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November 2001 Issue
Turkey Leftovers
by Ronda L. Halpin
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One of the best things about Thanksgiving dinner is the leftovers. But rather than see the same old turkey for days after the big event, why not have it star in a wide variety of comfort foods? This month's selection of recipes take traditional turkey and transforms it into hearty sandwiches, unique breakfasts and spicy soups. It's good, stick-to-your-ribs food that will have you thinking about having another turkey when Christmas rolls around!

Feel free to try this month's recipes as is or add some touches of your own. I also encourage you to share your leftover turkey recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Roast Turkey Grinder

Turkey sandwiches are so common after Thanksgiving that it might seem mundane to offer them here. However, these grinders are hearty sandwiches that offer a twist on the same old sandwich.
  • 2 whole wheat submarine rolls
  • 4 T. mayonnaise
  • 1 T. finely chopped sundried tomatoes
  • 6 oz. sliced roast turkey
  • 4 slices monteray jack cheese
  • 1 small tomato
  • 1 c. fresh spinach
Toast the rolls in a 400 degree oven.

Meanwhile, combine the mayonnaise and sundried tomatoes in a small bowl. Spread evenly on the rolls. Layer the roast turkey, monterary jack cheese, tomato and fresh spinach. Serve immediately.

  • Yields: 2 sandwiches
  • Preparation Time: 15 minutes

Turkey Divan Open Omelette
This elegant open-faced omelette is perfect for a late brunch or an early dinner.
  • Cooking spray
  • 5 eggs
  • 2 T. milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. frozen broccoli, thawed
  • 6 oz. roasted turkey, diced
  • 2 T. grated parmesan cheese
Spray a 10-inch skillet with cooking spray and heat over medium heat. Mix the eggs, milk, salt and pepper together and pour into the heated skillet. Cook for 1 minute, tilting the pan and lifting the edge of the eggs to allow the uncooked egg to flow underneath.

When partially set, sprinkle the broccoli, turkey and cheese evenly over the top of the egg mixture. Reduce the heat and cook for 5 minutes or until the edges of the egg are set. Cover the skillet with a lid and allow to rest in the pan for 2 minutes. Slide the omelette onto a plate and cut into wedges. Serve while hot.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

Turkey Taco Soup
Convenience items like taco seasoning, frozen corn and canned beans make this soup easy and fast to make.
  • 5 c. chicken broth
  • 1 can diced tomatoes, undrained
  • 2 c. frozen corn
  • 1 can black beans, rinsed and drained
  • 3/4 c. instant brown rice
  • 1 pkg. taco seasoning mix
  • 1 lb. roasted turkey, diced
Combine the chicken broth, tomatoes, corn and beans in a stockpot. Bring to a boil; add the brown rice and taco seasoning. Reduce the heat and simmer 5 minutes. Add the turkey and simmer another 5 minutes or until the turkey is heated through and the rice is tender
  • Yields: 6 servings
  • Preparation Time: 15 minutes

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