November 21, 2012 10:01:23 AM
Jan Swoope - email@example.com
The big day is tomorrow. In many homes, the dining table's extra leaves are being inserted and more chairs rounded up from outlying rooms. Silverware is being cleaned, serving dishes lined up, and Thanksgiving meals are in the making. This holiday, more than any other, celebrates food as a focal point that draws us together. Yep, tomorrow the eating will be good.
But just for a minute, let's think ahead to Friday, when -- if we're lucky -- we've got leftovers from that succulent turkey to enjoy. The lean meat is low in fat and an excellent source of protein, so don't let it go to waste. Sure, we all love a turkey sandwich, but first consider these five delicious alternatives for stretching Thursday's main course into a second and even third mouthwatering meal.
A savory white turkey chili, rich with blended flavors, makes a great food for weekend game-watching. Top it with cheeses or sour cream and serve with tortilla chips for a filling lunch or supper.
Or maybe a cream of turkey and wild rice soup would whet your appetite. Today's soup recipe is a healthy twist on a classic. Serve it with crisp romaine salad and whole-grain bread.
Pizza, anyone? Leftover turkey and collard greens meld deliciously with Alfredo sauce you can get at the grocery store. Add a nutty fontina cheese for a change from the norm.
For a bit of a gourmet twist, try health.com's turkey and Swiss radicchio cups. These low-carb bites are just 100 calories and get their flavor burst from combining turkey with tart Granny Smith apple strips, tangy Dijon mustard and creamy Gruyère cheese.
We finish our five recipes with one for a turkey macaroni casserole topped with toasted almonds that, hot out of the oven, should fill the kitchen with an aroma that's as good as a dinner bell.
Still hankering for that leftover turkey sandwich? Well, sure, go ahead. But try adding some dressing and a little cranberry, too, for a hint of deja vu.
Whatever form your Thanksgiving meal takes -- big family dinner or quiet dining alone -- take time to reflect on blessings. That's the most important ingredient of all.
WHITE TURKEY CHILI
1 red bell pepper, diced
1 small to medium yellow onion, diced
1/2 celery stalk, diced
2 good sized garlic cloves
1 pound leftover turkey (white and dark), cubed
1 1/2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1 teaspoon kosher salt (or to taste - may need more/less depending on turkey)
1 15-ounce can black beans
1 15-ounce can diced tomatoes and green chilis
1 8-ounce can tomato sauce
Crushed tortilla chips
(Source: Lina Dickinson, dalailina.com)
CREAM OF TURKEY AND WILD RICE SOUP
Total time: 35 minutes
Makes 4 servings
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms, about 4 ounces
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice
3 cups shredded cooked turkey (can use chicken), 12 ounces
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
(Note: Quick-cooking or instant rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40-50 minutes to cook. Be sure to check the cooking directions.)
TURKEY AND SWISS RADICCHIO CUPS
1 tablespoon reduced-fat mayonnaise
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1 1/2 ounces Gruyere cheese, cut into matchsticks
1 Granny Smith apple, cut into matchsticks
6 ounces peeled jicama, cut into matchsticks
1 small celery stalk, cut into matchsticks
8 radicchio leaves (from 1 small head)
6 ounces cooked sliced smoked turkey
Fresh chives, for garnish
TURKEY MACARONI CASSEROLE
2 cups cooked chopped turkey
2 cups uncooked macaroni
2 cans condensed cream of chicken soup
1 -1/2 Cups chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup butter
2/3 cup milk
2 cups shredded cheddar cheese
1 jar chopped pimiento, drained
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds
1/2 teaspoon salt
TURKEY ALFREDO PIZZA
Makes 6 servings
1 cup shredded cooked turkey breast
1 cup frozen chopped collard greens or spinach, thawed, drained, squeezed dry
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, halved
1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup light Alfredo sauce (such as Contadina)
3/4 cup (3 ounces) shredded fontina cheese
1/2 teaspoon crushed red pepper
(Note: Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.