Great Leftover Turkey Ideas

Even though it was just the four of us, my family enjoyed a lively Thanksgiving Day. We all helped in food preparation which gave us a chance talk and catch up on events in each others lives in the process. I am always happy to have my teenagers in the kitchen with us, so that we pass along cooking skills to them before they are out on their own.

The weather was beautiful, so we took a break from cooking to play outside with the puppy. My children are both soccer players and have taught the dog how to "dribble" across the yard. We had a lot of laughs watching him push the ball around the yard in every direction, growling ferociously all the while. Occasionally the ball tripped him up and he rolled right over the ball.

The meal was delicious - I think everyone enjoyed it more because the preparation was a group event. And now I have quite the volume of leftover turkey. Sandwiches were consumed this afternoon, but to use up all of that meat, I need to be creative so that the family doesn't tire of it. Over the years, I have tried many recipes for leftover turkey. Here a a few of my favorites:

Crunchy Holiday Turkey Salad




http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=66273
Deep-Dish Turkey Pot Pie






http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=66247s=recipe&m=recipe/knet_recipe_display&recipe_id=66247

I use 1/2 cup dried cherries instead of Bing cherries in Turkey Salad with Cherries and Walnuts

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=75426

I use turkey instead of chicken in these Creamy Enchiladas

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=creamy%20enchiladas&u3=**3*3&wf=9&recipe_id=57703

BBQ Turkey Pita

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=95162

Next-Day Turkey and Bacon Cheeseburgers

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=next%20day&u3=**1*1&wf=9&recipe_id=50432

Mastering a Smooth Thanksgiving

Thanksgiving is tomorrow. How did that happen? Even though I'm a food professional, I still get a little jittery when the time comes to get the meal started. I find Thanksgiving an easier holiday to plan for because it is a pretty set menu. With our family, the turkey, gravy, corn pudding and pumpkin swirl cheesecake are always there, so that makes things a little easier. We also have to have the sweet potato casserole with marshmallows. When my kids were little, it was a great way to make eating sweet potatoes fun. Now that they're more grown up, they still like it!

At this point on the calendar, I think the most important thing to do it take a deep breath and do a little planning to make sure that "the day" goes smoothly. When you are preparing a big meal, the hardest thing is often getting everything ready for the same time.

First and foremost, is your turkey thawed yet? I fondly remember a turkey dinner in college when a friend tried to start cooking a 20 lb. frozen turkey at 3 p.m. for a 5:30 p.m. meal. Trust me, even the hottest oven couldn't save that situation! At this point in time, thawing a turkey in the refrigerator isn't going to work because that takes about a day for every 4 lb. of turkey. Your option today is submerging the turkey in cold water in the sink. This is what you do:

• Place your turkey, breast-side down and in its unopened wrapper, in enough cold water to completely cover the turkey.
• Change the water every 30 min. to keep it cold. This is important because this is the step that keeps the turkey at a cold enough temperature so that there is no bacterial growth. Bacterial growth could cause food poisoning, which no one wants!
• Plan a minimum thawing time of 30 min. per pound for a whole turkey.

My shopping is done, and today I am focusing on getting anything done ahead that I can. These are the things I like to do the day before the big meal that helps tomorrow go more smoothly:

Make Desserts: If pumpkin pie is a must a your house and you haven't made one yet, there is still time. Here's a recipe that always makes a perfect pie in a graham crust:

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=pumpkin%20pie&u3=**19*45&wf=9&recipe_id=55065

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Pumpkin Pie

Prepare my side dishes. Besides the Herb-Roasted Vegetables that I suggested in my last post, I'll also be making:

Mallow-Topped Sweet Potato Bake

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=mallow-topped&u3=**1*2&wf=9&recipe_id=55659

Set the Table. I like to have the table set the day before so that there is one less thing to do on Thanksgiving Day. My kids usually help with this task.

When the big day is here, it is tradition in our family that the turkey is carved at the table. Since my husband is a chef, he is pretty comfortable with the carving. But if you haven't had a lot of experience carving a turkey, here's a quick video to watch for some great tips:

http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=363

Good luck with your own dinner preparations. Post a comment and let me know how it goes! While I'll be away from the blog during the holiday, come back on Friday for some recipe ideas for how to serve all of that leftover turkey.

Roasted Vegetables to the Rescue!

Want to prepare a vegetable dish for Thanksgiving that doesn't compete with the turkey for oven space and even better, can be prepared the day ahead?

Try roasting vegetables! You can slice them up to three days prior to cooking, then seal them in a plastic food storage bag and store them in the frig. Roast them either the morning of Thanksgiving or the day before. They are almost better when they are reheated in the microwave.

I prepared these one year when guests were with us for Thanksgiving. Six months later the same people were back for a barbecue and asked me for the recipe. I had completely forgotten about the roasted vegetables, but they were quick to remind me. This has become somewhat of a signature dish for me. You can easily switch out vegetables - I usually add red peppers.

Herb Roasted Vegetables

5 cups cut-up assorted fresh fall vegetables, such as carrots, onions, parsnips, rutabagas and turnips
1/3 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/3 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 450°F. Toss vegetables with dressing and cheese.
PLACE vegetable mixture in lightly greased foil-lined 15x10x1-inch baking pan.
BAKE 40 to 45 min. or until vegetables are tender, stirring occasionally.

