Biff Bangs

Chances are, after your big Thanksgiving meal, you will be faced with a plethora of leftover turkey. Instead of just reheating in the microwave on Friday for dinner, check out these recipes from The Kitchen Daily at the Huffington Post.

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There a few turkey safety tips to keep in mind after Thanksgiving dinner tomorrow:

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• Turkey and other cooked foods will need to be eaten within two hours.

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• After that time, leftovers should be refrigerated or thrown away. 

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• Leftover meat should be eaten within three to four days; gravy, within one to two days. You can also freeze leftovers, but make sure you eat them within six months.

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Turkey Enchiladas

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• 1 can (10 3/4 ounces) Campbells® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

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• 1/2 cup sour cream

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• 2 tablespoon butter

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• 1 medium onion , chopped (about 1/2 cup)

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• 1 teaspoon chili powder

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• 2 cup chopped cooked turkey or chicken

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• 1 can (about 4 ounces) chopped green chiles

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• 8 flour tortilla (8-inch) , warmed

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• 1 cup shredded Cheddar cheese

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• Monterey Jack cheese (about 4 ounces)

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Stir the soup and sour cream in a small bowl. Heat the butter in a 3-quart saucepan.  Add the onion and chili powder and cook until the onion is tender, stirring occasionally.  Stir in the turkey, chiles and 2 tablespoons soup mixture.

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Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup turkey mixture down the center of each tortilla.  Roll up the tortillas and place, seam-side down, into the baking dish.  Pour the remaining soup mixture over the filled enchiladas.  Sprinkle with the cheese.

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Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

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Zesty Turkey amp; Rice

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• 1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)

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• 1 tsp. dried basil leaves , crushed

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• 1/2 tsp. garlic powder

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• 1/4 tsp. hot pepper sauce

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• 1 can (about 14 1/2 oz.) stewed tomato

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• 3/4 cup uncooked regular long-grain white rice

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• 1 cup frozen peas

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• 2 cups cubed cooked turkey

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MIX broth, basil, garlic, hot pepper sauce and tomatoes in saucepan. Heat to a boil. Stir in rice. Cover and cook over low heat 20 min. STIR in peas and turkey. Cover and cook 5 min. or until done.

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Turkey Banh Mi

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• 1 medium carrot, peeled

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• 1/4 pound radishes

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• Kosher salt

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• 1/4 cup distilled white vinegar

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• 2 tablespoons water

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• 1/4 cup sugar

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• 4 fresh sub rolls

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• 1/2 cup mayonnaise

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• 2 cups shredded leftover turkey

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• 8 ounces liverwurst

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• 4 ounces sliced Genoa salami

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• 1/2 small English cucumber (4 ounces)

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• 1 jalapeño chilli

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• 1 cup cilantro sprigs

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Julienne the carrot and radish into matchstick-sized strips, then toss with 1 teaspoon salt. Let drain in a colander for 30 minutes.

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Meanwhile, bring the vinegar, water, and sugar to a simmer in a small saucepan, stirring until sugar is dissolved.

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Rinse the carrot and radish then drain and pat dry. Combine with the vinegar mixture.

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Split each roll almost through lengthwise, leaving one long side intact. Spread 1 tablespoon of the mayonnaise on both sides of each roll. Divide the turkey, liverwurst, and salami between rolls.

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Cut the cucumber into long slices. Thinly slice the jalapeno. Top the meats with cucumber slices and some jalapeno to taste. Drain the carrot-radish pickle and divide between sandwiches, then top with the cilantro sprigs.

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