Northwest NEWS

November 23, 1998

Home & Garden

Dining In: Tasty solutions for Thanksgiving leftovers

stuffed peppers

Turkey and Rice Stuffed Red Peppers

   1/2 lb. cooked turkey breast, cubed
   1 c. cooked brown or white rice
   1 small onion, finely chopped
   1 garlic clove, minced
   1/2 c. canned black beans
   1/2 c. corn, fresh, canned or defrosted
   1/4 c. chopped Italian parsley
   1 tsp. dried oregano
   1/2 tsp. salt
   Freshly ground pepper
   2 Tbsp. grated Parmesan cheese
   2 Tbsp. bread crumbs
   4 medium red bell peppers

   Preheat the oven to 400 degrees. For the filling, in a large bowl, combine the turkey, rice, onion, garlic, beans, corn, parsley, oregano, salt, and pepper. Set aside. Cut the tops off the peppers. Remove the seeds and ribs. Cut a thin slice off the bottom of the peppers to help them stand firmly, taking care not to make any holes. Divide the filling into four portions, packing each pepper with stuffing, mounding any extra on top. Place the stuffed peppers in a baking dish just large enough to hold them. Pour in a cup of water. Cover the dish with foil and bake it in the center of the oven for 40 minutes. Uncover the peppers. In a small bowl, combine the bread crumbs and Parmesan cheese. Cook the peppers, uncovered 15-20 minutes until the peppers are soft when pierced with a knife, but not collapsing. Cool 20 minutes and serve. Serves 4.

Turkey Sandwiches and Wraps

   Turkey French Dips: These can even be packed in a lunch box if the hot au jus is packed in a thermal container.
   Pita Bread Pockets: Mix diced turkey with chopped celery or cucumbers and reduced-fat dressing and stuff into the pita bread. Or mix the turkey with shredded cabbage seasoned with rice vinegar for an Oriental flavor.
   Turkey Cranwich: Layer sliced turkey, light cream cheese, cranberry sauce, and sprouts on your favorite bread.
   Wrap-Ups: Using flavored tortilla wraps, layer thinly-sliced turkey with sliced cheese, tomatoes, relishes, chutneys, cranberry sauce, flavored cream cheeses, chopped lettuce, and sprouts.

Turkey Waldorf Sandwiches

   1 1/2 c. cooked cubed turkey
   1 med. apple, cubed
   1/2 c. whole berry cranberry sauce
   1/3 c. pecan pieces
   1/3 c. light mayonnaise
   1/2 tsp. flavor enhancer
   4 lettuce leaves
   4 sandwich rolls

   In a medium bowl, combine all ingredients except rolls and lettuce. Place one lettuce leaf and 1/2 c. turkey mixture on each sandwich roll. Serves 4.

Turkey Almond Casserole

   3/4 c. pineapple chunks packed in juice
   2 c. turkey, cooked and diced
   2 stalks celery, diagonally sliced
   1 green pepper, cut into 1-inch squares
   1/4 c. toasted almonds
   1 1/2 c. chicken broth
   1/2 c. sherry
   2 Tbsp. soy sauce
   2 Tbsp. cornstarch
   3/4 tsp. ground ginger
   1/2 tsp. garlic powder
   1 small tomato, cut into wedges
   2 Tbsp. green onion slices, including tops

   Drain the pineapple, reserving the juice for the sauce. Combine the pineapple with the turkey, celery, green pepper, and almonds in a 2-quart casserole. Combine the reserved pineapple juice with enough chicken broth to measure 2 cups. Blend the sherry and cornstarch together well. Add to the juice mixture along with the soy sauce, ginger, and garlic powder; stir well. Pour over the turkey mixture and mix well. Bake in a 375 degree oven, uncovered, 40 minutes, or until the sauce has thickened, stirring occasionally. Add the tomato wedges and sprinkle with green onion. Bake 5 minutes longer. Serves 4.

Easy Cheesy Turkey Quesadillas

   1 can condensed cheddar cheese soup
   1/2 c. thick and chunky salsa
   2 c. cubed cooked turkey
   10 flour tortillas

   Preheat oven to 425 degrees. In a saucepan, mix soup, salsa, and turkey. Over medium heat, heat through, stirring often. Place the tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c. soup mixture. Spread to within 1/2" of edge. Moisten edges of tortilla with water. Fold over and seal. Bake 5 minutes or until hot. Serve with rice. Serves 4.

Wild Rice Turkey Tarragon Bake

   1 c. each: chopped onion and chopped red pepper
   1/2 c. chopped green pepper
   1 c. sliced mushrooms, drained
   2 Tbsp. butter
   1 tsp. dried tarragon, or to taste
   1/2 tsp. each: garlic powder and salt
   2 Tbsp. flour
   1 can evaporated milk
   2 c. cooked wild rice
   2 1/2 c. roast turkey, cooked and cubed
   1 1/2 c. grated Swiss cheese, divided
   1/2 c. sliced almonds

   Preheat oven to 350 degrees. In a lrage skillit, saute onions, peppers, and mushrooms in butter. Add seasonings and flour, stir constantly until bubbly. Gradually stir in milk. Mix in wild rice, turkey, 1 c. cheese, and nuts, place in 2 qt. casserole. Top with remaining cheese. Cover, bake, 30 minutes until heated through. Uncover, bake 5 minutes. Serves 6-8.