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Low: 26 Winds: NE 2-4 mph
Tomorrow: Sun to Start - Clouds Build through the Afternoon.
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Thanksgiving: A Few Light Flurries to Start - A Breezy Afternoon.
High: 36 ...
Leftover Recipes, Thanks to Klosterman Baking Company
While tonight's Thanksgiving dinner is probably in the oven, Amy Ott from Klosterman Baking Company joined us this morning with a couple of recipes for the leftovers.
Thanksgiving Leftover Lasagna
INGREDIENTS (All Leftovers)
Turkey, cut and shredded
2-3 cups Stuffing
Peas, broccoli, cauliflower (whatever steamed veggie you choose)
2/3 cup grated Swiss cheese
A 13x9 baking pan, preferably glass
A large bowl
As with many casseroles/lasagnas, preheat your oven to a basic 350 degrees.
Grease baking pan with butter or cooking spray.
Start first layer off with stuffing. Press a thin layer (not more than an inch or so) to bottom of the pan. Douse with a layer of gravy to keep semi-moist during the baking process. (You can omit the gravy if you like crunchy stuffing.) Make sure to have some stuffing left.
Next, take a solid amount of shredded turkey, (both white and dark meat), and spread a layer over the stuffing and gravy. I like to be generous with this layer, as theres usually a lot of turkey left over after the holiday.
Next layer is the mashed potatoes. This relies on how many potatoes you have left over; you just need enough to layer on the turkey so you cant see it anymore.
Now, take your steamed vegetables and layer them on top of the potatoes. If theyre larger chunks, mash them or cut them up in your mixing bowl. At this point, you should be about of the way up the pan.
Layer more mashed potatoes on the veggies enough to cover them up and then sprinkle on turkey. Fill almost to the top.
Take the rest of the stuffing and sprinkle it on. This is just to get a crunchy crust on top, so dont worry about the size of the layer.
Top the whole dish with the remaining gravy, saving some.
Place in oven for 30-35 minutes to heat it up, meld all of the flavors, and make it hot all the way through.
Remove from oven. Pour the gravy you saved earlier over the lasagna and top with Swiss cheese.
Place the lasagna back in the oven for another 15 minutes, or until cheese is crusty.
Remove from oven, and let cool for five minutes before serving.
Recipe 2: Croutons
6 slices of stale Klosterman Bread
3 tablespoons melted butter or olive oil
1 teaspoon garlic powder
Pinch of salt
1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes
Other seasoning that can be added include: rosemary, basil, oregano, or chives, etc.
You can also add some finely shredded cheese.
Preheat over to 300 degrees.
Pour the oil-seasonings into a gallon-size plastic storage bag. Add bread cubes, close the bag, and shake to combine with the oil-seasonings. Spread croutons in a single layer on a baking sheet.
Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
Spread coated bread cubes on a cookie sheet in a single layer.
Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done.
Store croutons in air-tight container or ziplock bag.
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