Kick your Thanksgiving hangover by celebrating the “after” holiday weekend at Meehan’s Public House Downtown. Meehan’s, Executive Chef, Jordan Wakefield has devised an exclusive “Holiday Hangover” menu available for three days beginning Friday, November 26th. The menu, which is sure to please even the most judicious taste buds, will feature delicious dishes and entrees including:
Fried Pickles
$7
~
Crab & Artichoke Dip
$8
~
"Hair of the Dog" Omelete
Scottish Bangers, Green Peppers, Vidalia Onions, Jalapenos,
Chantrelle Mushrooms & Grafton Cheddar
$9
~
Chef's Full Proof Bicuits & Gravy
Two Buttermilk Biscuits Covered with Chef's Old Man's Sausage Gravy
$8
~
Oscar's Pork Chilaquiles
House Smoked Kurabuta Pork, Stewed Tortillas, Queso, Avacado, Radish, Grilled Onions,
Tomato Filets, Sour Cream, Cilantro & Two Eggs, Any Style
$14
~
Drunken Irish Nachos
Waffle Cut Fries, Black Beans, Corn, Lettuce, Pico, Avocado, Jalapenos, Lettuce,
& Guinness Stout Queso
$11
~
The "Show Stopper"
Two Buttermilk Fried Chicken Tenders, "JDub's" Homemade Bacon & Sausage, Fried Egg,
House Smoked Pork Butt, Guinness Mustard ALL between Two Grilled Cheese Sandwiches!
$15
~
"Sloppy Patty"
Painted Hills Ground Beef with Smithwicks BBQ Sauce & Toasted Challa Bun
$12
~
Meehan's Burger
Wispride Cheddar, Applewood Bacon, Iceberg Lettuce, & Tomato on English Muffin
$10
~
101 Meatloaf
Ground Bison, Ground Beef, Italian Sausage with Hericot Verts and Garlic Mashed Potato's
$14
Smoked Beef Briskett Burrito
AnaheimChile Coleslaw, Georgia Cane BBQ Sauce & Poblano Queso
$15
~
Traditional Irish Breakfast
Bangers, Irish Rashers, Sauteed Mushrooms & Onions, Tomato's, Black and White Pudding,
Soda Bread, Baked Beans, & 2 Eggs Any Style
$13
~
Guinness Fish N' Chips
Guinness Battered Cod with French Fries, Tartar Sauce & ColeSlaw
5oz - $9 10oz - $14
And, that’s not all.
On Friday, November 26th Meehan’s Downtown will open its doors at 1:30 p.m. just in time for the highly anticipated Auburn vs. Alabama game which kicks off at 2:30 p.m. Then at 7:00 p.m. hometown favorites, Atlanta Thrashers will hit the ice to take on the mighty Montreal Canadians. But, make sure to hang onto your Thrashers ticket stubs and jerseys. Meehan’s Downtown will offer 50% off every item on the Holiday Hangover menu as well as $5 Guinness (the true Hangover Helper) and $5 Absolut and Bacardi cocktails to anyone wearing a Thrashers jersey or donning their game day ticket stub.
And, if that’s still not enough, Meehan’s Downtown will give guests a one-time $10 meal credit to use on a return visit, before the end of the year, by simply dropping off a donated winter fleece or blanket at coat check. Only one $10 credit can be used at each return visit.
Partake in this year’s Thanksgiving festivities at Meehan’s Downtown by cheering on your favorite team as you enjoy mouth-watering bites from Meehan’s exclusive, three day Thanksgiving menu. Kick your holiday hangover by celebrating the holiday at one of the city’s best Irish pubs.
Meehan’s Public House Downtown is located at 180 Peachtree Street, Atlanta Georgia 30303 and will be open Wednesday, November 24th from 11:30 a.m. to 2 a.m., Friday, November 26th from 1:30 p.m. to 3 a.m., Saturday, November 27th from 11:30 a.m. to 3 a.m., and Sunday, November 28th from noon to midnight.
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
Twitter: @FayetteFP
Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Friday, November 19, 2010
Tuesday, November 16, 2010
Safe Turkey Frying a Hot Topic as More Home Chefs Experiment with Southern Thanksgiving Tradition
/PRNewswire/ -- More people are interested in fried turkey than ever before, a scrumptious trend right before Thanksgiving. And with more people sampling the crunchy goodness that comes from the combination of hot oil and succulent poultry, there's an increased demand for preparing the holiday feast safely.
With the right turkey frying recipe, equipment and safety precautions, the only thing that should be ablaze at Thanksgiving are compliments for chefs.
