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Nobody Minds Turkey Leftovers
For many people, leftovers are the whole point of Thanksgiving. Extra-large turkeys are
often roasted so there's plenty to eat over the coming weekend as sandwiches, hash, salad,
fajitas, or even curry.
Turkey leftovers can be the salvation of busy cooks during the hectic weeks leading up to
the December holidays. Roasting a bigger bird than needed on Thanksgiving Day offers the
prospect of enough leftovers. To plan for leftovers, calculate one pound of turkey for every
three cups of diced meat, or four to six servings.
Nutrition and health experts recommend that a single serving of turkey or any other meat in a
healthful meal should be no more than about three ounces - the size of a deck of cards. Turkey
is low in fat (especially the breast) and high in protein. It is an inexpensive source of iron,
zinc, phosphorus, potassium and B vitamins.
To make leftovers last as long as possible, wrap and refrigerate leftover turkey within two hours
of serving it. Save the carcass and, while cleaning up after the feast, simmer it in a large pot
of water with a few root vegetables and a bay leaf. Strained and frozen in small containers, this
stock will come in handy for many dishes over the next few weeks, including gravy.
Turkey is adaptable to many different cooking styles and ethnic recipes, from an Italian spaghetti
sauce to a Mexican enchilada. For an Asian taste, stir-fry small pieces of cooked turkey with broccoli,
red bell pepper, mushrooms and a ginger and garlic sauce. Serve the stir-fry with rice or Asian noodles.
Another way to use leftover turkey is a colorful stew combining the natural sweetness of sweet potato and
carrot with the tang of cranberries.
Source: American Institute for Cancer Research
AICR offers a Nutrition Hotline (1-800-843-8114) Monday-Friday, 9 a.m. to 5 p.m. ET,
a free service that allows you to ask a registered dietitian questions about diet, nutrition and cancer.
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