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♦ WEDNESDAY, NOVEMBER 22, 2006
4C
Great ways with turkey leftovers
From St^ff Reports
Leftover turkey makes
wonderful sandwiches, but
don’t forget to save the
bones for soup, and to cube
some for a tetrazini that can
go into the freezer for some
busy night during the holi
days.
Baked Turkey
Sandwich
1/4 cup finely chopped
onion
1 tablespoon olive oil
1/3 cup butter, soft
ened
1 tablespoons Dijon
mustard
1 teaspoon poppy seed
8 Kaiser rolls, split
1-1/2 lbs. thinly sliced
deli turkey
8 slices deli Swiss
cheese
Preheat oven to 350
degrees. In small pan, saute
onion in olive oil until ten
der. Let cool for 10 minutes.
Mix butter, mustard, onion
mixture, and poppy seed
in a small bowl and spread
over cut sides of rolls. Fill
rolls with turkey and cheese.
Wrap each sandwich in alu
minum foil and bake at 350
degrees for 20-30 minutes
until sandwiches are hot and
cheese is melted. 8 sand
wiches
Turkey and Wild
Rice Soup
1 cup onion, chopped
1/2 cup celery,
chopped
Focusing on family and friends for Thanksgiving
Ponder this thought
for a minute. Is
Thanksgiving real
ly about serving the right
wine?
Didn’t think so.
Now that we’ve gotten
that out of the way, let’s
talk about it anyway, but
with a little perspective.
Thanksgiving is a holiday
that tends to center around
a meal, rather than around
being thankful.
It’s the unfortunate but
true reality of American hol
idays. We take a good idea
and turn it into something
else.
That something else usu
ally involves stress, over
spending, and feeling guilty
when we’re supposed to be
relaxing and enjoying our
selves.
There’s something terribly
wrong with this picture.
So you’re not going to get a
column that tells you exactly
what wine to pair with what
dish that will make every
thing perfect and everyone
will be happy. Sorry, it just
doesn’t work that way. I’m
just going to suggest that if
you are spending the holi
day with people you love, let
relationships, not food and
drink be the important part
of the day.
My best advice for the meal
hasn’t changed over the last
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THE &&rcA TEAROOM
922 Carroll Street • Perry, Georgia
_ a 4 l£' 9< L 7 ' l J£ 6^
1/2 cup carrot,
chopped
2 tablespoons olive oil
1 teaspoon whole
thyme
1/2 teaspoon rubbed
sage
1-1/4 cups (8 ounces)
long grain wild rice
1 cup dry white wine or
water
1/2 cup corn starch
8 cups turkey broth
(see recipe notes)
3 cups turkey meat,
diced (see recipe notes)
salt and pepper to
taste
Saute onion, celery and
carrot in olive oil with a
large 6 quart soup pot over
medium heat for 3 to 5
minutes or until onions are
translucent.
Stir in thyme, sage and
wild rice; continue to heat
for 2 minutes while stirring.
(If desired, transfer mixture
to a 6 quart crock-pot at this
point.)
Combine wine and corn
starch in small dish; stir
until smooth.
Stir corn starch mixture
into turkey broth and pour
mixture into soup pot. (OR
crock-pot)
Bring mixture to a boil
then reduce heat to a low
gentle boil for 45 minutes
stirring occasionally. (Set
crock-pot to 4 hours on high,
stir occasionally.)
Add turkey meat into soup,
stirring well.
Continue to heat for 10 to
15 minutes or until rice is
tender.
Season to taste and serve
few years. No matter what
you are serving as the main
dish, have
a variety
of wine
choices
and don’t
presume
to be a
sommelier
unless you
are one
and you
are serv
ing a table
full of con-
noisseurs.
Matching a single wine
with the diversity of a typi
cal American Thanksgiving
dinner is next to impossi
ble, and in most cases, the
majority of the guests won’t
really care anyway. They are
there for family, the food is
secondary.
The host or hostess always
sees the meal as being the
biggest part. They spend a
good deal of time and money
cooking and planning and
want to please everyone
and have it all turn out just
right.
The guests just show up,
talk, eat, watch tv, and all the
other things that take place
when families get together.
So just make the wines and
other drinks available and
don’t worry too much about
everything being perfect.
Sunday, December 3, 2006
2:30 p.m.
