Turkey ...the sequel

Come Thursday, the turkey will have been gobbled. The pots, pans and dishes will have been washed. It’s all over but the leftovers.

Mmmmm — for a lot of us, they’re the best part of Thanksgiving. Some people even buy a bigger bird than they need to assure they will have extra meat for sandwiches, soups and other dishes.

Before we delve into tasty ways to use leftover turkey, here are some tips for storing it, from the Colorado State University Cooperative Extension, so you won’t have a run-in with food poisoning.

• Slice or strip the meat from the carcass and remove the stuffing within two hours of cooking.

• Refrigerate leftover turkey and stuffing separately in shallow containers with tight-fitting lids to keep the turkey moist. After the meat and stuffing have been removed, the carcass can be wrapped and refrigerated to be used for making stock.

• Leftover turkey should be used within four days or frozen in moisture-proof freezer paper or foil and used within six months. Use refrigerated stuffing and gravy within two days.

• Reheat leftover turkey thoroughly to an internal temperature of 164 degrees or until hot and steaming throughout.

Here are some recipes for turkey leftovers:

THE ULTIMATE LEFTOVER-TURKEY SANDWICH
—
Yield: 1 sandwich

Procedure:
• Spread 1 slice multigrain bread with 1 tablespoon mayonnaise. Top with 3 ounces oven-roasted turkey, 1/2 cup prepared stuffing, 2 tablespoons cranberry sauce and second bread slice.

Source: Kraft Kitchens

TURKEY SOUP
—
Yield: Serves 8

2 cups diced oven-roasted turkey breast
2 cups water
2 medium onions
3 stalks celery
1 teaspoon each dried basil and thyme
1/2 teaspoon each dried rosemary, marjoram, sage, tarragon, salt and black pepper
1/2 pound pasta of choice

Procedure:
1. Place turkey breast in 6-quart dutch oven and cover with water.
2. Cut onions into large pieces and slice celery. Add to soup pot.
3. Add basil, thyme, rosemary, marjoram, sage, tarragon, salt and black pepper. Bring to boil, then lower heat to medium-low. Simmer 30 minutes.
4. Add pasta; cook al dente, according to package directions, about 10 minutes.

Source: about.com

CREAMY TURKEY CHOWDER
—
Yield: 4 servings

1 cup finely chopped celery
1/2 cup chopped onions
1 tablespoon margarine
2 cups turkey broth
2 1/2 cups peeled and cubed potatoes
1 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
2 cups cubed cooked turkey
2 cups cold milk
1/4 cup cornstarch

Procedure:
1. In 5-quart saucepan over medium-high heat, sauté celery and onions in margarine 2-3 minutes, until tender-crisp. Add broth, potatoes, salt, pepper and cayenne. Bring to boil; reduce heat to low. Once at a simmer, cover and cook 8-10 minutes, until potatoes are tender. Stir in turkey cubes.
2. In medium bowl, gradually add milk to cornstarch. Stir mixture into soup. Increase heat to medium and cook 6-8 minutes, until mixture thickens.

Source: cdkitchen.com

TURKEY EMPANADAS
—
Yield: 4 servings

1 cup cooked turkey
1 1/3 cups shredded cheddar cheese
1 (4-ounce) can green chiles
1 cup whole-wheat flour
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup butter
1/4 cup water
Milk, for brushing

Procedure:
1. Preheat oven to 400 degrees.
2. In medium bowl, combine turkey, cheese and green chiles; set aside.
3. In another bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas. Sprinkle with water and mix with a fork until pastry can be formed into a ball, adding more water if necessary. Divide dough into 4 balls; divide turkey mixture into 4 equal portions.
4. Turn 1 dough ball onto floured board and roll into an 11-inch square. Place on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of pastry, coming to within 1 1/2 inches of the edge. Fold other half of pastry over it, and crimp edges to seal.
5. Repeat this procedure with each dough ball. Brush turnovers with milk and sprinkle with cornmeal. Bake 25 minutes, or until golden brown. Allow to cool slightly; slice into wedges to serve.

Source: garvick.com

TURKEY POT PIE WITH CORNBREAD TOPPING
—
Yield: 4 servings

1 can cream of mushroom soup
1 3/4 cups milk, divided
1 cup cooked peas
1 tablespoon chopped pimiento
2 cups cubed cooked turkey
3/4 cup flour
3/4 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1 egg

Procedure:
1. Preheat oven to 425 degrees.
2. In saucepan over medium-low heat, heat soup, 1 cup milk, peas, pimiento and turkey. Transfer to shallow 2-quart baking dish.
3. Combine flour, cornmeal, baking powder and salt; cut in shortening. Mix egg with remaining3/4 cup milk; add to dry ingredients and mix well with fork. Pour over turkey mixture. Bake 20-25 minutes.

Source: southernfood.about.com