November 25, 2002
Dining In - The second time around
Photo courtesy Family Features
Thanksgiving turkey provides lots of opportunities for left-overs.
Hearty Holiday Salad
4 c. mixed salad greens, torn into bite-sized pieces
1 can (16 oz.) sliced pears in juice, drained (reserve juice)
3/4 lb. cooked white turkey meat, cut into 1/4-inch thick strips
1/4 c. cranberry sauce, jellied or whole berry
3 Tbsp. apple cider vinegar
2 Tbsp. reserved pear juice
Salt and pepper to taste
In a large bowl, combine greens, pears and turkey; toss gently. In a small bowl combine dressing ingredients; mix until well-blended. Drizzle dressing evenly over salad right before serving. 4 servings
Nutrients per serving: Calories: 303; Protein: 27g; Carbohydrates: 23.5g; Dietary Fiber: 2.75g; Fat Total: 11.5g; Cholesterol: 72.9mg; Sodium: 204mg; Calories From Fat: 34 percent.
Turkey and Roasted Pepper Panini
8 slices cooked turkey breast
8 large slices crusty Italian bread
1 jar (12 onces) roasted red peppers, drained
1 can (4.25 ounces) chopped black olives
8 ounces sliced provolone or mozzarella cheese
1/4 c. creamy Italian or ranch dressing
Olive oil or olive oil cooking spray
Top each of 4 slices of bread with 2 slices turkey, 2 to 3 pieces red pepper, 2 tablespoons olives and 2 ounces cheese.
Spread remaining bread with salad dressing. Complete each sandwich by placing second slice of bread on top of cheese, dressing side down.
Heat large skillet over medium heat. Brush outside of sandwiches with olive oil or olive oil spray. Place sandwiches in skillet and heat until bread is golden, about 4 minutes. Turn sandwiches over and grill second side until golden. Or, place sandwich in preheated countertop grill (i.e., George Foreman Grill). Grill until bread is golden and cheese has softened about 3 minutes. Makes 4 large sandwiches
The Ultimate Leftover Turkey Sandwich
Prep: 20 minutes
1 c. stuffing mix, any variety, or leftover hot, prepared stuffing
4 slices bread, toasted
2 Tbsp. mayonnaise
2 Tbsp. cranberry sauce
2 c. pulled cooked turkey
2 Tbsp. cream cheese spread
Prepare stuffing mix as directed on package; set aside.
Spread 2 of the toast slices with salad dressing and cranberry sauce; top with turkey and stuffing.
Cover with remaining 2 toast slices spread with cream cheese spread.
Makes 2 sandwiches.
Photo courtesy of American Institute for Cancer Research
Open-Faced Turkey Sandwich
2 tsp. canola oil
1 medium onion chopped
1 large carrot, cut crosswise in 3/4-inch slices
1 rib celery, cut crosswise in 3/4-inch slices
1 small rutabaga, peeled and cut in 1-inch pieces
1 medium sweet potato or yam, peeled and cut in 3/4-inch half-moons
1 bay leaf
1 c. non-fat, reduced-sodium chicken or turkey stock, heated
1 crisp apple, peeled, cored and cut in 1-inch pieces
1 c. fresh (and cooked) or frozen (and defrosted) cranberries
1 tsp. dried thyme
3 c. diced cooked turkey (about 3/4 lb.)
Salt and freshly ground black pepper, to taste
In a small Dutch oven or deep pan, heat the oil over medium-high heat. Saute the onion until it softens, about 4 minutes. Add the carrot, celery, rutabaga, and sweet potato. Lower heat to medium-low and, stirring frequently, saute until vegetables becomes lightly browned. Add the bay leaf and stock. Cover tightly and cook at a gently simmer until vegetables are almost tender, about 20 to 25 minutes.
Add the apple, cranberries and thyme. Cover and gently simmer until the apple has softened and cranberries are tender, about 5 minutes. Add turkey and heat through completely, about 5 minutes or less. Season to taste with salt and pepper.
Serve over cooked pasta or rice, if desired.
Makes 4 servings.
Per serving: 257 calories, 5g. total fat (1g. saturated fat), 26g. carbohydrate, 27g. protein, 6g. dietary fiber, 222mg. sodium.
1 package (10 oz.) white mushrooms
3 tsp. canola oil, divided
1/4 c. minced onion
1 1/2 Tbsp. flour
1 c. fat-free, reduced sodium chicken broth
Freshly ground black pepper, to taste
2 c. leftover stuffing
12 oz. leftover roast turkey, thinly sliced
Stem mushrooms. Place stems in a saucepan with 1 c. water. Boil until liquid is reduced to 1/4 c.. Set aside this "broth" to use later. Thinly slice the mushroom caps.
Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Saute onion until lightly browned, about 5 minutes.
Add sliced mushroom caps. Saute, stirring, until their liquid is released and mushrooms brown, about 5 minutes. Mix in flour.
Cook 30 seconds, stirring. Pour in chicken broth.
Remove mushrooms stems from "broth" and squeeze out their juices into a bowl. Discard stems. Add juices and "broth" to the skillet. Bring to a simmer.
Cook, stirring, until gravy is slightly thickened and cinnamon brown, about 2 minutes. Add pepper to taste and keep gravy warm. Wipe out pan.
Form the stuffing into four 4-inch patties, using 1/2 c. stuffing for each. Heat remaining oil in pan. Sauté patties until brown and crisp on both sides, about 8 minutes. Remove from heat.
Place a patty on each of 4 plates. Top each patty with one-fourth of the turkey. Ladle some hot gravy on top. Garnish with leftover cranberry sauce.
Serve accompanied by green beans or other leftover vegetables.
Makes 4 servings.
Per serving: 361 calories, 14g. total fat (3 g. saturated fat), 32g. carbohydrate, 26g. protein, 3g. dietary fiber, 720mg. sodium.