Although Arlene would go on to cook on other TV programs, At Home stopped producing new episodes in 2013. The last full season was in 2012, which makes this show Arlene’s final Christmas cookie episode! With help from Laura, she makes chocolate chip cherry cups, chocolate marshmallow melts, orange white chocolate chip cookies, pecan nougats, double chocolate nut cookies, and more!
Annie’s Turkey Salad
Ingredients
- 3 large eggs
- 3 cups cooked turkey meat
- 1/2 jar sweet pickles, chopped (16 ounce)
- 3/4 jar mustard-mayonnaise blend (10 ounce)
- 1/2 cup mayonnaise, scant
Instructions
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving. Makes 5 servings. Enjoy!
- NOTE- This recipe can be made with leftover turkey, or a turkey breast. Keeping the salad somewhat chunky is part of what makes it good. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or breads.
Creamed Turkey in Dressing
Ingredients
- 2 cups leftover stuffing
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp flour
- 1 1/2 cup evaporated milk
- 1 1/2 cup cubed cooked turkey
- 1/8 tsp pepper
- 1/8 tsp thyme
- 1 dash poultry seasoning
Instructions
- Preheat oven to 350 degrees. Grease a baking dish with butter and set aside.
- Press stuffing into bottom of prepared baking dish.
- In a skillet, over medium high heat, saute onion and celery in butter and stir in flour until well mixed. Gradually stir in evaporated milk over low heat until sauce thickens.
- Stir in remaining ingredients and mix well. Spoon on top of stuffing and bake for 25 to 30 minutes in preheated oven. Makes 4 servings. Enjoy!
Turkey and Broccoli Supreme Casserole
Ingredients
- 4 cups cubed turkey breast
- 1 can condensed cream of chicken soup (10 3/4 ounces)
- 4 cups broccoli florets, parboiled
- 1 pkg chicken-flavored rice mix, cooked according to package (6.9 ounces)
- 1 1/3 cups milk
- 1 cup chicken broth
- 1 cup celery
- 1 can sliced water chestnuts, drained (8 ounces)
- 3/4 cup mayonnaise
- 1/2 cup chopped onion
Instructions
- In a large bowl, combine all of the ingredients. Transfer to a greased 3-qt. baking dish.
- Cover and bake at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until rice is tender. Makes 8 servings. Enjoy!
Arlene’s Favorite Turkey Sandwich
This is the perfect sandwich for the day after Thanksgiving. Delicious!
Ingredients
- hearty sliced bread – country white, rye, or multi-grain
- mayonnaise
- leftover turkey, sliced thin
- leftover stuffing
- jellied cranberry sauce
- lettuce
- pickles
Instructions
- Take two slices of bread, plain or lightly toasted, and spread both with mayonnaise. Layer sliced turkey over bread, and top with a mound of stuffing and 1/2" thick slice of jellied cranberry sauce.
- You can top with lettuce or pickles, if you like. Top with 2nd slice of bread and cut diagonally. Enjoy!
- Note: these can be enjoyed cold, or you can heat the turkey and stuffing before assembling for a hot sandwich.
Transcript
The transcript from this program is not available.
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