EDMOND — After all the family and friends have left from the day of feasting on turkey and all the trimmings, your fridge is now packed with leftovers. Here are a few ways to utilize all that food.
1. Take food to your local shelter. (Don’t be afraid to add a little extra before you take it.)
2. Invite the neighbors over, have them bring their leftovers and have a leftover feast.
3. Take them to your local fire and police station — they always enjoy a home-cooked meal.
4. Have disposable containers and give each family on their way out just enough to make dinner for themselves the next day. (I have a brother with five children and they always are looking for an easy meal.)
5. Make a soup. (See recipe.)
6. Dessert parfait: Take all your desserts such as pies, cakes, cookies and puddings. In a clear truffle bowl start with one dessert and layer those as you think the flavors work.
7. Place in airtight containers and place into the freezer. I like to get single-serve freezer containers and make homemade TV dinners. This will be a huge time saver in the coming weeks.
8. I asked my 9-year-old, Noah, and he said a sleepover with leftovers would be easy to serve to all his friends. (I’m not so sure about this one.)
However you decide to utilize leftovers, remember most foods are good for up to three days once the food has been cooked. So make sure to keep your cold foods cold and reheat leftovers to 160 degrees to kill any bacteria.
Cook Smart…
CHEF DAVE FOUTS is an Edmond resident and a nationally known speaker in the bariatric weight-loss industry. He also is the author of four cookbooks. Share your recipes with Chef Dave and he may feature you in a future column. E-mail him at chefdave@edmondsun.com.
Chef Dave’s Turkey Leftover Soup
Trust me, this not only tastes good but you will never have another soup like it.
Ingredients:
5 cups chicken stock
3 cups cubed turkey, bones and skin removed
1 cup stuffing (this will thicken the soup)
1 cup turkey gravy
2 cup left over veggies (I don’t use anything candied like yams)
Directions:
Bring all to a simmer and serve.
Chef Dave’s Turkey Salad Leftovers
6 Servings
Ingredients:
2 cups turkey, cubed or shredded
1/2 cup light mayo
1/2 tsp garlic powder
1/2 tsp onion powder
2 hard boiled eggs, peeled and chopped fine
1/4 tsp celery salt
1/4 tsp poultry seasoning
Directions:
Place into a mixing bowl and mix well.
Salad is now ready to be “gobbled” up!
Nutrition information: (per serving) 160 calories, 14 g protein, 10 g fat (2 g saturated fat), 2 g carbohydrate, 0 g fiber, 250 mg sodium.
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What to do with all the leftovers
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