Thanksgiving Turkey: It’s Not Over Till It’s Over

Nothing compares to a big roast turkey for providing leftover meals days or even weeks later . . . that is, if you have enough leftovers to freeze. I have discovered that 28-pound fresh turkeys are tender and succulent, as well as full of leftover potential.

For up to four days, leftover turkey meat will taste fresher if it’s left on the bone until you use it. Wrap the bird airtight, either in a plastic bag or heavy-duty foil. If the legs and wings make it too bulky, cut them off and wrap them separately.

You may want to freeze some perfect slices of turkey breast or small turkey pieces for later use, and perhaps also the carcass for making soup. To freeze turkey, wrap convenient portions in foil packets, then seal them in an airtight plastic bag to prevent off-odors and freezer burn. Label the bag so you can find the turkey easily when you want it. Freeze the turkey up to two months; thaw it in the refrigerator, still wrapped in its foil.

Here are some quick, easy leftover dishes, where the turkey flavor is brightened with fresh ingredients. All they need to accompany them is salad.

ORZO WITH TURKEY

1 cup orzo

1/2 large trimmed fennel bulb

2 large plum tomatoes

2 teaspoons olive oil

1/3 cup minced onion

1 tablespoon minced garlic

1 1/2 cups diced or chopped leftover turkey

3 tablespoons minced parsley

1/4 teaspoon dried sage

1/2 to 3/4 cup turkey stock or reduced-sodium chicken broth

3 tablespoons grated Parmigiano-Reggiano

Salt, freshly ground pepper

Cook orzo according to package instructions. Dice fennel. Seed and dice tomatoes.

Heat oil in 12-inch nonstick skillet over medium-high heat. When hot, add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring often. Add turkey, parsley, sage, cooked orzo and 1/2 cup turkey stock or chicken broth. Mix well. Heat through. Add tomato and cheese. Toss well until combined. Adjust seasoning. Serve hot.

Makes 2 servings.

Each serving contains about:

414 calories; 569 mg sodium; 87 mg cholesterol; 13 grams fat; 32 grams carbohydrates; 40 grams protein; 0.81 gram fiber.

GRILLED TURKEY SANDWICHES

Served hot, a turkey sandwich is even better. Alfalfa sprouts lend extra bite and texture to this one.

1/4 cup cranberry jelly or relish (well drained, if juicy)

1 tablespoon mayonnaise

2 teaspoons Dijon mustard

4 (1/3-inch thick) slices sturdy country bread

8 thin slices turkey, about 6 ounces total

1 cup alfalfa sprouts

8 thin slices Muenster cheese, about 3 1/2 ounces total

For frying, 3/4 teaspoon butter or oil

Combine cranberry, mayonnaise and mustard. Spread on one side of each bread slice. On 2 slices, divide turkey, covering surface. Cover turkey with sprouts, dividing evenly and spreading over surface. Cover with cheese slices. close sandwich, cranberry side down. Lightly compress. Sandwiches can be made several hours ahead and kept at room temperature.

Heat butter or oil in 12-inch nonstick griddle or skillet. Before butter is very hot, place sandwiches in skillet. Cook, covered, over medium low heat until browned, about 4 minutes. Turn, cover, and cook 3 minutes more. Remove cover and cook 2 minutes more. Serve hot, cut in half with a serrated knife.

Makes 2 sandwiches.

Each sandwich contains about:

620 calories; 960 mg sodium; 123 mg cholesterol; 26 grams fat; 49 grams carbohydrates; 44 grams protein; 0.41 gram fiber.

TURKEY TACOS

1 small jalapeno pepper

2 large plum tomatoes

2 large flour tortillas

1/2 tablespoon olive oil

1/2 red onion, sliced thin

3/4 teaspoon minced garlic

1 cup chopped turkey

Salt

1/3 cup shredded iceberg lettuce

1/4 cup shredded mild cheddar cheese

Cilantro leaves

Slice jalapeno lengthwise and scrape out seeds and membranes (wear gloves). Mince. Seed and dice tomatoes. Wrap tortillas in foil and warm at 300 degrees 8 minutes.

Meanwhile, heat oil in 8-inch nonstick skillet over medium-high heat. Add onion, garlic and jalapeno. Cook until onion is heated through but not limp, about 2 minutes, stirring often.

When tortillas are warmed. add turkey to onion mixture and heat through, about 30 seconds. Add tomatoes. Toss until well mixed. Heat through, another 30 seconds. Adjust seasoning. Remove from heat.

Divide shredded lettuce among tortillas. Top with turkey mixture, evenly divided. Sprinkle cheese over. Garnish with cilantro leaves. Roll up and serve.

Makes 2 servings.

Each serving contains about:

315 calories; 455 mg sodium; 68 mg cholesterol; 14 grams fat; 20 grams carbohydrates; 27 grams protein; 1.09 grams fiber.