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Burritos and Thai salad cure those leftover turkey blues.

They're good enough to merit cooking an extra bird

EVEN IF COMPETITION for cold turkey sandwiches is intense the day after Thanksgiving, by the second or third day a little window dressing may be needed to arouse enthusiasm for yet another bird-based entree.

Fortunately, turkey's basic neutrality makes it a good foundation for the flavorful mantles that dress up these bean burritos topped with red cabbage salsa and a lively Thai-inspired salad.

Both dishes travel well, if you believe a change of scenery will further dissociate turkey from its second-day status. Consider a cool-weather picnic.

Bean and Turkey Burritos

1 pound (2 1/4 cups) dried red beans

1 large (about 3/4-lb.) onion, chopped

5 cups regular-strength chicken broth

1/2 cup chili powder

1/2 cup firmly packed brown sugar

2 whole star anise or 1 teaspoon anise seed

About 4 cups bite-size pieces skinned cooked turkey

12 large (9- to 10-in.-wide) warm flour tortillas

Red cabbage salsa (recipe follows)

Unflavored nonfat yogurt

Salt

Sort beans for debris. Rinse beans and put in a 6- to 8-quart pan with 2 quarts water. Cover and bring to a boil on high heat; remove from heat and let stand 1 hour or up to 1 day. Drain and discard water; set beans aside.

To pan, add onion, 5 cups water, broth, chili powder, brown sugar, and star anise; cover and bring to a boil over high heat. Add beans to pan and simmer gently until very tender to bite, about 1 1/2 hours. Drain beans, saving liquid. If making ahead, let cool, cover beans and liquid separately, and chill up to 2 days. In pan, boil cooking liquid over high heat until reduced to 3 cups. Add beans and mash to make the mixture thick. Add turkey. Stir gently until mixture is hot.

Spoon onto warm tortillas; add salsa, yogurt, and salt to taste; roll to enclose filling. Relishes can include olives and raw vegetables. Makes 12 servings.

Per serving: 469 cal. (16 percent from fat); 29 g protein; 8.1 g fat (1.5 g sat.); 71 g carbo.; 384 mg sodium; 36 mg chol.

Red cabbage salsa. Combine 4 cups thinly shredded red cabbage, 1 cup sliced green onion, 1/3 cup minced fresh cilantro (coriander), 1/4 cup lime juice, and 1/2 teaspoon pepper.

Sesame Thai Turkey Salad

About 4 cups bite-size pieces skinned cooked turkey

2 large (about 1/2 lb. total) carrots, shredded

1 large (about 1/2-lb.) red or green bell pepper, stemmed, seeded, and thinly sliced

1/2 cup thinly sliced green onions

1/4 cup roasted, salted peanuts

1/4 cup thinly sliced dried apricots

Thai dressing (recipe follows)

Napa cabbage leaves, rinsed and crisped

Whole green onions, ends trimmed (optional)

Peeled orange slices (optional)

In a large bowl, combine turkey, carrots, bell pepper, sliced green onions, peanuts, apricots, and Thai dressing; mix well.

On 4 to 6 salad plates or 1 platter, arrange cabbage leaves, then spoon turkey salad equally onto leaves; garnish with whole green onions and orange slices. Makes 4 to 6 servings.--Maryellen Weber, Casa de los Ninos Garden Restaurant, Sacramento

Per serving: 291 cal. (37 percent from fat); 30 g protein; 12 g fat (2.5 g sat.); 15 g carbo.; 336 mg sodium; 72 mg chol.

Thai dressing. Stir together 1/4 cup rice vinegar, 2 tablespoons each reduced-sodium or regular soy sauce and Oriental sesame oil, 1 tablespoon honey, and 2 teaspoons each crushed dried red hot chilies and grated orange peel.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Bateson, Betsy Reynolds
Publication:Sunset
Date:Nov 1, 1993
Words:590
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