Dutch · Stovetop
Dutch sauerkraut and potato mash
Potatoes, tangy sauerkraut, browned onions and bacon make a hearty mash to serve with sausage. Cooking the potatoes separately makes their texture easier to control.
American · FROM THE FDR RECIPES KITCHEN
Microwave turkey with cider and mushrooms
Cooked turkey gets a second dinner in a creamy mushroom sauce. Starting with cooked meat makes this a practical microwave recipe without trying to cook a whole bird in an appliance of unknown power.
Make it at home.
Ingredients
Step by step
Step 1
Put the onion, mushrooms and butter in a large microwave-safe bowl. Cover with a vented lid and cook on high at 900–1,000 W for 4–5 minutes, stirring halfway.
Step 2
Stir in the flour, then gradually add the milk and cider. Cook uncovered in 1-minute intervals, stirring thoroughly each time, until the sauce bubbles and thickens.
Step 3
Stir in the cooked turkey. Cover loosely and heat for 3 minutes. Stir from the edges into the center, then continue in short intervals until several points reach 165°F (74°C).
Step 4
Rest covered for 2 minutes. Stir, season after tasting, and finish with parsley.
Kitchen guide: Better microwave cooking: power, portions and pauses
About this recipe
Substantially adapted from archive recipe 607. Cooked turkey replaces the whole raw bird, and temperature checks replace the original clear-juices test.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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