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Archive for November 28, 2008

Recipe of the Week-LEFTOVERS!

Here’s some guidelines on storing those leftovers.

Any perishable food should not stand at room temperature for longer than 2 hours. So within 2 hours of roasting, the poultry meat should be removed from the carcass and put away in the refrigerator or freezer. If desired, slice, cube or cut the meat into strips. Leftover poultry parts or pieces can be packaged without being cut up. Meat and leftover poultry casseroles can be refrigerated for 3 to 4 days, stuffing for up to 3 days and gravy for 2 days. Stuffing can be frozen for 1 to 2 months, and meat and casseroles for up to 6 months. Homemade gravy does not freeze well.

What to do with all that leftover turkey!! Here’s a little something different.

Curried Turkey


2 cups milk
2 chicken bouillon cubes
2 cups diced peeled apples
1 cup chopped onion
1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
4 cups diced cooked turkey
Hot cooked rice

1) In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside.

2) In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve over rice.

Yield: 6 servings.

NUTRITION FACTS: 1 cup (calculated without rice) equals 338 calories, 17 g fat (4 g saturated fat), 82 mg cholesterol, 675 mg sodium, 15 g carbohydrate, 2 g fiber, 31 g protein.