November 20, 2003

Editors: At the end of this column you will find links to several illustrations on food safety during the holidays. These illustrations can be used by themselves or with this column or other articles on holiday foods.

Prairie Fare: Taming the Thanksgiving Leftovers

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

When I say we’re having leftovers for dinner, my family often groans in despair.

Thanksgiving leftovers, however, are eagerly awaited. I can’t figure it out. Maybe it’s because they like turkey and we tend to save turkey as the centerpiece for holiday celebrations.

Ben Franklin wanted the turkey to be our national bird, but of course the eagle soared higher in popular opinion. I’m not sure we would be stuffing and serving our national bird on holidays if Ben’s choice won.

Turkey is a popular entrée in the United States. Each of us gobbles up an average of 18 pounds of turkey yearly. Over 675 million pounds of turkey are devoured in the United States on Thanksgiving Day.

Maybe we should think of Thanksgiving "leftovers" as "planned-overs." Most of us plan to have a little extra turkey for sandwiches, soups, stir fries or casseroles during the days following Thanksgiving.

What should you do when you’ve exhausted your recipes for turkey planned-overs – or your family has had enough turkey? If leftover turkey won’t be used within four days, freeze it in meal-sized containers. For best quality, use frozen turkey within four months of freezing.

Family and friends often gather for Thanksgiving celebrations. Food safety is always a consideration when preparing meals, but there are a few additional considerations when preparing meals for large numbers of guests.

Do you know the food handling recommendations for turkey? Try this quiz.

1. Which is NOT considered a safe place to thaw a turkey?

1. On the counter top
2. In the refrigerator
3. Under cold running water

2. True or False? Pop-up thermometers are NOT always a dependable measure for checking doneness of turkey.

3. To what internal temperature should whole roasted turkey reach for safety?

1. 140 degrees
2. 160 degrees
3. 180 degrees

4. To what internal temperature should stuffing be cooked?

1. 150 degrees
2. 165 degrees
3. 180 degrees

5. Within how many hours of cooking should fully-cooked turkey be stored in the refrigerator?

1. 2 hours
2. 4 hours
3. 6 hours

The answers: 1. a; 2. True; 3. c; 4. b; 5. a

Here’s a recipe adapted from one developed by the Norbest Turkey Company. It’s a tasty way to enjoy some Thanksgiving leftovers.

Apple Turkey Pita Pockets

2 cups cooked turkey breast, cubed
2 tart apples, cored and chopped
1/2 cup celery, chopped
1 can (8 oz) crushed pineapple, drained
1/3 cup lowfat lemon yogurt
1/4 cup reduced fat mayonnaise
1/2 tsp Dijon mustard
4 whole wheat pitas (5-inch) with tops cut open
4 lettuce leaves

In medium bowl combine turkey, apple, celery, and pineapple. In small bowl combine yogurt, mayonnaise, and mustard. Fold dressing into turkey mixture. To serve, line each pita with lettuce leaf and spoon 1 cup mixture into each pita.

Makes 4 servings. Each serving contains 425 calories, 8 grams fat, 63 grams carbohydrate and 7.3 grams fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu

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[Editors: We’ve updated the illustrated column identifier for Julie Garden-Robinson’s Prairie Fare column. If you’re using an older version or if you would like to use the identifier, please download this printable EPS file. Prairie Fare (142 Kb eps file)]