($lB/person - reservations required)
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Argo Corn Starch
Turkey soup with wild rice is great for cold nights and goes well with crusty French or
Italian bread.
immediately with fresh
whole grain rolls.
Recipe notes:
Turkey broth is easy
to make by just boiling 3
pounds turkey parts (bones,
skin, meat drippings and all)
in 2 quarts of water for 45
Any wines that you plan
to serve should be easy to
appreciate by a wide vari
ety of people. Unless you
know that everyone who will
be eating appreciates fine
wines and is knowledgeable
about them, choose simpler
wines that don’t come with
a lot of expectation.
A buttery California
Chardonnay like William
Hill is a good white wine
choice, as is a Riesling
from ’ Germany’s Mosel-
Saar-Ruwer region, or a
Johannisberg Riesling from
Washington State. These are
wines that almost no one
would dislike, and they can
simply be on the table for
guests to pour without any
fanfare.
Pinot Noir can be a good
red choice, especially if ham
is on the menu. There are
many to choose from, and
they can be found in almost
any price range.
Mirrasou and Smoking
Loon are good, inexpensive
choices, and I really like
Bearboat as a Burgundy
like Pinot that is priced in
the mid-teens. Of course,
»P
R( S: ni 4
Brian Goodell
The Wine Guy
Morris News Service
People Pleasing!
(We will delight you!)
a
FOOD
atfigUaftr
1-75 Exit 136 • 987-8877 40012
minutes to one hour. Cool to
room temperature and pour
through a strainer into a
large bowl.
Remove good pieces of
turkey meat and set aside,
discarding scraps and bones.
Skim excess fat from surface
how much you spend is up
to you and should depend
upon your guests, but real
Burgundy is also an excel
lent choice.
Another nice red is
Beaujolais to compliment
your meal and none of these
are expensive, so you really
com*
MAJESTK^RAMES
V Do you really want another tie %
or pair of slippers for the holidays? Jfv
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**
Custom framing • Collegiate • Military
UNIQUE GIFTS
STORE HOURS:
Mon- Fri 10-6 • sat 10-4
2507 Moody Road
Warner Robins, Georgia
929-8851
GILBERT
APPLIANCE, INC.
925 Jernigan St., • Perry, GA
478-987-2284
ALL
FRIGIDAIRE LAUNDRY
APPLIANCES
Marked Down To Be Moved Out.
RANGES AS LOW AS
of broth.
The broth from roasted
or smoked turkey makes
the most delicious broth for
soup.
This is a great recipe for
using up leftover turkey
during the holidays.
can’t go wrong. Sparkling
wines are a good choice as
well.
I recommend simply
uncorking the bottles and
placing them on the table
with all-purpose wine glass
es and letting the guests
choose for themselves. Also
BFMGIDAIRf
HOUSTON DAILY JOURNAL
Baked Turkey
Tetrazzini
Ingredients:
1 pound Spaghetti;
cooked
2 cans (3-oz) sliced
mushrooms
4 cups Slivered cooked
turkey
1/4 cups Butter or mar
garine
1/4 cups Minced onion
1/4 cups Flour
3 cups Milk
Mushroom hroth from
cans
2 Chicken bouillon
cubes
1/8 teaspoons Pepper
1/2 teaspoons Salt
1/8 teaspoons Nutmeg
1 teaspoon Kitchen
Bouquet
1 tablespoon Sherry or
Vermouth
1/2 pounds Diced
American cheese
Arrange cooked spaghetti
in large greased baking dish.
Drain mushrooms, reserving
broth. Top spaghetti with
turkey and mushrooms.
Melt butter, add onion and
cook until soft.
Stir in flour. Add liquids,
bouillon cubes and spices;
cook stirring constantly
until sauce thickens.
Add Kitchen Bouquet,
sherry and cheese. Stir until
cheese melts. Pour sauce
over spaghetti and turkey.
Sprinkle lightly with papri
ka if desired.
Bake at 375 degrees until
thoroughly hot, about 20-30
minutes. Serve immediately.
Yields 8-10 servings.
have some non-alcoholic
drink choices for those who
don’t wish to partake.
Most of all, relax and focus
on the people, not the wine
and food.
And be thankful. .That’s
what it’s supposed to be all
about.