Friday, November 23, 2007

What To Do With Thanksgiving Day Leftovers

By Nick Cavataio

Besides being a reminder that we should be thankful
for everything we have, Thanksgiving also means
watching football on TV, visiting with family and
friends, hunting, eating, resting and eating some
more. The traditional Turkey Thanksgiving dinner is
one of my favorite meals and the leftovers I would
have to say are a close runner up as my next favorite.

Many of my friends seem to be at a lost or at least
struggling when it comes to doing more with the
leftover than just reheating them. I would like to
dedicate this section to those who would like some
suggestions for some really great recipes to use for
turkey leftovers.


1 cup chopped onion
1 cup chopped green and or red pepper
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp ground cumin
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can Great Northern beans drained
2 cups shredded cooked turkey
3/4 cup water

Combine onion, pepper, garlic, and oil in a 2 quart
glass measure.

Cover and microwave at high 3 minutes or until
onion is tender, stirring every minute.

Add chili powder and next four ingredients;
stirring well.

Microwave, uncovered, at high 6 to 9 minutes or
until slightly thickened, stirring mixture every 3 minutes.

Add remaining ingredients; stir well. Microwave,
uncovered, at high 6 minutes or until thoroughly heated.

Makes 5-6 servings


1/2 cup chopped onion
1/2 cup fresh mushrooms
1/4 cup each flour & margarine
1 cup skim milk
1-1/2 cups chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp fresh ground pepper
1 dash of ground nutmeg
2-1/2 cups cooked pasta of your choice
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded Swiss cheese divided

Saute onion and mushrooms in margarine in a
large, heavy saucepan until just tender. Add flour, stirring
well. Cook one minute, stirring constantly.

Gradually add milk and chicken broth; cook over
medium heat, stirring constantly, until mixture
is thick and bubbly. Stir in parsley, tarragon,
pepper and nutmeg. Stir in pasta, turkey, and
half of the cheese, mixing well.

Pour into a greased 1-1/2 quart casserole bake
at 350 for 20 minutes. Sprinkle remaining cheese
over the top and bake an additional 5 minutes

Makes 4-5 servings


1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, cut in strips
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, cut in strips
1 stalk celery, chopped in bite size pieces
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted

Combine first 4 ingredients in a 2-cup glass
measure; stir well. Microwave, uncovered, at
high 2-3 minutes or until thickened, stirring
every thirty seconds; set aside.

Combine carrot and oil in a 2-1/2 quart
casserole; cover with plastic wrap. Microwave
at high 1-2 minutes or until carrot is crisp
tender. Add mushrooms, onions, and celery;
microwave at high for 1-2 minutes, stir well.
Add soy sauce mixture, snow peas, and turkey;
stir well. Microwave at high 2-3 minutes;
stir after 30 seconds.

Chef Nick Cavataio is the author of "Conquering Healthier Recipes and Beyond," a cookbook packed with more than 300 mouth-watering recipes that are quick and easy to cook and his 25 years experience. Click here

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