Late Thursday you will contemplate mountains of leftover turkey meat, a carcass, gravy and stuffing. It might seem less overwhelming were it not for the large mounds of sweet-potato pudding, cranberry relish and broccoli casserole. You sigh in dispair. Yet some people roast whole turkeys just to have leftovers. And there are those who buy turkeys for Thanksgiving twice as large as they can ever finish at the holiday meal.
The difference between those who can't bear the sight of all that leftover food and those who look forward to it is that the latter don't think of the extra food as leftovers. They think of roasted turkey meat as the basis for half a dozen or more dishes that call for cooked turkey.
Leftovers to them are not a cause for dismay, but the promise of one, two or maybe even three fewer meals to cook the next week. Their calculating minds are already arranging the leftover stuffing in the bottom of a greased casserole, layering it with leftover cranberry relish, topping it with leftover turkey bits and smothering all of it in leftover gravy.
As they strip the remaining turkey meat from the bones in preparation for turning the carcass into stock, they are picturing steaming bowls of turkey vegetable soup with enough stock left over for the cream sauce that goes with the turkey divan recipe.
There are those, of course, who simply toss the leftovers out immediately after dinner. But the majority feel too guilty - and put the leftovers away, determined to use them up before they go bad. And for the most part, they do make the first obligatory turkey sandwich for Friday lunch and may heat up some turkey slices in gravy for Friday dinner. But it's not long before the family rebels. Turkey has come to remind them of that famous definition of enternity: "A ham and two people."
The remaining leftovers are shunted to the back of the refrigerator so they cannot look up accusingly at the guilty cook - who knows they are going to be thrown out eventually.
To assuage your guilt, save money and help feed your family well, these recipes for leftover food are offered. Who knows? You might get to like them so well, you'll end up cooking a whole turkey in December, just to have leftover meat and a turkey carcass. One final hint: in almost any recipe calling for cooked chicken meat, turkey can be substituted. BARE-BONES TURKEY STOCK AND/OR BARLEY SOUP (8 servings) 10 to 12 pound turkey carcass 8 cups water 1 clove garlic, cut in half 1/2 cup chopped parsley 2 cups coarsely chopped onion 2 carrots 2 stalks celery Salt to taste 10 black peppercorns 1/2 cup regular barley Dash paprika Other vegetables, as desired.
Place carcass, water, garlic, parsley, onion, carrots, celery, salt and peppercorns in large pot. Bring to boil; cover and simmer about 2 hours.
You now have turkey stock. Strain, reserving onions, carrots and celery. Use stock to make sauces, for liquid in casseroles or to make soup.
For Barley Soup: Add the barley to the soup pot after first hour of cooking. Continue cooking additional hour. Remove carcass and giblets. Remove any meat from the carcass; return to soup. Add other vegetables if desired, and cook until they are almost done. Return the carrots, celery and onion to the soup and heat through. Skim off any excess fat and serve. CHINESE TURKEY (2 servings) 2 cups cooked, turkey meat, cubed 1/2 cup walnuts, toasted 1 egg white 2 tablespoons cornstarch 2 slices fresh ginger, minced 4 tablespoons oil 1 tablespoon dry white wine 2 tablespoons soy sauce.
Toast walnuts at 300 degrees for 10 to 15 minutes. Mix turkey meat with egg white and 1 tablespoon cornstarch and ginger. Stir fry in hot oil in skillet or work for a or wok for a minute, until turkey meat begins to color. Add wine and soy sauce. Cook 30 seconds more, then add remaining tablespoon cornstarch after mixing it with 1 tablespoon water and the walnuts. Mix well and heat through. Serve with steamed rice.