A majority of consumers (58 percent) want a safer way to fry turkey, according to a 2010 survey by Masterbuilt, which makes cooking homemade meals easy by designing and building safe, versatile and quality fryers, smokers and grills. A Georgia family business run by CEO John McClemore, Masterbuilt offers the following turkey frying tips:
* Thaw: Turkeys must be safely thawed before they're fried. Partially frozen turkeys have ice right under the skin. Ice converts to water and then to steam. The means of escape is for the water to turn into a bubble in the hot oil. No ice? No problem.
* Watch pets and children: Monitor your turkey frying. Never leave hot oil unattended. While fried turkey cooks relatively quickly compared to roasting (3-5 minutes per pound, meaning a 12-pound turkey is done in about an hour), it needs to be watched to ensure the meal is the only thing that gets cooked.
* Equipment: Never use a propane unit inside a house, covered porch or garage to fry a turkey. Flames and enclosure spaces are a recipe for trouble and a call to 911. Indoor and countertop preparation is possible only with electric units designed for such use (like the Butterball Indoor Electric Turkey Fryer by Masterbuilt, complete with CSA certification.) Check for safety features, like thermostats to prevent overheating, lids that close and rubber feet that keep fryers safely on countertops.
* Oil: Do not overfill your oil. Let used oil cool completely, overnight if necessary. Oil can be used up to five times before it should be disposed.
"Deep-fried turkeys create memorable family moments. The noise of the bubbling oil, the smell of the frying and the unique taste of the turkey signal a special celebration for families across the country. Traditions are important and so is safety," said McClemore, a chef himself who's authored "Dadgum That's Good," a cookbook of down home favorites. (More info: www.dadgumthatsgood.com.)
Consumers feel positive about fried turkey and would welcome more opportunities to enjoy it, according to Masterbuilt's survey this year. Other survey results include:
* The most common reasons for not having fried a turkey are a lack of equipment (46 percent) and a lack of knowledge about how to fry a turkey (39 percent).
* Consumers who were aware of fried turkey also wished that they could have it more often; with 25 percent saying they would like to eat it at least once a month.
* 62 percent of those who are familiar with the taste of fried turkey agree vs. 16 percent of those who are unfamiliar with the taste of fried turkey.
Recipe: Cajun-Fried Turkey
Ingredients
1 10 to 12 pound fresh or frozen turkey
2 Gallons oil for frying
1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning to taste
Directions
Completely thaw turkey, if frozen. Preheat oil to 400º F. Remove giblets and neck; reserve for other uses. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Sprinkle turkey generously with Butterball Cajun Seasoning. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around
350° F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
With the right turkey frying recipe, equipment and safety precautions, the only thing that should be ablaze at Thanksgiving are compliments for chefs.
A majority of consumers (58 percent) want a safer way to fry turkey, according to a 2010 survey by Masterbuilt, which makes cooking homemade meals easy by designing and building safe, versatile and quality fryers, smokers and grills. A Georgia family business run by CEO John McClemore, Masterbuilt offers the following turkey frying tips:
* Thaw: Turkeys must be safely thawed before they're fried. Partially frozen turkeys have ice right under the skin. Ice converts to water and then to steam. The means of escape is for the water to turn into a bubble in the hot oil. No ice? No problem.
* Watch pets and children: Monitor your turkey frying. Never leave hot oil unattended. While fried turkey cooks relatively quickly compared to roasting (3-5 minutes per pound, meaning a 12-pound turkey is done in about an hour), it needs to be watched to ensure the meal is the only thing that gets cooked.
* Equipment: Never use a propane unit inside a house, covered porch or garage to fry a turkey. Flames and enclosure spaces are a recipe for trouble and a call to 911. Indoor and countertop preparation is possible only with electric units designed for such use (like the Butterball Indoor Electric Turkey Fryer by Masterbuilt, complete with CSA certification.) Check for safety features, like thermostats to prevent overheating, lids that close and rubber feet that keep fryers safely on countertops.
* Oil: Do not overfill your oil. Let used oil cool completely, overnight if necessary. Oil can be used up to five times before it should be disposed.
"Deep-fried turkeys create memorable family moments. The noise of the bubbling oil, the smell of the frying and the unique taste of the turkey signal a special celebration for families across the country. Traditions are important and so is safety," said McClemore, a chef himself who's authored "Dadgum That's Good," a cookbook of down home favorites. (More info: www.dadgumthatsgood.com.)
Consumers feel positive about fried turkey and would welcome more opportunities to enjoy it, according to Masterbuilt's survey this year. Other survey results include:
* The most common reasons for not having fried a turkey are a lack of equipment (46 percent) and a lack of knowledge about how to fry a turkey (39 percent).
