What to do with Thanksgiving leftovers

By Luann Boyer

CSU Family and Consumer Extension Agent, Morgan County

If your Thanksgiving is like most, there will be plenty of leftovers when the meal is finished. Instead of thinking you'll be eating turkey and all the fixings for the next week, with safe handling you can freeze and enjoy them for several months.

Safe handling of leftovers begins when you put the food on the table. If the food will be at room temperature for longer than 2 hours, plan ahead how you will keep it warm (above 135 degrees) or cool (below 40 degrees). At temperatures between 40 and 135 degrees, any bacteria that may be in or on the food or that contacts the food during the meal, can rapidly multiply and cause foodborne illness.

To keep hot food hot, use a warming tray, insulated container, crock pot, roaster oven, or similar device. To keep the cold foods below 40 degrees, serve in cold-chill containers, use frozen gel packs, or set in a container of ice.

When the meal is over, chilled foods can easily be returned to the refrigerator or in containers to freeze. Hot foods need a little more planning. The last thing you want to do is put a large portion of any hot food in the refrigerator or freezer and expect it to cool adequately.

Hot food must be divided into smaller portions. A thick food like stuffing or mashed potatoes should be no more than 2 inches deep in the storage container. Thin foods like gravy can be 3 inches deep. The only exception to this rule is if you chill the large portion of hot food in an ice bath.

To use an ice bath, put equal portions of cold water and ice in a container that is larger than the container the food is in. You can also make an ice bath in a kitchen sink. Place the container of food in the ice bath and stir to move hot food from the center to the outer edge where it can chill. By using an ice bath, you can chill the food down to 70 degrees quickly and then it can be put in the refrigerator for continued chilling. Do not cover the food until it has chilled to 40 degrees.

After it is chilled to 40 degrees, you can cover the food and use within 2 to 5 days, depending on the type of food. If you want to keep it longer, put in freezer containers and store for up to 6 months. When ready to reuse, you must reheat any previously cooked food to 165 degrees.

For additional information on safe handling of holiday foods contact Colorado State University Extension in Morgan County at 970-542-3544.

11/26/07
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Date: 11/16/07

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