Attention, shoppers: You won't find any grocery inserts in Wednesday's newspaper.
Since shortly after the Pilgrims arrived, grocery stores have placed their advertising inserts into the paper on the Sunday before Thanksgiving and skipped the day before. But that was before we all got so busy that we might not have time to shop until 10 p.m. on Wednesday night. It's really going to be OK. Take a deep breath and don't worry because all of the sales we talked about last week are still available. (Safeway does have a single-page ad touting gift cards. The sales on the flip side don't start until Friday.)
You have a few choices if you've waitied until the last minute.
1. Check out last week's Shop Cheap www.sacbee.com/shopcheap for where you will find the best prices.
2 Go online to www.sacbee.com/circulars and access the grocery ads online. That's where you will find Raley's, Save Mart and Foods Co.
3. Dig into the recycle bin and hope they are still there.
Now, that we have that problem solved. What are you going to do with all that leftover turkey? Here, my friends, courtesy of recipe researcher Sheila Kern, are delicious ways to stretch the leftovers into next week. These recipes are good but nothing takes the place of the turkey sandwich with cranberry, mayo and lettuce. No one needs a recipe for that!
Enjoy and Happy Thanksgiving.
Crispy Turkey Tostadas
Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think--crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.
Yields: 4 servings, 2 tostadas each
1 14-ounce can petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese
Position racks in the upper and lower thirds of the oven; preheat to 375°F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
Jack Quesadillas with Cranberry Salsa
Cooking Light, NOVEMBER 2004
Yields: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)
1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 Anjou pear, cored and finely diced
1 jalapeno pepper, seeded and minced
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Pepper Monterey Jack cheese
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream
To prepare salsa, combine first 7 ingredients. Cover and chill.
To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; saute 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.
Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.
Turkey Pot Pie
Bon Appetit | November 2009
Yields: 6 servings
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup chopped onion
6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
1 cup thinly sliced peeled carrots (about 2 carrots)
1/2 cup diced leftover cooked vegetables (optional)
1 1/2 cups diced cooked turkey (7 to 8 ounces)
1 to 1 1/4 cups gravy
1 teaspoon chopped fresh thyme
1/4 cup frozen green peas, thawed
1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
1 egg white, beaten to blend with 1 teaspoon water (for glaze)
1 9-inch purchased pie crust
Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.
Turkey Waldorf Salad
Yields: 4-6 servings
2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper
In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
Turkey Stock ingredients: (Or skip the stock and use boxed organic chicken broth)
1 turkey carcass
8 cups water
2 cups chopped celery
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon olive oil
turkey stock (or 2 quarts organic chicken broth)
1 chopped onion
1 cup chopped celery
1 cup chopped carrots
1 tablespoon minced garlic
1 diced red bell pepper
1 29 oz. can organic diced tomatoes (or use fresh ones if they are available and in season)
2 cups chopped turkey
1/2 teaspoon oregano
1 teaspoon grated lime peel
2 tablespoons lime juice
2 thinly sliced limes
1 diced jalapeno or 1/2 teaspoon red pepper flakes (to taste)
1/4 cup cilantro (garnish)
tortilla strips or chips (garnish)
1. Combine all ingredients in a large pot.
2. Simmer 2-3 hours until meat falls off bone and vegetables are soft.
3. Strain broth as a starter for soup and discard bones, etc.
1. Saute onion, celery, carrot and garlic in olive oil.
2. Meanwhile, dice red pepper and prepare limes.
3. Set burner to medium-high heat. Heat broth in large pot. Add tomatoes and lime peel and juice.
4. Add sauteed vegetables and red pepper.
5. Add turkey and boil for 5 minutes.
6. Reduce to a simmer and add the jalapeno/red pepper flakes.
7. Cook an additional 30 minutes. Add lime slices.
8. Serve with cilantro or sauteed tortilla strips on top.