by Aileen Fisher
T-for time to be together,
turkey, talk, and tangy weather.
H-for harvest stored away,
home, and hearth, and holiday.
A-for autumn's frosty art,
and abundance in the heart.
N-for neighbors, and November,
nice things, new things to remember.
K-for kitchen, kettles' croon,
kith and kin expected soon.
S-for sizzles, sights, and sounds,
and something special that abounds.
that spells THANKS--for joy in living
and a jolly good Thanksgiving.
Leftover turkey is perfect for this sandwich…Sliced turkey from the deli works well also!
8 ounces cooked turkey slices
4 long whole-grain rolls, 2 ounces each
½ cup grated mozzarella cheese
1 package au jus gravy mix
Preheat oven to 400 degrees
Cut rolls lengthwise.
Place 2 ounces of turkey and ¼ of the mozzarella cheese on each roll.
Wrap each roll in aluminum foil and heat in the oven for 10 minutes.
Prepare au jus according to package directions.
Slice each sandwich in half, diagonally.
Serve each with 1/3 cup of au jus.
TURKEY OR CHICKEN CHOP SUEY
We always look forward to having this dish after Thanksgiving. This is an easy dish that tastes great over noodles or rice…
2 cups cooked, cubed turkey or chicken
2 cups celery sliced diagonally
1 cup sliced onions
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup chicken broth
1 tablespoon lite soy sauce
2-1/2 tablespoons cornstarch
¼ teaspoon ground ginger
1 tablespoon molasses
¼ cup water
1 (16 ounce) can bean sprouts drained
In a 10 quart saucepan, add turkey, celery, onion, water chestnuts, mushrooms, broth and soy sauce.
Cover and simmer for 5 to 10 minutes.
Meanwhile, mix cornstarch, ginger, molasses and water.
Stir into hot broth and cook until thickened.
Add bean sprouts and heat thoroughly.
Serve over noodles or rice