The wrapping paper has been sent to the recycling, the tree is enjoying a second career as a bird feeder, the guests have all gone home…do you pick up a book and spend the day in front of the fireplace? Or go for a walk? Or catch the post-Christmas sales. Whatever you do, you will be haunted with the question---what am going to do with all those leftovers? You can only eat so many turkey sandwiches…I like mine on sourdough with a little mayo and cranberry sauce dusted with a sprinkle of poultry seasoning—yum! I don't care if you call it Christmas "whohash" your family will only tolerate the heated up side-dish buffet a couple of times. Instead, try one of these recipes! Make sure when you are handling leftovers to be particularly aware of food safety. If something has been sitting on the counter over 2 hours, it should be thrown out (even if your Grandmother left things on the table between meals!).Wash all surfaces with hot soapy water. Chill leftovers in small containers (never deeper than 4 inches). And reheat leftovers to 165 °. Follow these simple rules to a leftover- free fridge and a happy new year!
Be Smart, Eat Well, Get Healthy
Mary Liz
Turkey Bone Broth
After the holiday feast, save the turkey bones for making broth or soup. Leg bones, thigh bones, wing bones and the main breast and back bones are excellent for making a broth base for soup. If you do not have time or the inclination following the hassle of the holidays, freeze the bones in a zip closure bag for soup later.
Turkey carcass and all bones from leftover turkey
2 coarsely chopped carrots
1 celery rib with leaves, chopped
1 onion chopped
1 clove of minced garlic
1/4 cup chopped parsley with stems
1 teaspoon peppercorns
1 bay leaf
Water or canned chicken broth (if you are short on bones)
Break up turkey bones and place in a large pot. Add remaining ingredients and cover with 2 quarts water or canned chicken or combination of the two. Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to one quart.
Nutrition Facts per serving: 4 servings per recipe; 1 cup serving size; 45 calories (10 calories from fat) 1g total fat; 0g saturated; 0mg cholesterol; 70mg sodium; 7g carbohydrate; 0g dietary fiber; 3g protein
http://extension.illinois.edu/turkey/leftovers.cfm
White Turkey Chili
(Serves 8)
1 tablespoon oil
1/4 cup onion, chopped
1 cup celery, chopped
4 cups cooked turkey, chopped
2 cans (15.5 oz.) Great Northern beans, drained
2 cans (11 oz.) corn, undrained
1 can (4 oz.) chopped green chilies
4 cups turkey or chicken broth
1 teaspoon ground cumin
Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated.
Source: Mary Torell, formerly Public Information Officer, Nebraska Dept. of Agriculture, Poultry and Egg Division
Turkey Potato Salad
(serves 2)
6 ounces turkey, cooked and diced
1/4 cup celery, chopped1 cup potato (cooked, peeled, and diced)
1 tablespoon onion, chopped
1/8 cup green pepper, chopped
2 tablespoons salad dressing, mayonnaise-type
1/4 teaspoon prepared mustard
1/8 teaspoon salt
Directions
Mix turkey, celery, potato, onion, and green pepper.
Mix salad dressing, mustard and salt. Stir lightly into turkey mixture. Chill.
Sherrie Peeler, NCSU Extension