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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 '3srb old&Mfiitmed 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) Bl BHHj , jmßKi Hr < -WSSKT mm 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 Come Register For The Gift You Really Want! ** 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.