemed misleading and I have changed the name.
My Rating
This is a 5 for the entire family. I’m not a dressing person so that I will give a 4.5.
Pro Tips: Recipe Notes for Sausage Stuffing
Dressing vs. Stuffing
I grew up using the term stuffing. That was over 50 years ago. It was always cooked in the cavity of the turkey.
Over the years, many have differentiated the two terms by using “stuffing” for cooked in the bird and “dressing” for cooked outside the bird.
But over the years, as we have developed a better understanding of food safety, the two terms have merged and now used interchangeably even by the National Turkey Federation.
So use the term you want. I seem to go back and forth frequently.
The Ingredients
The Bread: We usually use white sandwich bread but use the bread you want. It will be fine.
The Sausage: We are a Bob Evan’s sausage household but use the sausage you love. The sausage seasoning will be a major contributor to the taste.
Other Thing: You can add some turkey broth for the milk and also add the meat from the giblets if you cook it ahead of time.
The Safety Discussion
This recipe has eggs so it must reach 165 degrees to be safe to consume. But even without the egg, the cavity of the turkey is a contaminated area and the cavity and everything in it must also reach 165 degrees to be safe to eat.
So you have four choices
If you stuff the cavity and cook to the 165 temperature for the center of the dressing. But the meat will be way overcooked and dry. (Not good)
Stuff the turkey and cook the turkey to the correct endpoint of 165 in the breast and the dressing will never reach a safe temperature to consume. (Not good and very dangerous)
Use the Cooks Illustrated (CI) method of put stuffing in the cavity in cheesecloth then remove it halfway through the cooking. Put it in a baking dish and finish cooking to a safe temperature. (Very CI, very fussy.)
Or cook the turkey and the stuffing/dressing separately and safely. (Great all around)
Make Now and Cook Later?
I prefer to just get to sausage cooked, veggies cut and bread ready. Then mix and cook on the day.
Officially this can be made up and refrigerated before cooking for 2-3 days.
After cooking, it is good refrigerated for 3-4 days.
Start by ripping about 30 slices of bread into small pieces (about two loaves). Dice 4 stalks of celery to make about 2 cups and one large onion.
Prepare spices if using fresh. 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.
In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.
Pour all but 1/4 cup of the drippings from the Dutch oven. Cook the onion and celery in the Dutch oven until tender (about ten mins) stirring occasionally.
In a separate bowl mix, four eggs beat slightly, 1/2 cup milk, the parsley, thyme and sage, one teaspoon salt, and 1/2 teaspoon pepper.
Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.
Place in an oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Easy Sausage Stuffing
Votes: 10 Rating: 4.8 You:
Rate this recipe!
Print Recipe
The classic Thanksgiving side dish of Sausage Stuffing is only a few steps away with these easy to follow step by step photo instructions. Make it ahead and pop it in the oven while you cook the turkey,
Servings
Prep Time
12serving
30minutes
Servings
Prep Time
12serving
30minutes
Easy Sausage Stuffing
Votes: 10 Rating: 4.8 You:
Rate this recipe!
Print Recipe
The classic Thanksgiving side dish of Sausage Stuffing is only a few steps away with these easy to follow step by step photo instructions. Make it ahead and pop it in the oven while you cook the turkey,
Servings
Prep Time
12serving
30minutes
Servings
Prep Time
12serving
30minutes
Ingredients
30slicesbreadabout 2 loafs
4stalks celery diced
1onionlarge
1 1/2teaspoonthyme
1 1/2teaspoonsage
1/3cupdry parsley
2lbssausageBob Evans preferred
4eggs slightly beaten
1/2cupmilk
1teaspoonsalt
1/2teaspoonpepper
Servings: serving
Units:
Instructions
Start by ripping about 30 slices of bread into small pieces (about two loafs). Dice 4 stalks of celery to make about 2 cups and one large onion.
Prepare spices: 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.
In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside.
Pour all but 1/4 cup of the drippings from the Dutch oven. Cook the onion and celery in the Dutch oven until tender (abt ten mins) stirring occasionally.
In a separate bowl mix four eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, one teaspoon salt, and 1/2 teaspoon pepper.
Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.
Place in an oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned and an internal temperature of at least 165.
Recipe Notes
Pro Tips:
Use the bread and sausage you like.
The recipe as written is large. It is easy to make 1/4 or 1/2 of this recipe.
Do not try to cook inside the turkey. It is not safe.
You can cook the giblets on the stovetop ahead and add the broth for the milk and add the cooked meat.
I prefer to just get to sausage cooked, veggies cut and bread ready.Then mix and cook on the day. But officially, this can be assembled ahead and refrigerated for a couple of days before cooking.
Leftovers are good refrigerated for 3-4 days.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Originally published November 29, 2011
Nutrition Facts
Easy Sausage Stuffing
Amount Per Serving
Calories 444Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 8g40%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 132mg44%
Sodium 1192mg50%
Potassium 156mg4%
Total Carbohydrates 35g12%
Dietary Fiber 2g8%
Sugars 4g
Protein 21g42%
Vitamin A6%
Vitamin C2%
Calcium17%
Iron19%
* Percent Daily Values are based on a 2000 calorie diet.
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