The Orange County Register, November 22nd, 2001
``Use it up, wear it out, make it do, or do without.''
It's an old American adage, popularized on World War II conservation posters admonishing citizens to save gasoline, rubber and bacon grease for the war effort. Warning words from a time when Americans had to make do with less.
Wasting meat or sugar was downright unpatriotic.
And in light of the visions of hungry people abroad on TV screens and in newspapers in recent weeks, using and enjoying every last morsel of Thanksgiving leftovers seems imperative. Respectful, but at the same time, delectable.
Start by storing leftovers properly. According to guidelines from the Butterball Turkey Co., National Turkey Federation and Department of Agriculture, within two hours after roasting, remove stuffing from turkey and carve meat off bones. Store in shallow containers in refrigerator or freezer, storing turkey and stuffing separately.
Cooked refrigerated turkey and stuff ing should be eaten within three to four days; gravy within one to two days. For optimum flavor, use cooked frozen turkey within two months and defrost in refrigerator.
When reheating leftovers, reheat thoroughly. Gravy should be boiled at least one minute before serving, and stuffing should be brought to a temperature of 165 degrees.
The carcass? It's post-holiday treasure, the framework for comforting turkey soup. Diehard traditionalists probably insist on making soup the day after the big event, but some might prefer a temporary reprieve, say, until Christmas Eve.
If so, wrap up that carcass (cut with kitchen shears for more compact packaging) and slide it into the freezer, along with a package of about two cups of diced cooked turkey. To avoid UFOs (unidentified frozen objects), label and date containers.
On ``Leftover Day No. 1,'' most folks are eager to relive the holiday meal. Gratefully, Thanksgiving dinner reheats beautifully, either in the oven, microwave or stovetop.
Mashed white potatoes can be combined with leftover stuffing, formed into small patties and sizzled (until heated through and lightly browned) in a nonstick skillet with a little butter or oil.
Cranberry sauce can be combined with some Dijon-style mustard and used in tangy turkey sandwiches.
Leftover whole sweet potatoes or yams can be thickly sliced, drizzled with a smidgen of olive oil, sprinkled with thyme and garlic salt, then oven roasted until lightly caramelized.
Most often, by ``Leftover Day No. 2,'' the side dishes are history. But oh, my, that turkey is still taking up a prime position in the refrigerator. Thank goodness, it's delicious in so many dishes, hot or cold. If you're heating it in a cooked dish, it's best to just heat it through to preserve the most flavor and minimize loss of moisture. It can be a substitute for cooked chicken or other poultry in many recipes.
Here are scrumptious ways to use up that leftover bird:
Asian-Style Turkey Salad
For dressing:
1 tablespoon fresh lime juice
1 tablespoon rice vinegar OR balsamic vinegar
1 small garlic clove, minced
1 teaspoon minced fresh ginger
1 tablespoon soy sauce
Optional: 1/2 teaspoon hot chili oil OR Asian chili sauce
1 tablespoon Asian sesame oil
1/4 cup plain nonfat yogurt OR 5 tablespoons buttermilk
1 tablespoon water, or more to taste
Salt and freshly ground black pepper, to taste
For salad:
5 cups diced cooked turkey
1 bunch green onions, thinly sliced (include some of dark green stalks)
1 small cucumber, peeled, seeded, diced
1/4 cup chopped cilantro
Garnish: Toasted sesame seeds; see cook's notes
Cook's notes: Toasted sesame seeds are sold in small jars or plastic containers in Asian markets or some supermarkets with large Asian specialty sections. If you prefer to toast them yourself, place in small skillet on medium-high heat and shake handle frequently to toss; watch carefully because they burn easily.
1. Prepare dressing: In medium bowl, stir lime juice, vinegar, garlic, ginger and soy, and if using, chili oil or sauce. Whisk in sesame oil, yogurt (or buttermilk) and water. Thin out, if desired, with more water. Season with salt and pepper.
2. Prepare salad: In large bowl, combine turkey, onions, cucumber and cilantro. Toss with dressing. Taste and adjust seasoning as needed.
Presentation: Place on 4 plates. Garnish with toasted sesame seeds. Serve immediately.
Yield: 4 servings
Nutritional information (per serving): 355 calories, 53.4 grams protein, 4.9 grams carbohydrates, 4.9 grams fat, 12 percent calories from fat, 133 milligrams cholesterol, 394 milligrams sodium
Source: Adapted from ``Light Basics Cookbook'' by Martha Rose Shulman (William Morrow, $25).
Your notes:
`Stealth Health' Turkey
Pot Pie
2 cups diced and peeled potatoes
Nonstick cooking spray
2 cups chopped fresh mushrooms
1/2 cup chopped onion
3/4 teaspoon dried sage
3/4 teaspoon dried thyme
1/2 teaspoon rosemary, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups fat-free chicken broth
3/4 cup evaporated skim milk, divided use
3 tablespoons cornstarch
1 (10-ounce) package frozen mixed vegetables, thawed and drained
3 cups diced cooked turkey
1/4 cup chopped fresh parsley
5 sheets phyllo dough, thawed if frozen; see cook's notes
Cook's notes: Phyllo dough (also spelled filo) is sold frozen at most supermarkets. It's tissue-thin pastry dough that is used in Greek and Middle Eastern dishes. Thaw according to package directions.
Preliminaries: Preheat oven to 375 degrees.
1. Place diced potatoes on paper plate (or microwave-safe plate) and cover with wax paper. Microwave on high 1-2 minutes or until tender.
2. Spray 4-quart saucepan with nonstick spray. Add mushrooms and onion; cook on medium heat until onion is translucent. Stir in sage, thyme, rosemary, salt and black pepper. Add broth. In small cup, stir 1/4 cup evaporated skim milk and cornstarch until smooth. Add cornstarch mixture and remaining milk to onion-broth mixture. Cook and stir until thickened and bubbly.
