Northwest Arkansas Democrat-Gazette
Gobble again
Leftover turkey is great in something other than sandwiches.
The turkey isn’t even cooked yet, and we’re already thinking about what we’re going to make with all of the leftovers. Sure you can always enjoy seconds and thirds of the full Thanksgiving spread. And then there are sandwiches and soup. But if you’re not one for eating the same thing again and again and you’ve got plenty of leftover turkey come Friday, the following recipes will help make use of every last bit of meat while still feeling and tasting like a whole new dish.
But one needn’t have leftover turkey to enjoy these recipes, rotisserie chicken will work just as well.
Tips for making the most of your leftovers:
■ Promptly refrigerate any uneaten turkey within two hours of when it came out of the oven. If you planned for leftovers, pack and refrigerate them as soon as you’ve finished carving the turkey.
■ Assuming it was cooked and stored properly leftover turkey is safe to eat for three to five days. This means foods cooked and served on Thursday (Thanksgiving Day) will be safe to eat until Monday.
■ To prolong the life of your leftovers, consider freezing them. Frozen food is safe to consume indefinitely, although texture and flavor will deteriorate after one month. Once defrosted, the three to five days rule still applies.
■ Leftover cooked turkey can be eaten cold, but if a hot dish is desired, leftovers should be thoroughly reheated to 165 degrees. Leftover gravies and pan sauces should be brought to a full, rolling boil.
Turkey Stuffed Pasta
1 (12-ounce) box jumbo shells
1 pound shredded or diced leftover turkey
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella, divided use
1 teaspoon dried basil
½ teaspoon dried oregano
2 cloves garlic, minced
Crushed red pepper flakes, to taste
Salt and ground black pepper, to taste
1 egg
Olive oil
2 cups tomato pasta sauce
Heat oven to 375 degrees.
Cook shells for stuffing according to package directions. Meanwhile, combine turkey, ricotta, 1 cup of the mozzarella, the basil, oregano and garlic. Season to taste with crushed red pepper flakes, salt and black pepper. Add egg and mix well.
Drain shells. Cool briefly.
Coat the bottom of a large casserole dish with olive oil. Stuff shells with turkey mixture. Arrange shells, opening side up, in a single layer in the prepared casserole dish. Pour tomato sauce over shells. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Remove foil and bake 5
minute more or until cheese is browned.
Makes about 6 servings. Turkey Stroganoff on Toast
1 large onion
2 cloves garlic
¾ to 1 pound cooked turkey 1 cup PLUS 2 tablespoons
chicken or turkey broth 2 tablespoons vegetable oil 1 tablespoon Spanish smoked
paprika, plus more to taste 1 tablespoon tomato paste 1 teaspoon whole-grain
mustard
½ cup sour cream, divided use Kosher salt and ground black
pepper
4 large slices sourdough bread Leaves from 2 to 4 stems flatleaf parsley
Cut the onion in half, then into very thin half-moon slices. Use the flat side of a chef’s knife to crush the garlic (like you mean it). Use your clean hands to shred the turkey into strips or bite-size pieces. Pour the broth into a microwave-safe cup; heat in the microwave 100 percent power for about 30 seconds or until it’s quite hot.
Heat the oil in a large saute pan over medium heat. Once the oil shimmers, stir in the onion. Cook for about 10 minutes, stirring occasionally, then stir in the garlic. Sprinkle the tablespoon of smoked paprika over the onion and garlic, then clear a space at the center of the pan and drop in the tomato paste. Cook for 2 minutes, then stir it in until incorporated.
Pour in the hot broth, stirring to blend it, then add the turkey. Cook for about 3 minutes, then reduce the heat to medium-low; stir in the mustard and about one-third of the sour cream until well combined. Cook just until warmed through. Taste, and season with salt, pepper and/or smoked paprika, as needed.
Meanwhile, toast the bread, then place a piece on each plate. Coarsely chop the parsley (to taste). Top each piece of toasted bread with equal amounts of the stroganoff, then dollop some of the remaining sour cream on each one. Garnish with the parsley; serve warm.
Makes 4 servings. Recipe adapted from Posh Toast: Over 70 Glorious Things on Toast
by Emily Kydd via Bonnie Benwick in The Washington Post
Turkey and Greens Salad With Pumpkin Vinaigrette and Roasted Apples
2 large tart apples (such as granny smith), cut into 1-inch cubes (unpeeled), about 3 cups
Olive oil spray 2½ teaspoons fresh minced
rosemary, divided use ½ teaspoon kosher salt ¼ cup pumpkin puree 1 tablespoon water 1 tablespoon apple cider
vinegar
1 tablespoon maple syrup 1 tablespoon olive oil 1 teaspoon minced shallot Ground black pepper 5 cups baby spinach or kale,
or other hearty greens
½ cup baby tomatoes, halved
or quartered
1½ cups shredded cooked white meat turkey or chicken
¼ cup marcona almonds
Heat oven to 425 degrees. Place the cubed apples on a parchment-lined baking tray and coat with an olive oil mister to coat the cubes. Sprinkle on 2 teaspoons of the minced rosemary and the salt, and gently toss the cubes to coat. Bake just until tender and edges are starting to turn golden, about 12 minutes.
Remove from oven and set aside to cool just a few minutes. While the apples are roasting, make the vinaigrette. Place the pumpkin puree, water, vinegar and maple syrup in a small bowl. Whisk the olive oil into the mixture until well-blended. Add the remaining rosemary, the shallot and black pepper and stir.
To assemble the salad: Place the spinach in a bowl or platter and top with the tomatoes, turkey, almonds and warm, roasted apples. Drizzle with pumpkin vinaigrette, toss, and serve.
Makes 4 servings. Recipe from Melissa d’Arabian for The Associated Press