Ingredient Title Chef Category

Holiday fare the second time around

Like a tiresome guest Thanksgiving turkey just doesn't seem to want to go away. No matter how much we eat, hot or cold, there is more in the refrigerator or freezer. The same is true of some of the vegetables that we buy to accompany the royal bird when he marches to the holiday table. To alleviate the leftover blues and keep perfectly good food from finding its way to the compost container, check out these recipes.

All recipes are just a place to start, you can add or subtract or substitute at will.

Perhaps these will bring a bit of inspiration and steer you down the path away from boring leftovers. An example can be found in the first recipe, Turkey Manicotti.

To use the recipe you don't have to stuff manicotti shells, you can substitute other pasta and make a layered dish (though stuffed manicotti is pretty impressive--no one would ever label this dish as "leftover"). You don't have to use frozen broccoli, fresh or leftover can be substituted. Or try Brussels sprouts or asparagus, or whatever leftover vegetable you have on hand. Instead of canned pimientos you could use a sweet red pepper, and of course, you can use any dry, sharp cheese instead of the Romano or Parmesan.

Turkey Manicotti with a Quick Sauce

The turkey you once stuffed becomes the stuffing for pasta or it can be layered with lasagna pasta. Makes 6 servings.

12 dried manicotti shells
1 tub (8 oz.) cream cheese with chive and onion
2/3 cup milk
1/4 cup grated Romano or Parmesan cheese
2 cups chopped cooked turkey
1 package (10 oz.) frozen broccoli or leftover cooked broccoli
1 jar diced pimientos, drained
1/4 teaspoon pepper
Grated Romano or Parmesan cheese, optional

Preheat oven to 350 F. Butter or spray a baking dish. Cook manicotti shells, according to package directions; drain. Rinse with cold water; drain again. Meanwhile heat cream cheese over low heat until melted stirring constantly. Slowly stir in milk until smooth. Stir in 1/4 cup Romano or Parmesan. For filling combine 1/4 cup of the cheese sauce you've just created with turkey, broccoli, pimientos, and pepper. Use a small spoon to carefully fill each manicotti shell with about 1/3 cup filling. Arrange shells in rectangular baking dish. Pour remaining sauce over shells. Cover with foil and bake 25 to 30 minutes, until heated through. Sprinkle with additional grated cheese.

Quick-Fix Turkey Chili

Corn bread mix makes this an ideal dish for busy weeknights. However, it is very easy to stir up a cornbread and there are a lot of good recipes. You can use cooked turkey, chicken or pork, whatever you have on hand. If you have a bag of whole tomatoes in the freezer, throw a few of them into the pot and don't bother opening the tomato can. Makes 6 servings.

1 package corn muffin mix
2 teaspoons chili powder, or more
2 cans pinto and/or small red beans, rinsed and drained
1 can (10 oz.) chopped tomatoes with green chili peppers
1 cup chopped cooked turkey, or more
1 can (8 oz.) tomato sauce, pizza or pasta sauce
1/2 cup shredded cheddar or Monterey Jack cheese

Combine corn muffin mix and 1 teaspoon of the chili powder. Prepare muffins according to package directions, making 6 muffins. Meanwhile, in a casserole combine beans, tomatoes, turkey, tomato sauce and remaining 1 teaspoon chili powder. Cover and microwave 6 to 8 minutes or until heated through, stirring several times. Split the corn muffins; spoon bean mixture over muffins. Sprinkle with cheese.

Roasted Radishes

Use the radishes left from the hors d'ouvre tray to bake a dish that will make cold turkey open its eyes and blink. Serve this warm with lemon.

12 radishes, halved if large
2 tablespoons capers, rinsed and chopped
6 anchovy fillets, finely chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 lemon, for serving

Preheat oven to 375 F, with rack in upper third. Toss together radishes, capers, anchovies, garlic and oil; season with salt and pepper. Spread out mixture in a small roasting pan. Roast, stirring once, until radishes are shriveled and fragrant, 30 to 35 minutes. Serve warm with lemon.

Turkey and Cheese Roll-Ups

You can make these by rolling either pizza dough, frozen piecrust dough, or refrigerated biscuit dough (rolled flat), around filling ingredients. Just roll bake and cut into slices. Makes 4 to 6 servings.

1 package (10 oz.) refrigerated pizza dough
4 oz. thinly sliced cooked turkey
1 cup (4 oz.) shredded mozzarella cheese
4 oz. thin salami or ham slices
1/4 cup finely chopped yellow, red, or green pepper
1/4 cup ripe or green olives, chopped
1 egg, beaten
Pizza or spaghetti sauce, optional

Preheat oven to 375 F. and lightly grease or spray a baking sheet. On a lightly floured surface, carefully stretch or roll dough into a 13- by 10-inch rectangle. Layer turkey, half of the cheese, the salami or ham, the remaining cheese, pepper pieces and olives on dough to within 1/2-inch of edges. Starting from a long side, roll up into a spiral; pinch edge and ends to seal. Place loaf, seam side down, on baking sheet. Brush with egg. Using a sharp knife, make a few shallow cuts across the top of the loaf. Bake 25 minutes or until golden brown. Let stand for 10 minutes before slicing. You can serve this with warm pizza or spaghetti sauce, if you wish.

The feasting goes on long after Thanksgiving.

	Web hpj.com

Copyright/Privacy
Copyright 1995-2012.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com