Thanksgiving leftovers:

Compiled by KELLIE ETHERIDGE
Turret Staff Writer
kellie.etheridge@us.army.mil
The preparation of the turkey, stuffing, trimmings, side dishes, and desserts all culminate in “The Thanksgiving Meal.” However, more often than not, there are plenty of leftovers—either to last you through later that night or until the next day. So what should you do with all the leftover goodies?
An article printed from “Newswise” featuring an interview conducted at Baylor Medical Center at Irving, Texas suggested the best way to preserve those leftovers:
 When it comes to pure satisfaction, Black Friday shopping deals take a backseat to the savory leftovers on the day after Thanksgiving. There’s just nothing better than that cold turkey sandwich with a side of your mother’s sweet potatoes chased down with a slice of pumpkin pie. But for some people, the leftovers aren’t savory, but sickening—literally.
“A lack of understanding leads many to experience food-borne illnesses during the holidays,” said Brenda Jones, R.D., Baylor Medical Center at Irving. “Although most cases are mild and cause symptoms only for a day or two, it can be a very unpleasant few days.”
By keeping these tips in mind, you can keep food-borne bacteria at bay and safely enjoy those Thanksgiving leftovers:
n Refrigerate or freeze leftovers within two hours of cooking the food.
n Store leftovers in shallow containers (two inches or less).
n Cut turkey into small pieces, and be sure to refrigerate the turkey and stuffing in separate containers.
n Don’t overstuff your refrigerator—cool air needs to circulate to keep food safe.
n Eat leftover turkey within three to four days or freeze it.
n Always bring leftover gravy to a boil on the stove before serving it.
“Because we are all stuffed and tired following a holiday meal, you should prepare for putting away the leftovers before the meal,” said Dr. Jones. “Clear out the refrigerator and make sure you have some clean shallow containers available.”
For more information visit http://www.BaylorHealth.com,
Instead of simply reheating the leftovers, try a few of the following recipes from Kay’s Kitchen. For these and other recipes, visit http://www.commissaries.com/kays_kitchen.cfm.
SECOND DAY TURKEY AND
STRING BEAN POT PIES
Ingredients
4 servings (or 4 cups) leftover green bean casserole
1/2 cup milk
1/2 cup turkey, beef or chicken stock
1 cup roasted turkey meat, chopped
2 standard puff pastry sheets
Directions
Preheat oven to 350 degrees.
In a medium bowl, blend leftover green bean casserole with milk, stock and turkey.
Using the puff pastry, cut out 6 (4-inch) disks from each sheet.
Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top
Press the tines of the fork into the bottom and the sides to dock the pastry.
Fill each cup level with the top and cover with another cut circle.
Secure the edges by pinching together.
Cut a small hole in the top for steam to escape.
Bake for 30 minutes or until crust is golden brown
Yields: Serves 4-6

PRALINE SWEET POTATO CASSEROLE
Ingredients
1 (40-ounce) can sweet potatoes, drained
1/3 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
Topping
3/4 cup packed brown sugar
1/4 cup pecans, chopped
3 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
Directions
Preheat oven to 350 degrees. Grease a shallow 1 ½ quart casserole; set aside.
In a bowl, mash sweet potatoes with a potato masher until relatively smooth.
Stir in granulated sugar, butter, vanilla, cinnamon, salt and eggs. Spoon into prepared casserole.
Stir topping ingredients together; sprinkle on potato mixture.
Bake for 30 minutes or until potato mixture is heated through and topping is lightly browned.
Yields: Serves 6.
HOMEMADE TURKEY SOUP
Ingredients
1 leftover turkey carcass (from a 10-to-12 pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 (10.75 ounces) can condensed cream of chicken or cream of mushroom soup, undiluted
Directions
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through and serve.
Yields: Serves 8-10
GREEN BEAN BAKE
Ingredients
1 can (10 3/4 oz) condensed cream of mushroom soup or 98% fat free cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
dash pepper
4 cups cooked cut green beans
1 can (2.8 oz) French fried onions
Directions
In 1 1/2 quart casserole mix soup, milk, soy, pepper, beans and 1/2 can onions.
Bake at 350 degrees for 25 min or until hot.
Stir. Sprinkle remaining onions over bean mixture. Bake 5 min or until onions are golden.
Yields: Serves 6

CRANBERRY SALAD MOLD
Ingredients
1 (3 ounce) package cherry-flavored gelatin
1 cup boiling water
1 (16 ounce) can whole cranberry sauce
1/2 cup diced celery
1/4 cup diced walnuts
1 cup sour cream
Directions
In a bowl, add boiling water to gelatin and stir until completely dissolved, about 2 minutes. Stir in the cranberry sauce.
Refrigerate mixture for 20 to 30 minutes until partially set (about the consistency of unbeaten egg whites.)
Gently fold in the celery, walnuts and sour cream until mixed well.
Pour into 6 1/2 cup mold and refrigerate 4 hours or until firm.
Unmold onto to serving plate and serve.

CRANBERRY-ORANGE
RELISH
Ingredients
2 medium oranges
4 cups fresh cranberries (1 pound)
2 cups sugar
1/4 cup finely chopped walnuts
Directions
With a vegetable peeler, remove the orange portion only, of the peel of one orange; set aside.
Using a sharp knife, completely peel and section both oranges. Be careful to remove all the bitter white pith on the underside of the peel and the membrane between each orange section.
Using a food processor or blender with a coarse blade, grind reserved orange peel, orange sections, and cranberries.
Stir in sugar and nuts.
Chill for several hours or overnight before serving.

Editor’s Note: Completed recipes may not look like featured photographs.