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After The Feast: Thanksgiving Leftovers
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Sweet Potato-Apple Stew With Turkey
Thanksgiving has For lunch our For tomorrow she's preparing ~Jack Prelutsky,
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The next best
thing to Thanksgiving dinner is Thanksgiving leftovers. All of that wonderful turkey can
be savored in new ways the second time around. Make a spicy potful of turkey chili using bite-sized pieces of cooked turkey meat, white beans, lima beans, chopped mild green chilies, sliced onion, minced garlic, chili powder, cumin, coriander, chopped fresh cilantro leaves, lime juice and chicken broth. If turkey sandwiches are your favorite for the Friday after the big feast, jazz them up by serving sliced white meat with sautéed onions and cranberry sauce on toasted walnut-raisin bread, or with roasted red peppers and pesto on Italian bread. Use chunks of turkey in a salad tossed with walnuts, apples, chopped green onion and a dressing of lowfat mayonnaise, lemon juice and lemon rind. Or make an Oriental salad with slivered turkey, sliced cucumber, red bell pepper strips, and sliced mushrooms. Top with a dressing made with soy sauce, chopped green onion, red wine vinegar, peanut oil and dry mustard. Sprinkle with chopped peanuts. For a zesty turkey stir-fry, start by stir-frying broccoli florets, chopped scallions, red bell pepper strips, shredded fresh ginger and minced garlic. Add some pieces of your leftover turkey with some turkey stock and cook until the turkey is heated through. Meanwhile, mix additional stock, soy sauce, sesame oil, crushed red pepper and cornstarch. Add the mixture to the skillet and cook until the sauce is boiling and thickened, then serve over rice. Turkey curry is made by sautéing finely chopped onion, tart apple and garlic in a bit of oil until softened. Stir in curry powder, a little flour and some turkey stock (or chicken broth) and simmer. Stir in turkey cubes and cook until heated through. Then stir in plain fat-free yogurt and heat. Sprinkle with roasted slivered almonds and serve.
TURKEY SOUP 1 turkey carcass Place turkey carcass, water and broth in a large soup kettle. Simmer over low heat for 4 to 5 hours. Remove carcass from stock. Remove any meat and dice; skim fat. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings and simmer over medium-low heat until the rice is cooked. Yield: 8 Servings (3 quarts; 1-1/2 cups per serving). Per Serving: 95 Cal; 2 g Total Fat; 9 g Carb; 21 mg Cholesterol; 54 mg Sodium; 10 g Protein. Exchanges: 1 Lean Meat; 1/2 Starch.
TURKEY ENCHILADA CASSEROLE 1-1/2 cups diced cooked turkey Preheat the oven to 375 º F . Combine turkey and beans in a bowl. Mix corn, 1/2 cup of sour cream and scallions together in another bowl. Soften and warm tortillas. On a gas burner, place one at a time directly on the burner grid, over a medium flame, until warm and flat, 20 to 30 seconds, turning once. Repeat until all the tortillas are warm. If using an electric stove, use a dry, cast-iron skillet over medium heat. Place one tortilla at a time in the skillet and heat on both sides, about 45 seconds in total. To keep tortillas warm during this process, stack them on a plate and cover with a dish towel. Spread half the salsa over the bottom of an 8-inch square baking dish. Cover with two tortillas, tearing the second one in half to fit. Spread half the turkey mixture over tortillas. Cover with half the corn mixture. Lay four slices of cheese over corn. Add another layer of tortillas. Cover with remaining salsa, turkey and corn mixtures. Lay rest of tortillas on top. Spread remaining sour cream over tortillas. Top with remaining cheese. Bake uncovered until casserole is bubbly and heated through, 25 to 30 minutes. Let stand 10 minutes before serving. Makes 6 servings. Per Serving: 286 Cal; 7 g Total Fat (3.5 g Sat Fat); 40 g Carb; 36 mg Cholesterol; 777 g Sodium; 19 g Protein; 6 g Dietary Fiber; 2 g Sugars. Exchanges: 3 Bread/Starch; 3 Meat; 1 Fat.
