LEFTOVER TURKEY? A GOURMET TREAT!
|Written by: Deborah Taylor-Hough |
Submitted On: 10/31/2003
|Used with permission. All rights reserved.|
It's that wonderful time of year again -- pumpkins, autumn
leaves, crisp days, and ... leftover turkey. Oh, my! What
on earth can you do with those never-ending leftovers besides
serving one more cold turkey sandwich?
I personally love Turkey leftovers. I even plan the size of
turkey I buy based on how much I want left over (the more,
the merrier!). I use leftover turkey in meals I prepare ahead
of time to store in the freezer (a delicious freezer-friendly
recipe follows), but I also dice and shred some of the meat
to store in two-cup freezer containers (or zip-top bags) for
an easy addition to meals I'm preparing during the week.
Skillet meals, casseroles, and shredded meat sandwiches
become quick and simple "on-the-go" family meals.
If you're in need of a wonderful recipe for roasted turkey,
feel free to use my family's traditional turkey recipe. It
even comes complete with freeze-ahead instructions to
save you time and energy on the holiday. To retrieve the
instructions and recipe via email autoresponder, simply
send an email to:
Now, on to those gourmet leftover treats I promised!
Gourmet Turkey Sandwich
Jellied cranberry sauce
Leftover turkey meat (white meat, preferably)
Spread cranberry sauce and cream cheese on opposite
sides of bread, and then simply layer on some cold left-
over turkey meat (I personally prefer slices of white meat
in this sandwich).
Oh, goodness ... just thinking about this sandwich makes
(Reprinted with permission from 'Frozen Assets: How to
Cook for a Day, Eat for a Month' by Deborah Taylor-Hough)
2 tablespoons butter, melted
4 cups cooked turkey meat, chopped or shredded
2 cups ricotta cheese
Ground black pepper to taste
1/2 cup Parmesan cheese
2 green onions, chopped
1 teaspoon dried parsley
1/2 teaspoon rosemary
2 eggs, lightly beaten
4 cups tomato sauce, or 2 jars (15-oz.) spaghetti sauce
16 manicotti shells, cooked until just barely softened
In large skillet, brown turkey in butter for 2 - 4 minutes.
Mix turkey with ricotta cheese. Add pepper, Parmesan,
green onions, parsley, rosemary and egg; mix well. Cover
bottom of baking pans with one cup tomato sauce. **Stuff
manicotti shells with turkey mixture; place in baking pan(s)
and cover with remaining sauce. Cover baking pan(s) with
foil; label and freeze.
Thaw. Sprinkle 1/2 cup Parmesan cheese over manicotti.
Baked uncovered at 350 F for 35 minutes, or until bubbly
and hot in the center.
**I've found that cooling the manicotti shells completely
before stuffing them (just run the cooked noodles under
cold water in a colander), makes the stuffing process
much easier than attempting to stuff hot noodles. I've
also discovered that a long handled infant feeding spoon
(with a tiny bowl) works perfectly for stuffing manicotti
For more information on cooking ahead for the freezer,
consider joining the Frozen Assets Email Discussion --
share tips, recipes and encouragement with cooks from
around the world. Discover the time and money-saving
benefits of freezer-meal cooking.
For details, archives, and subscribing information, go to:
ABOUT THE AUTHOR:
--Deborah Taylor-Hough (work-at-home mother of three)
is the author of the popular book, 'Frozen Assets: How
to cook for a day and eat for a month', and the recently
released 'Frugal Living For Dummies(r)' (Wiley Publishing,
2003). For more articles and free e-newsletters, visit
Debi online at: http://hometown.aol.com/dsimple/