From curry soup to delicious Reuben hash, F&W's Kay Chun offers up four great ways to use leftover Thanksgiving turkey
Turkey Curry Soup
This quick stew is rich and fragrant with curry, lime and herbs. It’s an excellent way to use leftover turkey.
In a saucepan, heat 2 tablespoons canola oil. Add 2 tablespoons Thai red curry paste and 4 cups kabocha squash (1 1/2-inch pieces) and cook over high heat, stirring, for 3 minutes. Add 1 cup unsweetened coconut milk, 1 tablespoon Asian fish sauce and 4 cups of water; bring to a boil. Cover and simmer for 15 minutes, until the squash is tender. Stir in 3 cups shredded roast turkey, 3 tablespoons lime juice and 1/2 cup chopped mixed cilantro and basil; season with salt and pepper.
Leftover turkey gets totally transformed when it’s topped with a creamy sauce made with yogurt, herbs and tuna.
In a food processor, combine one 6 1/2-ounce can drained tuna, 1/2 cup cooked chickpeas and 1/4 cup plain yogurt. With the machine on, drizzle in 1/2 cup olive oil. Transfer to a bowl; stir in 1/4 cup chopped capers and 1/2 cup chopped mixed tarragon, dill and chives; season with salt and pepper. Serve with roast turkey breast.
Turkey Reuben Hash
In this 25-minute hash, leftover turkey is combined with potatoes, sauerkraut and caraway for a fun play on a Reuben sandwich.
In a cast-iron skillet, heat 3 tablespoons olive oil. Add 1/2 small chopped onion and 1 coarsely grated peeled baking potato and cook over moderately high heat, stirring, for 8 minutes. Add 1 cup drained sauerkraut, 2 cups shredded roast turkey, 2 chopped scallions and 1/8 teaspoon caraway seeds. Cook until golden, 3 minutes.
This fresh, fun salad is a play on traditional Thanksgiving turkey and stuffing, combining turkey and croutons with celery, apple, fennel and parsley.
In a bowl, whisk 1 tablespoon each of Dijon mustard and lemon juice with 1/2 cup olive oil. Add 3 cups chopped roast turkey, 3 sliced celery ribs,1 sliced fennel bulb, 1 chopped crisp apple and 1 cup parsley. Season with salt and pepper; toss. Top with croutons.
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Rich and tasty, this silky-smooth sauce won’t overwhelm the bird or compete with other dishes on the table
Get the recipe for Basic Gravy, then follow these step-by-step instructions.
Remove the vegetables and neck from the roasting pan; discard. Carefully strain the pan juices into a fat separator. Let stand 5 minutes, allowing the fat to rise to the top. Pour the juices into a large measuring cup, leaving the fat behind.
Place the empty roasting pan across 2 burners over medium-high heat. Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.
Pour the contents of the pan into the measuring cup of skimmed juices. Add enough chicken broth to make a total of 4 cups of liquid.
Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.
Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.
Whisk in the 4 cups of liquid and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.
Season the gravy with ¾ teaspoon salt and ¼ teaspoon pepper. Strain just before serving. (If you do it any earlier, a skin will form on the surface of the gravy.)
FDA unveiling new guidelines
Regulators on Tuesday will announce new rules mandating that a wider array of businesses than ever before display calorie counts for their food, including chain restaurants, movie theaters and even vending machines.
The rules will be unveiled Tuesday by the Food and Drug Administration and will take effect in one year, the New York Times reports, amid a push to combat obesity in the U.S.
“This is one of the most important public health nutrition policies ever to be passed nationally,” said Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest.
The rules will cover restaurants with 20 or more locations, amusement parks, vending machines and certain foods in grocery stores. And for the first time, alcoholic beverages will be included, too.
Which bird is better?
Whether you like yours brined or unbrined, stuffed with cornbread or sausage, in drumstick or leftover-sandwich format, it all starts with the turkey. Today’s turkey-lover has two choices: The supermarket bird, an artificially giganticized product of careful breeding and industrial farming methods, and the wild turkey, which hasn’t evolved much since the first Thanksgiving. Here’s a quick visual guide to help you decide which is best for you:
"Does this make me look fat?"
Some people get a statue, others an honorary plaque. For Homer Simpson, who has for nearly three decades shared with us his low-brow gastronomical obsessions, it doesn’t get any more fitting than a replica fashioned from junk food.
Mandatory.com constructed “The Essence of Homer,” complete with Duff Beer, from gummy bears, powdered doughnuts, licorice, marshmallows, saltwater taffy and pancakes. The video is part of a series called “Fast Food Formations” (they also constructed a football stadium out of Slim Jims and balogna sandwiches), the gluttonous messages of which the site counters with a donation to a charity that aims to end childhood hunger.
There’s no one who deserves his likeness made from doughnuts more than the man who sold his soul to the devil in exchange for a single frosted doughnut.
Forest Whitaker narrates documentary produced by Fast Food Nation author Eric Schlosser and actress Eva Longoria
A new documentary about the farmworkers who pick America’s harvest was released Friday in selected markets.
