Food For Thought: Turkey Leftovers
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
After the Thanksgiving meal, you may have an abundance of turkey leftovers. Here are some ways first to store and keep those turkey leftovers safe but also some recipe ideas for repurposed turkey. Make sure after the turkey has been cooked and cooled that you store turkey leftovers in the refrigerator. As soon as possible go ahead and cut the turkey off the bone, store in storage bags lay flat in the refrigerator, and get the temperature down to below 41 degrees. If you store turkey below 41 degrees quickly then you will have a 7-day window to use these leftovers in other dishes. Use multiple storage bags to keep the portions smaller, this will make cooling it down faster once you put it in the refrigerator. Follow the Basic Holiday Food Safety Tips to keep all of your holiday food dishes safe such as Clean, Separate, Cook, Chill. Once you have everything stored safely here are a few recipes that you can use to repurpose that leftover turkey. If you have food safety questions please call or email Jennifer Brown at 336-599-1195 or email Jennifer.firstname.lastname@example.org I will be checking my email through the holiday this week. Happy Thanksgiving!!!
Classic Turkey Pot Pie
- 1 box refrigerated pie crusts, softened as directed on box
- 1/3cup butter or margarine
- 1/3cup chopped onion
- 1/3cup all-purpose flour
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 1can (14 oz) chicken broth
- 1/2cup milk
- 2 1/2cups shredded cooked turkey
- 2cups frozen mixed vegetables, thawed
Heat oven to 425°F. Make 1 pie crusts as directed on box for Two-Crust Pie, using a 9-inch glass pie plate. In a 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Information: 530 calories, 22g protein, 3g sugar