CHINESE
TURKEY SALAD 2 cups cooked turkey, julienned In large bowl, combine turkey, rice, spinach, tomato, pea pods, and water chestnuts. In a small saucepan, combine beef broth, lemon juice, soy sauce, oil, peanut butter, and sugar. Heat until peanut butter melts and sugar dissolves. Cool. Pour over turkey mixture; toss gently. Chill 1 hour. Garnish with crumbled bacon bits and serve. Makes 6 Servings, 1 cup each. Per Serving: 234 Cal; 10 g Total Fat (2 g Sat Fat); 23 g Carb; 31 mg Cholesterol; 382 mg Sodium; 18 g Protein; 4 g Sugars; 2 g Dietary Fiber. Exchanges: 1 Starch; 1/2 Veg; 2-1/2 Meat; 2 Fat.
SWEET
POTATO-APPLE STEW WITH TURKEY 1 Tbsp. canola oil Preheat oven to 375 degrees. In small Dutch oven, heat oil over medium-high heat. Add onion and sauté until tender, about 4 minutes. Stir in carrot, celery and rutabaga. Cover tightly and cook over medium-low heat about 10 minutes. Add broth and bay leaf and cover. Transfer to oven. Bake 10 minutes. Stir in apples, sweet potatoes, turkey, cranberries and thyme. Cover and bake until vegetables are tender and turkey is heated through, about 15 to 20 minutes Remove bay leaf. Season with salt and pepper, if desired. Garnish with almonds, if desired. Serve over hot brown rice or whole-grain noodles. Makes 6 servings. Per serving: 232 calories; 4 g Total fat (less than 1
g Sat Fat); 32 g Carb; 17 g Protein; 5 g Dietary Fiber, 98 mg Sodium.
Exchanges: 2 Very Lean Meat; 1Starch; 1/2 Fruit; 1/2 Veg; 1 Fat. 2 Other Carb
Choices.
TURKEY
CHOWDER 1/2 cup chopped onion Sauté the onion, celery, and garlic in the margarine in a pan. Add the flour, salt substitute, and pepper. Gradually add the broth, stirring constantly. Add the potatoes and carrots. Cover and simmer for 15 minutes, or until the vegetables are tender. Add the turkey and continue to cook over low heat for 10 more minutes. This dish can be served over long grain and brown rice. Makes 10 (1-cup) Servings. Per Serving (without rice): 120 Cal; 1.5 g Total Fat (<0.5 g Sat Fat); 11 g Carb; 35 mg Cholesterol; 87 mg Sodium; 15 g Protein; 412 mg Potassium; 1 g Dietary Fiber. Exchanges: 2 Very Lean Meat; 1/2 Bread/Starch; 1/2 Veg.
TURKEY
IN THE STRAW 3/4 cup Bisquick® Reduced Fat Baking Mix Preheat oven to 375°F. Spray a deep-dish 10-inch pie plate with butter-flavored cooking spray. In a large bowl, combine baking mix, dry milk powder, eggs, parsley flakes, poultry seasoning and water. Mix well, using a wire whisk. Stir in turkey, celery and onion. Pour mixture into prepared pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Place pie plate on a wire rack and let set 5 minutes. Cut into 6 Servings. Per Serving: 163 Cal; 3 g Total Fat; 16 g Carb; 18 g Protein; 266 mg Sodium; 1 g Dietary Fiber. Exchanges: 2 Meat; 1 Starch; 1/2 Fat.
TURKEY
CHUTNEY SANDWICH 2 mini bagels Split the bagels in half. In a small bowl, combine the cream cheese, chutney, hot sauce, and ginger. Spread some of the cream cheese mixture over each bagel half. Place 2 slices of cucumber over the cream cheese and top with a turkey slice. Makes 4 Servings. Per Serving: 149 Cal; 5 g Total Fat (2 g Sat Fat); 14 g Carb; 11 g Protein; 32 mg Cholesterol; 235 mg Sodium; 5 g Sugars. Exchanges: 1 Starch; 1 Lean Meat.
