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Snap Out of Leftover Turkey Doldrums : Add a Little Flair to Post-Thanksgiving Table With Oriental Favorites

November 29, 1985

Another Thanksgiving has come and gone, and turkey leftover ideas have you stifled. To take the leftover turkey doldrums out of post-holiday menus, feature turkey with an Oriental flair.

Suggested here is a recipe that unites succulent cubes of turkey and Oriental favorites--soy sauce, Chinese peas and almonds--for a decidedly different answer to the surplus-turkey dilemma.

Or try a light and refreshing main dish salad that teams turkey cubes, pineapple chunks, chopped celery and water chestnuts in a tangy dressing. This salad is served over a bed of crunchy chow mein noodles.

To store turkey leftovers safely, remove turkey meat from the bone within 2 hours after the meal. Separate white meat from the dark, and to facilitate leftover preparation, label packages noting the number of cups and the date. Reserve turkey bones and use later for a hearty turkey soup stock. Wrap well and freeze or refrigerate. STIR-FRY ALMOND-TURKEY

3 tablespoons soy sauce

2 teaspoons sugar

3 teaspoons cornstarch

2 cups cubed, cooked turkey

2 tablespoons dry Sherry

1/8 to 1/4 teaspoon powdered ginger

1/4 teaspoon garlic powder

1 teaspoon vinegar

Dash hot pepper sauce

Oil

1 (2 3/4 ounce) package sliced blanched almonds

2 green onions, cut into 1-inch pieces

1 (6-ounce) package frozen Chinese pea pods, thawed

Hot cooked rice

In bowl, blend 1 tablespoon soy sauce, 1 teaspoon sugar and 2 teaspoons cornstarch. Add turkey and toss to coat. Set aside. In small bowl mix remaining soy sauce, sugar and cornstarch with Sherry, ginger, garlic, vinegar, hot pepper sauce and 1 teaspoon oil. Set aside.

Heat 3 tablespoons oil in wok or skillet over high heat. Add almonds and stir-fry about 1 minute or until brown. Be careful not to burn. Remove almonds with slotted spoon, then add onion to wok. Stir-fry onion until browned, then add turkey and pea pods. Cook and stir about 2 minutes. Add almonds and soy-Sherry mixture. Continue to cook and stir just until sauce is thick. Serve over rice. Makes 4 servings. TURKEY CRUNCH SALAD

2 1/2 cups cubed cooked turkey

Tangy Dressing

1/2 teaspoon seasoned salt

1/4 teaspoon powdered ginger

1/2 teaspoon sugar

1/2 cup chopped celery

1/2 cup sliced water chestnuts

1 (8-ounce) can pineapple chunks

3 cups chow mein noodles or finely shredded lettuce

Poppy seeds

Maraschino cherries

Parsley

Marinate turkey in Tangy Dressing in refrigerator overnight. Drain turkey, reserving dressing. To 1/4 cup dressing, stir in seasoned salt, ginger and sugar. Blend well. In large bowl toss together marinated turkey, reserved dressing mixture, celery, water chestnuts and pineapple.

Serve over chow mein noodles on individual plates. Sprinkle each serving with poppy seeds and garnish with cherry and parsley. Pass remaining dressing at table. Makes 6 to 8 servings. Tangy Dressing

3 tablespoons red wine vinegar

3 tablespoons lemon juice

3 tablespoons water

2 tablespoons pineapple juice

1/4 cup honey

1/2 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1/4 teaspoon celery seeds

1/4 teaspoon seasoned salt

1/3 cup oil

Combine vinegar, lemon juice, water, pineapple juice, honey, paprika, Worcestershire, celery seeds, seasoned salt and oil in jar with tight-fitting lid. Shake well. Add oil and shake again until well blended.

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