November 23, 2012

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Holiday Recipes from Mrs. T's Pierogies

So much attention is put on the main meal, but what about an appetizer to tide their guests over while they're cooking? And what about all those leftovers?  

These creative recipes from Mrs. T's Pierogies will help take the stress out of holiday entertaining and leave everyone feeling very thankFULL this holiday season. 

Makes 6 appetizer servings

1 12.8-ounce package frozen Mrs. T’s Mini Pierogies
1 8-ounce package cream cheese, softened
¼ cup prepared pesto
¼ teaspoon salt
1/3 cup roasted red pepper strips, well drained
2 tablespoons pine nuts, toasted

1. In medium bowl, stir softened cream cheese, pesto and salt until well blended and smooth.
2. Saute pierogies as package directs and arrange on large serving platter
3. Top each pierogy with a small dollop of pesto mixture, roasted red pepper strips and sprinkle with pine nuts.


Serves 6

1 16-ounce box Mrs. T’s Potato and Cheddar Pierogies
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups half-and-half
1 cup chicken broth
1 teaspoon salt
1 16-ounce bag frozen mixed vegetables (green beans, carrots, onions), thawed

1. Preheat oven to 400° F.
2. Heat oil in 3-quart saucepan over medium-high heat. Cook chicken chunks until well browned on all sides, stirring frequently. Remove chicken to bowl with slotted spoon.
3. Melt butter in same saucepan over medium heat; add flour, whisking well. Gradually add half-and-half, chicken broth and salt until well blended and mixture thickens. Stir in vegetables and chicken.
4. Spoon mixture into shallow 3-quart casserole. Arrange frozen pierogies on top of casserole.
5. Bake 20 minutes or until pierogies are lightly browned and mixture is hot and bubbly.

Serves 4

1 16-ounce package frozen Mrs. T’s Pierogies
1 6-ounce package stuffing mix, or 2 cups leftover stuffing
2 cups leftover cooked turkey, shredded
1 16-ounce container prepared roasted turkey gravy
1 14-ounce can whole-berry cranberry sauce

1. Preheat oven to 375° F.
2. Boil pierogies as package directs. Drain.
3. Prepare stuffing mix as package directs.
4. Grease 13-by-9-inch baking dish and spoon stuffing on bottom of baking dish
5. Top with turkey and gravy. Arrange cooked pierogies in single layer on gravy.
6. Cover with foil and bake 30 minutes.
7. Remove foil and top pierogies with cranberry sauce. 


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