Turkey Transformations
Deliciously Unique Leftover Ideas
(firmenpresse) - MISSION, KS -- (Marketwired) -- 11/24/14 -- (Family Features) After the big day has come and gone, most holiday hosts find themselves still talking turkey. What to do with all that leftover bird?
During the long weekend following the holiday, you can put those leftovers to good use. Recipes that incorporate turkey in deliciously unique ways will help you use up those leftovers and clear out the fridge before you know it.
To ensure the tastiest dishes you can feel good about serving your loved ones, look for the USDA-verified seal on your turkey''s packaging to know that your turkey was raised with no growth-promoting antibiotics by farmers who care. One good option: Shady Brook Farms, the first major turkey brand to supply turkey without growth-promoting antibiotics and without charging a premium price.
For more recipes and preparation tips, visit .
Preheat oven to 350 degrees F. Spray mini muffin pans (as many as needed to make 48 bites) with nonstick cooking spray.
Chop freshly cooked or leftover turkey into 1/4-inch pieces.
In large bowl, prepare stuffing mix as directed on package. Add turkey to stuffing mixture. Stir in 1 cup turkey gravy. Mixture should hold together when spooned into a ball. If mixture is too dry, add more gravy by tablespoons until correct consistency is achieved.
Spoon stuffing mixture into muffin pan, filling each cavity full, then pressing mixture down to level top of each bite.
Bake for 15-20 minutes or until tops are golden brown. Remove from pan and garnish each bite with cranberry sauce. Additional gravy may be heated and served on side as dipping sauce.
Combine turkey, pine nuts, celery, chives and red pepper in medium bowl. Stir in mayonnaise and lemon juice. Split croissants and place generous helping of turkey salad on bottom half of each, top with remaining half and serve.
To toast pine nuts: Place nuts in dry skillet in single layer and toast over low heat for about 5 minutes, stirring as needed to prevent burning. Because pine nuts can burn easily, it is a good idea to watch until they are golden and fragrant, which means they are toasted.
In skillet, saute onion in 2 tablespoons olive oil for 2-3 minutes. Add cooked turkey and 1/8 teaspoon salt and pepper to desired flavor. Set aside.
Heat 1 tablespoon oil in large stockpot on low. Saute celery, carrot, garlic and reserved 2 tablespoons onion for approximately 10 minutes, or until vegetables are soft. Add yellow peppers, potatoes, stock and 1 tablespoon salt. Simmer for 15-20 minutes, until potatoes are tender.
Cool for 10 minutes, then transfer back to pot to keep warm.
Add turkey and onion mixture to soup.
Ladle soup into bowls and garnish with grated Parmesan cheese.
Preheat oven to 350 degrees F.
Spray large nonstick skillet with cooking spray and place over medium heat. Saute onion, pepper and garlic over medium heat until tender, about 3 minutes. Add turkey and thawed spinach (squeeze out moisture) and saute 1 minute or until all ingredients are heated through. Remove from heat.
In mixing bowl, beat together eggs, milk, salt and pepper. Sprinkle cheese into bottom of pie shell. Layer turkey, vegetable and spinach mixture on top of cheese. Pour egg mixture over top.
Bake approximately 50 minutes, or until center is set.
Quality Starts on the Farm
Darrell Glaser, a sixth-generation farmer from Texas, along with his mother, Jeannette, and wife, Shannon, started raising turkeys more than 20 years ago. Today, his four sons also help on the family''s farm.
"We do everything we can to produce a quality product that other families would be comfortable eating during the holidays," Glaser said.
Glaser, who has raised nearly 14 million turkeys, says this starts with keeping the birds healthy and comfortable.
"We take really good care to ensure the environment is just right for our turkeys. This includes keeping the floors of our barns dry and making sure the birds have plenty of fresh air and good quality water and feed," Glaser said.
Glaser says if turkeys are happy and comfortable, they are generally healthy, which reduces the need to prescribe medicine, like antibiotics.
Glaser and his family are one of more than 700 independent farm families who are raising turkeys for Shady Brook Farms without using growth-promoting antibiotics.
"We feed America and want to provide a quality food source for our customers," Glaser said. "With consumers more concerned about their food, if we can produce wholesome turkey without growth-promoting antibiotics, then we should."
This and other food and lifestyle content can be found at . Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.
Image Available:
Vickie Rocco
1-888-824-3337
Themen in dieser Pressemitteilung:
Unternehmensinformation / Kurzprofil:
Datum: 24.11.2014 - 13:00 Uhr
Sprache: Deutsch
News-ID 1320847
Anzahl Zeichen: 0
contact information:
Contact person:
Town:
MISSION, KS
Phone:
Kategorie:
Dairy
Anmerkungen:
Diese Pressemitteilung wurde bisher 255 mal aufgerufen.
Die Pressemitteilung mit dem Titel:
"Turkey Transformations
"
steht unter der journalistisch-redaktionellen Verantwortung von
Shady Brook Farms (Nachricht senden)
Beachten Sie bitte die weiteren Informationen zum Haftungsauschluß (gemäß TMG - TeleMedianGesetz) und dem Datenschutz (gemäß der DSGVO).
