March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
Nothing tastes better than Turkey with all the trimmings! But what to do with leftovers? Reheating is one option. Refrigerated leftover turkey is only good for three or four days, and stuffing for one to two days. And, for safety's sake, reheat to 165°F internal temperature.
Another option: Reinvent your Thanksgiving feast a day or two later.
- Make a hearty harvest stew. Start with leftover gravy (fat skimmed away before making gravy) as the base. Make it hearty with leftover turkey and veggies. Thicken with mashed potatoes or sweet potatoes. Cook to 165°F.
- Stack a turkey-berry wrap. Wrap sliced turkey, spread with cranberry sauce and shredded greens in whole-wheat tortillas. Add toasted pecans if you have some.
- Whirl cranberry smoothies. Whirl cranberries with frozen yogurt and orange juice.
- Freeze turkey stock in small amounts. Later, cook couscous, pasta, rice or soup with the stock instead of water.
- Toss crunchy turkey salad. Toss cubed turkey with celery, apples and light mayo with shredded baby spinach.
- Make stuffing frittata. Mix stuffing with egg and cook through, pancake-style.