UACES Facebook Big Meal Leftovers Going Southwest

Big Meal Leftovers Going Southwest

Planning for leftovers begins even before the initial preparation begins. Start by following food safety rules when handling your turkey, so you will have some leftover for those sandwiches, casseroles, etc.

Benton, Ark. –

Big Meal Leftovers Going Southwest

Once the big meal is over, you are now faced with what to do with the leftovers. Planning for leftovers begins even before the initial preparation begins. Start by following food safety rules when handling your turkey, so you will have some leftover for those sandwiches, casseroles, etc.

            The first rule of thumb is to debone the turkey and refrigerate all leftovers in shallow containers within 2 hours of cooking. While this may seem like a short time bacteria that causes a food borne illness can multiply to undesirable levels on perishable food left at room temperature for longer than that. Remember, all foods contain some bacteria! It’s not a problem if we handle it properly.

For more information on food safety during the holidays, contact the Saline County Extension Office at 501-303-5672 or visit our office located in Benton at 1605 Edison  

             Turkey can be used in place of chicken for most recipes. Find your favorite casserole, soup or main dish recipe that calls for chicken and substitute cooked turkey instead. Here is a suggestion. This recipe is great for anyone, even diabetics!

Southwestern Turkey Soup

2/3 cup low-sodium beef broth

1 can (12 ounces) no-salt tomato paste

1 can (15 ounces) kidney beans, rinsed and drained

1 can (11 ounces) Mexican-style corn, drained

1 & ½ cups diced cooked turkey (leftover cooked turkey works great)

3 green onions, sliced

2 to 3 Tablespoons chili powder

1 can (4 ounces) chopped green chilies

1 & 2/3 cups water

            In a large saucepan, combine beef broth and tomato paste. Add remaining ingredients. Cover and simmer for 20 minutes. Yield: 6 servings

Nutrition information per serving: 225 Calories, 32 g. Carbohydrates, 631 mg. Sodium, 20 g. Protein, 3 g. Fat

By Kris Boulton
County Extension Agent - FCS
The Cooperative Extension Service
U of A System Division of Agriculture

Media Contact: Kris Boulton
County Extension Agent - FCS
U of A Division of Agriculture
Cooperative Extension Service
1605 Edison Ave Benton AR 72015
(501) 303-5672
kboulton@uaex.edu

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