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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - Your holiday meals are a true labor of love, but your family often gives the leftovers the cold shoulder. This year, bring new flavor to your post-holiday table with delicious day-after dishes that feature the delectable combination of turkey and fresh Hass avocados. From sandwiches to salsa to salad, these leftover-inspired meals won’t be passed over.
The first step to extending the holiday culinary bounty is to properly store leftover turkey. Follow these easy steps:
1. Wash hands well with soap and warm water.
2. Remove stuffing and store in a separate container.
3. Wrap leftover turkey tightly in aluminum foil or plastic wrap and eat within three to four days.
4. Refrigerate leftovers within two hours of serving.
Turkey sandwiches are a favorite way to enjoy leftovers. This year, make them even more appealing with a topping of fresh sliced or mashed Hass avocado to add a slightly nutty, mild flavor that blends well with a variety of ingredients and seasonings including another turkey sandwich favorite, cranberry sauce. The impressive nutritional profile of Hass avocados, which are rich in potassium, and a good source of fiber and monounsaturated fat, make it an ideal condiment addition.
What better way to enjoy your leftovers – and watching the next day’s football games – than with some terrific turkey tacos or quesadillas? Spice things up with a topping of Tri-Color Avocado Salsa, featuring fresh Hass avocado, roasted corn, chile pepper and green onion (recipe follows).
In the mood for something a bit lighter after a heavy holiday dinner? Serve up a Bountiful Turkey Avocado Salad using leftover turkey, sliced Hass avocados, crumbled blue cheese, diced jicama, orange segments and dried cranberries served over mixed greens with a vinaigrette dressing (recipe follows).
No matter what you cook up this holiday season, fresh Hass avocados – available year-round – add a delicious, nutty flavor to everything from appetizers to desserts. Turkey Tacos with Tri-Color Avocado Salsa
Ingredients:
1 firm ripe Hass avocado, pitted, peeled and cubed
3/4 cup corn kernels
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1/4 cup thinly sliced green onion
1 tablespoon grated lemon peel
2 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon coarse ground garlic salt
3/4 teaspoon ground cumin
4 to 6 drops red pepper sauce
Preparation:
Combine and fold all ingredients in large bowl.
This mixture of fresh avocado, golden corn, red and green bell peppers is perfect to serve on turkey tacos, quesadillas, fajitas and can also be served anytime of the year over grilled fish or chicken
Serves: 6 half-cup servings
Bountiful Turkey Avocado Salad
Ingredients:
4 to 6 cups cooked turkey meat, cubed (approximately one pound)
2 ripe Hass avocados, peeled, pitted and cubed
1 cup blue cheese, crumbled
1 jicama, peeled and cut in julienne-style pieces
1 orange, peeled and sliced
1 cup fresh raspberries, or dried cranberries
1 pomegranate, peeled and cut into small kernels
10 cups mixed greens
Vinaigrette dressing (recipe follows)
6 tablespoons Toasted walnut pieces
Preparation:
Place missed greens on large serving platter or in large salad bowl. Combine turkey, avocado, cheese, jicama, orange, raspberries/cranberries and pomegranate, and place on top of greens. Pour vinaigrette dressing over salad. Sprinkle top of salad with walnut pieces to serve.
Vinaigrette Dressing:
2 tablespoons minced shallots
1 small clove garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons fresh orange juice
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup walnut oil
Preparation:
Whisk all ingredients except oil in large bowl. Add oil in thin stream, whisking constantly. If dressing is prepared in advance, keep refrigerated in glass jar and shake well before using.
Serves: 6
Courtesy of ARA Content
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