Safety Tips for Holiday Leftovers
To ensure edible leftovers, make sure you do the following
-
1. Chill leftover turkey right away. Place in small containers
or ziploc bags for quick cooling.
2. Leftover turkey can be refrigerated for 3 - 4 days.
Leftover stuffing and gravy should be used within 2 days.
3. You can freeze the leftover meat for one month. Make
sure to wrap it tightly.
4. To freeze for longer periods, use the turkey in casseroles,
soups or other prepared dishes that freeze well.
Left Over Recipes
For a new twist on an old favorite, try a one-dish
casserole using leftover turkey, jarred gravy and fresh
vegetables and refridgerator rolls for a crust.
Be sure to spray your pan with a non-stick spray or try
this recipe for Pan Greese/Cake Release
Quick Easy CHEAP Pan Greese & Cake Release
Recipe by April Johnson
1 cup shortening
3/4 cup oil
1 cup flour
Mix well, store in an airtight container. When you go to
use it simply use a pastry brush and brush it into your
pan like you would if you were greesing it and then flouring.
Then add your cake mix and bake. No need to flour your pan
the flour is in the mix.
Does NOT need to be refridgerated.
Turkey Potpie
Prep time - 30 minutes
Serves: 6
1/2 15-ounce package ready-to-bake refrigerated piecrusts
(1 crust)
1 1/2 teaspoons olive oil
1 medium-size onion, cut into large chunks
1 14 1/2-ounce can chicken broth
3 medium-size carrots, peeled and cut into 1-inch pieces
2 large red potatoes, cut into 1/2-inch cubes
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed sage
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 cups shredded cooked turkey
1. Heat your oven to 425 degrees. Unfold the pie crust
and place on an ungreased rimless baking sheet. With a rolling
pin, roll briefly to flatten any creases. With a fork, generously
pierce crust. Bake 12 to 15 minutes or until crust is golden
brown. Set aside on baking sheet to cool.
2. Meanwhile, prepare filling: In 12-inch skillet, heat
oil over medium heat. Add onion and sauté 5 minutes.
Add broth, carrots, potatoes, pepper, and sage; heat to
boiling over medium-high heat. Cover and cook 15 minutes.
Uncover and cook 5 minutes. Add cornstarch mixture and cook,
stirring constantly, until mixture thickens. Reduce heat
to low and stir in turkey; cook just until mixture is heated
through.
3. Carefully slide crust into skillet to cover filling.
Let stand 5 minutes; serve.
Ham or Turkey Pockets
This is a perfect idea for lunch or dinner. If you don't
have ham other meats will substitute nicely.
Ingredients
1 teaspoon olive oil
6 ounces mushrooms, wiped clean and sliced (2cups)
1/4 teaspoon pepper
1 tube (10 ounces) refrigerator pizza crust
4 ounces provolone cheese, shredded (1cup)
6 ounces leftover ham or turkey, cut in matchstick pieces
(1 cup)
1 cup part-skim ricotta cheese
Directions:
Heat oven to 400 degrees. Lightly grease a large baking
sheet.
Heat oil in a skillet over medium-high heat. add mushrooms
and cook 7 minutes or until soft. Remove from heat, pour
off any liquid and stir in pepper. Cool completely.
Unroll pizza crust on a cutting board with the longer side
facing you. Stretch (or roll out) dough to a 14 x12- inch
rectangle. Cut in half lengthwise, then half crosswise.
For each pocket: Leaving a 1/2 inch border on top and sides,
layer 1/4 cup each provolone cheese, ham, ricotta cheese
and mushrooms on right side of each piece of dough. Fold
left side over filling (like closing a book) and press edges
together to seal.
Using a spatula lightly coated with cooking spray, carefully
transfer pockets to prepared baking sheet. (Press edges
back together if they open).
Bake 15 to 20 minutes until crust is crisp and golden.
Makes 4 pockets.
Other Turkey ideas... Turkey Melt, Tortilla Wraps,
Turkey - Tomatoe & Lettuce Sandwich, Turkey Omlette,
Turkey Nachos.
Pie cust left overs
After making your holiday pie save the left over crust
pieces and spread them out on a piece of parchment paper
and place on a cookie sheet brush them with butter, dust
it with cinnamon sugar then bake and eat!
Nestle Recipe Pick
Chocolate Gingerbread Boys and Girls
A classic gets a chocolate twist in these chocolate gingerbread
cookies. Fun to make and eat!
Estimated Times:
Preparation - 20 min | Cooking - 5 min | Cooling Time -
60 min refrigerating | Yields - 30cookies
Ingredients
1 package (12-oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate
Morsels, divided
2 3/4 cups flour
1 teaspoon baking soda
1/2 tablespoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, softened
3 tablespoons sugar
1/2 cup molasses
1/4 cup water
1 container (16 oz.) prepared vanilla frosting*, colored
if desired
Directions
MICROWAVE 1½ cups morsels in medium, microwave-safe
bowl on HIGH power for 1 minute; stir. Microwave at additional
10 to 20-second intervals, stirring until smooth; cool to
room temperature.
COMBINE flour, baking soda, salt, ginger and cinnamon in
a medium bowl. Beat butter and sugar in small mixer bowl
until creamy; beat in molasses and melted chocolate. Gradually
add flour mixture alternately with water, beating until
smooth. Cover; refrigerate for 1 hour, or until firm.
PREHEAT oven to 350°F.
ROLL half of dough to ¼-inch thickness on floured
surface with floured rolling pin. Cut dough into gingerbread
boy and girl shapes using cookie cutters or a stencil. Place
on ungreased baking sheets. Repeat with remaining dough.
BAKE for 5 to 6 minutes or until edges are set but centers
are still slightly soft. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely.
PLACE remaining morsels in heavy-duty plastic bag. Microwave
on HIGH power for 30 to 45 seconds; knead. Microwave for
10 seconds; knead until smooth. Cut tiny corner from bag;
squeeze to pipe chocolate. Decorate with piped frosting
or icing.
*or colored icing in tubes
This recipe is from Very Best Baking's web site. For more
great recipes, visit VeryBestBaking.com
© 2002 Nestlé
THE
GIFT OF
CHRISTMAS COOKIES
