To Life!

FOOD

BARBECUE

TURKEY JOES

4 cups
shredded
with
your
fingers) or Imlled" cooked turkey meat (shred
1 cup barbecue sauce
1 Tbsp• prepared yellow mustard
1/2 cup beer or chicken broth
4 good quality buns or rolls, halved
Combine turkey, sauce, mustard and broth in a
medium heat
saucepan over medium-high heat. Bring to a bo. Reduce
and cover. Cook for about 20 minutes more, stirriil
the mixture is
ng ofte n, until
uniform and hot. Serve with the buns or rolls.
Makes 4 servings.
o ls.

Delicious
Leftovers

That wonderful turkey
can come back
in many guises
TURKEY AND TOASTED CORN BURRITOS
and flavors.

Annabel Cohen
Special to the
Jewish News

ou stuff yourself with
turkey. You watch all
the games or holiday
flicks. You spend quality time
with family.
Chances are there will be
plenty of leftovers to fashion
another meal, or three. Then
there are the odds and ends
that need a bit of a transfor-
mation. Rather than throw
away the bits and pieces of
turkey when no one is look-
ing, there are simple ways to
reinvent that extra drumstick
or those shards of white meat
left after carving.
Turkey soup is the most
obvious way to use up a bird
and its bones — just cook
the carcass in a pot of water,
chill, strain and combine the
broth with bits of meat, wild
rice, chopped onions, carrots,
celery, salt, pepper and bring
to a boil. Cook for 1-2 hours
and serve.
If you're not a carcass kind
of a cook and prefer to just
use the leftover meat, there
are so many options. Any
recipe that calls for cooked
meat or poultry — chili,
tacos, pot pie, pasta sauce —
becomes an attractive alter-
native to yet another day of
turkey and gravy.
The following recipes are
more ideas on how to use
leftover turkey.

y

Additional recipes can be
found on JNOnline.com .

28

3 Tbsp. olive oil
1 cup frozen corn kernels, thawed
d
1 cup chopped
hredded onion
or "pulled" cooked turkey meat (shre
2 cups s
with your fingers)
1 Tbsp. chili powder
kosher salt and pepper to taste
112 cup chopped fresh cilantro
2 cups good quality prepared salsa
1 cup packed finely shredded lettuce
k skillet
4 large whole-wheat flour tortillas
To make toasted corn, heat olive oil in a large nonstic sauté
corn and fr
over medium-high heat. Add the onions olden
the turkey,
about 10 minutes until the corn is very golden.
chili powder, salt and pepper and cook for 5 minutes more. Turn

off heat and stir in cilantro.
Divide the filling among the tortillas. Roll the tortillas around
the filling and arrange on a serving planer or on individual
plates. Serve with the shredded lettuce and salsa on the side.

Makes 4 servings.

SESAME
NOODLES WITH TUR KEY
PEANUT SAUCE

Sauce:

1-inch piece peeled fresh ginger, or more to taste
2 garlic cloves
2 Tbsp. Asian sesame oil
3/4 cup peanut butter
, any variety
1/3 cu p soy sauce
1/3 cup rice-wine vinegar
1 Tbsp. sugar, or more to taste

1 Pasta:
Tbsp., or more to taste, hot pepper sauce, such as Tabasco

pound dry spaghetti (not angel hair or
4 If cups
diced or cho
thin pasta)
pped cooked turkey
1 bunch scallions, cut into 1/4-inch pieces, white and green
parts

1 red bell pepper, cut into thin strips
1 cup fresh pea pods, cut thinly on the diagonal
2 cups fresh bean sprouts
1 Tbsp. dried parsley
2 Tbsp. black or white sesame seeds
Combine all sauce ingredient s
in the bowl of a food
pitcher of a blender and blend or processowl
processor or
until smooth. Set aside.
Bring a large pot of water to a boil. Cooks
paghettiaccording
package directions, to al dente. Drain and rinse
under accord
cold
to
Drain well again. Combine pasta with remaining ingredients water.
in a
large bowl
and toss with the sauce. Serve at room
Makes
8 servings.
roo temperature.

PEACH AND WALNUT TURKEY SALAD

A light and delicious meal.
Dressing:
2/3 cup vegetable oil
114 cup sugar
1/2 tsp. salt
1/3 cup apple cider vinegar
2 Tbsp. lemon juice
Salad:
2 cups fresh or frozen peach quarters, thawed, or canned
peaches, drained very well and chopped
4 cups 1/2-inch diced, cooked turkey
1 cup chopped celery
1/2 cup chopped red or Bermuda onion
1 cup chopped walnuts, lightly toasted
1/2 cup fresh chopped parsley
salt and pepper to taste
8 cups mixed field greens
Combine dressing ingredients in a jar with a tight-fitting lid and
shake well. Set aside (do not chill).
Combine the peaches, turkey, celery, onions, walnuts and parsley
in a large bowl. Add about half the dressing and toss well. Add
more dressing to taste (this salad should not be "drippy"). Adjust
salt and pepper to taste.
Divide the greens among 6 dinner-sized plates. Divide the
turkey mixture among the plates (use a large portion scoop or
form the salad in mounds over the greens). Drizzle the remaining
dressing over the greens. Makes 6 servings.
•

QUICK TURKEY STEW

2 Tbsp. olive oil
1 cup chopped onions
1 cup chopped celery
1 cup 1/2-inch diced carrots
2 chopped garlic
2 Tbsp. flour
4 cups cooked turkey chunks (without skin)
2 cups 1/2-inch diced, peeled potatoes
1 Tbsp. chopped fresh thyme, or 1 tsp. dried
1 chopped bell pepper, any color
1 can (about 15 oz.) chicken or turkey broth
1 cup dry white wine
I cup water
salt and pepper to taste
Heat oil in a large pot over medium-high heat. Add the onions,
celery, carrots and olives and saute for about 5 minutes. Stir in
flour and cook, stirring constantly, for 1 minute more. Add
remaining ingredients and cook, uncovered, for about 30 min-
utes, stirring occasionally, until the vegetables are cooked through
and the sauce is thickened. Adjust salt and pepper to taste and
serve hot. Makes 6 servings.

November 24 • 2005