Tricks with turkey

Southern Living, Nov 2003 by Sunee, Kim

Turn leftovers into simple, tasty meals.

Every holiday season leaves us with the question: What to do with all the leftovers? The turkey, in particular, seems to remain in abundance, even after feeding family, friends, and neighbors. Here arc some recipes to help with the answer. Refreshing salad, cornbread dumpling soup, and a simple casserole will help you enjoy your leftovers in a whole new way. For another great turkey recipe, see "What's for Supper?" on page 212. KIM SUNEE

TURKEY SOUP WITH CORNBREAD DRESSING DUMPEINGS

MAKES ABOUT 4 QUARTS

PREP: 20 MIN., COOK: 45 MIN.

See "From Our Kitchen" on page 202 for tips on adding fresh flavor to canned chicken broth.

1 tablespoon butter or margarine

1 large sweet onion, diced (about 1½cups)

1 garlic clove, minced

1 celery rib, diced

2½ quarts chicken broth

3 cups chopped cooked turkey

1 cup frozen green peas

3 carrots, sliced

2 medium potatoes, peeled and diced

1 teaspoon pepper

Cornbread Dressing Dumpling Dough

MELT butter in a large 8-quart stockpot. Add onion, garlic, and celery; saute over medium-high heat 3 minutes. Add chicken broth and next 5 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.

DROP Cornbread Dressing Dumpling Dough by tablespoonfuls into simmering soup. Cook 5 minutes. Cover and cook 15 more minutes or until dumplings are done.

Cornbread Dressing Dumpling Dough:

MAKES ABOUT 1½ CUPS DOUGH

PREP: 10 MIN., COOK: 3 MIN.

2 tablespoons butter or margarine

1 celery rib, diced

1/2 small sweet onion, diced (about ¼ cup)

½ teaspoon rubbed sage

¾ cup cornmeal

½ cup all-purpose flour

1 teaspoon baking powder

1 teaspoon seasoned pepper

1/2 teaspoon salt

1 large egg, lightly beaten

1/3 cup milk

MELT butter in a small skillet. Add celery, onion, and sage; saute over medium-high heat 3 minutes.

COMBINE cornmeal and next 4 ingredients in a medium bowl; add egg, milk, and celery mixture, stirring until dry ingredients are moistened.

CHARLES STENSRUD

SLIDELL, LOUISIANA

TURKEY AND SAUSAGE WILD RICE CASSEROLE

MAKES 6 SERVINGS

PREP: 40 MIN., COOK: 30 MIN., BAKE: 30 MIN.

1 (6-ounce) package long-grain and wild rice mix

1 (16-ounce) package hot or mild ground pork sausage

1 medium onion, chopped

1/3 cup red bell pepper, diced

1 cup sliced fresh mushrooms

1 (8-ounce) can sliced water chestnuts, drained

¼ cup all-purpose flour

¼ teaspoon pepper

1½ cups chicken broth

¾ cup milk

2 cups chopped cooked turkey Fresh chopped parsley

(optional)

COOK rice according to package directions. Set aside.

BROWN sausage in large skillet over medium heat about 10 minutes, stirring until sausage crumbles and is no longer pink. Add onion and red bell pepper to sausage mixture, and saute 3 minutes or until vegetables are tender. Drain. Return sausage mixture to skillet over medium-high heat, and add mushrooms and water chestnuts. Saute 3 minutes or until mushrooms are tender.

WHISK in flour and pepper; cook, whisking constantly, 1 minute. Whisk in chicken broth and milk; cook 7 to 8 minutes or until thickened and bubbly. Remove from heat. Stir together rice, sausage mixture, and turkey. Transfer to a lightly greased 13- x 9inch baking dish. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Top with fresh chopped parsley, if desired. LINDA MORTEN

KATY, TEXAS

TURKEY-WALNUT SALAD

MAKES 10 SERVINGS

PREP: 15 MIN., CHILL: 30 MIN.

This is served over greens, but is also good for sandwiches.

2 cups chopped cooked turkey

½ cup dried cranberries

½ cup light mayonnaise

¼ cup chopped walnuts, toasted

3 tablespoons chopped fresh parsley

2 tablespoons Dijon mustard

2 celery ribs, sliced

1 small red onion, chopped (about ½ cup)

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Mixed salad greens

STIR together turkey and next 9 ingredients in a bowl.

COVER and chill at least 30 minutes. Serve over salad greens. NORIE, BERNDT

PEARLAND, TEXAS