Off the Thanksgiving Menu Recipes!

November 26, 2008 at 11:32 am | Posted in Books | 5 Comments
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Are you salivating yet just knowing that Thanksgiving is tomorrow?  Well, either way, the five recipes entered into my Off the Thanksgiving Menu contest should do the trick!  I hope that you enjoy reading these as much as I have.

Just a reminded that I’ll be announcing the winner of the contest once Christine Son gets back from her Thanksgiving holiday.  Any one of these would be fantastic!

Turkey Flautas

Kelly Manfredini submitted this holiday leftover recipe:

Here in Texas, everything has a Mexican flair, even Thanksgiving leftovers!

NOTE: You can also roll them up and bake them at 350 for 20 minutes if you want to eat a little healthier.


1    Cream cheese
4    Jalapenos chopped fine
4    Garlic chopped fine
1/2    A red onion chopped fine
1 1/2 cups Smoked turkey chopped
1/4 teaspoon   Crushed red pepper
1/8 teaspoon  Ancho powder
1/8 teaspoon  Cumin
1/8 teaspoon  Oregano
3    Glugs of hot sauce
– A glug is a precise kitchen measurement meaning more than a dash and less then a pour.
salt and pepper to taste


Corn tortillas that have been left out on the counter to dry for one hour. They will absorb less oil if they are dry. Blend all ingredients. You can add a small amount of sour cream or milk to help blend the mixture. I did not add anything. Spread approximately one heaping tablespoon of the mixture on the lower 1/3 of a tortilla and roll it up. Secure with a toothpick. Fry in 1/2 inch of peanut or corn oil until crispy on all sides. When they were done I dusted them with Ancho powder mixed with salt. Drain on paper towels. Serve with salsa and sour cream.

Squash Muffins/Cake

AmandaSue submitted this recipe using squash:


3 Cups Flour
1 Cup Sugar
4 Teaspoons Backing Powder
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
3/4 Teaspoon Ground Nutmeg
1 Cup Milk
1 1/2 to 2 cups mashed butternut squash (or you can use any type of squash you like)
1/2 cup butter, softened.
2 eggs


In a large bowl, combine milk, squash, butter and eggs and mix well. Add all the other ingredients and mix until smooth. Batter will be thick. Fill paper-lined muffin cups 2/3 full or use a greased cake pan. If making muffins makes about 18. Back at 350 degrees 20-22 minutes for muffins and 30-35 for cake.

Sweet Potato Ambrosia Salad

Carol Mintz submitted this recipe saying:

We like to make this because you can make it the day before.  There are enough last minute things to do.


1 cup brown sugar
½ stick butter
1 tablespoon flour
½ cup orange juice
1 teaspoon grated orange rind
1 teaspoon allspice
2 large sweet potatoes, boiled, peeled and cut into cubes
1 cup pecans
½ cup raisins
1 cup small marshmallows


In a sauce pan combine sugar and butter until melted. Add flour and mix well. Gradually add orange juice, rind, and allspice. Let cool slightly. In a serving bowl combine sweet potatoes, pecans and raisins. Pour sugar mixture over top and coat well. After mixture has totally cooled add marshmallows and mix in. Store in refrigerator.

Serves 6 to 8

Chile Corn Custard

Jill at Fizzy Drinks submitted this recipe:


2 c drained corn, frozen or canned
1 1/2 c melted butter
2 eggs, beaten
1 tsp salt
1 c sour cream
1 c diced jack cheese
1/2 c cornmeal
1 4 oz can diced Ortega chiles
2 tbsp chopped celery (optional)


Mixed all ingredients together.  Pour into a buttered 1 1/2 qt casserole dish, or a 9×9 pan. (Tip from softdrink’s mom: the shallow pans are better than the round dishes with the higher sides, otherwise the middle doesn’t always cook through.)  Bake at 350 degrees for 45 minutes, or until set.

Serves 6-8, so you might want to double it if you have lots of people, or kids who fight over the leftovers.

Leftover Turkey-Spaghetti Pie

Kathy at BermudaOnion submitted this recipe for leftovers she got from Kathy Brown:


4 quarts water
1/4 cup plus 1 teaspoon salt
1 (1 pound) package spaghetti
3 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
2 (8 ounce) cans sliced olives
2 (8 ounce) jars pimentos
1 1/2 cups leftover gravy or 1 can cream of mushroom soup
4 cups crushed tomatoes with juice
2 cups chicken stock
1 1/2 (8 ounce) packages cream cheese
1 teaspoon crushed red pepper
4 cups leftover turkey, chopped
nonstick cooking spray
1 cup bread crumbs


Preheat oven to 350 degrees. Bring water and 1/4 cup of the salt to a boil and cook pasta for 1 minute less than package directs. Heat a large sauce pan over medium heat and add butter.  Once butter is hot, add onion and garlic, and saute until onion is soft, about 5 minutes.  Add olives, pimentos, gravy, tomatoes, stock, cream cheese, pepper, and the remaining 1/2 teaspoon of salt.  Bring liquid to a simmer and cook for 15 minutes, stirring often.  Make sure cheese melts completely, then add turkey. Add pasta to sauce and mix well.  Coat a 13 x 9 inch pan with nonstick spray and add mixture, spreading evenly.  Cover evenly with bread crumbs. Bake until bread is toasted and pie is hot throughout, about 20 minutes.  Remove pie from oven and let rest 10 minutes before cutting.


I don’t know about you, but man I’m hungry!  Come on Turkey Day!  Happy Thanksgiving, everyone!


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  1. Thanks for the great recipes. The flautas sound awesome.

  2. Wow, these look great. It’s too bad we couldn’t send prepared recipes around in addition to books! :–)

  3. Stopping by to wish you a wonderful Thanksgiving! Hope you have a great one.


  4. Yum – they all look good. ANOTHER great recipe from Kathy. I’ve never made flautas but those sounds really good and very do-able!

  5. […] Off the Menu, Turkey Flautas After returning from her Thanksgiving trip, Christine Son reviewed the recipes submitted for the Off the Thanksgiving Menu contest.  It was a tough choice, but the winner she […]

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