Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Reruns, leftovers

After Thanksgiving today, there are those who smile smugly. They know what’s coming: all the leftovers of traditional foods served today will surface over the next several days.

In some cases, it will be simple reheat and that’s that.

For others items, the food actually becomes something else and as delicious the second time around as the first.

One of the keys is taking care of Thanksgiving leftovers properly. For a turkey, take meat from the bones, package in useable portions and refrigerate or freeze as soon as possible. Cover and refrigerate or freeze other food items in the same manner.

Next, take a breather and relax…then think of what would be really fun to prepare…something that would be simple, easy, pleasing…and make good use of all that good food.

The marketing people for Butterball Turkey produced a booklet entitled “Turkey for a Special Occasion” in 1982. I kept it. It included several special recipes for Thanksgiving.

However, the real charm of the tiny booklet is the leftovers, including Turkey Rose, Hot Turkey Salad, Turkey Tetrazinni and Crispy Turkey Cheesewiches.

Over time Turkey Tetrazinni has edged the others to become a family favorite. And yes, I have been known to make it at times other than Thanksgiving. It’s that good!

Butterball Turkey Tetrazinni

6 slices roasted turkey

¼ cup butter

2/3 cup sliced onion

1 cup flour

1 tsp. salt

¼ tsp. white pepper

½ tsp. poultry seasoning

¼ tsp. dry mustard

2 cups milk

2/3 cup shredded sharp cheddar cheese

2 tbsp. chopped pimiento, optional

2 tbsp. sherry, optional

1 4-oz. can mushrooms, stems and pieces or 8-oz. fresh sliced mushrooms, sautéed in 2 tbsp. butter

1 pkg. (7 oz.) spaghetti, cooked and drained

1/3 cup shredded sharp cheddar cheese

Melt butter in saucepan. Sauté onion in butter until tender. Blend in flour and seasonings. Remove from heat. Gradually add milk. Stirring constantly, cook until mixture thickens. Add 2/3 cup cheese and pimiento, stirring until cheese melts. Add sherry and mushrooms and liquid to cheese sauce. Place a layer of spaghetti in a shallow 2-qt. casserole. Cover with layer of turkey and a layer of sauce. Repeat, finishing with a layer of sauce. Sprinkle 1/3 cup cheese over top. Bake in a 400-degree oven about 25 minutes.

Note: Casserole may be prepared in advance and frozen. To serve, heat, covered, in a 350-degree oven for 1 ½ hours or until heated through. 6 servings.

This mélange of textures and flavors makes a light and lovely casserole for lunch or dinner. Hot buttered rolls would be an ideal accompaniment.

Hot Butterball Turkey Salad

2 cups cubed cooked turkey

2 cups chopped celery

½ cup blanched almonds

1/3 cup chopped green or red pepper

2 tbsp. chopped pimiento

2 tbsp. finely chopped onion

1 tsp. salt

2 tbsp. lemon juice

½ cup mayonnaise

Sliced Swiss cheese

¼ cup butter, melted

1 cup cracker crumbs

Combine turkey, celery, almonds, green pepper, pimiento, onion, salt, lemon juice and mayonnaise. Spoon into buttered 1 ½ qt. casserole or baking dish. Top with slices of cheese. Combine butter and cracker crumbs and sprinkle on top of casserole. Bake in a 350-degree oven about 30 minutes.

A few years ago a friend of our column shared a recipe for chicken enchiladas. We believe that Jeanette Willis, who gave us this recipe, would see turkey would fit the bill, too.

Thanks, Jeanette, for your kindness then…and as inspiration for today’s variation.

Jeanette’s Enchiladas

3 cups cooked white turkey meat

1 can (19 oz.) Las Palmas green chili sauce

1 (8 oz.) carton sour cream

12 oz. shredded Monterrey Jack Cheese

¼ cup chopped onion

Soft taco-sized flour tortillas

Green chili salsa, optional

Chop turkey finely. Mix enchilada sauce with sour cream. Combine turkey with 1/3 of the sour cream mixture and 1/3 of the cheese. Add onion.

Fill tortillas with the turkey mixture. Place in greased or buttered baking dish. Top with remaining sour cream mixture and remaining cheese.

Bake in a 350-degree oven about 45 minutes to 1 hour or until hot and bubbly. Cover with foil the last 15 minutes. Serve with green chili sauce.

As a change of pace, top cooked rice with cubed turkey in a rose-flavored sauce. Stalks of broccoli or green beans would be a colorful vegetable accompaniment.

Butterball Turkey Rose

2 cups cubed turkey

½ cup butter

1 onion, diced

1/3 cup flour

2 cups chicken stock

1 cup rose wine

4 ½ jar sliced mushrooms or 8-oz. sliced mushrooms, sautéed in butter

1 cup cooked peas

1/3 cup slivered almonds, toasted

2 cups hot cooked rice

Melt butter in saucepan. Add onion and cook until tender. Stir in flour. Gradually add chicken stock and wine. Cook and stir until sauce is thickened. Add turkey, mushrooms, peas and almonds. Heat until hot. Serve over rice. 6 servings.

 

Reader Comments(0)