NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665

November 12, 1998

Prairie Fare: Hot or Cold, But Only Creatively In-Between

Whether the product of an oven, a barbecue or a deep fryer (go figure, Southerners), hot turkey is a treat any time of year. And turkey is equally good as a leftover, coming cold from the refrigerator. But there’s something about the flavor and texture of reheated turkey that I find ... less appealing.

So, the challenge for me becomes creating enough ways of eating Thanksgiving turkey cold. I suppose I could freeze some for sandwiches later on so I won’t have to eat so much turkey on the days following the big holiday. But that idea seems almost un-American to me, considering the holiday responsible for the leftovers.

While you may disagree with my opinion on reheated turkey, I hope we can reach a culinary consensus for using up leftover Thanksgiving turkey, served cold. On my first attempt, I usually try something unusual. This year I think I’ll make a black bean salad with large chunks of turkey breast, yellow hominy, diced red peppers, shredded Colby cheese and thinly sliced green onions. A spunky vinaigrette featuring lime juice, cilantro, garlic and cumin will enhance its south-of-the-border flair.

Or how about a Turkey Waldorf? For my version of this salad, I’d cut the turkey into chunks about the same size as the apple pieces—red and green, leave the peels on. I’d also opt for some toasted pecans and perhaps some crumbled bacon. Then I’d tie all these tastes together with some crumbled thyme and blue cheese mixed in with the mayonnaise.

For those of you still insisting on reheating some of your leftover Thanksgiving turkey, may I recommend teaming it with something really sassy? For me, there’s nothing sassier than Chinese mustard. So how about trying Turkey Triangles, which make wonderful holiday snacks.

Turkey Triangles
Yield: 20 triangles

Ingredients:
2 cups ground cooked turkey
1 cup diced celery
3 cloves garlic, minced
1 8-ounce bag bean sprouts, chopped
1 8-ounce can bamboo shoots, drained and chopped
1 8-ounce can water chestnuts, drained and chopped
1 cup green onions, diced (two bunches)
1 teaspoon ground ginger
1 tablespoon red pepper flakes
¼ cup soy sauce
20 egg roll skins (one package)
large bowl of water
10 processed cheese slices, halved diagonally

Procedure:

In a large mixing bowl, combine all ingredients expect egg roll skins, water and cheese. Place ¼ cup of mixture, loosely packed, in the center of a skin. Dip a finger in the water and run it along two of the sides of the skin. Fold the opposite sides over on top and press to seal, creating a triangle. Repeat procedure until all ingredients are used. Place triangles on baking pans that have been sprayed with vegetable oil and bake at 350 F for 20 minutes. Invert triangles on cooling racks so that the side contacting the baking pan is now facing up. Place one cheese half on each triangle and allow cheese to melt. Serve warm with Chinese mustard.

What’s Your Take on This, Julie?

Now is the time of year to be thankful you weren’t born a turkey. About 45 million of the more than 260 million turkeys sold annually are consumed at Thanksgiving. Around this time of year, some of us become large-scale cooks for these large-scale birds. Whether you’re a novice or a pro, let’s talk turkey regarding some food handling basics to help ensure a safe and tasty holiday dinner.

To create that tender, juicy, picture-perfect golden bird, first thaw it—safely—in the refrigerator or under cold water but never at room temperature. If you have a small enough bird or a large enough microwave, you could also thaw it in the microwave. Microwave-thawed meat should be cooked immediately—and to temperatures 25 degrees hotter than the usual recommendation—because of the tendency for hot and cold spots in the meat. When thawing, be especially careful to avoid cross contamination. For example, a dish cloth used to wipe up juices can spread germs around the kitchen. Also use clean utensils and wash your hands thoroughly and frequently during preparation.

If you choose to stuff the bird, take some precautions. You can save time by preparing the wet and dry ingredients ahead of time and chilling, but mix the stuffing ingredients together just before the stuffing goes into the turkey. Stuff loosely, allowing about ¾ cup of stuffing per pound of bird.

Next, place the thawed or fresh turkey breast up on a flat rack in a shallow pan. Rub the skin with oil to prevent drying and enhance the golden color. Roast in an oven preheated to 325 F. When the turkey has turned light brown and is about two-thirds done, cover the breast loosely with lightweight foil to avoid overcooking.

Use a meat thermometer to measure the temperature of the bird in several places—even if your bird has a pop-up thermometer. Researchers have reported cases of premature popping before a safe internal temperature has been reached. The magic number you’re looking for is 180 F. The stuffing should reach an internal temperature of at least 165 F to assure that bacteria have been destroyed.

What about those leftovers? Don’t leave them out on the counter for after-dinner grazing. Cool all leftovers quickly in shallow pans in the refrigerator. Remove the stuffing and cut the turkey off the bones. Use leftover turkey within four days and stuffing and gravy within two days, or freeze.

And try a new twist with your turkey leftovers—Turkey Triangles. Each Turkey Triangle contains 200 calories and 4 grams of fat, plus 10 percent of the daily recommendation for iron. Your family will be thankful.

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Sources: Dean Hulse (701) 231-6136 and Julie Garden-Robinson (701) 231-7187

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