“Food Chains,” produced by actress Eva Longoria and Fast Food Nation author Eric Schlosser, primarily tells the story of a labor dispute between tomato pickers in Immokalle, Florida, and the Publix supermarket chain. That dispute is the origin of the Fair Food Program, a voluntary initiative to raise wages and working conditions for farmworkers.
“What we bring with the Fair Food Program is not another model of corporate social responsibility, because the goal is not to make any corporation legit,” says farmworker and organizer Gerardo Chavez in the film. “The goal is to address human rights and labor rights that exist in the fields. The creation of the program comes directly from the participation of the workers in the program and the ideas of our community. That’s what we call worker-led social responsibility.”
A deadly virus killed millions of piglets.
Ham might take a bigger cut out of your budget this holiday season.
Prices have soared to a record high this fall ahead of the holidays—when half of total ham consumption occurs—after a devastating virus shrank the number of hogs slaughtered this year by more than five percent, Bloomberg reports.
The price has been pushed up further because farmers have fed their hogs more to fatten them up and make up for losses caused by the virus; while fatter pigs mean more meat, their hind legs can grow too large for the seven-pound spiral-cut, half hams popular during the holidays.
This year, as I light my stove to make my Thanksgiving dinner, I will be thankful to have that flame. That clean and clear flame that I’ll use to boil a pot of water for my potatoes, or simmer my turkey gravy; this fire that I have at my fingertips, it’s something we often take for granted. For so many people around the world creating fire, finding the fuel, is an incredibly difficult effort, and it is having a heavy impact on their lives.
I’m thankful that my wife and daughters are able to cook together without it threatening their lives. According to the World Health Organization, over 4 million people around the world, mostly women and children, die prematurely every year from household cooking smoke. The same flame that they need to survive is killing them.
I’m thankful that the money I need for fuels and to cook doesn’t take away from important things my family needs like shelter, medicine and clothing. Because in countries where they rely on inefficient cooking methods, families can spend up to 60% of their incomes just to be able to get fuel and feed themselves.
I’m thankful that my daughters are able to receive an education, and that when they come from school, they can go out outside and play. Because in places like the Sudan, many children spend their whole day outside searching and traveling far from their villages, and from safety, to go and collect fuel, wood and water to use for cooking.
I’m thankful that every time I light my stove to cook a meal, I’m not jeopardizing my environment – the woods, the oceans around me – because where harmful cooking methods are being used, they are damaging their natural habitat, creating deforestation can in turn destroy their livelihoods. And then when the rains come, this rain that is supposed to be giving them life, washes away all of the healthy soil, and this soil pours into the ocean and damages the coral reefs, ruining the ecosystems and their ability to farm, to fish, to create fuel.
I’m thankful that I am able to cook for my family in a clean and safe way. Lighting my stove only takes a couple of seconds and a turn of a knob, but in places where they don’t have adequate access to clean cookstoves, countries like Haiti, or Cambodia, or Kenya, their stoves are creating a cycle of death.
But most importantly, I’m thankful that clean and improved cooking exists. That energy like liquid petroleum gas and solar cookstoves are within reach and can be affordable for all. With all of the problems our world is facing and all of the complicated solutions they have, a humble cookstove and cleaner fuel combinations can change the lives of hundreds of millions of people. It’s one simple solution for us to take.
José Andrés is the Culinary Ambassador for the Global Alliance For Clean Cookstoves and the chef and owner of ThinkFoodGroup with 18 restaurants across the U.S. He is also the founder of the non-profit World Central Kitchen.
We tested dozens to find the ones you'll actually want to eat again
The freezer aisle has come a long way in the 60 years since the first TV dinners entered the scene. Instead of Salisbury steak and sad, rubbery peas, today’s microwavable meals are likely to include kale and organic chicken. “The quality and variety are so much better than they were just a few years ago,” says Libby Mills, RDN, spokesperson for the Academy of Nutrition and Dietetics. “More people are demanding food that is both healthy and environmentally sound, and companies are responding.” In fact, organic and “natural” ready-to-eat meals are projected to become a $2.2 billion business in the U.S. by 2017. But what good is nutritional cred if the offerings taste like airplane food? No worries: We tested dozens to pinpoint the ones you’ll actually want to eat again and again.
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Evol Fire Grilled Steak
Power ingredients: Steak, black beans, cilantro-lime rice, roasted red and green bell peppers and Cheddar cheese with a cilantro-lime pesto
Tester’s take: “Yum! It was just like a takeout burrito bowl but has only 400 calories.”
Key nutritionals: 400 Calories, 3.5g Saturated Fat, 20g Protein, 9g Fiber, 520mg Sodium
($99/12 pack; amazon.com)
Luvo Chicken Chile Verde
Power ingredients: Chicken, polenta and black beans in a punched-up green chile sauce
Tester’s take: “The chicken somehow tasted freshly cooked, and the black beans had a nice al dente quality. The only downside was that it could use something green. Next time, I’ll steam some spinach to serve on the side.”
