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Everybody likes turkey for the main event. Loving it comes the next day.
Turkey burnout is insidious. One minute your bird is beautiful and fragrant, floating majestically to the table, its crisp skin glistening. You could eat every last bite all by yourself. But in a twinkling―or, to be exact, after a couple of servings―the feast loses its luster. By the time the candles have been snuffed, the good china put away, and the wine glasses washed, what's left of your 20-pounder looks like just one more responsibility. Worse, the week ahead looms with the dreary prospects of turkey hash, turkey supreme, and turkey a la king. For a moment, you consider getting a really big dog.
Not to sound unsympathetic, but snap out of it! Strip that bird straightaway with a sharp knife, and quickly refrigerate the white and dark meat in separate airtight containers (for up to five days or freeze for up to two months). Don't labor over the bones and fatty "parson's nose," telling yourself you'll boil them down into soup stock―you know you won't be in the mood for that anytime soon. Toss 'em, and be done with it. Feel better? You should. You've cleared the slate for a fresh approach to this versatile, forgiving meat and stocked a ready-to-use supply.
Eating healthy should still be delicious.
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These recipes give your leftovers a new life, without ever resorting to a turkey-noodle surprise.
6 Instant Pot Dinners That Double as Tomorrow's Lunch
Does the thought of coming up with creative meal ideas for lunch and dinner make you want to jump in the car and head to the nearest takeout joint? If your life is hectic (whose isn't?), there's a good chance that getting all "Rachel Ray" in the kitchen is not something that's likely to happen.
The good news is, there are tons of simple instant pot dinner recipes that can double as tomorrow's lunch. So if you have an instant pot that's just waiting to feel some pressure, give one of these recipes a try.
Wild Turkey Salad
There’s more to spring turkey hunting than hearing a tom break the silence of the hardwoods during dawn, or sinking your boots into the needles that have been destructed by the wily birds on the forest floor. It’s about sustainability, and an appreciation for being rewarded from such a challenging hunt. Successfully preparing harvested game that is pure, organic, and impossible to find at the grocery store is essential to keep the tradition of hunting thriving. DGIF serves to protect the wildlife, conserve wildlife activities, and connect people to the outdoors. Turning a hunt into a meal that draws people closer to the outdoors is our mission.
If you harvested a turkey this season, congratulations! It’s time to bring it from the field into the kitchen. If you’re looking for a quick, refreshing, warm-weather meal, this is the perfect recipe. It’s like chicken salad, but instead this recipe uses 100% fresh, organic white turkey meat. Which is the best part. It is perfect to fix for a quick lunch, whether gathering with friends after an early-morning hunt, packing for tomorrow’s hunting or fishing trip, or preparing lunch for the front porch with the family on a Sunday afternoon. Full circle, this meal is worthy of bringing from the field to the table. Whatever the occasion, turkey salad is tasty, quick and simple to prepare.
Turkey salad is best on croissant bread. It’s also great on crackers or sliced cucumbers.
Food Revolution Day 2013 Part One: Turkey Meatloaf, Tomorrow’s Lunch + My Top 5 Go-To Recipes
When Sue Abell invited me to be a part of Burlington’s Food Revolution Day I didn’t hestitate. Like many people, I’ve watched Jamie Oliver’s attempt to raise awareness of what our next generation was being fed, both at school and home, and was shocked to see how much things had changed since I was a kid. Gone are the days of a peanut butter sandwich in a brown bag. Enter a new era of packaged, frozen chicken tenders with unpronounceable additives and chemicals. Scary…
While I don’t have children (two legged ones, that is), I am a human, sharing this planet with the children who will shape the next generation so, I am concerned with what is fueling these kids.
My main objective with this blog is to be useful to those looking for healthy adaptations of their favourites. I want to be resource for people looking for ways to add flavour to their food naturally. I totally share the values of this Food Revolution Day and it’s great to be a part of it.
