So Friday means the start of Turkey leftovers. Most people will have at least one more full meal of turkey and all the sides. Then we start the slow decline into soup. Here are some other ideas that may help
1. Instead of the usual fare, try Turkey Enchiladas or a stir-fry. It is easy to substitute turkey for chicken in any recipe. Try a nice sour cream Poblano Sauce. Spice it up!
2. Make your own frozen dinners or lunches before anything is too old or dry to use. That way you can have a new dish now and have the complete meal later. The holiday season does present a lot of time challenges so having you second from Thanksgiving in a week or two is actually very good.
3. Dressing freezes very well. Portion out some small portions to use later with a Pork Roast.
4. Soup - If you like a hearty soup, then by all means clean the meat off the bones and cook the bones to make a soup base. Adding some left over gravy will add more taste. Just be sure to boil the bones and then take them out before adding any other ingredients. If you just want to make stock then freeze it that is a good idea too.
5. Left over cranberries can be frozen for up to a year. Relish will last about a week in the fridge.
Above all else - be sure to put the food away after dinner as soon as possible. If something has been left out too long, it could make you ill.
Thursday, November 24, 2011
Tuesday, November 22, 2011
The Countdown To Turkey
At this point your turkey is thawed and ready to go into the brine tonight or tomorrow. Any last minute shopping to do I recommend it be done today. Here are some things that always help me bet organized.
1. Do a place setting and see if you have all the flatware, glasses and dishes you need. I also set the empty serving dishes on the table to see if they will all fit and to make sure I have the right size dish for sides. If you are low on room now, just wait until the dinner guests are here.
2. A side area or side board. I sometime set up a side area for things like a crock pot for extra gravy or potatoes since those are always in demand. I find it easier to have those handy rather than in the kitchen. If you are planning a buffet style this also helps keep the flow going. For a buffet style dinner to work you need to think about the area and the traffic flow. If everything is on the table then all the guests have to juggle plates and people to get their food.
3. Do ahead items can be done today too. Cheesecake can be made today and it will be fine for Thursday. As will Pumpkin Pie. If you want do some of your prep - chop celery or onions and put them in a plastic bag.
The best Thanksgiving is when YOU have time to enjoy the meal too! So take a moment and relax and do some planning now. It will make it easier.
1. Do a place setting and see if you have all the flatware, glasses and dishes you need. I also set the empty serving dishes on the table to see if they will all fit and to make sure I have the right size dish for sides. If you are low on room now, just wait until the dinner guests are here.
2. A side area or side board. I sometime set up a side area for things like a crock pot for extra gravy or potatoes since those are always in demand. I find it easier to have those handy rather than in the kitchen. If you are planning a buffet style this also helps keep the flow going. For a buffet style dinner to work you need to think about the area and the traffic flow. If everything is on the table then all the guests have to juggle plates and people to get their food.
3. Do ahead items can be done today too. Cheesecake can be made today and it will be fine for Thursday. As will Pumpkin Pie. If you want do some of your prep - chop celery or onions and put them in a plastic bag.
The best Thanksgiving is when YOU have time to enjoy the meal too! So take a moment and relax and do some planning now. It will make it easier.
Monday, November 21, 2011
TURKEY DEADLINE !!
If you have a frozen turkey you must start your thawing today. It may be too late if the bird is over 14 pounds. If that is the case you may need to thaw it in some cold water. However, pay attention to the directions. If not done properly, the turkey can be a place for bacterial growth.
If you are brining the turkey, that should be done on Wed. Allow for 16 - 48 hours for the Turkey to brine. Make sure that the brine is cold - between 28 and 38 degrees all during the brine process. Also wash your bird BEFORE and AFTER you brine. Washing before removes surface bacteria that may have accumulated during processing. Washing after removes excess salt and brine ingredients.
If you have any questions, please contact me or one of several hot lines for Thanksgiving. Be safe and may all your memories of Thanksgiving be wonderful!!
If you are brining the turkey, that should be done on Wed. Allow for 16 - 48 hours for the Turkey to brine. Make sure that the brine is cold - between 28 and 38 degrees all during the brine process. Also wash your bird BEFORE and AFTER you brine. Washing before removes surface bacteria that may have accumulated during processing. Washing after removes excess salt and brine ingredients.
If you have any questions, please contact me or one of several hot lines for Thanksgiving. Be safe and may all your memories of Thanksgiving be wonderful!!
Subscribe to:
Posts (Atom)