- 1/4 cup (60g) butter, melted
- 1/2 cup (100g) soft light brown sugar, tightly packed into the cup
- 7 pineapple rings, drained and patted dry
- 7 maraschino cherries (I used glace cherries)
- 1/2 cup (120g) butter at room temperature
- 3/4 cup (150g) granulated sugar (I used caster sugar)
- 2 large eggs, lightly beaten, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (195g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk
- Whipped cream or vanilla ice cream
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
Pineapple Upside Down Cake
Ingredients
- 1/4 cup (60g) butter, melted
- 1/2 cup (100g) soft light brown sugar, tightly packed into the cup
- 7 pineapple rings, drained and patted dry
- 7 maraschino cherries (I used glace cherries)
- 1/2 cup (120g) butter at room temperature
- 3/4 cup (150g) granulated sugar (I used caster sugar)
- 2 large eggs, lightly beaten, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (195g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven to 350*F/280*C/ gas mark 4. You will need a 9 1/2 to 10-inch round deep cake tin. (I used the Nordicware pan which holds 8 cups batter)
- Pour the melted butter into the pan and swirl it around to cover the bottom of the pan completely. Using a brush, brush the butter up the sides of the pan as well.
- Sprinkle the brown sugar evenly over the butter in the bottom of the pan. Place the pineapple slices over the brown sugar and place a cherry in the center of each.
- Cream the butter and sugar together for the cake batter together until light and fluffy. Beat in the vanilla and then beat in the eggs a bit at a time until thoroughly amalgamated.
- Sift the flour, baking powder and salt together. Add this to the creamed mixture, alternately with the milk, folding in the flour with a spatula, and taking care not to overmix the batter.
- Spoon into the cake tin, over top of the pineapple slices, spreading the batter out evenly.
- Bake in the preheated oven for 30 minutes. Cover loosely with aluminum foil and bake for 15 minutes longer. When done a toothpick inserted in the center should come out clean.
- Leave to cool in the pan for 15 minutes before carefully inverting onto a plate large enough to hold the cake.
- Serve warm and cut into wedges along with some whippy cream on top (optional). Ice cream is also very nice.
TURKEY & BROCCOLI CASSEROLE - A simple recipe which requires no leftover gravy, no tinned soup, nor the making of a cream sauce. A few simple ingredients such as sour cream and stock and pour it over the cubed turkey and blanched broccoli which has been layered in a dish. Top with cheesy breadcrumbs and bake until delicious bubbling perfection.
Easy peazy turkey deliciousness that everyone will love. All you need on the side is perhaps some potatoes or a salad. This is really delicious spooned over a jacket potato. (Just saying!)
TURKEY CROQUE MONSIEUR - This tasty recipe takes the idea of a leftover turkey sandwich to a new and delicious level that everyone will enjoy! You cannot beat the combination of turkey, cranberry, bacon, cheese, etc.
A delicious cheese and mustard sauce is spread on a slice of toasted bread, which has already been spread with cranberry sauce. This is then topped with gruyere cheese (Swiss), sliced turkey and crisp bacon. The top slice of toasted bread is added and then slathered with more of that cheese sauce before popping under the grill. Delicious doesn't begin to cover this tasty sandwich.
BOMBAY TURKEY - I really fell in love with curries when I lived in the U.K. A good curry is right up there with fish and chips as their national dish. One thing they always like to make after a roast turkey dinner is a turkey curry. This recipe is a delicious example of that option.
You can vary the strength of the heat for this curry. It is fruity and spicy and a really lovely way of using up some of the leftover bird. Deliciously different!
TURKEY CHILI - Another unique and fabulous way to use up some of that leftover bird. With a homemade chili powder, this hearty dish is full of lots of lovely textures and flavors. Beans, tomatoes, peppers, onions, and course leftover cooked turkey.
This is an easy and delicious way to use up leftover cooked turkey (or chicken.) I like to serve it with cheese grated over top and a square of cornbread on the side! A dollop of sour cream would also be nice.
.JPG "Rich and Creamy White Turkey Chili")
RICH & CREAMY WHITE TURKEY CHILI - Nothing could be easier to make for a weeknight supper or a cozy dinner in at the weekend than this fabulous white chili. Rich and creamy it is loaded with white beans, turkey, onions, corn and green chilis.
Leftovers never tasted so good. Thick, rich, creamy and delicious. If you don't have leftover cooked turkey, feel free to use cooked chicken. I like to serve it with some rice and grated cheese scattered over top.