In addition to eating quality food made from real ingredients, spending quality time with your children is so important and a great time to do that can be while meals are being prepared. Ask your kids about their day, share stories, make plans, all while mixing, peeling and stirring. Don’t underestimate the skills that kids have and get them involved.
On the flip side perhaps time spent in the kitchen can be your escape. Ask to not be disturbed and cooking can be a relaxing, solitary way to unwind. Call me crazy, but sometimes I find chopping up the veggies for dinner, with my ipod on, to be very therapeutic. Download some new music or a great podcast. I love the Jillian Michaels podcast or the Mike Dolce Show.
OK! Enough chatter! Let’s get in the kitchen…
This turkey meatloaf is nutritious and easy to make. The best part is it also takes care of lunch for the next day!
Preheat your oven to 350 and saute your chopped onion. When it’s almost translucent add in the grated carrots and minced garlic. Stir around and cook for another 2 minutes or so. Set aside. Feel free to munch on the baby carrots as you cook. Dip it in hummus if you have it!
Place your ground turkey in a bowl. Add your seasonings, pour in the beaten egg and add ground almonds and flax.
Add in the cooked vegetables and get in there with your hands and mix it all together.
Shape into 2 loaves. Baste the top with a good layer of ketchup and they’re ready for the oven.
At the same time wrap a few potatoes in tin foil and throw them in with your loaves.
Cook for 55 minutes (check to make sure no pink remains in the middle) In the meantime, spin up a simple romaine salad with a light dressing. The oven’s timer goes off and voila! Dinner is served.
So, what about lunch? Meatloaf sandwiches, anyone? I’m a sucker for a meatloaf sandwich on rye bread with a good dollop of mustard. Pack the rest of those carrots from the meatloaf recipe in the lunch bag or serve them up as a crunchy side for Sunday lunch and you’re charged for the afternoon.
Here are a list of my top 5 easy, go-to recipes you may enjoy:
I’ll be back this afternoon with part 2. It may include chocolate. Just saying.
Can you Freeze Breakfast Casseroles
I have not personally frozen this particular casserole but the rule of thumb is that they have to be baked ahead of time. Never try to freeze a raw casserole as it will get runny and separate.
Once frozen, thaw in the refrigerator overnight. Then bake at 350F watching closely for 25-30 minutes or until heated through. You may want to foil this again to prevent it from over browning.
Cooking a whole turkey for the holidays or anytime for that matter, is easy!! We like having one for a lovely Sunday dinner!
Let me help you with this post, Turkey 101 that has simple tips and tricks to get the best turkey ever.
A turkey just needs some simple prep time and then the oven really does all your work. You can get more elaborate with seasonings, brining, stuffings and more but keeping it simple still provides you with an amazing meal.
If you have people with dietary concerns a whole turkey is gluten free, lean, healthy and also economical to feed a crowd. The leftovers alone are why I love cooking a turkey. I love making a homemade turkey stock also, so easy and your house smells wonderful again.
What to do with leftovers? Wow, I love having this great lean protein to work with after the big day!! You can add leftover turkey to recipes like Curried Turkey Pot Pie, Leftover Turkey Potato Hash, and Turkey Cheesy Alfredo Casserole.
Game Day Weekend and Turkey Cheese Sliders
These Turkey Cheese Sliders are perfect for game day, a tasty lunch, or a potluck dish!
For those last minute entertaininers who need a quick “slider” recipe to make for tomorrow’s Big Game, this one will work! Turkey Cheese Sliders , made on your favorite leftover bread, cut into circles or squares. Brilliant!
First of all, this morning was spent at our friend’s new juice bar in Ashland (Oregon), called NW Raw (NW Raw on Facebook). There’s nothing quite like it here in southern Oregon, all organic foods and fresh-pressed juice. And then there’s the ambience, which has a very northwest feel. Stunning! Here’s a sneak peek.
Something new I’m adding to my redesign of my blog, is an “EAT HERE” tab at the top, where I’ll be featuring southern Oregon, Bend, and Portland restaurtants. YAY! I’ve wanted to do this for a long time. :)
So, how do you go from juicing to eating sliders?
