Julie Cascio, UAF Cooperative Extension Service, Mat-Su District
With all the tasks involved in making a Thanksgiving meal, having an abundance lets us “make ahead” for other meals. Once your turkey is cooked (reaching 165 degrees Fahrenheit), eat within two hours of removing the bird from the oven. Then refrigerate leftovers at 40 degrees Fahrenheit. Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.
Turkey is useful for a variety of different meals. The sliced breast makes a yummy sandwich. The turkey sandwich could be seasoned with remaining cranberry sauce. Or another option might be to season with a spicy mayonnaise.
Two favorite recipes for cooked turkey are Turkey Tetrazzini and Turkey Enchiladas. Another option is to substitute the turkey for chicken in recipes.
After the meat has been removed from the bones, put the remaining turkey bones into a huge pot on the stove with some celery and onion; cover with water. Bring to boil, then lower heat; simmer for two hours. Strain. This turkey broth can be used immediately to make soup, or stored in the freezer or canned in jars for future use.
Turkey Tetrazzini
1 8-ounce package spaghetti
3/4 cup finely chopped onion
1 Tablespoon butter
1/2 cup chopped green pepper
1 cup sliced mushrooms
1 10 ¾ cans cream of mushroom soup
1 cup milk
1/8 teaspoon pepper
2 cups cooked, diced turkey
2 cups grated swiss cheese
Grease a 2-quart casserole dish. Preheat oven to 350°F.
In large pot, cook spaghetti until al dente. Drain, discard cooking liquid.
In a 10-inch skillet, melt butter. Saute’ chopped onion, bell peeper, and mushrooms until soft.
Mix together cream of mushroom soup and milk. Add pepper, turkey and cheese, sautéed vegetables and cooked spaghetti.
Bake uncovered in preheated 350 degree Fahrenheit oven until bubbly, 30 to 40 minutes. Serve with a salad or side vegetable.
Option: Double ingredients. Divide in half and put one half into a freezer container. Freeze. To use, thaw in refrigerator, place in oven safe container, and cook as above.
Turkey Enchiladas
2 cups finely chopped, cooked turkey
3 ounces cream cheese, softened
¼ cup finely minced onion
For sauce:
15 ounce can tomato sauce
4 ounce can green chilis
½ teaspoon ground coriander
1 Tablespoon oil
12 6-inch corn tortillas
1 cup grated Monterey Jack cheese
Grease an 7” x 11” pan. Preheat oven to 350°F.
In a bowl, mix together the turkey, cream cheese and minced onions. Set aside.
In another bowl, stir together the tomato sauce, chilis and coriander.
In a skillet, heat the oil. Quickly soften each tortilla in the oil. Set the tortillas on the clean counter, spread each with a portion of the meat mixture. Sprinkle in a tablespoon of enchilada sauce and of grated cheese. Roll the tortilla up and place in the pan. Pour remaining sauce over the tortillas; sprinkle with remaining cheese. Bake in preheated oven for 30 minutes. Serve with sour cream.
Note, flour tortilla may be used instead, no need to pre-warm the flour tortilla.
