Leftovers sometimes the best
Published 9:00 pm Saturday, November 20, 2004
Everybody whose all-time favorite Thanksgiving leftover is turkey on white bread with mayonnaise raise your drumstick.
You aren’t alone.
In fact, leftover turkey in general seems to be something we can’t get enough of. Before the toasty roasted bird has reached room temperature, folks are contemplating their midnight raids. The next day, there’s a path worn in the linoleum between the fridge and television.
And we’re not ceremonious in our munching. We use a slice of turkey to scoop cold, leftover gravy; wrap it around stuffing; slather it with mayonnaise; smear it with cranberry sauce; sandwich it between crackers (when the bread runs out).
Sit down Richard Simmons and all you Atkins Diet devotees. It’s one (or two, or three) days out of the year and we’re not proud. We’re resourceful.
However, why not share a little of this gastronomic windfall with your friends? Frequently, Thanksgiving day is earmarked for “family.” But we all have dear friends who, although they don’t quite make it into the “nuclear” arena, are people with whom we’d like to spend a few hours in grateful reflection for all those good times. Have them over the day after Thanksgiving.
It can be tasty, fun, and not a lot of work. Any of the following recipes will keep you in the party spirit, and highlight the leftover bird without making your special guests feel like retreads.
Turkey and celery salad
2medium apples, peeled, cored and diced
1tablespoon lemon juice
2cups cooked, diced turkey
2cups sliced celery
1tablespoon minced onion
2teaspoons dried dill or sweet basil
1cup whipping cream, whipped
2/3cup mayonnaise
1/4teaspoon white pepper
2teaspoons lemon juice
1teaspoon salt
Romaine lettuce
4hard cooked eggs, peeled and quartered lengthwise
2tomatoes, cored and cut in wedges
Place the diced apples in a bowl of water with the lemon juice to keep the apples from browning. Combine the turkey, celery, onion and dill or basil. Drain the apples well and add to the turkey mixture. In another bowl, whisk together the whipped cream, mayonnaise, pepper, lemon juice and salt. Pour this dressing over the turkey mixture and toss. Correct seasonings; chill until ready to serve.
To serve, heap the salad on a bed of crisp romaine lettuce leaves and garnish with the hard-cooked eggs and tomatoes.
Makes four servings.
Adapted from “A Treasury of Great Recipes,” by Mary and Vincent Price
Tangy turkey salad
1tablespoon sesame seeds
1/3cup olive oil
3cups cooked and cubed turkey (1/2-inch chunks)
1cup diced celery
1/3cup diced water chestnuts
1/2cup thinly sliced green onions
1/2cup julienne-cut strips of Gruyere cheese (or a good-flavored Swiss)
1/4cup white wine vinegar
1/4cup fresh lemon juice
2 teaspoons Dijon-style mustard
Salt and pepper to taste
Shredded lettuce
Cherry tomatoes, halved
In a small skillet, saute the sesame seeds in the olive oil until the seeds are lightly browned; let the mixture cool. In a bowl, combine the turkey, celery, water chestnuts, green onions and cheese. Whisk together the vinegar, lemon juice and mustard; whisk in the salt and pepper to taste. Whisk in the cooled olive oil mixture in a slow, steady stream. Drizzle the dressing over the turkey mixture; adjust seasonings. Chill the salad for about 3 hours before serving.
To serve, prepare individual beds of shredded lettuce on four plates. Spoon a quarter of the salad onto each plate, garnish with the tomatoes and serve.
Makes four servings.
Turkey and wild rice casserole
1cup wild rice, washed
Water
6tablespoons butter (divided)
1pound fresh mushrooms, sliced
1/2cup chopped onion
2teaspoons salt
1/4teaspoon freshly ground pepper
3cups cut-up cooked turkey (cut into small pieces)
1/2cup sliced almonds
3cups turkey or chicken broth (store-bought is OK)
1 1/2cups heavy cream
2tablespoon dry sherry or white wine or 1 tablespoon fresh lemon juice
Cover rice with water in a saucepan and bring to a boil. Remove from heat. Let soak 1 hour, then drain. Melt 3 tablespoons of butter in a skillet. Add mushrooms and onion and saute over medium heat until lightly browned. In a large bowl, combine the drained rice, mushroom mixture, the salt, pepper, turkey, almonds, turkey or chicken broth, heavy cream and sherry.
Turn the mixture into a lightly oiled or buttered 2-quart casserole. Cover and bake in 350 degree oven for 11/4 hours. Remove the cover, dot with remaining 3 tablespoons of butter and bake, uncovered, for an additional 20 minutes.
Recipe from “Colorado Cache” cookbook, by the Junior League of Denver
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com.
