By JEAN TELLER
With all of the holidays – Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Year’s (what am I forgetting?) – just around the corner, thoughts turn to the foods we serve to celebrate with family and friends.
For Thanksgiving, many a table in the United States bows under the weight of a roasted turkey. To learn more about this native North American bird, visit: bit.ly/2MLL6L0. After the table is cleared, the refrigerator bulges with leftovers. What to do?
Embrace those leftovers, even plan for them, is my motto.
I adore a turkey sandwich in the days following the annual Thanksgiving calorie fest. Slices of soft bread slathered with mayo, bits and pieces of turkey arranged just so, peppercorns freshly ground on top, a few slices of cheddar cheese, a leaf of lettuce – another feast awaits my palate.
But sandwiches only go so far. How about a few new ideas on what to do with that leftover turkey?
When I was growing up, Mom had a couple of recipes on hand that worked great for using leftovers. One of my favorites was turkey tetrazzini. She cooked those wide, curly egg noodles and placed them in the bottom of a 9-by-13 inch casserole, combined 2 cups chicken stock with 1 can of mushroom soup and 1/2 teaspoon celery salt, layered turkey pieces on top of the noodles, and topped it with the sauce. She then spread 1 cup cheddar cheese on top and sprinkled it with a handful of slivered almonds and 3 tablespoons minced parsley, and baked it at 350 degrees for about 30 minutes. It was heaven.
We offer a few recipes for your leftovers this year. Enjoy each and every bite.
Cover turkey carcass completely with water. Boil until broth is rich, about 1 hour. Remove bones and pieces and excess fat; cool broth, then pull any extra meat off carcass. Return meat to broth and reheat to boiling. Fill jars, leaving 1-inch headspace.
Can quart jars in locations up to 2,000 feet in altitude in dial-gauge pressure canner at 11 pounds pressure for 25 minutes; 2,000 to 4,000 feet, 12 pounds for 25 minutes; 4,000 to 6,000, 13 pounds for 25 minutes, and 6,000 to 8,000, 14 pounds for 25 minutes. Yields about 4 to 5 quarts. Good to use in soup or pot pies.
When canning pint jars of broth with a dial-gauge pressure canner, use the same pound readings as for quarts, but limit processing time to 20 minutes.
When using a weighted gauge pressure canner: For locations up to 1,000 feet in altitude, process at 10 pounds of pressure for 20 minutes for pint jars, and 25 minutes for quart jars; at altitudes above 1,000 feet, increase pressure to 15 pounds.
Canning information from National Center for Home Food Preservation, “http://www.UGA.edu/nchfp”>www.UGA.edu/nchfp.
Note: There are no safe methods of canning broth in a water-bath canner.
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup mild green chile salsa
1 can (4 ounces) diced green chiles, undrained
8 cups slightly crushed tortilla chips, divided
2 to 3 cups cooked, shredded turkey, divided
2 cups (8 ounces) shredded cheddar cheese, divided
Sliced pitted black olives, for garnish
Heat oven to 350 degrees.
In bowl, combine soup, salsa, and chiles; mix well.
In 2- or 2 1/2-quart casserole, place 1/3 chips, top with 1/3 turkey. Spread 1/3 soup mixture over turkey, and sprinkle with 1/3 cheese. Repeat layers.
Bake, uncovered, for 15 minutes, or until casserole is heated through and cheese is melted. Garnish with olives.
1 package (8 ounces) noodles
3 to 4 tablespoons margarine
2 teaspoons salt
6 tablespoons flour
1/2 teaspoon pepper
1/2 teaspoon celery salt
2 cups chicken stock
1/2 cup dry sherry, optional
1 can (6 ounces) sliced mushrooms
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup slivered almonds, toasted
3 cups cooked, chopped turkey or chicken
1 cup grated cheese
3 tablespoons minced parsley
Cook noodles (wide lasagna noodles are suggested) according to package directions; drain. Heat oven to 350 degrees.
In small saucepan, melt margarine. Blend in salt and flour. Add pepper, celery salt, and chicken stock. Cook over low heat until thick. Add sherry, mushrooms, soup, and almonds.
In greased 2-quart casserole, alternate layers of noodles, turkey, and sauce. Top with cheese and parsley. Bake, uncovered, for 45 minutes. Yields 8 to 10 servings.
