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♦ WEDNESDAY, NOVEMBER 21, 2007
Loving those
Leftovers
From Staffßeports
For many cooks, the best thing about Thanksgiving is the leftover tur
key, whether it’s for all those sandwiches,for making turkey soup or for
trying something new. For some of these recipes cooking an extra breast
would be worthwhile.
For a complete change of pace, you can turn that leftover turkey into
a chil with corn,beans and Mozzarella, or a turkey and Jalsberg cheese
panini. Our you can do it Grandma’s way and make a big pot of delicious
turkey soup, or a turkey pot pie.
Be sure you keep the big bird refrigerated, or diced and sliced for the
freezer. If you’re going to use the carcass for turkey soup, do it the next
day. You can always freeze the soup in serving sized containers.
The recipes and photos on this page are from the National
Turkey Federation.
Slow Cooker White Turkey Chili
1 cup chopped onion
1 cup chopped celery
4 cups cooked turkey, chopped
2 15.5 - ounce cans great Northern
beans, drained
2 11-ounce cans white shoepeg corn,
undrained
1 4-ounce can chopped green chilies
1 quart turkey broth
1 teaspoon ground cumin
1/2 cup Mozzarella cheese, grated
Turkey and Jarlsberg Panini
8 thick (1/2-inch) slices sourdough bread
As needed nonstick cooking spray
Oven roasted turkey breast, sliced thin
1 small red onion, sliced thin
1 (12-Ounce) jar roasted red peppers, well drained
4 Ounces Jarlsberg cheese
Heat a stovetop ridged grill pan, large nonstick skillet
or electric contact grill such as a George Foreman Grill.
Meanwhile, assemble paninis: Lay bread on clean cut
ting board; coat with nonstick spray; turn over. Spread 4
sbces bread with 1 tablespoon chutney each.
Top each remaining 4 slices bread with the 2-ounces
sliced turkey, sliced onion, roasted peppers and 1-ounce
cheese. Cover with other slices bread, chutney side
down.
Grill 4 to 5 minutes, turning once if using a skillet,
or until cheese melts. Remove to cutting board and cut
each panini in half crosswise. Recipe Source: Woman’s
Day
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Don’t be deterred. You just buy the
puff pastry ready to use and put it on top
of this delicious concoction for a flakey
and rich crust. With frozen puffed pastry,
you can make a fancy turkey casserole in
no time, a warm comforting meal
Note that this recipe gets an extra
helping of flavor from Dijon mustard.
3 cups milk
5 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons dried thyme
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
6 cups chopped turkey meat
1 pound frozen mixed vegetables
1 (17-ounce) box frozen puffed pastry,
thawed
Instructions
Preheat oven to 375 F. Place milk
Place cooked turkey and all other
ingredients in a slow cooker. Mix
well and cook on LOW for 6 to 8
hours.
For a thicker sauce, remove the
cover for the last hour.
Sprinkle with Mozzarella cheese.
Recipe Source: An award win
ning recipe from Mary Torell
with the Nebraska Department
of Agriculture Poultry and Egg
Division, Lincoln, Neb.
Turkey Pot Pie
with Puff Pastry Crust
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in a large saucepan, set over medium
heat, and whisk in flour until dissolved.
Continue whisking over heat until thick
and bubbling.
Whisk in Worcestershire sauce, mus
tard, thyme, onion powder, salt and
pepper. Cook, whisking constantly, 1
minute. Stir in turkey and vegetables;
pour into a 13-by-9-inch baking dish.
Cover top of casserole with 2 sheets
of puff pastry placed end-to-end and
overlapped slightly in the middle; trim
off any excess that hangs over edges. If
desired, cut excess dough into patterns
or designs with cookie cutters and lay on
top of pastry.
Bake about 50 minutes or until top is
browned and puffed and filling is bub
bling. Let stand at room temperature 5
minutes before serving. Serves 6.
Recipe by Bruce Weinstein and
Mark Scarbrough, “After the Feast,"
American Profile, Nov. 19, 2006.
FOOD
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Monte Cristo
EGG BATTER
2 large eggs
1/2 cup skim milk (or whole
milk may be used)
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper
In a shallow container, whisk
together eggs, milk, salt and
pepper. Set aside.
ASSEMBLY
8 slices French bread, cut 3/4-
inch thick
4 ounces Swiss cheese, sliced
thin
16 ounces turkey breast,
sliced thin
1/4 cup whole berry cran
berry sauce
As needed unsalted butter
For each sandwich, place
1/2-ounce cheese atop one
slice French bread. Add
4 ounces sliced turkey, 1
tablespoon cranberry sauce
and another 1/2-ounce
cheese. Top all with second
bread slice.
Repeat with all ingredi
ents to assemble a total of 4
sandwiches.
Dip both sides of sand
wiches in egg batter. On
lightly greased hot griddle,
over medium heat, cook
sandwiches on both sides
until lightly browned and
cheese has melted.
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Using-lt-flll Turkey Soup
1 turkey carcass, with 2 cups cooked meat remaining on
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
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
Remove meat from carcass and chop into bite size
pieces. Cover and reserve in refrigerator.
Chop turkey carcass into several large pieces.
Heat oil in a large Dutch oven over medium heat.
Saute 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 a boil. Immediately reduce heat to low. Cover and
simmer for one hour, stirring occasionally.
Remove and discard carcass pieces.
Stir in vegetables, cover and continue to simmer for
20-25 minutes.
Increase heat to high, bring mixture to a quick boil
and stir in shell pasta.
Lower heat to medium and cook 8-12 additional min
utes until pasta and vegetables are tender.
Stir in reserved turkey. Heat over low heat for 5-10
minutes or until the temperature reaches 165 degrees
F.
Serve hot with crusty rolls.
Recipe Source: Recipe by The National Turkey
Federation
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