Thanksgiving Leftovers: Safeguard Your Food (cont.)
In a separate pan, melt 2 tablespoons of butter, add 2 tablespoons of flour, and stir. Then add 1-1/2 cups of milk and cook until it thickens. For zip, add 1 tablespoon of sherry and 1/8 teaspoon of nutmeg. Stir in the onions and pepper mixture. Then toss in 2 cups of cooked turkey and warm gently. Season to taste, and then heap it over rice, noodles, biscuits, or cornbread.
Stallings says he also likes a dish his mother makes: turkey and pan drippings with noodles.
To give turkey a different flavor, check out the thousands of recipes on www.recipelink.com. Apples add crunch, curry is nice, grapes go well, pineapple for a Hawaiian touch, and turkey and cranberry chowder could be a hit. There is even a recipe for Turkey Pistachio Tacos.
People can't say they are tired of turkey if they can't recognize it!
Despite her excellent soup recipe, Garrett disapproves of making such a huge spread that the leftovers go on all week. "If there is too much food, people will eat too much," she cautions. "A serving of turkey is 3 to 4 ounces."
I wasn't going to include that. Darn.
SOURCES: William Stallings, MS, RD, clinical dietitian, Temple University Hospital, Philadelphia. Constance Garrett, RD, MS, MA, nutrition and family consumer science adviser, University of California Cooperative, San Bernardino, Calif. Lois Carlson Willand, author, The Use-It-Up Cookbook: A Guide to Minimizing Food Waste. www.recipelink.com.
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