Key nutritionals: 320 Calories, 4.5g Saturated Fat, 27g Protein, 6g Fiber, 470mg Sodium
($58/10 pack; amazon.com)
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Kashi Mayan Harvest Bake
Power ingredients: Plantains, black beans, sweet potato, kale, Kashi 7 Whole Grains & Sesame Pilaf, amaranth and polenta in a spicy ancho sauce
Tester’s take: “The sweet plantains in the sauce had a nice oomph to them. And the pilaf added a satisfying texture to the meal.”
Key nutritionals: 340 Calories, 2g Saturated Fat, 9g Protein, 8g Fiber, 380mg Sodium
(For stores visit kashi.com)
Saffron Road Chicken Biryani
Power ingredients: Chicken, basmati rice and caramelized onions in Biryani spices
Tester’s take: “It tasted so fresh that I couldn’t believe it came out of a box.”
Key nutritionals: 400 Calories, 2g Saturated Fat, 25g Protein, 3g Fiber, 590mg Sodium
Saffron Road Chana Saag
Power ingredients: Chickpeas and spinach seasoned with ginger and traditional Indian herbs and spices over cumin rice
Tester’s take: “This meal smelled, looked and tasted as if it had come straight out of the kitchen of an Indian restaurant. And it was filling to boot.”
Key nutritionals: 420 Calories, 1.5g Saturated Fat, 12g Protein, 8g Fiber, 590mg Sodium
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Lean Cuisine Spa Collection Sesame Stir Fry with Chicken
Power ingredients: Chicken, edamame, broccoli and whole-wheat vermicelli in a sesame sauce
Tester’s take: “Overall, it was fresh and satisfying.”
Key nutritionals: 280 Calories, 1g Saturated Fat, 19g Protein, 5mg Fiber, 480mg Sodium
(Available in select Walmart stores)
Cedar Lane Eggplant Parmesan
Power ingredients: Eggplant filled with roasted vegetables and cheese in a sun-dried-tomato sauce
Tester’s take: “Surprisingly delicious! The eggplant was satisfying, and the sauce was creamy but not at all heavy.”
Key nutritionals: 280 Calories, 5g Saturated Fat, 13g Protein, 5g Fiber, 590mg Sodium
Luvo Spinach Ricotta Ravioli
Power ingredients: Ravioli stuffed with spinach and ricotta in a turkey Bolognese sauce
Tester’s take: “This one is a win-win: filling and low-calorie. The turkey Bolognese was nicely seasoned and hearty. The ravioli weren’t bad either! I’d say this meal was actually restaurant-good.”
Key nutritionals: 310 Calories, 2g Saturated Fat, 18 Protein, 4g Fiber, 470mg Sodium
(For stores visit luvoinc.com)
Blake’s Meatloaf Dinner Casserole
Power ingredents: Meatloaf with garlic mashed potatoes, peas and gravy
Tester’s take: “The flavors simmered together so nicely. It was hearty but not a ton of food, so I added a side salad.”
Key nutritionals: 310 Calories, 9g Saturated Fat, 11g Protein, 3g Fiber, 350mg Sodium
(Available in select Target stores)
Artisan Bistro Grass-Red Beef in Mushroom Sauce
Power ingredients: Beef and French lentils with a mushroom sauce, edamame, sugar snap peas, sweet potatoes and onions
Tester’s take: “A high-quality meat-and-potatoes dish, it’s perfect for when you walk through the door feeling famished.”
Key nutritionals: 350 Calories, 3.5g Saturated Fat, 23g Protein, 4g Fiber, 580mg Sodium
(Available in select Whole Foods stores)
Luvo Orange Mango Chicken
Power ingredients: Roasted white-meat chicken and mango chunks in a sweet orange sauce with rice, kale and broccoli
Tester’s take: “You might want to season the veggies, but the chicken and mango smothered in a tasty sauce made this meal.”
Key nutritionals: 420 Calories, 1g Saturated Fat, 21g Protein, 4g Fiber, 380mg Sodium
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Artisan Bistro Wild Salmon with Pesto
Power ingredients: Wild Alaskan salmon in a basil pesto with chickpea pilaf, zucchini and green beans
Tester’s take: “Reheating frozen seafood in the microwave is tricky, but this worked. It helped that the fish was drizzled with a yummy pesto sauce!”
Key nutritionals: 310 Calories, 2.5g Saturated Fat, 16g Protein, 3g Fiber, 370mg Sodium
(Available in select Whole Foods stores)
Kashi Steam Meal Chicken Chipotle BBQ
Power ingredients: Chicken, green beans, mango, bell peppers and onions in a whole-grain pilaf
Tester’s take: “These steam meals are brilliant. Everything cooked right in the bag and stayed super crisp in the process. On top of that, the sauce had a smoky, spicy flavor that hit all the right notes.”
Key nutritionals: 310 Calories, 1g Saturated Fat, 15g Protein, 6g Fiber, 620mg Sodium
(For stores visit kashi.com)