Turkey: a versatile and economical meat year-round
Whether buying a whole turkey or one of the many convenience turkey products, today's shopper receives more for the food dollar with turkey than any other meat.
In addition to being an excellent everyday item for any menu, fresh or frozen turkeys are a good buy year-round.
When considering what to make from this versatile meat, try something different from the same old dishes you make when there's leftover holiday turkey.
Here are some rather unusual recipes that will produce attractive results with plenty of variety for all members of the family. Sweet 'n' Sour Turkey 1 16-ounce can sliced peaches 1 medium onion, sliced thin 2 ribs celery, sliced diagonally 1 small green pepper, cut in strips 3 tablespoons vegetable oil 1/4 cup soy sauce 1/4 cup vinegar 2 tablespoons brown sugar 4 teaspoons cornstarch 2 cups cubed cooked turkey Hot rice
Drain peaches, reserving syrup. Set syrup and fruit aside. In large skillet, saute onion, celery, and green pepper in oil about 5 minutes, or until almost crisp-tender.
Mix together the reserved syrup, soy sauce, vinegar, brown sugar, and cornstarch. Stir into vegetables. Cook until thickened, stirring constantly. Stir in turkey and reserved peaches. Cook until heated through.
Serve over hot rice. Serves 4. Jiffy Turkey Jambalaya 1 cup chopped green pepper 1 cup sliced celery 1 cup sliced green onions with tops 1 clove garlic, crushed 1 tablespoon butter 1 cup uncooked rice 1 1/2 cups turkey or chicken broth 2 cups canned tomatoes 2 cups boned, cooked turkey or chicken Dash of red pepper 1 teaspoon poultry seasoning
Saute green pepper, celery, green onions, and garlic in butter until tender but not soft. Stir in remaining ingredients. Bring to a boil. Reduce heat. Cover.
Simmer for 20 minutes or until rice is tender and liquid absorbed. Adjust seasonings if desired. Fluff lightly with fork. Serves 6. Tempting Turkey Pie 1 1/2 cups leftover turkey gravy 1 tablespoon red-currant jelly, optional 1 cup frozen peas 2 cups diced cooked turkey 1 8-ounce tube crescent dinner rolls Milk or slightly beaten egg 1 tablespoon sesame seeds 1 tablespoon grated Parmesan cheese 1/8 teaspoon paprika
Combine gravy and jelly in saucepan and heat. Add peas and turkey, and mix gently. Pour into rectangular 1 1/2-quart baking dish and top with 6 unrolled crescents, pinching seams together.
Cut remaining dough in strips. Twist and place around edges. Brush with milk or egg and sprinkle with mixture of remaining ingredients. Bake in 375-degree F. oven about 35 minutes. Serves 4 to 6. Turkey Noodle Pudding 1 8-ounce package medium egg noodles, cooked and drained 2 cups cubed cooked turkey 1 large apple, cored and chopped 1 1/2 cups sour cream or plain yogurt 2 eggs 1/4 cup raisins 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup buttered bread crumbs
Mix together all ingredients except for the bread crumbs. Turn into greased 2 -quart casserole. Top with buttered crumbs. Bake in preheated 350 degrees F. oven 35 to 45 minutes. Serves 4. Turkey with Tamales 2 15-ounce cans tamales 1 12-ounce can whole-kernel corn, drained 1 8-ounce can tomato sauce 1 tablespoon vegetable oil 1 tablespoon Worcestershire sauce 2 cups diced cooked turkey 1/2 cup diced pitted black olives 1/2 cup turkey or chicken broth Cheddar cheese, grated
Line 1 1/2-quart baking dish with tamales. Mix together remaining ingredients , except cheese, and put in dish. Sprinkle with cheese. Bake in 300 degrees F. oven 1 hour. Serves 6. Turkey Ham Bake 1/2 cup chopped onion 5 tablespoons butter 3 tablespoons flour Salt, optional 1/4 teaspoon pepper 1 3-ounce can sliced mushrooms 1 cup light cream 2 tablespoons apple juice 2 cups cubed cooked turkey 1 cup cubed cooked ham 1 5-ounce can water chestnuts, drained and sliced 1/2 cup shredded Swiss cheese 1 1/2 cups soft bread crumbs
Cook onion until tender but not brown in 2 tablespoons of the butter. Blend in flour, salt, and pepper. Add undrained mushrooms, cream, and apple juice.
Cook, stirring, until thickened. Add turkey, ham, and water chestnuts. Pour into greased 1 1/2-quart casserole. Top with cheese.
Melt remaining butter and mix with bread crumbs. Sprinkle around edges of casserole. Bake in 400 degrees F. oven 25 minutes. Serves 6.