Last Friday, while in a conversation about the size of the necessary bird to buy, an acquaintance said to me, “If you don’t have leftovers for sandwiches, you really haven’t had Thanksgiving turkey.”
I tend to agree.
This particular holiday, above all others, seems to demand leftover turkey. Make mine a simple sandwich: white meat, honey wheat bread, a dollop of mayo and a dash of salt and pepper. Or, pair it with dressing and cranberry on sliced bread. Of course, we’re not limited to sandwiches when it comes to great leftovers. Turkey can be added to a soup or used in quiche, frittatas, casseroles and salads. I especially like the recipe for “gobblers” in today’s food section, along with some others that sound tasty.
In light of the recent salmonella scare associated with raw ground turkey, it’s worth a reminder about keeping all this food safe for eating.
So, how long can we continue to enjoy most of our Thanksgiving leftovers? According to foodnetwork.com, a general rule is to eat up what’s left within four days. Safety begins by getting those leftovers in the refrigerator within at least two hours after cooking, sooner if it’s cooled. Food left out too long can start to grow harmful bacteria. Choose strong food storage containers with covers as airtight as possible. If a food is hot, divide it among several shallow containers to cool faster.
Try to reheat only what you’ll be serving at one time rather than heating up the entire portion. It’s safe to eat it and then restore what you don’t use, but the food will continue to lose flavor and moisture the more it’s reheated.
And just like on Thanksgiving Day, use a thermometer to make sure even leftover turkey is reheated to 165 F. Sauces, soups and gravies with leftovers should come to a full boil.
Now, back to those gobblers, a recipe shared by Suzee Krebs of Brielle, New Jersey, at tasteofhome.com.
“I watched a chef make crab cakes and decided to try it with turkey and stuffing,” Krebs wrote. “Now the kids request them year-round, so I buy cooked turkey.”
Recipes for a white turkey chili and for a turkey and dressing casserole are included, too. Hope your turkey is big enough to let you try out one of them. Most of all, may your Thanksgiving be a meaningful one.
GOBBLERS
Prep time: 25 minutes
Cook time: 10 minutes/batch
Makes 4 servings
1 large egg
2 cups cooked stuffing
1-1/4 cups finely chopped cooked turkey
1/2 cup dried cranberries
1/4 cup mayonnaise
1/2 cup crushed cornflakes
1 tablespoon canola oil
Cranberry sauce and turkey gravy, optional
(Source: tasteofhome.com)
WHITE TURKEY CHILI
Prep time: 10 minutes
Cook time: 35 minutes
Makes 6 servings
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked turkey breast
1-1/3 cups fat-free milk
1 can (4 ounces) chopped green chilies, drained
1 tablespoon minced fresh cilantro
1 tablespoon dried minced onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
6 tablespoons fat-free sour cream
Nutrition Facts: 1 cup with 1 tablespoon sour cream: 250 calories, 2g fat (1g saturated fat), 47mg cholesterol, 510mg sodium, 31g carbohydrate (0 sugars, 6g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
(Source: tasteofhome.com; Tina Barrett)
TURKEY AND STUFFING CASSEROLE
Prep time: 15 minutes
Bake time: 45 minutes, plus standing
Makes 12 servings
4 cups leftover stuffing
1 cup dried cranberries
1 cup chopped pecans
3/4 cup chicken broth
1 large egg, lightly beaten
2 cups shredded part-skim mozzarella cheese
1 cup whole-milk ricotta cheese
4 cups cubed cooked turkey, divided
1 cup shredded cheddar cheese
Nutrition Facts: 1 piece: 418 calories, 24g fat (8g saturated fat), 91mg cholesterol, 640mg sodium, 26g carbohydrate (10g sugars, 3g fiber), 27g protein.
(Source: tasteofhome.com; Debbie Fabre)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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