Look forward to leftovers
Thanksgiving wouldn’t be the same without a refrigerator overflowing with leftovers. Think of all that ready-to-use turkey as the reward for all the hard work on Thanksgiving. But some creativity is needed to keep everyone from tiring of turkey. By adding a little variety, even the pickiest family members can forget they’re eating leftovers.
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Turkey and Egg Salad
3 cups chopped cooked turkey meat
3 hard-cooked eggs
1 8-ounce jar sweet pickles, drained and chopped
1 8-ounce jar mustard-mayonnaise blend, such as Dijonaisse
6 tablespoons mayonnaise
Peel and chop eggs. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving. Makes 4 to 6 servings.
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Turkey Delight
2 cups cooked, chopped turkey meat
1/2 6-ounce package dry bread stuffing mix
6 potatoes, cooked and mashed
1 cup turkey gravy
Preheat oven to 350 degrees; lightly grease a 2-quart baking dish. Prepare stuffing according to package directions. Place the stuffing in prepared baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned. Makes 4 to 6 servings.
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Easy Turkey Curry
1-1/2 cups uncooked rice
1/4 cup minced onion
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 4-ounce can mushroom pieces and stems, drained
1/4 cup milk
1 cup sour cream
1/2 teaspoon curry powder
2 cups cooked chopped turkey meat
Cook rice according to package directions. In a medium saucepan over medium heat, melt the butter; sauté the onion until softened, about 3 to 5 minutes. Reduce heat to low; stir in soup, mushrooms and milk. Simmer, stirring constantly, until the mixture is smooth. Add the sour cream, curry powder, and turkey meat. Cover and simmer until heated through, about 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each serving. Makes 4 servings.
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Pantry Pointers
After Thanksgiving dinner, refrigerate leftovers within 2 hours. Leftovers will keep in the refrigerator up to 4 days. Leftover turkey will keep in the freezer up to 4 months.
Use turkey in your favorite recipes calling for cooked chicken. The same is true for the reverse—if there isn’t any Thanksgiving turkey in the refrigerator, substitute cooked chicken for your favorite turkey recipes.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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