What to do with Leftovers

Food Storage Guidelines:

Perishable foods should not be out of the refrigerator for more than 2 hours. Refrigerate or freeze leftovers promptly in shallow containers. It is safe to freeze leftover turkey and trimmings–even if you purchased them frozen. Wrap tightly for best quality.

Recommended Storage Times:

These short but safe limits will help keep refrigerated food from spoiling or becoming dangerous to eat. These time limits will keep frozen food at top quality.

Storage in the Refrigerator 40°F or below
Cooked Turkey 3-4 days
Stuffing & Gravy 1-2 days
other Cooked dishes 3-4 days
Storage in the Freezer 0°F or below
Turkey Slices or Pieces, Plain 4 months
Turkey Covered with broth or Gravy 6 months
Cooked Poultry dishes 4-6 months
Stuffing and gravy 1 month

(Foods frozen longer remain safe, but may be drier and may lose some flavor.)

Turkey and Wild Rice Supreme

4 cups cooked wild rice
8 oz. fresh mushrooms
1⁄4 cup butter
6 tbs. flour
2 tsp. instant chicken bouillon
1 cup water
1 can evaporated milk
1⁄4 tsp. salt
3-4 cups leftover turkey, cubed
1 2 oz. jar sliced pimiento
1 8 oz. can water chestnuts
1⁄3 cup sliced almonds
Mushroom Sauce:
1 can cream of mushroom soup
1 20 oz. jar of mushroom pieces,
(drained)
2 tbs. sherry

Saute mushrooms in butter. Stir in flour and chicken bouillon. Slowly stir in water and evaporated milk. Cook until thick. Add wild rice, salt, turkey, pimiento and water chestnuts. Pour into buttered 7” x 11” pan. Sprinkle with almonds. Bake at 350° for 30 minutes, covered, and 30 minutes, uncovered. Heat Mushroom Sauce through and serve with Turkey and Wild Rice Supreme.