You know Thanksgiving is getting close when the grocery store shelves are fully stocked with everything you could ever need for your holiday dinner preparation. This season always serves as a good reminder to thank the people and the industries that make it possible to create a feast on Thanksgiving and any other day of the year. We are truly blessed by the bountiful supply of food produced by America’s farmers. #foodthanks
As promised last Friday, today we’re featuring more recipes from proud Iowa turkey producers. Pam Larson, a turkey producer from Ellsworth, Iowa, shared with us her recipe for Easy Turkey Salad. I have to admit that I was practically doing the happy dance in my office when I received this recipe. If “easy” is in the title, I know I’ll like it! Another reason I’m going to enjoy making this salad is because it will give me a new use for holiday leftovers. I’ll simply cut up any uneaten, cooked turkey, measure 2 cups into each bag and freeze it. Future meals will be made with minimal preparation time.
Some weeknight after work, I’ll unthaw a bag of turkey and whip up some Turkey Reubens. Julie Jensen of Belmond, Iowa, told me about her tasty sandwich creation when the two of us met during a tailgate luncheon before the ISU v. Nebraska football game in Ames earlier this month.
Special thanks to Julie Jensen, Pam Larson and the Iowa Turkey Federation for providing the following recipes. Enjoy!
How are you showing thanks for the food we enjoy this Thanksgiving season? #foodthanks
Easy Turkey Salad
Recipe from: Pam Larson, Ellsworth, Iowa
Makes 8 servings
2 cups diced cooked turkey
1 tablespoon minced onion
1 teaspoon salt
1 cup salad dressing
2 ounces shell macaroni, cooked and drained
1 cup diced celery
1 cup halved green OR red grapes
½ cup slivered almonds
1 (11 ounce) can mandarin oranges, drained
1. Wash hands.
2. In a large bowl toss ingredients together except the mandarin oranges.
3. Add the mandarin oranges and gently stir until combined.
1 serving: calories 239, protein 13 g; fat 13.3 g (saturated 1.9g), cholesterol 36.6 mg; sodium 577.9 mg, carbohydrate 16.8 g, fiber 1.6 g
Home-Made Turkey Reubens
Recipe from: Julie Jensen, Belmond, Iowa
1 head of red cabbage, diced (cook down with about 1 T. white vinegar, a pinch of salt, ¼ c. or less of sugar, and a small amount of water; sweat out the moisture)
Marble Rye bread
1 package of Oscar Meyer® rotisserie turkey (or thinly sliced turkey left from your holiday meal)
Grey Poupon’s Mild & Creamy Dijon Mustard made with white wine
1. Spread Dijon on a slice of bread and layer with turkey, a cheese slice and cooked cabbage.
2. Wrap all sandwiches in foil and place in 350-degree oven for 30-45 minutes. Turn up the heat to 425 degrees for the last 10 minutes to toast the bread.
Some Turkey Facts:
- Turkey sandwiches account for 48% of all turkey consumption.
- Hormones and steroids are not used in any turkey production. It is illegal. Their use for any turkey production was federally banned in the 1950s.
- A newly hatched turkey is called a poult.
(Source: Iowa Turkey Federation)