Tag Archives: how to store food

Can’t imagine eating one more boring turkey sandwich? Extra roast turkey and the leftover side dishes make quick and thrifty dinners It’s important to remember that any food that you don’t intend to eat within a few days after Thanksgiving should be frozen. Food-borne illnesses don’t take a vacation over the holidays and food safety is just as important now as it is during any other time of the year. Take your time around the dinner table, but start packing up and refrigerating the leftovers within 2 hours of dinner. It may be tempting to keep any leftover sweet potatoes or green beans in the half-empty serving dish and just cover it with plastic wrap, but it’s best to put everything in a clean, smaller container. It will also save space in the refrigerator. Storing tips:

• Refrigerate leftover Thanksgiving turkey, stuffing, gravy and other cooked side dishes. It’s okay to place warm food in the refrigerator.
• Carve leftover turkey meat off the bones before refrigerating. Place the leftover turkey and stuffing in separate containers.
• Divide leftover turkey and other cooked dishes into smaller portions and refrigerate or freeze in covered shallow containers for quicker cooling.
• Pack side dishes like stuffing and mashed potatoes into airtight freezer containers or plastic freezer bags.
• Slice the meat from the turkey and wrap it in freezer paper or foil, then seal in plastic freezer bags (make sure to press out all the air before sealing).
• Liquids, like soup or gravy, will expand slightly as they freeze, so leave a little space at the top of the container. It’s fine to keep leftovers in the refrigerator for a few days before deciding to freeze them, but to preserve their freshness, the sooner they go in the freezer the better.
• Cool in the refrigeraor for a few hours before moving it to the freezer and avoid stacking the containers until they’re frozen solid.
• Don’t forget to label and date your leftovers. Everything will look the same once it’s wrapped.

Try these easy ideas to turn your leftovers into tasty new meals.

Turkey Tortellini Soup

6 servings Ingredients

• 4 cups reduced-sodium chicken broth
• 4 cups water
• 4 cups coarsely chopped roasted turkey
• 1 – 14 1/2 ounce can no-salt-added diced tomatoes, undrained
• 1 tablespoon dried Italian seasoning, crushed
• One 9-ounce package refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 6 tablespoons shredded Parmesan cheese 

Directions

With A Slow Cooker

In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes and Italian seasoning. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender. Stir in spinach. If desired, sprinkle each serving with 1 tablespoon cheese.

Without A Slow Cooker

Combine broth and water in a soup pot and bring to a boil. Add tortellini and return to a boil. Cook about 5 minutes. Lower heat and stir in turkey, tomatoes, seasoning and spinach. Simmer about 10 minutes. Garnish each serving with cheese.

Leftover Stuffing Cakes

Mix in leftover mashed potatoes or sweet potatoes if you like, using 1 egg for every 2 cups leftovers. Ingredients:

• 2 cups leftover Thanksgiving stuffing
• 1 large egg, beaten
• 1 tablespoon butter

Directions In a large bowl, stir stuffing and egg together until blended. Heat butter in a large skillet over medium heat. Shape 1/2 cup stuffing mixture into a ball, then flatten into a 3-inch patty. Repeat with remaining mixture. Place patties in the skillet and cook about 3 minutes per side or until golden brown and heated through. Serve with Ranch dressing, if desired.

Turkey and Wild Rice Pilaf

4 servings Ingredients

• 1 tablespoon olive oil
• 1 cup sliced celery
• 1/4 cup chopped onion
• 1/3 cup wild rice, rinsed and drained
• 1-14 1/2 ounce can reduced-sodium chicken broth
• 1/3 cup long grain rice
• 1 large carrot, peeled and shredded
• 8 ounces cooked turkey, cubed
• 2 medium red-skinned apples, chopped
• 2 tablespoons snipped fresh parsley
• Butterhead (Boston or Bibb) lettuce leaves 

Directions In a large skillet, heat oil over medium heat. Add celery and onion; cook about 10 minutes or until tender, stirring occasionally. Add uncooked wild rice; cook and stir for 3 minutes. Add broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in uncooked long grain rice. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until wild rice and long grain rice are tender and most of the liquid is absorbed, adding carrot for the last 3 minutes of cooking. Stir in turkey breast and apple. Cook, uncovered, for 3 to 4 minutes more or until heated through. Stir in parsley. Line serving plates with lettuce leaves; spoon turkey mixture onto lettuce.

Butternut Squash Hash with Leeks and Turkey

If you have sweet potatoes leftover, you can use them in place of the squash. Serves 4 Ingredients:

• 2 medium leeks, dark green parts removed, remaining light green and white parts cleaned and thinly sliced (about 1 1/2 cups). Reserve a few sliced pieces of leek for garnish.
• 1 cup low-sodium chicken or vegetable broth, divided
• 3 cups leftover butternut or acorn squash, cubed
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon Italian seasoning.
• 8 ounces chopped cooked turkey (about 1 1/2 cups)
• 3 tablespoons chopped fresh parsley
• Poached or Fried Eggs

Directions Heat a large skillet over medium-high heat until hot. Add leeks and cook about 3 minutes or until beginning to brown and stick to the pan, stirring frequently. Stir in 1/2 cup broth and continue to cook 3 minutes longer or until leeks are tender and softened. Add squash, crushed red pepper and remaining broth, and cook 5 minutes. Stir in chopped turkey and Italian seasoning; cook 5 minutes longer or until squash and turkey are heated through. Remove from heat and stir in parsley. Place poached eggs on top of hash and garnish with reserved leeks.

Sage and Cream Turkey Fettuccine

2 servings Ingredients

• 3 ounces dried spinach or plain fettuccine
• 1/3 cup light dairy sour cream
• 2 teaspoons all-purpose flour
• 1/4 cup reduced-sodium chicken broth
• 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon ground black pepper
• 6 ounces leftover cooked turkey breast, cut into bite-size strips
• 1/4 teaspoon salt
• 1 cup sliced fresh mushrooms
• 2 green onions, sliced
• 1 clove garlic, minced

Directions Cook pasta according to package directions; drain and set aside. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside. Heat 2 teaspoons oil in an 8-inch skillet over medium-high heat. Add mushrooms, green onions and garlic to hot skillet. Cook and stir about 3 minutes. Stir in turkey and mix well. Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta.

Related articles

• What To Do With Leftover Turkey? (mix965houston.cbslocal.com)
• http://jovinacooksitalian.com/2013/04/02/making-use-of-holiday-leftovers/
• http://jovinacooksitalian.com/2013/01/02/what-should-i-do-with-the-leftovers/

Posted by Jovina Coughlin in eggs, Lettuce, Pasta, Rice, Soup, spinach, squash, Stuffing/Dressing, Vegetables Tags: how to store food, leftovers