Day after turkey tips
THE ELECTRIC KITCHEN
Hawaiian Electric Co.
THIS is the fourth and final week in our series on favorite Thanksgiving recipes from our files. Ideally, by now you have your menu plans set for the Thanksgiving feast. So today we're offering suggestions on how to serve up the leftovers you might have after the big meal.
Here's wishing you and your loved ones a happy Thanksgiving and e 'ai a piha (eat to your heart's content)!
Pineapple Turkey Salad
3 cups chopped cooked turkey
1-1/2 cups cubed pineapple, well drained
1-1/2 cups sliced celery
1/3 cup chopped green onions
» Dressing:
1 cup mayonnaise
1/4 cup mango chutney, chopped
1-1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
In a bowl, toss turkey, pineapple, celery and green onions.
Combine dressing ingredients; gently stir into chicken mixture. Chill two hours. Serves 6.
Approximate nutritional analysis, per serving: 450 calories, 35 g total fat, 6 g saturated fat, 85 mg cholesterol, 500 mg sodium, 13 g carbohydrate, 1 g fiber, 10 g sugar, 22 g protein
Jook
1 turkey carcass
3 quarts water
1 cup rice, rinsed
1 small piece ginger root, crushed
1 tablespoon salt
1 bunch Chinese parsley, chopped
1/3 cup chopped green onions
Place turkey carcass in a pot. Add water, bring to a boil and simmer until meat falls off bone.
Remove all remaining meat from carcass. Strain broth; remove small bones. Add water to broth to make 3 quarts.
Put broth, meat, rice and ginger into pot. Bring to a boil; simmer about 1 hour, stirring occasionally. Add salt. Serve with parsley and green onions. Serves 8.
Approximate nutritional analysis, per serving (assumes 8 ounces turkey left on carcass): 140 calories, 1.5 g total fat, 0.5 g saturated fat, 20 mg cholesterol, 850 mg sodium, 19 g carbohydrate, less than 1 g fiber, no sugar, 10 g protein
