When cooking a turkey, you typically have leftovers. With some creativity and safe food handling, you can enjoy turkey-based meals with little preparation and cooking.
Anytime you prepare, cook and store food, you must practice safe food handling methods to be sure your leftover turkey is safe to eat. During mealtime, do not let the turkey sit out for more than two hours after it has been cooked. For safe storage, remove the stuffing and de-bone the turkey. Store the turkey in shallow containers in the refrigerator, because shallow containers allow the turkey to cool faster, preventing growth of harmful bacteria.
Unless you freeze the leftovers, be sure to use the turkey and stuffing within three to four days. Leftover gravy should be used within one to two days. Other cooked dishes can be stored up to four days.
Frozen leftovers should be stored at 0 degrees or below and used within three to four months. Turkey that is in gravy or broth or other cooked turkey dishes can be frozen for four to six months. Stuffing and gravy can keep up to a month in the freezer.
Marking your leftovers with the date and name of the item will help you keep better track of them.
Lastly, when you reheat the turkey, stuffing or gravy, make sure it reaches a temperature of at least 165 degrees.
Here are a few ideas for using your leftover turkey:
TURKEY WRAP
A few pieces of turkey
4 slices cooked bacon
2 flour tortillas (whole wheat tortillas will add fiber)
Lettuce
2 to 4 slices of tomato
1 small onion, sliced
Light mayonnaise
Spread each tortilla lightly with mayonnaise. Divide turkey, and put half on each tortilla. Add two slices of bacon, some lettuce, tomato slices and onion to each tortilla. Wrap tightly and serve.
TURKEY CHINESE CASSEROLE
2 cups leftover turkey, diced
2 cans cream of chicken soup
1 can chow mein vegetables, drained
1 can Chinese noodles
1 cup diced celery
1 teaspoon lemon juice
½ cup mayonnaise
2 tablespoons onion (optional)
Mix all ingredients together and put in greased casserole dish. Bake an hour at 350 degrees until bubbly. If you like cheese, it's great to sprinkle on the top near the end of the baking time.
TURKEY AND POTATOES AU GRATIN
1 cup cooked turkey
1 pound frozen hash brown potatoes
1 (10-ounce) can cream of broccoli soup
½ cup fat-free sour cream
1 small onion, chopped
1 cup grated cheddar cheese, divided
Preheat oven to 350 degrees. In a bowl, combine all ingredients leaving out ½ cup of cheddar cheese. Pour into an 8-by-8-inch pan sprayed with oil. Sprinkle with the remaining ½ cup of cheese. Cover and bake 40 minutes. Uncover and bake another 20 minutes until the cheese on top is browned and bubbly.
(Recipe from Purdue Farms Incorporated)
TURKEY CHILI
2 teaspoons cooking oil
¼ cup chopped onion
1/3 cup chopped celery
2 cups cubed cooked turkey
1 (15-ounce) can white beans
1 (11-ounce) can white corn
1 (4-ounce) can chopped green chilies
12 ounces fat-free chicken broth
½ teaspoon ground cumin
Heat the oil in a heavy saucepan over medium heat. Add onions and celery, and cook until onions are clear. Add the remaining ingredients, and stir well. Cover and simmer 15 to 20 minutes.
QUESADILLA WITH TURKEY
(Amounts vary due to personal preferences.)
Sliced onions
Sliced green peppers
Olive oil
Flour tortilla (try whole wheat tortilla for added fiber)
Turkey
Shredded cheese
Sour cream, salsa, guacamole
Sauté sliced onions and green peppers in a small amount of olive oil. Set aside. Heat a tablespoon of olive oil in a skillet over medium high heat. Place one tortilla in the pan. Place a thin layer of Monterey Jack cheese on the tortilla. Place thin slices of cooked turkey on top of the cheese. Sprinkle the sautéed vegetables on top of the turkey. Layer with more cheese. Place another tortilla on top and press down slightly. Cook for a minute or two. Use a large spatula to turn over the quesadilla. Cook until the cheese melts. Remove to a plate, cut into wedges and serve with your favorite condiments like salsa, sour cream, guacamole, black olives and jalapeno peppers. Use your imagination and taste for different veggies to add.
• Jennifer Russell is an area child and family development agent for the Mississippi State University Extension Service. You may contact her at 453-6803 or jtb20@ext.msstate.edu.
