Here, several Thanksgiving recipes from the Moravian College Community, plus Carol Traupman-Carr ’86, vice provost and professor of music, gives suggestions on what to do with that leftover turkey.

Nana Retta’s Stuffing 

I never really got to know my Nane Retta (my mom’s grandmother), but the legacy of her stuffing recipe lives on in our family. Just looking at the ingredients, it seems so simple, and yet, my Pop Pop (Nana Retta’s son) can tell if the slightest change has been made to the recipe. This stuffing is a must-have on Thanksgiving. In fact, I think it’s even more important than the turkey—at least in my family’s opinion!—Beth Fritzinger, marketing content manager 

1/4 lb. butter

1 C onions, chopped 

1 C celery, chopped 

2 T parsley

1 bag bread cubes (must be soft and fresh)

1/2 C chicken broth

1 egg, beaten

Salt, taste

Pepper, to taste

Preheat oven to 350F.

Melt butter in a pan and saute onions, celery, and parsley until soft. Mix with bread cubes and chicken broth. Add egg, salt, and pepper to taste. Bake for 45 minutes.

Holiday Lasagna

My husband Tony is Italian American. He believes every holiday requires at least two pans of lasagna. Because I am always too busy with the turkey and fixings, I make him cook the lasagna!—Jennifer Pagliaroli, associate director of enrollment communication

1 3/4 C ounces ricotta cheese

1 1/4 C parmesan cheese (grated or shredded)

1⁄2 C fresh basil, minced

1 large egg, lightly beaten

1 tsp. crushed red pepper (optional)

1⁄2 tsp. salt

1⁄2 tsp. pepper

6 C tomato sauce (homemade or jarred, add 1 lb sauteed meatloaf mix if desired)

12 regular, uncooked lasagna noodles

4 C shredded mozzarella

Preheat oven to 375F.

Mix the ricotta, 1 cup of the Parmesan, basil, egg, crushed red pepper (if using) salt, and pepper until combined.

Spread some of the tomato sauce over the bottom of a 9×13-inch baking dish.

Place 3 of the noodles on top of the sauce and drop 3 spoonfuls of the ricotta mixture down the center of each noodle. Sprinkle with 1 cup of the mozzarella, and spread some of the tomato sauce over top.

Repeat this layering 2 more times.

For the final layer, place the 3 remaining noodles on top. Spread the remaining sauce over the noodles. Sprinkle with the remaining mozzarella and then the remaining Parmesan.

Spray a large sheet of foil lightly with cooking spray and cover the lasagna.

Bake for 15 minutes, then remove the foil and continue to bake about 25 minutes longer.

Let cool for 10 minutes before serving.

Cheesy Broccoli Casserole

Looking for an alternative to green bean casserole? This is it.

2 10-oz. pkg frozen broccoli (chopped, if you can find it; otherwise, go with florets and chop them yourself after cooking)

1 C shredded sharp cheddar cheese

1 can cream of mushroom soup

1 C mayonnaise

1 1/2 tsp. minced onion

2 eggs, lightly beaten

2 C plain breadcrumbs

2 tsp. melted butter

Preheat oven to 350F.

Cook and drain the broccoli. (If you use florets, chop them coarsely after draining.). 

Mix together cheddar, mushroom soup, mayonnaise, onion, and eggs. Toss with broccoli. Pour into a lightly greased casserole dish.  Bake for 30 minutes, uncovered.  Then, mix the breadcrumbs with butter, and pour over the top of the casserole.  Bake 10 minutes longer.

Contributor: Carol Traupman-Carr ’86, vice provost and professor of music

Make-Ahead Mashed Potatoes

A delicious twist on a traditional favorite that you can prepare the day or days before Thanksgiving.

5 lb. red potatoes

6 oz. cream cheese

1 C sour cream

2 tsp. onion salt

¼ tsp. pepper

2 T butter

Cook and mash the potatoes, then add the rest of the ingredients and mix. Place in a buttered 9- X 13-inch casserole dish.