* Consumers who were aware of fried turkey also wished that they could have it more often; with 25 percent saying they would like to eat it at least once a month.
* 62 percent of those who are familiar with the taste of fried turkey agree vs. 16 percent of those who are unfamiliar with the taste of fried turkey.
Recipe: Cajun-Fried Turkey
Ingredients
1 10 to 12 pound fresh or frozen turkey
2 Gallons oil for frying
1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning to taste
Directions
Completely thaw turkey, if frozen. Preheat oil to 400º F. Remove giblets and neck; reserve for other uses. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Sprinkle turkey generously with Butterball Cajun Seasoning. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around
350° F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Tuesday, November 10, 2009
Save the Best for Last with FoodNetwork.com’s Thanksgiving Dessert Recipes
(BUSINESS WIRE)--This Thanksgiving holiday, FoodNetwork.com has a dessert to please every sweet tooth. Whether looking to create the perfect traditional pumpkin pie or an innovative, new dish, FoodNetwork.com boasts a bevy of sweet endings. (http://www.foodnetwork.com/thanksgiving-desserts/package/index.html)
Here are just a few of the dozens of stand-out Thanksgiving dessert recipes available at FoodNetwork.com:
1. Pumpkin Roll Cake - This cake, made with everyone’s favorite Thanksgiving staple, plus cinnamon and ginger, is combined with a delicious filling and caramel garnish. From the kitchen of Paula Deen, it’s sure to become a new family preference.
2. Tony’s Chocolate Pecan Pie - Why settle for just pecan or chocolate pie this Thanksgiving season, when you can have both? Chef Tony Neely shows how to combine these two beloved pies into one mouthwatering dessert.
3. Alton’s Sweet Potato Pie - Don’t fret over this holiday dessert must-have. Chef Alton Brown has the perfect recipe for a moist, flavorful sweet potato pie.
4. Pecan Shortbread - This easy-to-make recipe combines the fall flavors of almond and vanilla into scrumptious, pecan-filled cookies.
FoodNetwork.com features quick and easy dessert recipes, as well as ideas for those on a budget. Plus, every home cook could use tips on how to bake the perfect pie and entertaining, helpful videos from the most loved Food Network chefs. For these recipes, plus information and ideas on creating every aspect of the Thanksgiving spread, visit the definitive destination for Thanksgiving meal planning on the Web: http://www.foodnetwork.com/thanksgiving.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Here are just a few of the dozens of stand-out Thanksgiving dessert recipes available at FoodNetwork.com:
1. Pumpkin Roll Cake - This cake, made with everyone’s favorite Thanksgiving staple, plus cinnamon and ginger, is combined with a delicious filling and caramel garnish. From the kitchen of Paula Deen, it’s sure to become a new family preference.
2. Tony’s Chocolate Pecan Pie - Why settle for just pecan or chocolate pie this Thanksgiving season, when you can have both? Chef Tony Neely shows how to combine these two beloved pies into one mouthwatering dessert.
3. Alton’s Sweet Potato Pie - Don’t fret over this holiday dessert must-have. Chef Alton Brown has the perfect recipe for a moist, flavorful sweet potato pie.
4. Pecan Shortbread - This easy-to-make recipe combines the fall flavors of almond and vanilla into scrumptious, pecan-filled cookies.
FoodNetwork.com features quick and easy dessert recipes, as well as ideas for those on a budget. Plus, every home cook could use tips on how to bake the perfect pie and entertaining, helpful videos from the most loved Food Network chefs. For these recipes, plus information and ideas on creating every aspect of the Thanksgiving spread, visit the definitive destination for Thanksgiving meal planning on the Web: http://www.foodnetwork.com/thanksgiving.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Friday, November 6, 2009
Outdoor Cooking Sparks New Ideas for Thanksgiving Meals
(BUSINESS WIRE)--Americans are rethinking tradition this Thanksgiving with more than 70 percent of consumers saying they would opt out of the oven and instead grill (18 percent), smoke (25 percent) or fry (28 percent) their turkey, according to a new poll by the Hearth, Patio & Barbecue Association (HPBA). Turkeys can be fried in less than an hour, smoked over low heat for several hours or even cooked on a grill – each option offers a mouthwatering meal packed with juicy flavor and crispy taste.
