It's that wonderful time of year again -- pumpkins, autumn leaves, crisp days, and ... leftover turkey. Oh, my! What on earth can you do with those never-ending leftovers besides serving one more cold turkey sandwich?
I personally love Turkey leftovers. I even plan the size of turkey I buy based on how much I want left over (the more, the merrier!). I use leftover turkey in meals I prepare ahead of time to store in the freezer (a delicious freezer-friendly recipe follows), but I also dice and shred some of the meat to store in two-cup freezer containers (or zip-top bags) for an easy addition to meals I'm preparing during the week. Skillet meals, casseroles, and shredded meat sandwiches become quick and simple "on-the-go" family meals.
If you're in need of a wonderful recipe for roasted turkey, feel free to use my family's traditional turkey recipe. It even comes complete with freeze-ahead instructions to save you time and energy on the holiday. To retrieve the instructions and recipe via email autoresponder, simply send an email to:
Now, on to those gourmet leftover treats I promised!
Gourmet Turkey Sandwich
Spread cranberry sauce and cream cheese on opposite sides of bread, and then simply layer on some cold left- over turkey meat (I personally prefer slices of white meat in this sandwich).
Oh, goodness ... just thinking about this sandwich makes me hungry!
(Reprinted with permission from 'Frozen Assets: How to Cook for a Day, Eat for a Month' by Deborah Taylor-Hough)
2 tablespoons butter, melted
In large skillet, brown turkey in butter for 2 - 4 minutes. Mix turkey with ricotta cheese. Add pepper, Parmesan, green onions, parsley, rosemary and egg; mix well. Cover bottom of baking pans with one cup tomato sauce. **Stuff manicotti shells with turkey mixture; place in baking pan(s) and cover with remaining sauce. Cover baking pan(s) with foil; label and freeze.
**I've found that cooling the manicotti shells completely before stuffing them (just run the cooked noodles under cold water in a colander), makes the stuffing process much easier than attempting to stuff hot noodles. I've also discovered that a long handled infant feeding spoon (with a tiny bowl) works perfectly for stuffing manicotti shells.
For more information on cooking ahead for the freezer, consider joining the Frozen Assets Email Discussion -- share tips, recipes and encouragement with cooks from around the world. Discover the time and money-saving benefits of freezer-meal cooking.
For details, archives, and subscribing information, go to: http://groups.yahoo.com/group/frozen-assets/
Deborah Taylor-Hough (work-at-home mother of three) is the author of the popular book, 'Frozen Assets: How to cook for a day and eat for a month', and the recently released 'Frugal Living For Dummies(r)' (Wiley Publishing, 2003). For more articles and free e-newsletters, visit Debi online at: http://hometown.aol.com/dsimple/
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