Follow these links to more great roasted vegetable recipes:

Oven Roasted Root Vegetables

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=roasted%20vegetables&u3=1*ASC*2*25&wf=9&recipe_id=62577e_id=62577

Roasted Beets and Carrots

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=roasted%20vegetables&u3=1*DESC*9*25&wf=9&recipe_id=70436

Angie's Oven Roasted Harvest Vegetables:

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=roasted%20vegetables&u3=1*ASC*2*25&wf=9&recipe_id=62577








Roasted Green Beans with Peppers and Onions:

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=roasted%20vegetables&u3=1*DESC*7*25&wf=9&recipe_id=94524

Perfect Turkey and Gravy Recipes

Given that it is so close to Thanksgiving, I thought I'd start posting recipes and tips. Here's a great recipe for roast turkey. It uses stuffing mix to make it easy, but you add sausage to it to make it taste like "homemade".

Roast Turkey with Sausage Stuffing
Prep Time: 15 min

Total Time: 3 hr 30 min

Makes: 16 servings

1 frozen whole turkey (10 lb.), thawed
1 lb. pork sausage
1-1/2 cups hot water
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Turkey

PREHEAT oven to 325°F. Do not stuff turkey until ready to roast. Rinse turkey; pat dry.
BROWN sausage in large skillet on medium heat; drain, reserving 1/2 cup of the drippings. Place reserved drippings in large bowl. Stir in hot water. Add stuffing mix and the cooked sausage; stir just until moistened. Stuff neck and body cavities lightly with stuffing. Truss turkey; place on rack in large roasting pan that has been sprayed with cooking spray. Place any extra stuffing in separate lightly sprayed covered baking dish.
ROAST 3 to 3-1/4 hours or until internal temperature of thigh is 180°F, breast is 170ºF and center of stuffing reaches 165°F when checked with meat thermometer. Bake any extra stuffing with turkey during last 30 min. of turkey baking time.

Substitute: Butter may be substituted for the drippings.

Click on this link: http://www.kraftfoods.com/kf/FoodandFamily/Festive_2006/Turkey.htm to see a step-by-step guide on how to prepare it.

As for easy gravy, try this recipe. Click on this link: http://www.kraftfoods.com/kf/FoodandFamily/Festive_2006/Gravy.htm for a step-by step-guide on how to prepare it.

Perfect Gravy

Prep Time: 15 min

Total Time: 25 min

Makes: 2 cups or 16 servings, 2 Tbsp. each

Drippings from cooked turkey
Cool water or fat-free reduced-sodium chicken broth
1/4 cup flour
Pepper

POUR drippings (juice and fat) from roasting pan carefully into heatproof measuring cup or fat separator. Let stand until fat rises to the top.
REMOVE 1/4 cup of the fat; return to roasting pan. Discard any remaining fat. Add enough water or broth to remaining drippings to measure 2 cups.
GRADUALLY add flour to drippings mixture; stirring constantly with wire whisk until well blended.
RETURN drippings mixture to roasting pan over two burners. Bring to boil. Reduce heat to medium-low; simmer 5 to 10 min. or until slightly thickened, stirring frequently.
SEASON to taste with pepper; stirring lightly with wire whisk.

Cooking Know-How: Stir gravy with a wire whisk or wooden spoon. If using a roasting pan to make gravy, a flat whisk or a flat edge wooden spatula allows you to reach the corners of the roasting pan easier.

Jazz It Up: Stir in 1 to 2 tsp. MAXWELL HOUSE Instant Coffee along with the salt and pepper to enhance the flavor and color of the gravy.

You can also find videos for carving a turkey and preparing gravy, as well as other videos at: http://www.kraftfoods.com/kf/ff/HolidayFocus/cookingSchoolnew.htm#tdinvideo

Enjoy! Tomorrow I'll post on Thanksgiving recipes you can make in advance.

Welcome - let me help!

Hi! My name is Wendy. I am a food professional and have been working in the Kraft Kitchens for 25 years. The Kraft Kitchens consists of a team of 40 passionate food professionals that love to create recipes that are easy to prepare and delicious too.

I am here to help you with your cooking questions whether it's for holiday or everyday cooking help. I am happy to supply great recipes, too.

A little more about me. I hold a B.S. in Foods and have worked in test kitchens since I graduated from college. As part of my job, I have developed recipes, given cooking classes, written package directions, styled food for photography, and written food articles for publication. My husband is a chef, so there is always something going on in our kitchen!

Everyone in my family has their own favorite Thanksgiving dish. Mine is a recipe I first had at my cousin's: corn pudding. My daughter looks forward to finishing off our Thanksgiving meal with Pumpkin Swirl Cheesecake, her favorite cheesecake: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=pumpkin%20cheesecake&u3=**3*10&wf=9&recipe_id=50339 Let me know your favorites, or, if you are looking for a new recipe, let me help you find one.

Just post a question and I am happy to help.

Talk to you soon ---- Wendy!