Homespun
November 22, 2000
Do You Have Leftovers?
Part of the pleasure of Thanksgiving, or other holiday meals, is the aroma of a turkey baking in your oven. Continue that great feeling by planning a variety of pleasing post-holiday meals with leftover turkey.
Follow these safety guidelines for handling your turkey leftovers safely: Debone turkey and refrigerate all leftovers in shallow containers within 2 hours of cooking.
Use leftover turkey within 3 to 4 days, stuffing and gravy within 1 to 2 days, or freeze these foods.
When reheating turkey, reheat thoroughly to a temperature of 165° F or until hot and steaming throughout.CHILLED TURKEY RICE SALAD
2 cups cooked turkey, cut into ½-inch pieces
1 cup cooked rice
2 green onions, chopped
½ teaspoon curry powder
4 teaspoons lemon juice
Salt to taste
¼ cup chopped green pepper
½ cup chopped celery
¾ cup mayonnaise, regular or low-fat
Lettuce
Combine rice, onion, curry, lemon juice and salt. Cover and refrigerate overnight. Add rest of ingredients except lettuce, to chilled rice mixture. Serve on lettuce leaves. TURKEY SALAD WITH ORANGE VINAIGRETTE
Orange Vinaigrette:
¼ cup orange juice
2 tablespoon white wine vinegar
2 tablespoons finely chopped onion
¼ teaspoon salt
Dash pepper
1 tablespoon oil
2 teaspoons Dijon mustard
Salad:
4 cups torn salad greens
2 cups cooked turkey breast, cut into julienne strips
1 (11 oz.) can mandarin orange segments, drained
½ cup sliced celery
In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. In large bowl, combine all salad ingredients; toss gently. Serve with vinaigrette. If desired, garnish with fresh strawberries. Yield: 4 (1½ cup) servings. WHITE TURKEY CHILI
1 tablespoon oil
¼ cup onion, chopped
1 cup celery, chopped
4 cups cooked turkey, chopped
2 cans (15.5 oz.) Great Northern beans, drained
2 cans (11 oz.) corn, undrained
1 can (4 oz.) chopped green chilies
4 cups turkey or chicken broth
1 teaspoon ground cumin
Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2 to 3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat, stirring occasionally until thoroughly heated.
Sprinkle mozzarella cheese on top, if desired. Yield: 8 servings. BASIC HOMEMADE TURKEY SOUP
5 cups turkey broth
3 stalks celery, cut into 1-inch pieces
2 large potatoes, peeled and quartered
2 carrots, cut into 1-inch pieces
1 onion, quartered
1 cup noodles, uncooked
2 cups turkey, cooked and cubed
In a 5-quart saucepan, combine first five ingredients. Over high heat, bring to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and turkey meat. Simmer until noodles are done and meat is heated through.
This page created by Margie Yarnell, Extension Secretary/Webmaster.
Continue to next week's article
