PANAMA CITY — Before you get burned-out on Thanksgiving turkey, or can’t imagine eating another turkey sandwich, use your leftovers for exciting new creations.
Hannelore Holland, who will be teaching a Turkey Leftovers cooking class on Nov. 29 at Somethin’s Cookin’, shared recipes for Bettina’s Bean Soup and Walnut-Cranberry Turkey Salad that are easy and cost effective. After the holidays have passed, chicken may be substituted for turkey.
If you are ready for inspiration from an entirely different country, you can’t go wrong with turkey quesadillas. Just stop by and pick up fresh homemade flour tortillas at La Fuente, 2909 U.S. 98, in St. Andrews. Put a tortilla in the skillet, then add cheese and shredded turkey along with your choice of toppings. When the cheese is melted, fold the tortilla over and serve it with sour cream and salsa.
Bettina’s Bean Soup
2 cups chopped, cooked turkey breast
2 cups peeled, chopped tomatoes or 1 carton Pomi tomatoes
1 cup canned red kidney beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup canned black beans, drained and rinsed
1 cup canned garbanzo beans, drained and rinsed
1 cup frozen whole-kernel corn
1 cup chopped onion
2 jalapeno peppers, seeded and chopped (jarred peppers are easier to work with and not as strong)
2 inches garlic paste
1 12-ounce can light beer
3 tablespoons chili powder
2 tablespoons curry powder
3 teaspoons Herbs de Provence (or 1 teaspoon each of dried basil, dried oregano and dried thyme)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Combine all ingredients in a large Dutch oven; bring to a boil over medium heat. Reduce heat and simmer uncovered for two hours, stirring occasionally.
Makes 9½ cups.
Walnut-Cranberry Turkey Salad
1 cup walnuts (4 ounces)
¾ cup low-fat plain Greek yogurt
¼ cup mayonnaise
¼ cup chopped flat-leaf parsley
¼ cup snipped chives
Salt and freshly ground pepper
1 teaspoon dried Tarragon
½ teaspoon lemon dill
1¼ pounds roast turkey, diced (4 cups)
¾ cup dried cranberries
8 ounces spring mix greens (8 packed cups)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Spread walnuts in a pie plate and toast for 10 minutes, until golden and fragrant. Let cool, then coarsely chop nuts.
In a large bowl, whisk yogurt with mayonnaise, parsley, chives and tarragon and season with salt and pepper. Fold in the turkey, cranberries and walnuts.
In another bowl, toss the mixed greens with oil and lemon juice; season with salt and pepper. Mound the salad on a platter and top with the turkey salad. Serve immediately.
Make ahead: The turkey salad can be made ahead and refrigerated overnight without the walnuts.
What: Cooking class with Hannelore Holland
When: 2:30 p.m. Nov. 29
Where: Somethin’s Cookin’, 93 E. 11th St., Panama City
Reservations and pricing: (850) 769-8979