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Leftover Tips

November 23, 1990|RICK RODGERS

After cooking a huge meal on Thanksgiving, you don't need any culinary challenges, so leftover recipes should be delicious but easy. Follow these tips to use in your own recipes:

* One pound of cooked turkey, cut into 1-inch cubes, makes 3 packed cups. Allow 1/2 to 3/4 cup of cooked turkey per person for casseroles and salads.

* Always cool cooked turkey to room temperature before refrigerating, but don't let it linger on the kitchen counter. Never wrap and chill hot meat.

* Remove the cooked meat from the carcass before storing. Wrap the meat and carcass separately, then refrigerate for up to two days.

* Use frozen cooked turkey leftovers within one month. (Double-wrap in foil and mark with the date of freezing.) The frozen leftovers will still be wholesome up to three months, but the flavor and texture will be better if you enjoy them sooner.

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