Thanksgiving Leftovers: How long will they keep?
Turkey, meat items: 3-4 days Notes: On Thanksgiving Day: Remove meat from carcass and layer in shallow pan, no more than 2” deep. Cover and refrigerate within 2 hours after Thanksgiving meal. Leftovers can be frozen and stored 2-6 months.
Stuffing or dressing, Gravy: 1-2 days Freeze leftovers within 24 hours of the meal for later use.
Casseroles (green bean casserole, sweet potato, mashed potatoes): 4-5 days Leftovers can be frozen after 3 days and stored in the freezer 2-6 months.
Cooked Vegetables: 4-5 days
Cranberry sauce, relish: 6 days
Pumpkin Pie, Apple Pie: 2 days for best quality, 5 days for food safety Store covered in the refrigerator.
Notes From USDA Food Safety and Inspection Service:
Storing Your Leftovers
• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
• If freezing leftovers, use within 2 to 6 months for best quality.
Reheating Your Turkey
In the Oven
• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.
In the Microwave Oven
• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
• Consult your microwave oven owner's manual for recommended times and power levels.
Favorite Leftover Recipes
Easy Turkey Pot Pie
3 Cups Chopped Leftover Cooked Turkey
1 Pkg. (10 ounce) Frozen Broccoli, Cauliflower and Carrot Blend, thawed
1 1/2 cups Leftover Turkey Gravy
3 Cups Leftover Prepared Stuffing
1. HEAT oven to 375°F.
2. COMBINE turkey, vegetables and gravy in 2-qt. casserole.
3. COVER with stuffing.
4. BAKE 30 min. or until heated through.
Nutrition Information per serving: Calories 335, Fat 17g, Saturated Fat 5g, Cholesterol 45mg, Sodium 560mg, Carbohydrates 28g, Fiber 3g, Protein 17g.
Quick and Easy Turkey Noodle Soup
Recipe source: TryFoods International
1 bay leaf
1/2 cups uncooked medium egg noodles (about 1 1/2 oz.)
1/4 tsp. pepper
1 medium rib celery, halved lengthwise and sliced
1 medium onion, cut into thin wedges
1 medium carrot, peeled and diced
1 tsp. dried marjoram
2 cups chopped or shredded cooked turkey
2 tbsp. chopped fresh parsley (optional)
1 (32 ounce) carton low-sodium chicken broth
2 cups water
1. In Dutch oven or large saucepan, combine chicken broth, water, carrot, celery, onion, marjoram, bay leaf and pepper. Bring to boiling. Reduce heat; cover and simmer 10 minutes.
2. Increase heat to medium-high; return to boiling. Add turkey, noodles and parsley, if desired. Return to boiling. Reduce heat to medium. Cook, loosely covered, 15 to 20 minutes or until noodles are tender. Remove and discard bay leaf.
Nutrition Information per serving: Calories 114, Fat 1g, Saturated Fat 0g, Cholesterol 46mg, Sodium 411mg, Carbohydrates 9g, Fiber 1g, Protein 17g.
8 ounces thin spaghetti, broken into 3-inch lengths, cooked, rinsed, and drained
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup Parmesan cheese, divided
3 cups diced cooked turkey
2 tablespoons diced pimientos, OPTIONAL
1 tablespoon butter
8 ounces sliced mushrooms
1/4 chopped cup onion
1 can cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry, wine or water
salt and pepper, to taste
1. Preheat oven to 350 degrees. Combine spaghetti with 1 cup Cheddar cheese and half of the Parmesan cheese. Add turkey and pimientos.
2. In a skillet, melt butter and sauté mushrooms and onions just until tender; add to the turkey mixture along with remaining ingredients.
3. Gently stir to combine ingredients; place in a greased casserole and sprinkle with remaining cheeses.
4. Cover with lid or foil and bake at 350° for about 45 minutes, or until hot and bubbly.
Nutrition Information per serving: Calories 286, Fat 14g, Cholesterol 69mg, Sodium 512 mg, Carbohydrate 14g, Fiber 1g, Protein 25g.
Curried Turkey Salad
Serves 4 to 6
1/4 cup mayonnaise
2 tablespoons chutney (or thick cranberry relish)
3 to 4 teaspoons curry powder, to taste
Whipping cream, as needed (leftover whip topping, such as cool whip)
1/4 cup celery, chopped
1/3 cup chopped dried cranberries
1 tablespoon chopped green onion
2 tablespoons chopped pecans, optional
1 1/2 cups diced turkey
1. Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten (about 1 Tablespoon at a time).
2. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
3. Stir in the curried mayonnaise, adding a little more cream if needed to moisten more.
4. Serve on top of mixed baby greens as a salad or on whole grain bread with a lettuce leaf as a sandwich.
Nutrition Information (per serving)—Turkey salad without lettuce or bread: Calories 154, Fat 8g, Cholesterol 35mg, Sodium 127mg, Carbohydrate 7g, Fiber 1g, Protein 13.5g.
Fri, November 19, 2010
by Healthy Living Dietitians filed under