Issue Date: November 14, 2004
Leftovers? 3 speedy, spicy ideas
A sandwich, a stew, a chowder -- each tasty main course leaves you time to hit the mall.
By Pam Anderson
Put some "growl" into yesterday's "gobble" with oregano, garlic and pan-grilled onions.
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After Thanksgiving's feast of rich, mild dishes, I wake up the next day craving something that'll give my palate a kick. Instead I'm stuck with a refrigerator full of turkey and mashed potatoes just begging for a second chance.
Fortunately, there's a future for leftovers beyond the obligatory trip to the microwave. The following second-day recipes are not only quick and boldly flavored, but they also feel fresh, interesting and first-rate.
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Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce
Try a Greek turkey pita in place of a plain sandwich.
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1/2 cup sour cream
1/2 cup plain low-fat yogurt
1/2 cucumber, peeled, grated and squeezed as dry as possible
2 tsps. red or rice wine vinegar
2 garlic cloves, minced
Salt and pepper, to taste
4 large pitas
2 Tbs. olive oil
1 large onion, peeled, halved and cut into chunky wedges
3 cups leftover roast turkey, pulled into bite-sized pieces
1 tsp. oregano
1 1/2 cups shredded lettuce (preferably romaine)
1 cup cherry tomatoes, halved and lightly salted
Adjust oven rack to middle position. Heat oven to 300 degrees.
In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.
Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half.
Meanwhile, heat oil in a large skillet over high heat. Carefully add onion; sauté until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano and remaining minced garlic; continue to sauté until heated through, another 2 minutes.
Serve, letting guests fill their own pitas -- lettuce first, followed by turkey, tomatoes and cucumber sauce.
Serves: 4.
Per serving: 519 calories, 40g protein, 45g carbohydrates, 19g fat (7g saturated), 3g fiber, 442mg sodium.
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Chili-Flavored Turkey Stew With Hominy and Tomatoes
Start to finish, you can stir up this hearty dish in half an hour.
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2 Tbs. olive oil
1 large onion, cut into medium dice
1/2 red bell pepper, stemmed, seeded and cut into small dice
3 large garlic cloves, minced
1/4 cup chili powder
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) chicken broth
2 cups canned hominy, drained
4 cups leftover turkey meat, pulled into large pieces
Salt and pepper, to taste
2 Tbs. minced fresh cilantro
Heat oil in a large, deep sauté pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.
Serves: 6.
Per serving: 290 calories, 31g protein, 18g carbohydrates, 11g fat (2g saturated), 4g fiber, 630mg sodium.
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Classic Clam Chowder
Give leftover mashed potatoes a second life: Make a pot of clam chowder.
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2 slices thick-cut bacon (about 3 ounces), cut into small dice
1 large onion, cut into medium dice (about 2 cups)
1/2 tsp. dried thyme leaves
2 medium bay leaves
1 1/2 cups leftover mashed potatoes
2 bottles (8 ounces each) clam juice
4 cans (6.5 ounces each) minced clams (clams and juice separated)
1 cup water
9 new potatoes, cut into 1/2 -inch cubes (about 4 cups)
1/2 cup heavy cream
2 Tbs. minced fresh parsley
Salt and pepper, to taste
In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and sauté until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer.
Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
Heat through and serve, garnishing each bowl with reserved bacon.
Makes about 2 quarts.
Serves: 8.
Per cup: 296 calories, 17g protein, 25g carbohydrates, 14g fat (6g saturated), 3g fiber, 383mg sodium.
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