Below is the OCR text representation for this newspapers page.

2B ♦ 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 v * irf" # I$8& v&s .-mm ..»&;• ' ** &*, ~y. w alPMspN* .-** ... 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 W *• wB r-r \ v : _ 'vk 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 '' L. JU& JM mL w ? . /TF £ tBBb. ..ay jtai || yap JSmt *uF r-JBl •T'* Jtimj “ ■" Pf' » ,1 j* ■' ■CiML iHPIwM >i. ■« ' * V 4 |S<v? ‘ - HV ji.:' ...!■■ J ,' 4 J ' Bft % ’ 4 *'■ - 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. Award Winning Pit - Cooked BBQ (W) C' -<) (Competition Team - Award Winning) 7$ M • Chicken • Pork" ® * brisket (3) Sandwiches, Plates, or by the Pound (f Dine In or Take Out \jS Tues.-Sat. 11am-Bpm • _ Atl ,;i,uu <ST (closed: 11/22 -11/26) Catering Available aA\ Rubo's Plaza • Unadilla, GA (Exit 121) 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 WlO% OFF With This aIH For NON Member Rentals Good For November & December. {ohi/jA<}a6€ 521 F. Satterfield Road, P.O. Box 74 Perry, Georgia 31069 (478) 224-4443 HOUSTON HOME JOURNAL 55703 [5644£