NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665
November 18, 1999
It is not my goal to dissuade anyone from eating a leftover turkey sandwich on Thanksgiving night because I have no desire to be labeled a hypocrite. I have every intention of eating at least a couple of leftover sandwiches in commemoration of the winding down of turkey day.
My first turkey sandwich will follow classic lines: thin slices of breast meat, resting on the bottom half of a large, chewy whole-wheat roll adorned with a mound of shredded iceberg lettuce. Complementing that trio will be a dash or two of onion salt sprinkled directly onto the turkey, over which I'll lay a thick slice of Swiss cheese. My finishing touch will be a generous painting of mayonnaise on the underside of the roll's top half and a few garlicky dill pickles on the side.
My second "sandwich" will have a Norwegian influence. I'll begin with an entire round of my mother-in-law's homemade lefse, which I will embellish with an artistically rendered display of mayonnaise, cranberry sauce, cocktail onions, sweet gherkins and chopped turkey, light and dark meat. I will fold this masterpiece using the dexterity of an origami artist so that my sandwich is drip-proof, as well as being creamy, sweet, savory--delicious, even to taste buds residing above an already-full stomach.
As we all know, the days immediately following Thanksgiving are the ones requiring true culinary creativity, and it's for these days that I am suggesting a somewhat novel way of using leftover turkey. This week's recipe is adapted from one originally appearing in the November 1992 issue of Gourmet magazine. Its south-of-the-border flair should reignite your appetite for leftovers.
Turkey Burritos
Yield: 12 burritosIngredients:
3 cups diced cooked turkey
1 tablespoon ground cumin
1 tablespoon ground chili pepper
1 teaspoon garlic powder
12 6- or 7-inch flour tortillas
10 ounces extra-sharp Cheddar, grated (about 3 cups)
1 cup finely chopped red onion
1/3 cup finely chopped fresh cilantro
2 10-ounce cans enchilada sauce
sour cream (optional)Procedure:
Mix the turkey with the cumin, chili pepper and garlic powder. Mound about 1/4 cup of the turkey mixture, 2 tablespoons of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped cilantro across the middle of each tortilla, making sure to leave a 1-inch border around each tortilla where there is no filling. Roll up the tortillas jelly-roll fashion, and arrange each seam side down in a 13x9x2-inch baking dish or one of similar size. Pour the sauce over the burritos, sprinkle the burritos with the remaining onion and top with remaining cheese. Bake in a preheated 350 F oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the burritos with the remaining chopped cilantro. If desired, garnish each serving with a teaspoon-sized dollop of sour cream.
What's Your Take on This, Julie?
Some people look forward to holiday leftovers as much as the original feast. To make leftovers seem less like secondhand goods, think of them as "planned-overs." Sandwiches, soups and casseroles are just a few of the quick and easy options that planned-over turkey provides.
To ensure that your planned-over turkey will be safe to eat, make sure you follow all the proper procedures from the get-go. Always thaw frozen whole turkeys in the refrigerator or in cool water, changing the water every 30 minutes. Cook the turkey until the inner thigh reaches an internal temperature of at least 180 F and the stuffing reaches 165 F as measured by a meat thermometer.
While it's tempting to leave the meaty carcass on the counter top for afternoon grazers, it's a practice that could make you sick. While it may appear that after-hours nibblers are only complimenting the chef's culinary skills, their fingers also may be introducing bacteria that can rapidly grow at room temperature. Bacteria thrive in warm, moist, high-protein foods.
Anyone handling food should wash his/her hands for at least 20 seconds with plenty of soap and warm water. Skin often carries Staphylococcus bacteria, which can produce a toxin in foods that cannot be killed by heating. "Staph" poisoning can make you sick with flu-like symptoms as quickly as within two hours after eating the food. If you suspect that food has been mishandled, remember this warning: "When in doubt, throw it out."
Turkey and other perishable foods such as stuffing and gravy should be refrigerated in shallow containers within two hours of cooking. Remove the stuffing from the turkey's cavity before serving, and remove the meat from the bones before refrigerating. Make it convenient--and safe--for late-night snacks by keeping clean serving utensils such as tongs nearby.
Reheating is another consideration. Planned-overs should reach an internal temperature of 165 F. Bring gravy to a rolling boil. Gravy and stuffing are best used within two days. If you have too much turkey to use within four days, freeze it. As long as food remains solidly frozen, it will be safe, but frozen food will lose its quality over time. Frozen turkey slices will maintain quality for about four months. Frozen stuffing and gravy are best used within one month.
Your family more than likely will be thankful if you use some of your planned-over turkey to make Turkey Burritos. Each burrito contains about 260 calories, 11 grams of fat, 24 percent of the daily recommendation for calcium, 21 percent for vitamin C, and 25 percent for vitamin A as beta carotene. To reduce the fat content of this recipe, consider using a reduced-fat cheese or cut back on the amount of cheese you use.
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Sources: Dean Hulse (701) 231-6136
Julie Garden-Robinson (701) 231-7187
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