No one should be ashamed to serve this dish to company. TURKEY ON A SPINACH BED (6 servings) 2 packages (10 ounces each) frozen spinach, cooked and thoroughly drained 4 tablespoons butter or margarine 1 clove garlic, mashed Dash each marjoram and basil 4 talespoons flour 1/3 cup heavy cream, plus 3/4 cup 5 cups cooked turkey, diced 3 tablespoons butter 3/4 cup turkey stock Salt and pepper to taste 1 cup freshly grated Parmesan cheese
Saute garlic, marjoram and basil in 1 tablespoon hot butter. Add 1 tablespoon flour and mix well. Stir in the 1/3 cup cream and the drained spinach. Place mixture in bottom 2 1/2 quart casserole. Melt remaining butter. Remove from heat and blend in remaining flour. Stir in the 3/4-cup cream, turkey stock and cook until thickened. Season with salt and pepper. Pour sauce over turkey. Cover with cheese and bake at 400 degrees for 20 minutes, or until mixture is bubbly hot and cheese is melted. TURKEY PAPRIKASH (4 servings) 4 tablespoons butter or margarine 1/2 cup finely chopped onion 1/2 cup sliced mushrooms 1 tablespoon flour 2 teaspoons imported Hungarian paprika Pinch basil Pinch thyme 2 tablespoons fresh dill or parsley, finely chopped 1/2 cup turkey stock and 1 cup dry white wine or 1 1/2 cups turkey stock 3/4 cup sour cream or yogurt 2 cups cooked turkey, diced 2 teaspoons lemon juice Salt and freshly ground black pepper to taste
Saute the onions in the butter until they color slightly. Stir in the mushrooms and cook 3 minutes longer. Combine flour, paprika, basil, thyme and dill and then mix with onions and mushrooms. Off heat, with wire whisk, beat in the stock and wine. Reture pan to heat and bring sauce to boil, stirring until it thickens. Reduce heat to barely simmering. Stir in sour cream or yogurt a little at a time. Do not allow sauce to boil or it will curdle. When sauce is hot flod in turkey and season with lemon juice, salt and pepper. Heat thoroughly but do not cook. Serve over noodles.
Note: This dish can be frozen before sour cream or yogurt is added. To serve, defrost, reheat and stir in sour cream. Continue as directed. TURKEY PASTA SALAD (6 to 8 servings) 8 ounce package elbow macaroni 1 package (10-ounces) frozen peas and carrots 1 cup diced Cheddar cheese 2 cups diced cooked turkey meat 1/3 cup sliced celery 1/3 cup vinegar 1/3 cup salad oil 1/3 cup water 1/2 teaspoon marjoram 1/2 teaspoon chervil Salt and freshly ground black pepper to taste Cherry tomatoes for decoration
Cook macaroni according to package directions, just until done. Drain, rinse in cold water and drain again. Cook peas and carrots according to package directions until barely tender. Drain and combine with macaroni, cheese, turkey, celery. Combine vinegar, oil, water and seasonings. Beat or shake well. Pour over macaroni mixture; toss gently and chill for several hours or overnight. Serve decorated with cherry tomatoes. HOT TURKEY SANDWICH (4 sandwiches) 4 silces rye bread Butter or margarine, softened 8 slices cooked turkey 8 slices Gruyere cheese 1/2 cup Russian dressing or 1/2 cup cranberry relish
Spread butter on one side of each bread slice. Top with turkey, cheese and Russian Russian dressing or cranberry relish. Place on cookie sheet and bake at 375 degrees for about 15 minutes or until cheese is melted. EVERYTHING TURKEY CASSEROLE Turkey Stuffing Mashed sweet potatoes Cranberry relish Gravy
There are no measurements in this recipe. It's a matter of layering the ingredients in a casserole, using either the stuffing or sweet potatoes as the base. Then pile on the other leftovers, topping it all with gravy and baking at 350 degrees for 20 to 30 minutes. CAPTION: Illustration, "First hot and stuffed. Then cold. Then sandwiches. Then salad. Next hash. Finally, soup. And that was the week that was.", Illustrated By H. Martin; Copyright (c) 1965, The New Yorker Magazine, Inc.