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It’s turkey time
What to do with the left-overs

By Johanne McInnis

        Over the next couple of days, millions of households in North America will be enjoying a traditional turkey supper with all the fixings. Stuffing, mashed potatoes, cranberry sauce and gravy (just a to name a few items), are the usual staples found on the table at this time of year. We usually find ourselves leaving the table, full and happy. All the leftovers are then put in containers or tin-foiled and placed in the refrigerator until Boxing Day, at least. Then we end up spending the next week trying to figure out what to do with all that turkey. No wonder we only eat it once or twice a year. There are many creative ways to serve up some turkey left-overs. I have included some here:

Christmas turkey club sandwich

        Left over turkey, warmed mashed potatoes, warmed Cranberry sauce or jelly gravy, warmed stuffing, warmed veggies or other leftovers from Christmas supper, warmed cheese slices (regular, swiss or mozza work well). Mayonnaise, mustard, butter or other condiments to put on your bread and 4 slices of bread per sandwich

• Toast bread. Butter first slice with condiment of choice and add turkey and cranberry sauce.

•Add second piece of toast, add more condiments if wanted and spread mashed potatoes and veggies. Add another slice, more condiments if desired and top off with stuffing, small amount of gravy to moisten stuffing and cheese, top with last piece of toast.

• Cut sandwich into 4 triangles and secure with toothpicks.

Boxing day breakfast

You can pretty much assemble the whole thing the night before and pop in the oven the next morning.

  • 8 slices of bread
  • 2 cups shredded cheese (mezzo or mild cheddar)
  • 12 ounces turkey, chopped (about two good handfuls)
  • 8 breakfast sausages, chopped up bite size
  • 8 eggs 1 tsp mustard
  • 1 1/2 cups milk
  • Salt and pepper; to taste
  • 1 can (10 oz) cream of mushroom soup; condensed
  • 1/2 cup Evaporated milk (Carnation works best)

• Liberally grease a 13X9 pan and arrange slices of bread in bottom. Add turkey and sausage.

• In a large bowl, add eggs, mustard, milk and salt and pepper, to taste. Mix until well blended and then pour over bread. Sprinkle with cheese.

Cover and refrigerate overnight.

• Next morning, combine cream of mushroom soup and evaporated milk together. Pour over top of bread mixture and bake at 300 degrees for 1 1/2 to 2 hours.

Makes 8-10 servings This last recipe is really great, doesn't take a lot of time to make and will use up some if not all of the turkey leftovers you may have.

Creamy Turkey and Broccoli Cobbler

  • 1 (10 oz.) can of condensed cream of chicken soup
  • 1 cup milk
  • 1/2 tsp each of basil, oregano and onion powder
  • 3-1/2 cups cooked turkey, cubed
  • 6 cups of broccoli tops (app. 4 broccoli spears)
  • 2 cups sharp cheddar cheese, shredded (The sharper the better)
  • 5 English muffins or tea biscuits, cut in half

• Heat oven to 375 F. Lightly grease the bottom and sides of a 13X9 baking dish.

• In a 12-inch skillet, combine soup and milk; blend well. Add herbs, turkey, broccoli and cheese; mix well.

• Cook until mixture is hot and bubbly, stirring occasionally. Pour mixture into baking dish.

• Place English muffins on hot mixture. Bake at 375 for 10-15 minutes or until biscuits are a deep golden brown.

Makes 6-8 servings

From my family (Graham, Erica and myself ) to yours: Happy Holidays to all!