Submitted by: agcomm,  Thu Nov 13 11:02:19 1997


Prairie Fare: Taming the Turkey Leftovers
 
[Graphic accompanies this column and is available on the World
Wide Web at
http://www.ext.nodak.edu/extnews/newsrelease/graphics/]           
 
     No matter how hungry you are for turkey on Thanksgiving Day,
it doesn't take long before ... well, you know the routine. When
I was a kid, my mom used to make a shepherd's pie kind of thing
with leftovers that I absolutely used to love. She'd blend mashed
potatoes with cottage cheese and put that mixture in the bottom
of a buttered pie pan. Her layered "filling" was crumbled
stuffing and diced turkey, topped off with gravy. She'd assemble
this dish cold and then bake it in the oven until it was
bubbling, sometimes scalding hot. But that never deterred me from
digging right in. The occasional tradeoff was a blister on the
roof of my mouth, but I always considered it a such a small price
to pay. 
     As I'm writing this description of Mom's leftover pie, it
strikes me that it doesn't sound like any big deal. But believe
me, you had to be there. At any rate, my attempts at making Mom's
leftover concoction never seemed to taste as good, so I had to
move in other directions.
     Usually my first attempt at using Thanksgiving leftovers
involves something spicy or zesty because the traditional meal
has left my taste buds craving something spunky. Turkey barbecues
are a good way to satisfy the sensation. Grind the turkey, cube
it or whatever. Want some heat? Add some fresh sliced jalapenos.
Maybe even some pepperoni for extra zing. 
     If you're lucky enough to have an ample supply of lefse, you
can mix diced turkey with softened cream cheese, minced green
onion and maybe even a bit of crumbled bacon and blue cheese.
Spread the mixture on a round of lefse, put a lettuce leaf in the
center and roll it all up. For more crunch, add a handful of
toasted walnuts to the spread. 
     Some years when I can see the end of the turkey leftovers, I
break out the skillet. I saute cubes of turkey with fresh
spinach, then add whole eggs or egg whites, a sprinkle of nutmeg,
and later on, shredded Swiss cheese. The result being a fried egg
sandwich, of sorts. Or, you can forget the eggs and Swiss cheese
and use cooked pasta. Sprinkle on some grated Parmesan cheese and
there you go: Thanksgiving leftovers quasi-Italian style. 
     Now, for what I hope you've all been waiting for. The recipe
I've included this week is a creamy mixture of taste and texture.
Something to enliven your sagging taste buds. I'd like to say
more, but 'tis the season. I've got some grocery shopping to do.  
 
     Crunchy Turkey Salad Veronique
     Yield: 6 to 8 servings
     Ingredients:
     3 cups cubed cooked turkey
     1 cup mayonnaise
     1 cup green seedless grapes, cut in half lengthwise
     1/2 cup chopped celery
     1/2 cup coarsely chopped smoked almonds
     1/3 cup minced green onion
     2 11-ounce cans mandarin oranges, drained
     salt, white pepper and cayenne powder to taste
     
     Procedure:
     Mix together all ingredients except grapes and mandarin
oranges. After other ingredients are well-mixed, add fruit and
toss lightly to incorporate. Serve on lettuce-lined plates.
Garnish with a pickled crab apple or apple ring. 
 
     A Parting Thought
     Here's an idea that I haven't tried, so experimenter beware.
But why not try mixing some leftover cranberries with the
mayonnaise in this recipe? If you're game, start off by mixing a
quarter cup cranberry sauce in and see what happens. Add more if
you feel it needs it. You'd probably want to leave out the
cayenne if you try this. Maybe substitute a pinch of allspice.
     What's Your Take on This, Julie?
     This is a tasty use of leftovers, when everyone is tired of
sandwiches and there's still plenty of the mammoth turkey that
was a real bargain at the grocery store. Freezing leftovers is
one option, but this colorful dish will make your family forget
they've been eating turkey for the last few days. 
     This salad contains less than 300 calories and about 15
grams of fat per serving. Turkey is naturally low in fat and
calories. Much of the fat comes from the almonds, which contain
about 30 grams of fat per half cup, and the salad dressing. If
you're watching your intake of fat and calories, try using
fat-free salad dressing to cut fat and calories or use less
almonds.
     Before you think about what to do with the leftovers,
though, keep a few food safety tips in mind as you prepare the
bird. Wash your hands thoroughly before beginning preparations
and after any interruption. Thaw turkeys in the refrigerator or
under cold running water--never on the counter top at room
temperature. Change the thaw water every 30 minutes to make sure
it stays cold. 
     A 12- to 16-pound turkey will take two to three days to thaw
in the refrigerator and six to eight hours to thaw under cold
water. Clean and sanitize counter tops, utensils and any
containers that may have come into contact with turkey juice. A
sanitizing solution consists of a teaspoon of bleach in a quart
of water.
     Set the oven temperature no lower than 325 F and place the
turkey breast side up in a shallow roasting pan or on a flat wire
rack. If you have a meat thermometer and the turkey is to be
stuffed, mix ingredients just before stuffing the turkey and
stuff loosely. If you do not have a meat thermometer to check for
doneness, it's safest to cook the dressing in a separate
casserole. The thigh of a whole turkey should reach 180 F and
juices should run clear. Sometimes the "pop up" thermometers will
prematurely engage. It's safest to check temperatures with a meat
thermometer.
     After serving the turkey, remove the meat from the bones and
refrigerate promptly. It's tempting to allow afternoon nibblers
to visit the kitchen for leftovers on the counter, but it's
safest to keep poultry and other leftovers refrigerated. Most
bacteria grow best at room temperature. Who wants to spend the
day after a holiday in the bathroom or worse, in the hospital?
     After being stuffed with bountiful meals, this recipe
provides a lighter option as we try to shrink back to our former
selves. And soon you can put your elastic-waist pants back in the
closet to wear for Christmas dinner.
                              ###
NDSU Agriculture Communication
Sources: Dean Hulse (701) 231-6136
Julie Garden-Robinson (701) 231-7187