Can be stored for up to a week in the refrigerator. Bake for 1 hour at 350F right out of the fridge.

Contributor: Claire Kowalchik, editor Inside Moravian and Moravian College Magazine.

What to do with that leftover turkey?

Carol Traupman-Carr ’86, vice provost and professor of music, shares these recipes.

Turkey croquettes

2 T butter

3 T flour

1/2 C milk

1/2 C chicken broth (Better yet, if you saved drippings from your turkey, use 1/2 C turkey broth or turkey drippings, strained)

2 C diced cooked turkey

1 T chopped fresh parsley

1/4 tsp. sage

salt and pepper to taste

1 egg, beaten

1 T minced onion

1 stalk celery, minced

1 C (or more) plain breadcrumbs

3 T vegetable or canola oil

Heat butter in a saucepan over medium heat until melted. Stir flour in until well blended. Add in milk and broth; cook and stir until blended and thick.  Remove from heat and allow to cool.

In a bowl, mix turkey, parsley, sage, salt, pepper, egg, onion, and celery. Pour in the cooled butter mixture and mix until lightly blended. Form into balls, roll in breadcrumbs, place on a plate, and chill in the refrigerator for 3 hours, or if you are in a hurry, in the freezer for 30 minutes.

Heat oil in a large frying pan. Cook croquettes in oil, turning so that each side gets lightly browned.  Serve with leftover turkey gravy, if desired.

Note: The croquettes can also be cooked for 30 minutes at 375F in the oven, if you don’t want the oil.


Air Fryer Turkey Chimis

2 C chopped cooked turkey

1/4 C minced onion

1/4 t (or more, to taste) ground cumin

1/4 t (or more, to taste) ground chili powder

salt and pepper to taste

1 C shredded cheddar or taco cheese

black beans, tomatoes, and/or salsa

medium to large flour tortillas

salsa or sour cream to top

Preheat air fryer at 390F and set for 20 minutes.

Mix together turkey, onion, cumin, chili power, salt, pepper, and chees. Add black beans, tomatoes, or salsa, as your taste prefers. Place about 1/4 C of the mixture in the middle of a tortilla. Fold in opposite (east-west) sides to cover, then fold the other sides (north-south) to close. Place on a plate, fold side down, while you prepare the other chimis.  

When air fryer has heated for at least 4 minutes, place 3 to 4 chimis, fold side down, in the fryer. Cook for 2 to 3 minutes before turning over. Cook an additional 2 to 3 minutes until chimis are golden brown all around but not dark and burnt. Remove and continue the remaining chimis.

Serve with salsa, sour cream, or other favorite condiments.

Note: if you don’t have an air fryer, fry chimis on the stove in a skillet.


Air Fryer Monte Cristo Treats

1 C chopped cooked turkey

1 C chopped cooked ham (or deli ham)

1 C chopped or shredded Swiss cheese

2 T mayonnaise

2 T softened cream cheese (or more, to taste)

dash of brown or Dijon mustard, as desired

1 egg, beaten

bread crumbs

Preheat air fryer at 390F and set for 20 minutes.

Mix together turkey, ham, cheese, mayonnaise, cream cheese, and mustard, if desired, until well combined and the mixture forms small balls. Add more mayonnaise or cream cheese, if needed for the mixture to hold together. Roll balls into egg, then into bread crumbs. When the air fryer has heated for at least 4 minutes, fill the air fryer basket with bread-crumb-coated balls, leaving a little room for shaking. Cook 2 to 3 minutes, then shake the basket to move the balls around. Cook another 2 to 3 minutes and shake again, repeating until the treats are golden brown all around. Remove to a plate and continue with the next batch until all are cooked.

Note: if you don’t have an air fryer, fry the Monte Cristo Treats on the stove in a skillet.

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