Thanksgiving. Christmas. New Year's. Three occasions within a short span of time when turkey is often the main course attraction. There are, of course, new and ethnic alternatives to turkey, but it is nonetheless a common holiday staple. This is good and well, but what is one to do with the leftovers? Is it acceptable to serve them to guests over the holidays? The answer in short is - cook and enjoy! Yes. Serve leftovers in attractive ways and your guests will be happy to dine at your table.
Turkey Stew
For guests or just those around home, try this stew that you can adapt and adjust according to taste and need. It can also be prepared on the stove (as outlined) or simmered all day in a crock pot.
Ingredients:
- 1 onion
- 2 carrots
- 2 stalks of celery
- 4 potatoes
- fresh parsley
- 1 cup corn
- 1 cup peas
- 2-4 cups diced turkey meat
- Water
- Flour or corn starch
- Salt and pepper, 2 Tbsp. chicken bouillon powder
Directions:
- Chop the vegetables. Brown the onions, carrots and celery in the base of your soup pot. Add a few tablespoons of water if needed to keep them from sticking.
- When the first three ingredients are browned, add the remaining vegetables and the turkey. Cover with water and bring to a boil. Season with salt, pepper and bouillon powder.
- Lower temperature to medium-low and simmer with the cover slightly ajar until all of the vegetables are soft. Stir from time to time. Add more water if you feel that the mixture is too chunky.
- Bring to a boil. Ladle out about 1/2 a coffee cup of the stock and mix with 2-4 Tbsp. of cornstarch or flour (the amount depends on the desired consistency of your stew). Whisk the thickening agent and the stock until it is smooth and add to the pot. Stir gently and often until the stew thickens.
- Simmer longer on low heat or serve once thickened.
Serving Suggestions:
Serve in bread bowls and garnish with fresh parsley on top and cranberry jelly on the side. You can also make a holly decoration on top with whole cranberries and parsley leaves.
Turkey Fried Rice
This is absolutely simple and delicious. A variety of vegetables can be used to add colour and texture. Served with a salad, egg rolls and wine, Turkey Fried Rice can be a splendid meal to serve guests.
Ingredients:
- 2 cups rice
- 3 cups chopped turkey
- 3 1/2 cus water
- 1/2 cup soya sauce
- 1/4 oil
- 1 Tbsp. chicken or vegetable bouillon powder
- 1 onion
- 1 cup (or more) mixed vegetables, i.e. carrots, corn, snow peas. Try an oriental mix of frozen vegetables
- Optional ingredients:
- 1/2 cup almonds, pine nuts, peanuts or sunflower seeds
- cayenne pepper
- chopped green and red peppers
- cherry tomatoes
Directions:
- Place all of the ingredients (except tomatoes) into a small greased roasting pan. Stir. Cover and bake at 350 F for 1 1/2 hours.
- Stir in cherry tomatoes and serve.
Note:
This recipe can easily be doubled for larger gatherings. Leftovers can be made into Cream of Rice and Vegetable Soup.
Final Words
Leftover turkey does not have to be a hindrance to holiday fare. Use it, serve it, and enjoy it alongside the other treats of the season.
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