This is probably the only weekend of the year you can do that. I mean, who can attend a Super Bowl party and not indulge in a slider or two?
I adapted todays recipe from a Rachael Ray magazine awhile back, using turkey instead of beef. Another tip: I like to pick up local breads from Grocery Outlet, and support local businesses. For this recipe I used Jalapeno Cheddar from Village Baker in Ashland. The other tip, grate the onion (instead of chopping), which is much faster. I whipped this recipe up in about 30 mintues total, then plated them for serving.
Oh, and I love mustard, pickles, and cheese! Brings back the olden days, eating cheeseburgers at Dell’s Hamburgers in Medford, Oregon.
You can serve the mustard sauce on the side, or fully assemble them with the meat, sauce, and pickle. Yum!
Enjoy! And Happy Super Bowl weekend! May your favorite team WIN!
Are you making any special recipes this weekend?
Ok, so now you have all your leftovers properly stored. The kitchen is clean. The company has left. You can breathe a sigh of relief that everyone had a great time and even the grumpiest relative finally relaxed and smiled for a change.
You may not feel like spending much time in the kitchen. But there’s the leftovers… Oh, happy day! All that work paid off when served on the holiday. Now it is paying dividends!
I have a bunch of great holiday leftover suggestions. Ever curious, I always look for more great leftover ideas too. Here are some I can suggest broken down by the leftover.
61 Thanksgiving Salad Recipes That (Almost) Rival the Turkey
These healthy Thanksgiving salad recipes are the holiday hero we need. Sure, turkey and stuffing may get all the glory, but even the most indulgent feast requires balance (a.k.a. vegetables). Enter salad: the bright, bracing side dish you didn’t know you needed until that first refreshing bite. The best part? Even a truly gigantic serving will still leave room for a piece of your aunt’s famous marshmallow-topped sweet potato casserole. We’ve got the salad course covered, from crunchy-creamy slaws and crisp shaved root vegetables to hearty roasted squash and plenty of Caesars. Go ahead and make a few of these Thanksgiving salad recipes, then pair the leftovers with tomorrow’s roast turkey sandwich.
6 Tips for Storing Leftover Thanksgiving Turkey
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Thanksgiving dinner is a lot of work and it can be tempting to take shortcuts after the meal when it comes to cleaning and leftovers. Nobody really wants to cook after a long day in the kitchen. Turkey can be expensive though and when done right leftover turkey can be just as tasty as the original meal. In order to help you decide what to do with all those yummy leftovers, we have compiled this short list of turkey storing tips for your post-Thanksgiving clean-up.
- Leftover turkey meat lasts for about 4 days.
This information is important to keep in mind as you follow the instructions below. When deciding how much to freeze and how much to stick in the fridge, seriously consider how much turkey your family will eat over the next week or so. Chances are after day 2 or 3 the kids will start complaining and you may be sick of it, too!
- Divide and conquer by separating light and dark meat.
Since people tend to have a preference for white and dark meat, be sure to divide these into two separate containers when placing them in the fridge. This makes it easier for late-night munchers and next-day meals to go smoothly.
- Be sure to carve the remaining turkey before storing it,
Chances are that you do not have room for a whole turkey in the fridge with the other leftovers. Carve turkey before you store it.
- Make sure to freeze some of your leftovers.
Depending on how much you have leftover, it is always a good idea to freeze some of your leftovers. Leftover turkey is only good for so long and chances are you will be sick of turkey by day four. Save some for later!
- Plan tomorrow's lunch or dinner around leftover turkey.
Most families have a leftover turkey recipe tradition that they eat the next day. Instead of storing ALL your leftovers, set aside exactly how much you will need for your leftover turkey treat. This makes it easier to decide what to do with the rest.
- Consider making broth with the bones,
If you have some veggies leftover, it is actually pretty easy to make your own turkey stock! Boil up some stock to stick in the fridge and freeze while you do the dishes or let it simmer in the slow cooker overnight.