TURKEY CARCASS SOUP - One thing our mother always made with the leftover bones and meat scraps from a roast turkey was turkey soup. Mom made the best soups on the planet. We always looked forward to them.
Having a bunch of leftover turkey bones made me want to make a big pot of homemade turkey soup. Although this recipe makes a lot, that is not a problem. It freezes very well and who can't use a container of homemade soup in the freezer to take out as a pick-me-up or a hug when you need one! Nothing is more comforting than a hot bowl of turkey soup on a cold day.
TURKEY & SCALLOPED POTATO BAKE - This delicious turkey casserole is almost like a turkey pot pie without the crust. What you have here are tasty, scalloped potatoes au gratin with a mix of cubed turkey, peas, carrots, corn and a nice gooey layer of cheese on top.
It is rich and creamy and deliciously easy to make! One thing you don't want to be having to do the day after a big holiday meal is cooking another laborious and complicated dinner. This simple recipe makes sure that you can still provide your family and guests with something hearty but with maximum ease!
GREEN CHILI TURKEY ENCHILADAS - One thing which my family has always enjoyed after a big roast turkey dinner is enchiladas and these are some of the finest and most delicious.
A rich green chili turkey filling is made and then used to fill soft flour tortillas, which I then lay on a bed of the same green chili sauce in a casserole dish. More of the green chili sauce is slathered over top, along with a quantity of Jack cheese and they are baked to delicious creamy perfection.
These are gorgeous served with a dollop of sour cream on top and perhaps some chopped spring onions. Nobody will mind at all that they are eating leftovers. I promise you!
TURKEY, SOUR CHERRY & ALMOND PASTA SALAD - This is one of my favorite pasta salads and it makes a wonderful use of leftover turkey when you have it. Savory chunks of roasted turkey, cooked farfalle pasta (bow ties), dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
The dressing is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
Altogether this is one very delicious salad that everyone is sure to enjoy. I like to serve it on crisp slices of iceberg lettuce.
SKILLET TURKEY ALFREDO - I really love skillet meals like this delicious one pan pasta dish which makes great use of leftovers and store cupboard ingredients. One, they help me to use up my leftovers in a really delicious way. Secondly, I almost always have everything I need to make them in my cupboards, larder or refrigerator. This delicious skillet meal is no exception!
Quick and easy to throw together, with perfectly cooked pasta, plenty of turkey, a creamy sauce, basil and one of your five a day. You can't beat it. This is a real favorite.
And there you have it. Ten deliciously different ways to use up your turkey dinner leftovers. All simple, all delicious and all very easy to make.
- one (bone-in) pork chop, about 3/4 of an inch thick
- 1 tsp light olive oil for frying
- salt and pepper to taste
- 2 TBS packed, soft light brown sugar
- 1 TBS soy sauce
- 1 tsp Worcestershire sauce
- 1/4 cup (60ml) pineapple juice
- 1 pineapple ring
- 1/4 tsp crushed garlic
- 1 tsp apple cider vinegar
- Parsley to garnish (optional)
Brown Sugar Pineapple Pork Chop for one
Ingredients
- one (bone-in) pork chop, about 3/4 of an inch thick
- 1 tsp light olive oil for frying
- salt and pepper to taste
- 2 TBS packed, soft light brown sugar
- 1 TBS soy sauce
- 1 tsp Worcestershire sauce
- 1/4 cup (60ml) pineapple juice
- 1 pineapple ring
- 1/4 tsp crushed garlic
- 1 tsp apple cider vinegar
- Parsley to garnish (optional)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow baking dish large enough to hold your chop in one layer. Set aside.
- While the oven is preheating, clip the fatty edge of the pork chop with some kitchen scissors at 1/2-inch intervals. (This helps to keep them from curling up.) Dust on both sides with salt and black pepper to taste.
- Heat the oil in a small skillet. Once it is hot, add the chop and brown thoroughly on both sides, about 2 to 3 minutes on medium high heat. Transfer to your baking dish. Place the pineapple ring on top.
- Whisk together the pineapple juice, brown sugar, Worcestershire sauce, soy sauce, garlic, and vinegar, whisking until the sugar has completely dissolved.
- Pour this over the pineapple and the chop in the dish.
- Roast in the preheated oven for 20 to 25 minutes until nicely glazed and the juices of the pork chop run clear. Garnish with the parsley if desired.
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