According to the National Turkey Federation (NTF), an estimated 46 million turkeys will be cooked this holiday. Based on HPBA consumer poll responses, that means up to 32.2 million turkeys could be getting the boot from the oven! Americans agree that grilling, smoking and frying are preferable to the oven for a number of reasons:
* Allows you to try something new (54 percent of respondents)
* Gives you a more tender or juicy turkey (54 percent of respondents)
* Frees up space in your oven for other cooking (53 percent of respondents)
* Easier clean up (52 percent of respondents)
“More than one-third of Americans plan to cook some part of their Thanksgiving meal outdoors this year,” said Leslie Wheeler, HPBA Communications Director. “Americans look forward to cooking their holiday meal outdoors for its savory results and no muss, no fuss approach. Whether it’s to start a new family tradition, to try a new recipe or even just to free up space in the oven, more and more people are turning to grilling, smoking and frying for their Thanksgiving feast.”
Whether consumers plan to grill, smoke or fry this year’s whole turkey or turkey breast, HPBA and NTF offer preparation and cooking tips to ensure a safe and delicious Thanksgiving meal.
Tips for Outdoor Cooking and the Ultimate Turkey Experience
* Check to make sure the grill, smoker or fryer is in working order.
* Be sure to read the owner’s manual for safety precautions.
* Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
* Be sure to use the grill, smoker or fryer outside only – never indoors and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.
* Purchase a whole turkey according to the weight recommendations in your grill’s, smoker’s or fryer’s owner’s manual.
* Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
* Brine the turkey for increased flavor and moisture.
* Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
* Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165° F to 170° F in the breast and 175° F to 180° F in the thigh.
Don’t Forget The Trimmings!
Beyond the bird, seven in ten Americans admit that they would like to see grilled side dishes on their Thanksgiving platters, including grilled vegetables (51 percent) or grilled bread, fruits or desserts (18 percent). While the turkey is the centerpiece of the meal, Thanksgiving’s savory side dishes and trimmings can all be cooked outdoors. Try America’s Outdoor Cooking Experts Bill and Cheryl Jamison’s recipes for crispy smashed potatoes, grilled apples slices or grilled vegetable orzo, available at www.hpba.org.
For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at www.hpba.org or NTF at www.eatturkey.com .
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia
According to the National Turkey Federation (NTF), an estimated 46 million turkeys will be cooked this holiday. Based on HPBA consumer poll responses, that means up to 32.2 million turkeys could be getting the boot from the oven! Americans agree that grilling, smoking and frying are preferable to the oven for a number of reasons:
* Allows you to try something new (54 percent of respondents)
* Gives you a more tender or juicy turkey (54 percent of respondents)
* Frees up space in your oven for other cooking (53 percent of respondents)
* Easier clean up (52 percent of respondents)
“More than one-third of Americans plan to cook some part of their Thanksgiving meal outdoors this year,” said Leslie Wheeler, HPBA Communications Director. “Americans look forward to cooking their holiday meal outdoors for its savory results and no muss, no fuss approach. Whether it’s to start a new family tradition, to try a new recipe or even just to free up space in the oven, more and more people are turning to grilling, smoking and frying for their Thanksgiving feast.”
Whether consumers plan to grill, smoke or fry this year’s whole turkey or turkey breast, HPBA and NTF offer preparation and cooking tips to ensure a safe and delicious Thanksgiving meal.
Tips for Outdoor Cooking and the Ultimate Turkey Experience
* Check to make sure the grill, smoker or fryer is in working order.
* Be sure to read the owner’s manual for safety precautions.
* Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
* Be sure to use the grill, smoker or fryer outside only – never indoors and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.
* Purchase a whole turkey according to the weight recommendations in your grill’s, smoker’s or fryer’s owner’s manual.
* Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
* Brine the turkey for increased flavor and moisture.
* Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
* Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165° F to 170° F in the breast and 175° F to 180° F in the thigh.
Don’t Forget The Trimmings!
Beyond the bird, seven in ten Americans admit that they would like to see grilled side dishes on their Thanksgiving platters, including grilled vegetables (51 percent) or grilled bread, fruits or desserts (18 percent). While the turkey is the centerpiece of the meal, Thanksgiving’s savory side dishes and trimmings can all be cooked outdoors. Try America’s Outdoor Cooking Experts Bill and Cheryl Jamison’s recipes for crispy smashed potatoes, grilled apples slices or grilled vegetable orzo, available at www.hpba.org.
For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at www.hpba.org or NTF at www.eatturkey.com .
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia
Wednesday, November 4, 2009
Top 10 Ways To Use Leftover Holiday Turkey at EatTurkey.Com
/PRNewswire/ -- Gobble up the goodness on Thanksgiving and beyond by making use of the entire holiday turkey with National Turkey Federation's (NTF) "Top 10 Ways to Use Leftover Turkey."
