THIS is a special edition of "By Request." Rather than answer a question from a reader, today we answer a question you're going to ask. Tomorrow. When you look at that turkey carcass and see all that meat still hanging on. Think you’re gonna be
sick of turkey?
Think againWhat can you do with all the leftovers?
First, the National Turkey Federation recommends you refrigerate or freeze any leftovers within two hours of cooking. Cooked turkey and stuffing last three to four days; gravy two days. Frozen, it'll all last up to four months. Before eating, reheat everything until steaming.
For a lot of people, leftover turkey is not a problem. They give the bulk of it away to guests, or they're happy to eat it as is, straight out of the refrigerator.
But you could look at that cooked turkey as an opportunity to serve up some new and different dishes -- and keep in mind, after tomorrow, they'll already be half-cooked. Also included in this collection is a suggestion for what to do with leftover cranberry sauce.
Polenta with Turkey
National Turkey Federation
and Mushrooms3 tablespoons olive oilHeat oil and saute mushrooms, tarragon, pepper and half of the salt until mushrooms are golden brown, about 10 minutes. Add turkey and 1/3 cup water, stirring well. Keep warm.
1 pound assorted fresh mushrooms
1 tablespoon fresh tarragon, minced
1/4 teaspoon pepper
1 teaspoon salt, divided
2 cups cooked turkey, cubed
2-1/3 cups water
2 cups milk, divided
1 cup yellow cornmeal
1/2 cup Parmesan cheese, gratedIn another pan, combine remaining salt and 1-1/3 cups milk, then gradually whisk in cornmeal until smooth. In yet another pan, bring remaining milk and 2 cups water to a boil, then whisk this mixture into the cornmeal mixture. Heat to boiling over medium-high heat, continuing to whisk. Reduce heat to low and cook until thick while stirring, about 5 minutes. Stir in cheese.
Serve polenta topped with turkey/mushroom mixture. Serves 4 as a main dish.
Approximate nutritional analysis, per serving: 241 calories, 11 g fat, 39 mg cholesterol, 443 mg sodium.*
Thai Turkey Noodles
Butterball TurkeyTo make sauce: Combine garlic, ginger, soy sauce and sugar in a food processor and blend until smooth. With machine running, add oil and lime juice. Add chile oil or pepper. Add water to thin the sauce. Can be stored up to a week.
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 cup light soy sauce
1-1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
2 tablespoons sesame oil
1/4 cup lime juice
Chile oil or ground red pepper to taste
1/4 cup water
8 ounces linguine, cooked, rinsed and cooled
2 tablespoons peanut oil
1 red bell pepper, in thin strips
1 yellow bell pepper, in thin strips
1 bunch scallions, in thin diagonal strips
1-1/2 cups cooked turkey, in thin stripsTo assemble the noodles: Toss linguine with peanut oil. Add peppers, scallions and turkey and toss. Add peanut sauce and toss. Chill at least 2 hours before serving. Serves 6.
Turkey Curry
Butterball Turkey
2 tablespoons vegetable oilSaute onion and garlic in oil 5 minutes. Stir in curry powder and orange zest and saute another minute. Add honey and orange juice. Stir. Add turkey and salt and simmer 5 minutes. Stir in yogurt. Simmer 5 minutes to blend flavors. Serve over rice and garnish with chutney, almonds or scallions. Serves 4.
1 medium onion, minced
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon grated orange zest
1 tablespoon honey
1/2 cup orange juice
2 cups cooked turkey, cubed
Salt to taste
1 cup plain yogurt
Cranberry Pear
Pacific Northwest Canned Pears
Upside-Down Cake1/4 cup butterPreheat oven to 350 degrees. Place butter in a 9-inch-square baking pan and place in oven to melt. Remove from oven and stir in cranberry sauce; return to oven until hot and bubbly, 4-6 minutes. Remove from oven; arrange pear slices evenly over sauce and set aside.
1/2 cup cranberry sauce (jellied or whole berry)
1 16-ounce can pear slices in juice, drained, juice reserved
1 14-ounce box gingerbread mixPrepare ginger bread mix as directed, substituting pear juice for water (add water if there isn't enough juice). Pour batter evenly into pan without disturbing pears. Bake 35-38 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack, then turn out onto serving plate to cool completely. Serves 6.
Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com
Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
