Great Ideas for Leftover Turkey

Chances are, after your big Thanksgiving meal, you will be faced with a plethora of leftover turkey. Instead of just reheating in the microwave on Friday for dinner, check out these recipes from The Kitchen Daily at the Huffington Post.

There a few turkey safety tips to keep in mind after Thanksgiving dinner tomorrow:

• Turkey and other cooked foods will need to be eaten within two hours.
• After that time, leftovers should be refrigerated or thrown away. 
• Leftover meat should be eaten within three to four days; gravy, within one to two days. You can also freeze leftovers, but make sure you eat them within six months.

Turkey Enchiladas

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 2 tablespoon butter
• 1 medium onion , chopped (about 1/2 cup)
• 1 teaspoon chili powder
• 2 cup chopped cooked turkey or chicken
• 1 can (about 4 ounces) chopped green chiles
• 8 flour tortilla (8-inch) , warmed
• 1 cup shredded Cheddar cheese
• Monterey Jack cheese (about 4 ounces)

Stir the soup and sour cream in a small bowl. Heat the butter in a 3-quart saucepan.  Add the onion and chili powder and cook until the onion is tender, stirring occasionally.  Stir in the turkey, chiles and 2 tablespoons soup mixture.

Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup turkey mixture down the center of each tortilla.  Roll up the tortillas and place, seam-side down, into the baking dish.  Pour the remaining soup mixture over the filled enchiladas.  Sprinkle with the cheese.

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

Zesty Turkey & Rice

• 1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
• 1 tsp. dried basil leaves , crushed
• 1/2 tsp. garlic powder
• 1/4 tsp. hot pepper sauce
• 1 can (about 14 1/2 oz.) stewed tomato
• 3/4 cup uncooked regular long-grain white rice
• 1 cup frozen peas
• 2 cups cubed cooked turkey

MIX broth, basil, garlic, hot pepper sauce and tomatoes in saucepan. Heat to a boil. Stir in rice. Cover and cook over low heat 20 min. STIR in peas and turkey. Cover and cook 5 min. or until done.

Turkey Banh Mi

• 1 medium carrot, peeled
• 1/4 pound radishes
• Kosher salt
• 1/4 cup distilled white vinegar
• 2 tablespoons water
• 1/4 cup sugar
• 4 fresh sub rolls
• 1/2 cup mayonnaise
• 2 cups shredded leftover turkey
• 8 ounces liverwurst
• 4 ounces sliced Genoa salami
• 1/2 small English cucumber (4 ounces)
• 1 jalapeño chilli
• 1 cup cilantro sprigs

Julienne the carrot and radish into matchstick-sized strips, then toss with 1 teaspoon salt. Let drain in a colander for 30 minutes.

Meanwhile, bring the vinegar, water, and sugar to a simmer in a small saucepan, stirring until sugar is dissolved.

Rinse the carrot and radish then drain and pat dry. Combine with the vinegar mixture.

Split each roll almost through lengthwise, leaving one long side intact. Spread 1 tablespoon of the mayonnaise on both sides of each roll. Divide the turkey, liverwurst, and salami between rolls.

Cut the cucumber into long slices. Thinly slice the jalapeno. Top the meats with cucumber slices and some jalapeno to taste. Drain the carrot-radish pickle and divide between sandwiches, then top with the cilantro sprigs.