"The turkey sandwich might be the perennial favorite, but visitors to NTF's Web site are finding exciting new ways to enjoy their leftover turkey," said Sherrie Rosenblatt, NTF's vice president of marketing and communications. "Whole turkey offers an endless supply of entree, appetizer, soup and salad choices."
Leftover turkey should be carved from the bone and stored in shallow containers and refrigerated or frozen within two hours of cooking. Use the refrigerated turkey in a sandwich or on top of a salad within three to four days, or freeze the leftovers to use in soups and stews for up to three months, which will last through the winter months.
Based on consumer visits to NTF's Web site recipe database, the top 10 ways to use leftover turkey are:
10. Thai Grilled Pizza
9. Turkey Monte Cristo
8. Easy Cheesy Turkey Enchiladas
7. Turkey Cranberry Croissant
6. Turkey Reuben Sandwich
5. Turkey Pot Pie
4. Slow Cooker White Turkey Chili
3. Creamy Creole Turkey Bake
2. Using it All Turkey Soup
And, the number one favorite leftover recipe is the flavorful Turkey, Mandarin and Poppy Seed Salad, which is low in fat and cholesterol - the perfect formula for balancing healthy fare with good value.
Mandarin and Poppy Seed Salad
Ingredients
1/4 Cup orange juice
1-1/2 Tablespoons red wine vinegar
1-1/2 Teaspoons poppy seeds
1-1/2 Teaspoons olive oil
1 Teaspoon Dijon-style mustard
5 Cups red leaf lettuce, washed, dried, chilled and torn
2 Cups baby spinach leaves, washed, dried, chilled and torn
1/2 Pound COOKED TURKEY BREAST, cut into 1/2-inch julienne
1 Can (10-1/2 ounces) mandarin oranges, drained
1 Teaspoon orange zest
1. Dressing: In small bowl combine orange juice, vinegar, poppy seeds,
oil, mustard and 1/8 teaspoon freshly ground black pepper. Set aside.
2. Salad: In large bowl toss together lettuce, spinach, turkey and
oranges. Pour dressing over turkey mixture.
3. Garnish with orange zest and serve immediately.
To view all top 10 leftover recipe ideas visit www.eatturkey.com/consumer/thanks/leftovers.html or EatTurkey.com for more than 1,000 consumer recipes.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia
"The turkey sandwich might be the perennial favorite, but visitors to NTF's Web site are finding exciting new ways to enjoy their leftover turkey," said Sherrie Rosenblatt, NTF's vice president of marketing and communications. "Whole turkey offers an endless supply of entree, appetizer, soup and salad choices."
Leftover turkey should be carved from the bone and stored in shallow containers and refrigerated or frozen within two hours of cooking. Use the refrigerated turkey in a sandwich or on top of a salad within three to four days, or freeze the leftovers to use in soups and stews for up to three months, which will last through the winter months.
Based on consumer visits to NTF's Web site recipe database, the top 10 ways to use leftover turkey are:
10. Thai Grilled Pizza
9. Turkey Monte Cristo
8. Easy Cheesy Turkey Enchiladas
7. Turkey Cranberry Croissant
6. Turkey Reuben Sandwich
5. Turkey Pot Pie
4. Slow Cooker White Turkey Chili
3. Creamy Creole Turkey Bake
2. Using it All Turkey Soup
And, the number one favorite leftover recipe is the flavorful Turkey, Mandarin and Poppy Seed Salad, which is low in fat and cholesterol - the perfect formula for balancing healthy fare with good value.
Mandarin and Poppy Seed Salad
Ingredients
1/4 Cup orange juice
1-1/2 Tablespoons red wine vinegar
1-1/2 Teaspoons poppy seeds
1-1/2 Teaspoons olive oil
1 Teaspoon Dijon-style mustard
5 Cups red leaf lettuce, washed, dried, chilled and torn
2 Cups baby spinach leaves, washed, dried, chilled and torn
1/2 Pound COOKED TURKEY BREAST, cut into 1/2-inch julienne
1 Can (10-1/2 ounces) mandarin oranges, drained
1 Teaspoon orange zest
1. Dressing: In small bowl combine orange juice, vinegar, poppy seeds,
oil, mustard and 1/8 teaspoon freshly ground black pepper. Set aside.
2. Salad: In large bowl toss together lettuce, spinach, turkey and
oranges. Pour dressing over turkey mixture.
3. Garnish with orange zest and serve immediately.
To view all top 10 leftover recipe ideas visit www.eatturkey.com/consumer/thanks/leftovers.html or EatTurkey.com for more than 1,000 consumer recipes.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia
Subscribe to:
Posts (Atom)