THE ELECTRIC KITCHEN
On Friday you’ll give thanks for the leftovers
If you're lucky enough to have leftover turkey after your Thanksgiving feast tomorrow, we have a few recipes that will give them new life. Here's wishing you and your loved ones a happy Thanksgiving!
Hot Turkey Salad
2 cups cubed, cooked turkey
2 cups chopped celery
1/2 cup slivered toasted almonds
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon chervil or 1 tablespoon minced parsley
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 cup crushed potato chips
Paprika
Preheat oven to 450 degrees. Combine turkey, celery, almonds, onion, salt, chervil, lemon juice, lemon peel, mayonnaise and sour cream. Toss lightly. Spoon into individual baking dishes or custard cups. Sprinkle with cheese, potato chips and paprika. Bake 10 minutes. Serve hot. Serves 6.
Approximate nutritional analysis, per serving: 400 calories, 32 g total fat, 9 g saturated fat, 60 mg cholesterol, 500 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g sugar, 20 g protein
Turkey and Asparagus Casserole
1 pound fresh asparagus, blanched
3 cups sliced, cooked turkey
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 ounces) cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Arrange asparagus on bottom of an 8-inch square baking dish. Place turkey slices on asparagus; season with salt and pepper.
Combine soup, mayonnaise, lemon juice and curry powder; pour over turkey. Top with cheese. Bake 30 minutes. Serves 6.
Approximate nutritional analysis, per serving: 400 calories, 28 g total fat, 8 g saturated fat, 85 mg cholesterol, 900 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g sugar, 29 g protein
Chicken or Turkey Salad
1/4 cup cubed apples or seedless grape halves
1 teaspoon lemon juice
1 cup cooked and diced cooked turkey
1/4 cup chopped celery
1/4 cup light mayonnaise
1 teaspoon curry powder (optional)
2 tablespoons slivered almonds, toasted
Toss apples with the lemon juice in salad bowl. Add remaining ingredients and mix well. Chill.
Serve as salad on a bed of lettuce, or use as sandwich spread. Serves 2.
Approximate nutritional analysis, per serving (not including lettuce): 270 calories, 17 g total fat, 1 g saturated fat, 70 mg cholesterol, 320 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g sugar, 23 g protein
Handling Leftovers
Put them away! Perishable foods should not be left at room temperature for more than two hours. Refrigerate or freeze them promptly in shallow containers.
In the fridge: Cooked turkey and other dishes can be kept three to four days.
In the freezer: Food will keep indefinitely, but for best quality use turkey within four months. Turkey covered with broth or gravy, as well as stuffing and gravy, can be kept for six.
To learn more: www.fsis.usda.gov
Source: U.S. Department of Agriculture Food Safety and Inspection Service
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Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at
www.heco.com.