Turkey Au Gratin – Kenna Christensen’s leftover Thanksgiving Dinner Specialty

Turkey Au Gratin – Kenna Christensen’s leftover Thanksgiving Dinner Specialty

3 Tlbs. butter, melted

½ cup chopped onion

3 Tlb flour

½ tea salt 

2 cups milk

2 cups diced cooked turkey or chicken 

½ cup sharp cheddar cheese

1 Tlb Lemon juice

4 cups egg noodles, cooked and drained

1 cup crushed Ritz crackers 

1 Tlb melted butter or margarine

Melt the 3 Tlb butter or margarine in a large skillet. Sauté onions in butter until onions are tender. Add flour and mix until well blended. Stir in salt and a of dash pepper. Remove from heat. Add milk, stirring to blend. Cook, stirring until thickened. Blend turkey or chicken into white sauce along with lemon juice and cheese. Fold in egg noodles. Pour mixture into a two-quart casserole. Combine crushed Ritz crackers and the 1 Tlb melted butter margarine. Sprinkle this mixture over casserole and bake at 325˚ for about 20 minutes or until hot. Serves 12. 

Barbeques Turkey – Manti Mormon Miracle Pageant

Barbeques Turkey – Manti Mormon Miracle Pageant

1 Pint Wesson oil

1 quart 7-up

1 pint soy sauce

1 Tlb horseradish

1 Tlb Garlic Powder

Marinate in a plastic, airtight container. Combine all ingredients and stir thoroughly, making sure of a good mixture add Turkey Breast strips. Marinate in refrigerator for 18 to 24 hours before barbecuing. Barbecue slowly, do not over cook or burn. Turn frequently, dipping into barbecue sauce with each turn of the meat. Cook until meat is white when cut into with a knife. To store any left over meat, cover completely with the barbecue sauce. And store in an airtight plastic container and freeze. May be heated later in microwave. Use within six months.