TURKEY
TETRAZZINI 1 pkg (7 ounces) spaghetti, broken into
2-inch pieces Cook spaghetti according to package directions; drain. Transfer to a large bowl and add the next nine ingredients and mix well. Spoon mixture into a 2-1/2 quart casserole which has been srayed with nonstick cooking spray; sprinkle with cheese, if desired. Bake, uncovered, at 375°F for 40-45 minutes, or until heated through. Makes 8 Servings. Per Serving (without additional cheese): 223 Cal; 6 g Total Fat (3 g Sat Fat); 26 g Carb; 28 mg Cholesterol; 288 mg Sodium; 16 g Protein. Exchanges: 2 Meat; 2 Starch; 1 Fat.
TURKEY
JAMBALAYA 1 Tbsp margarine In skillet, heat margarine; cook green pepper, onion, and celery until tender. Stir in tomatoes, broth, rice, basil, thyme, garlic powder, pepper and hot pepper sauce. Add bay leaf. Bring to a boil. Reduce heat and simmer for 20 minutes or until rice is tender. Stir in turkey; cook until heated through. Discard bay leaf and serve. Makes 4 Servings. Per Serving: 312 Cal; 9 g Total Fat (2 g Sat Fat); 87 mg Cholesterol; 138 mg Sodium. Exchanges: 1 Bread/Starch; 2 Very Lean Meat; 1 Veg.; 2 Fat.
CURRIED
TURKEY 2/3 cup part-skim cottage cheese In bowl, combine cottage cheese, milk, lemon juice and curry powder; mix with a mixer until smooth. In saucepan, heat cheese mixture, stirring constantly; bring to a boil. Add turkey until heated through. Sprinkle each serving with pepper. Makes 4 Servings. Per Serving: 110 Cal; 3 g Total Fat (1 g Sat Fat); 32 mg Cholesterol; 132 mg Sodium. Exchanges: 2 Very Lean Meat; 1/2 Fat.
TURKEY
STIR-FRY 1 cup chopped onion Cook noodles according to package directions; drain and rinse with warm water. Set aside. In a large nonstick skillet, sauté onion, green pepper, mushrooms and salt-free seasoning in olive oil until tender. Stir in undiluted soup, turkey and noodles and heat through. Makes 6 Servings. Sodium Alert! Very high sodium content and definitely NOT suitable for those on a low-sodium meal plans. Per Serving: 237 Cal; 5 g Total Fat (1 g
Sat Fat); 30 g Carb; 49 mg Cholesterol; 1020 mg Sodium; 17 g Protein;
CHEESY
TOMATO & TURKEY BAKE 12 oz tubular pasta, such as elbow macaroni,
cooked Preheat oven to 350°F. In a lightly buttered 9 x 13-inch baking dish, toss together the cooked pasta, turkey, tomatoes, cottage cheese, Cheddar cheese, scallions, marjoram, salt and pepper. Sprinkle the bread crumbs over the top and dot with the butter. (Note: You can prepare the casserole up to 4 hours ahead, cover and refrigerate). Bake until the casserole is bubbling and the top is lightly browned, about 30 minutes. Allow 10 to 15 minutes more baking time if casserole has been prepared ahead and refrigerated. Makes 8 Servings. Sodium Alert! Very high sodium content and definitely NOT suitable for those on a low-sodium meal plans. Per Serving: 348 Cal; 8 g Total Fat (3 g Sat Fat); 42 g Carb; 32 mg Cholesterol; 1168 mg Sodium; 27 g Protein; 2 g Dietary Fiber; 9 g Sugars. Exchanges: 2-1/2 Starch; 1/2 Veg; 4 Lean Meat; 2 Fat.
TERRIFIC
TURKEY HASH 3 cups diced cooked turkey breast Spray a slow cooker container with butter-flavored cooking spray. In prepared container combine turkey, celery, onion and potatoes. Add gravy, parsley flakes and black pepper. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Makes 6 (1-1/3 cup) Servings. Cooking Hints: If you don't have leftover turkey, purchase a chunk of cooked turkey breast from your local deli. Frozen shredded potatoes are handy, or you may use raw shredded potatoes in place of frozen potatoes. Per Serving: 235 Cal; 3 g Total Fat; 27 g Carb; 25 g Protein; 385 mg Sodium; 33 mg Calcium; 4 g Dietary Fiber. Exchanges: 2-1/2 Meat; 1-1/2 Starch; 1/2 Veg; 1 Fat.
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