I just love this time of year. I love combing through magazines and blogs in search of the perfect “new” recipe to try out for my family feast. Last year, Carmi and I shared some fun sides and desserts to add to your recipe collection. This year we decided to share some recipe to help you take care of some of those Thanksgiving leftovers. Let’s be honest, we all love the actual Thanksgiving feast, but come Saturday or Sunday, who really wants another turkey or ham sandwich while watching football or spending those last minutes with family. Today, I’m going to share one of my favorite chicken salad recipes (of course turkey works too) along with a fun new dinner roll idea.
Thanksgiving is one of my favorite holidays. I am the oldest of nine children, of which six of us are married, and the grandchild count for my parents is up to ten. We all live within thirty minutes of each other and make every attempt to get together as often as we can. About ten years ago, my mom was sick and in the hospital for the weeks leading up to Thanksgiving. Our aunt called each of us and said we were to come to her house for Thanksgiving and that if we wanted, we could come the night before and spend the night. She made several huge pans of lasagna, I made rolls and someone pitched in with a salad for that Wednesday night dinner and we all pitched in with sides and desserts the next day for our family meal. That year was just the beginning of what has turned into the highlight of the year for each of us. We all still head over to her house on Wednesday night to enjoy lasagna and board games before finding a couch, empty bed or spot on the floor to sleep. The count is now somewhere close to thirty people spending the night and then another 10-20 people joining us on Thursday for our official Thanksgiving meal. It is unlike anything I have ever heard of or seen anywhere else and I wouldn’t trade it for anything in the world!
It’s time to dive into our recipes for this post. My kids are really funny when it comes to bread. They are a bit picky and will only eat MY bread but sometimes they get tired of the same ole slice of bread. It has always been funny to me that if I change the shape, they think its fantastic. They totally understand that it is the same exact bread recipe that I use all the time, but for some reason they prefer sliced bread one day, a hoagie roll the next, and then a dinner roll or hamburger bun shape the day after that. With that in mind, I set out to make a fun cornucopia shaped dinner roll.
I started by taking cone shaped paper cups and wrapping them with aluminum foil. I will admit that I had to order these online. My local office supply store only had them online.
The great thing about these foil wrapped cones is that they can be used over and over again. I used My Favorite Yeast Bread recipe but you can use your favorite yeast dough. My recipe makes about 2 lbs of dough which will make about 24 cone shaped cornucopia rolls.
Working with half the dough at a time is so much easier than trying to roll out and work with the entire 2 lbs of dough. I started by rolling my 1 lb of dough out into a rectangle about 15 inches wide and at least 12 inches tall. Then divide the dough into 12 equal strips of dough. When it comes to dividing dough, I find that it is so much easier to cut in half first, then half again, and then eye ball each of those halves into thirds. I don’t know anyone who can eye ball a 1/12 accurately. Once you have your 12 strips, you are ready to start wrapping your foil cones.
You will want to drape one end of your dough strip over the tip of your cone. This will seal the tip of your roll so no filling will fall out later. Holding the cone in one hand and the end of the strip of dough in the other, begin rotating the cone away from your body so that you are able to gently pull on the strip of dough, stretching it slightly as you wrap it around the cone making sure to slightly overlap the dough until you reach the end. Gently press the end of the strip of dough into the bottom layer of the roll so that it doesn’t come unwrapped while baking.
Place wrapped cones on a cookie sheet with points up. You don’t want to let the cones have a proper rise, just a short 10-15 minute rest while your oven preheats to 400°. Once preheated, bake cones about 15 minutes or until golden brown. Remove from oven and allow to cool slightly. Once cooled, gently remove rolls from the foil wrapped cones and set on a cooling wrap with points facing up to cool completely. Cones can be stacked together and stored in a plastic zippy bag for 2-3 days until you are ready to use.
Chicken salad is one of those recipes where there is a wide variety of optional ingredients used. You can easily substitute your leftover turkey for this recipe. One thing I have found, the amount of mayonnaise I use in my turkey/chicken salad will vary depending on how dry or moist my bird is. So just keep that in mind when reading over my recipe below. In my recipe I like to use mango chutney. Because of the spices used in the chutney, you will typically find it in the Indian section of the international isle at your local supermarket. I was unable to find it once and substituted it with a whole fruit orange marmalade that was AMAZING. It had bits of orange rind mixed in and gave the salad a bright flavor and beautiful contrasting color. This recipe of course is just a suggestion, if you don’t care for one of my ingredients, substitute it with something you do like.
I hope you and your family have a wonderful Thanksgiving this year. In a world full of unrest, we still have so much to be thankful for. From my family to yours, Happy Thanksgiving!
Leftover Turkey (Chicken) Salad
4 lbs shredded turkey or chicken
1/2 – 1 cup mayonnaise (this will depend on the dryness of your meat)
1/2 cup mango chutney or orange marmalade
2-3 Tbsp. dried tarragon
1/2 cup dried cranberries
In a small glass bowl combine mayonnaise, chutney and tarragon. Whisk together until smooth. Pour over the shredded turkey and mix together. Add more mayonnaise or chutney to reach the desired moistness for your salad. Add dried cranberries and mix to combine.
Store in an airtight container for up to 1 week. The flavors will intensify the longer they marry together.
Yield: About 4 lbs of turkey/chicken salad
Ankarsrum Featured Color: Orange
Dinner Plate by: The Pioneer Woman