Leftover Thanksgiving Turkey Recipes
Most families have a traditional day-after-Thanksgiving turkey recipe they make every single year. Soups and sandwiches are always popular choices! If you're looking to start your own tradition or just want to try something new this year, consider trying out the leftover turkey recipes below!
If you're looking for a day-after-Thanksgiving dinner recipe, this Turkey Panini with Cranberry Chutney and Sunflower Seeds is the perfect way to experience the flavors of Thanksgiving in a new and unique way.
Make your own turkey stock with your leftovers with this simple tutorial. This stock is perfect for soups, casseroles, and more. It makes a tasty replacement for chicken stock in other recipes.
Looking for a lightened up way to serve leftovers after an indulgent Thanksgiving dinner? These little cups are a healthy way to use up turkey leftovers the next day for lunch.
Cozy up with a comforting classic with this twist on chicken and dumplings. Using leftover turkey in this creamy soup means that this recipe comes togerther in a snap.
If you love wild rice soup then you will love using your leftover turkey in this Turkey and Wild Rice Casserole.
Oven Baked Turkey Scotch Eggs
This recipe is my healthy version of a traditional Scotch egg. It's a soft boiled egg, wrapped in turkey, breaded in a buttery panko and baked in the oven instead of fried.
Scotch eggs are traditionally hard boiled eggs made with sausage. I like to play with the softness level of the egg to attempt to get a little run and ooze out of the yolk. Having said that, if you already have hard boiled eggs that's how they are traditionally made anyway, so that makes this recipe even easier.
Making these the first time is a little challenging if you want a runny yolk as the eggs are harder to peel. If you get frustrated easy, cook the eggs a little bit more to begin with and reduce the time next time.
I recommend boiling the eggs a little longer while learning this recipe to avoid any frustration with the whites. Cooking time is dependent on the BTU's (power) of the stovetop, the size of the eggs, and the size of the pot. Better to have hard boiled eggs than to be frustrated, especially when learning.
If the egg whites end up undercooked, try to throw them back in boiling water to cook more or set them aside for tomorrow's breakfast and start over with new eggs. This turkey scotch egg is very easy if you don't fret about getting the eggs on the soft boiled side.
Cook the breadcrumbs in butter on the stovetop until desired brownness. These breadcrumbs are toasted on the lighter side. If you want them darker, then continue to cook them.
TIPS: You may have extra bread crumbs. Throw them on the sheet pan with the scotch eggs as they cook. They will really brown up / toast and make an excellent addition as a crisp salad or vegetable garnish. Or throw more of them over your scotch eggs (pictured).
Serve turkey scotch eggs over a salad and garnish with any leftover cooked bread crumbs. These are also great snacks for a picnic or outing because they are easy hand held food.
The herbs and spices are optional. Use them specifically or use what you love or have. I've used Italian seasoning, oregano, thyme, or rosemary and also made it without the cayenne pepper.
Plenty of great cooks/chefs have their preferred way to make a hard boiled egg. This boiled egg recipe works for me nearly all the time, although there are the occasional outliers.
I use just water (no vinegar, no baking soda, and no holes poked in the egg). I have learned that the faster the egg cools (ice water bath) and how long you let it stay in the cold water in the fridge (at least 20 minutes) are the defining factors.
The best advice for the most consistency I can give is to plunge the cooked eggs in ice water and let sit at least 20 minutes. This will pull the egg shell and membrane a little bit away from the egg and SHOULD make it easier to peel.
Lastly, gently crack the entire egg gently (see video) and seduce the peel off with your gentle touch and patience! This is easiest to do under a gentle flow from the water faucet which helps push the shell away from the egg. Once you're in there, peel away!
Eggs aren’t peeling and playing nice? Bummer… Take a breathe and do the best you can.
Older eggs are generally easier to peel, so use your older eggs first, if you know that one carton is older than another.
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Looking for more St. Patrick's Day recipes? Along with some other classic Irish recipes, you can never go wrong with a Reuben Sandwich!