Southern sweet potatoes
11/2 pounds sweet potatoes
1/2 cup sugar
Pinch of salt
1 1/2 cups sweet cream
Peel sweet potatoes; cut into 1-inch slices and place in buttered baking dish. Sprinkle sugar and salt over them.
Pour cream over top, and bake for 30 minutes in slow oven (300 degrees). Serve piping hot.
Caramel sweet potatoes
5 medium sweet potatoes
1 teaspoon salt
3 tablespoons flour
1 cup brown sugar
2 tablespoons butter or margarine
1 cup small marshmallows
1/2 cup chopped nuts
1 cup thin cream
Cook sweet potatoes until tender; drain, cool and peel. Cut crosswise in 1/2-inch pieces and arrange in greased, 8-by-11-inch baking dish.
Combine salt, flour and brown sugar; sprinkle over potatoes. Dot with butter, then cover with marshmallows and nuts. Pour cream over all, and bake at 350 degrees for 45 to 50 minutes.
2 cups sugar
1 cup evaporated milk
1/2 cup butter or margarine
8 ounces white almond bark
1 cup miniature marshmallows
1/2 cup flake coconut
1/2 cup chopped English walnuts or pecans
1 teaspoon vanilla
Butter 8-inch square pan; set aside.
Butter sides of heavy, 3-quart saucepan. In pan, combine sugar, evaporated milk, and butter. Cook to soft ball stage (234 degrees).
Remove from heat and add almond bark and marshmallows. Stir until melted. Add remaining ingredients.
Pour into prepared pan. Cool completely, then cut into squares.
1/2 cup evaporated milk
1/4 cup water
1/2 cup sugar
2 tablespoons white corn syrup
2 tablespoons margarine
2 tablespoons brown sugar
1/4 cup light molasses
3 cups coconut
In saucepan, mix together all ingredients except coconut. Cook over low heat to boiling point, stirring constantly.
Continue cooking and stirring until candy thermometer reaches 240 degrees. Remove from heat, and gently stir in coconut.
Drop by teaspoonfuls on waxed paper and allow to set up. Store in covered container at room temperature.
1 cup butter
3/4 cup confectioner’s sugar
1/2 cup sugar
1 1/2 cups molasses
1 teaspoon salt
1 1/2 cups flour
Heat oven to 350 degrees. Mix together butter and sugars. Add and mix in eggs and molasses.
Combine salt and flour; add to molasses mixture. Mix well. Pour batter into 9-by-16-inch baking pan, and bake for 15 to 20 minutes.
An alternate recipe can be found here:
2/3 cup butter
2/3 cup confectioner’s sugar
2/3 cup molasses
1 teaspoon vanilla
1 3/4 cups sifted all-purpose flour
1/8 teaspoon baking soda
1 cup chopped walnuts or pecans
Heat oven to 350 degrees. Generously grease two 9-inch square pans; set aside.
Cream butter and confectioner’s sugar until fluffy. Stir in molasses and vanilla. Beat in eggs.
Sift together flour and baking soda; add to molasses mixture, blending well. Stir in chopped nuts.
Spread batter in prepared pans, and bake for 25 minutes. Yields about 50 brownies.
Peanut butter chocolate brittle
1 package (12 ounces) peanut butter chips, divided
3 sticks butter
1 3/4 cups sugar
3 tablespoons water
3 tablespoons light corn syrup
1 1/2 cups coarsely chopped salted peanuts
1/2 cup chocolate chips
Lightly grease 15-by-10-inch jelly roll pan or cookie sheet.
Sprinkle 1 cup peanut butter chips evenly over pan; set aside.
In 2-quart saucepan, over medium heat, cook butter, sugar, water, and corn syrup to boiling, stirring constantly.
Keep stirring until temperature reaches 300 degrees or hard crack stage, 15 to 20 minutes.
Remove from heat and stir in nuts, remaining peanut butter chips and chocolate chips.
Immediately (and carefully) pour over chips in pan.
Cook and break into pieces.
Excerpted from Grit, Celebrating Rural America Since 1882. To read more articles from Grit, please visit www.grit.com, or call 866-803-7096. Copyright 2018 by Ogden Publications Inc.
Please Enter Your Facebook App ID. Required for FB Comments. Click here for FB Comments Settings page