LEFTOVER
TURKEY: WANTED FOR 10 DELICIOUS RECIPES
from the American Institute for Cancer Research
written by Dana Jacobi, author of "The Best of Clay Pot Cooking"
and
"The Natural Kitchen: SOY!"
For many of us, leftovers are the best part of Thanksgiving dinner. As a long-time turkey lover, I always plan for a bird large enough to satisfy post-feast nibbling and still leave enough meat to use the next day for making some hash, a stir-fry, shepherd's pie, turkey-studded Waldorf salad, zingy fajitas, enchilada pie, an aromatic curry, old-fashioned croquettes, or creamy turkey Tetrazzini.
This year, I plan on making a colorful stew. It will contain sweet potatoes, carrots, cranberries for tart counterpoint, an apple, and be perfumed with thyme. If unexpected guests show up the day I serve it, adding some of the turkey stock I make from the carcass will turn this stew serving four into a soup for at least six.
When dealing with leftovers, you must treat them properly. Be sure to wrap and refrigerate leftover turkey within 2 hours of serving it. To accomplish this, after the turkey platter has circulated for third helpings, I package what is left in plastic wrap or in self-sealing plastic bags. While everyone pauses before dessert is serve, I remove all the meat remaining from the carcass and refrigerate that, too.
If you want planned leftovers, as a guide, figure that one pound of turkey produces three cups of diced meat. This furnishes four to six servings, depending on how you use it. If you are as fond of turkey as I am, you may elect to buy a bird with twice the amount of meat you think is needed on Thanksgiving. As I see it, this required no more work than what is already required for feat day, and it saves you time in preparing future meals.
1 Tablespoon canola oil
1 medium onion, chopped
1 large carrot, cut crosswise into 3/4-inch sliced
1 rib celery, cut crosswise in 3/4-inch slices
1 small rutabaga, cut in 1-inch pieces
1 ½ cups hot chicken or turkey stock
1 bay leaf
1 Crispin apple, peeled, cored and cut in 1-inch pieces
1 medium sweet potato or yam, peeled and cut in 3/4 inch half
moons
3 cups diced cooked turkey
½ cup fresh, frozen or dried cranberries
½ teaspoon dried thyme
Salt and freshly ground pepper
Heat oven to 375 degrees F.
In a Dutch oven, heat the oil over medium-high heat. Saute the onion until it softens, about 4 minutes. Add the carrot, celery and rutabaga. Cover tightly and cook over medium-low heat for 10 minutes.
Add the stock and bay leaf. Cover and bake the stew for 10 minutes. Add the apple and sweet potato, turkey cranberries and thyme. Cover and bake until the vegetables are done and the turkey is heated through, 15 - 20 minutes. Season to taste with salt and pepper. Serve with cooked noodles or rice.
Copyright 1998 Ann Hall Every
