Best Mccalls Cooking School Deluxe Turkey Salad Recipes

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MCCALL'S COOKING SCHOOL TURKEY TETRAZZINI



Mccall's Cooking School Turkey Tetrazzini image

This is my absolute favorite of all the Cooking School recipes! It's an especially tasty was of using up your leftover holiday bird or is worth cooking up a breast for. (See *recipe#132827* for directions.) Cooked chicken meat can be used, but turkey gives an even richer flavor. This dish is fit for company but is also good for OAMC as it freezes well.

Provided by Lorraine of AZ

Categories     Poultry

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 13

3/4 cup butter or 3/4 cup margarine
3/4 cup flour
3 teaspoons salt
1/8 teaspoon nutmeg
1 quart milk
2 cups turkey broth (recipe follows)
4 egg yolks
1 cup heavy cream
1/2 cup dry sherry
1 (1 lb) package thin spaghetti
6 cups leftover cooked turkey or 6 cups cooked chicken, into into 1 . 5-inch pieces
2 (6 ounce) cans whole mushrooms, drained
1 (8 ounce) package sharp cheddar cheese, grated (2 cups)

Steps:

  • First make the sauce: Melt butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg until smooth. Gradually add milk and stock or broth; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
  • Using a wire whisk beat the egg yolks in a small bowl with the cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot -- do not boil. Remove from heat. Stir in the sherry.
  • Meanwhile, in a large stockpot, bring 6 quarts of water to boiling; add 2 tablespoons salt and the spaghetti; cook as label directs; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce are well combined.
  • Combine turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well.
  • Divide the spaghetti in half and place in two 12 x 8 x82-inch baking dishes, arranging around the edges. Spoon half of the turkey mixture into the center of each dish. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight.
  • About 1 hour before serrving, preheat oven to 350 degrees. Bake, covered 45 minutes. reheat sauce; spoon over spaghetti in each dish.
  • Note: The above preparation makes a company-attractive casserole. However I usually prefer to combine all the sauce with the spaghetti, turkey and mushrooms in step 3.
  • Another note: To freeze: Line one of the baking dishes with foil; assemble casserole as directed. Fold foil over to seal; freeze right in the dish. When frozen, lift out foil; remove dish from freezer. To serve: Unwrap, return to casserole dish and let stand 1 hour to thaw. Bake, covered for 1 hour at 350 degrees or until bubbly.
  • One more note; To make turkey stock: Break up carcass. Place in a stock pot with 3 cups water, 3 parsley sprigs, 2 carrots (pared and halved) 3 celery tops, 2 onions (halved), 2 teaspoons salt, 10 black peppercorns, 1 bay leaf. Bring to boiling; rduce heat; simmer, covered 2 hours. Strain. Boil gently, uncovered, to reduce stock to 2 cups. This may be done ahead.

TACO SALAD BOWL MCCALL'S COOKING SCHOOL



Taco Salad Bowl McCall's Cooking School image

I used sausage in place of the beef or turkey, and I added some refried beans too. This is delicious and easy. Recipe courtesy of McCall's Cooking School.

Provided by AmyZoe

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground chuck or 1 lb ground turkey
2 garlic cloves, minced
4 ounces green chilies, finely chopped and drained
1 lb whole canned tomatoes, undrained
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1 -2 head lettuce (iceberg, Boston, leaf, or Romaine)
4 ounces cheddar cheese
1 tomatoes (medium)
1 bunch scallion (with green tops)
7 ounces tortilla chips or 7 ounces corn chips
black olives, sliced
sour cream
scallion, sliced
2 hot red peppers

Steps:

  • In a medium-sized skillet, place ground chuck and minced garlic.
  • Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned.
  • Transfer meat and garlic to a colander and drain off and discard fat.
  • Return skillet to heat.
  • Add chopped green chilies, undrained whole peeled tomatoes, chili powder, salt, and pepper to meat and garlic in skillet.
  • Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture.
  • While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts or 8 cups of lettuce greens. Set aside. Refrigerate if not using right away.
  • Shred cheddar cheese and set aside.
  • Cut out and discard core of tomato. Chop tomato coarsely.
  • Wash scallions and trim off and discard root ends.
  • Chop or slice enough scallions to yield about 1 cup.
  • Remove meat mixture from heat and cover to keep warm and set aside.
  • Just before serving, place lettuce in a large chilled bowl and arrange tortilla chips around outer edge.
  • Top lettuce with meat mixture and sprinkle cheese, scallions, chopped tomato, and sliced olives around meat mixture.
  • Top with a dollop of sour cream garnished with scallions and hot red peppers.
  • Toss just before serving.

Nutrition Facts : Calories 337.4, Fat 20.1, SaturatedFat 7.5, Cholesterol 54, Sodium 618.3, Carbohydrate 23.9, Fiber 3.8, Sugar 4.3, Protein 17.4

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