3. Stir in potatoes, vegetables, turkey and parsley. Cook and stir until bubbly. Pour turkey mixture into 9-by-13-by-2-inch baking pan. Lay 1 sheet phyllo dough on top of turkey mixture. Spray with nonstick spray. Crumple edges of dough to fit pan. Repeat layering, spraying and crumpling with remaining sheets of phyllo dough.
4. Bake in preheated oven 15-20 minutes or until golden.
Yield: 8 servings
Nutritional information (per serving): 222 calories, 21.7 grams protein, 25.4 grams carbohydrates, 3.7 grams fat, 0.2 percent calories from fat, 41 milligrams cholesterol, 294 milligrams sodium
Source: ``Stealth Health'' by Evelyn Tribole (Viking, $24.95)
Your notes:
Gourmet's Turkey Nachos
About 2 cups diced cooked turkey
1 1/2 tablespoons fresh lime juice
Salt and pepper
2 tablespoons vegetable oil, divided use
3 bell peppers, preferably red or orange, cored, seeded, chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1 (15- or 16-ounce) can black beans, rinsed, drained
4 ounces tortilla chips
2 cups (8 ounces) grated pepper Jack cheese
1/4 cup chopped green onions
1/2 cup chopped cilantro
1 cup sour cream OR reduced-fat sour cream
2-3 teaspoons finely chopped pickled jalapeño
Prepared tomato salsa
Preliminaries: Preheat oven to 450 degrees.
1. Toss turkey with lime juice; season with salt and pepper.
2. Heat 1 1/2 tablespoons oil in 10-inch skillet on medium-high heat until hot but not smoking. Add bell pepper, stirring, until tender-crisp, about 3 minutes. Transfer to bowl.
3. Heat remaining 1/2 tablespoon oil in skillet over medium heat; add garlic, cumin and oregano, stirring 1 minute. Add beans and stir; cook until heated through, about 1 minute. Taste and add salt and pepper as needed.
4. In shallow, 3-quart baking dish, make 2 layers EACH: chips, sautéed peppers, beans, turkey, cheese, green onions and cilantro. Bake in preheated oven until cheese is melted, about 6-10 minutes.
Presentation: Stir sour cream and pickled jalapeño together. Serve on side along with salsa.
Yield: About 8 servings
Nutritional information (per serving): 376 calories, 22.5 grams protein, 19.8 grams carbohydrates, 23.7 grams fat, 57 percent calories from fat, 65 milligrams cholesterol, 509 milligrams sodium
Source: Gourmet magazine, November 2001 (recipe by Lori W. Powell).
Your notes:
Turkey Fettuccine
2 tablespoons butter OR margarine
1/2 pound fresh spinach, stems removed, washed, chopped
Salt and pepper to taste
Pinch grated nutmeg
1/2 cup drained, canned (peeled) Italian plum tomatoes, chopped
1/2 cup heavy cream
6 ounces fettuccine
1 1/2 cups diced cooked turkey
1/4 cup grated Parmesan cheese, plus more for serving
Cook's notes: If you want to perk up sauce with a little spicy-hot flavor, add a generous pinch of dried red pepper flakes.
1. Melt butter in large skillet on medium-high heat. Add spinach, salt, pepper and nutmeg. Cook, stirring occasionally, until wilted, about 2 minutes. Add tomatoes and cook about 3 minutes, until thoroughly heated. Stir in cream in steady stream; simmer until sauce thickens, about 3 minutes.
2. Meanwhile, bring large pot of water to boil on high heat. Add pinch of salt and fettuccine. Cook until al dente, according to package directions. Drain and return to pot.
3. Add turkey to cream sauce and stir over medium heat until warmed through. Add cream sauce and 1/4 cup grated Parmesan to fettuccine. Toss to coat. Taste; add salt or pepper as needed. Pass additional Parmesan at table.
Yield: 2 servings
Nutritional information (per serving): 895 calories, 52 grams protein, 72.2 grams carbohydrates, 44.4 grams fat, 45 percent calories from fat, 202 milligrams cholesterol, 772 milligrams sodium
Source: Adapted from ``Quick Weeknight Dinners for Two'' by Food & Wine Books (American Express, $25.95)
Your notes:
Using It All Up
Turkey Soup
1 turkey carcass
2 tablespoons canola oil
3 cups sweet onions thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground sage
1/2 teaspoon dried thyme leaves
2 quarts water
1 1/2 cups celery cut into 1-inch pieces
2 cups carrots peeled and sliced thin
2 cups green beans cut into 1-inch pieces
2/3 cup small shell pasta
2 cups chopped cooked turkey
1. Chop turkey carcass into several large pieces.
2. Heat oil in large Dutch oven over medium heat. Sauté onions until soft and light brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water. Increase heat to high and quickly bring mixture to boil. Immediately reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Remove and discard carcass pieces.
3. Stir in vegetables, cover and continue to simmer 20-25 minutes.
4. Increase heat to high, bring mixture to quick boil and stir in shell pasta. Lower heat to medium and cook 8-12 additional minutes until pasta and vegetables are tender. Stir in turkey. Heat over low heat 5-10 minutes. Serve hot with crusty rolls.
Yield: 8 servings
Nutritional information (per serving): 160 calories, 12.7 grams protein, 15.4 grams carbohydrates, 5.5 grams fat, 31 percent calories from fat, 27 milligrams cholesterol, 32.4 milligrams sodium.
Source: Adapted from a recipe by the National Turkey Federation.
Your notes:
Cathy Thomas is the Register's food editor.
