November 2011
The Feast After Thanksgiving
by Mary Gerlach, R.D.
Thanksgiving is nearly upon us, although for the life of me I can't understand how it got here so quickly. Time truly does fly by! Thanksgiving is a day when many Americans gather together with family for an afternoon of food and football. And many pause to give thanks for the blessings in their lives.
Though many competing claims exist, the most familiar story of the first Thanksgiving took place in 1621 in Plymouth Colony (present-day Massachusetts) when the colonists and Wampanoag Indians shared an autumn harvest feast. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states.
More than 200 years later in 1863 in the midst of the Civil War, President Abraham Lincoln declared the last Thursday in November as a national day of thanksgiving. Congress finally made Thanksgiving Day an official national holiday in 1941.
If the Thanksgiving feast is in your home this year, you'll likely have leftovers. Following are some mouthwatering recipes on how to use them.
Wild Rice Turkey Soup
Wild rice is actually not rice at all, but a grass that grows in marshy areas. Native to Minnesota and Wisconsin, most wild rice is no longer "wild," and much of it is now grown in California. Wild rice has a nutty grain and lends a smoky flavor to this creamy soup.2 tsps. olive oil
½ cup chopped onion
1 clove garlic, minced
1 cup diced celery
1 cup diced carrots
½ cup uncooked wild rice
1 tsp. dried tarragon leaves
¼ tsp. freshly ground pepper
3½ cups chicken broth (32-ounce carton)
2 cups diced, cooked turkey
1 cup frozen sweet peas, thawed
1 (12-oz.) can evaporated fat-free milk
1/3 cup all-purpose flour
In a Dutch oven or heavy cooking pot, heat oil over medium heat. Sauté onion and garlic in oil about 4 minutes, stirring occasionally. Add celery and carrots and sauté 2-3 more minutes, stirring occasionally. Add wild rice, tarragon, pepper and broth. Bring to a boil; reduce heat to low, cover and simmer until wild rice and vegetables are tender, about 45 to 55 minutes. Stir in peas and cooked turkey the last 10 minutes of cooking.
In small bowl, whisk flour into milk until smooth; stir into soup. Cover and cook about 10 minutes or until thickened. Makes 6 servings. Nutritional analysis per serving: Calories 230; Carbohydrates 32g; Protein 19g; Fat 3g; Cholesterol 25mg; Sodium 630mg.
Easy Leftover Sandwiches
Turn leftovers into tasty sandwiches that will please your family.Leftover Ingredients
Turkey
Dressing or stuffing
Mashed potatoes
Gravy
Cranberry sauce
Fresh Ingredients
Sliced tomatoes
Lettuce
Whole wheat bread
Place mashed potatoes in microwavable bowl; add a small amount of gravy, cover and heat. Heat leftover dressing or stuffing with a small amount of gravy as above. Shred turkey in separate bowl; add a small amount of gravy, cover and heat.
Spread mashed potato-gravy mixture on each slice of bread. Add a layer of dressing and a layer of turkey to one slice. Top with a dollop of cranberry sauce, fresh lettuce, sliced tomatoes, and the other slice of bread.
It was not possible to calculate a nutritional analysis on this recipe, as the contents of the leftover Thanksgiving dinner are unknown.
Turkey Shepherd's Pie
Ate all the turkey? Substitute¾ pound cooked ground turkey.
1 (10¾-oz.) can condensed 98%-fat-free cream of chicken soup
½ tsp. poultry seasoning
1 cup skim milk
1 Tb. cornstarch
2 cups diced, cooked turkey
1 (9-oz.) pkg. frozen sweet peas & pearl onions
2 cups mashed potatoes
Preheat oven to 400°F. In medium nonstick saucepan heat soup and poultry seasoning over medium heat. In measuring cup, blend milk and cornstarch until smooth. Stir into soup; cook until mixture begins to boil. Add turkey, peas and onions; cook until thoroughly heated. Place 1 cup turkey mixture in each of 4 individual microwave-safe or ovenproof casseroles. Pipe or spoon ½-cup mashed potatoes over the top of each serving. Bake at 400°F for 15 to 20 minutes or until thoroughly heated. Makes 4 servings.
Nutritional analysis per serving: Calories 330; Carbohydrates 40g; Protein 22g; Fat 9g; Cholesterol 75mg; Sodium 580mg.
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