16 minute read
Cook of the Month
Talking turkey
Food styling and photos: Brooke Echols
Nothing says Thanksgiving dinner like a delicious roasted turkey. But after everyone has given thanks, eaten their fill, and you’ve already made plans for turkey sandwiches the next day, what else can you do with those turkey leftovers? Our readers sent us some tasty ideas, from pot pies to salads. Enjoy, and remember how thankful we are to have food on our tables. Please consider helping those less fortunate this holiday season.
Turkey Biscuit Stew
Cook of the Month: Nancy Sizemore, Baldwin EMC
Thanksgiving at Nancy Sizemore’s Gulf Shores home usually means a turkey cooked by her husband on the grill, and lots of leftovers. One of her favorite recipes to use up some of that leftover bird is her winning recipe for Turkey Biscuit Stew. “I’m a recipe collector and I found this in some of my mother’s old recipes,” she says. “I added the Cajun seasoning” for a little personal twist. She uses Tony Chachere’s seasoning or one made by Café Acadiana in nearby Silverhill. She also makes it during non-holiday times. The former educational technology sales executive is putting together a friends and family cookbook and has almost 100 recipes collected. We’re betting the Turkey Biscuit Stew will be included.
Turkey Biscuit Stew
1/3 cup onion, chopped 1 clove garlic, minced ¼ cup butter 1/3 cup flour 1½ cups chicken broth ¾ cup milk or half and half ½ teaspoon Cajun seasoning, more if desired ¼ teaspoon black pepper 2 cups cooked turkey 1 cup frozen peas 1 cup small carrot pieces, cooked 1 tube buttermilk biscuits
In a cast iron skillet sauté onion and garlic in butter until translucent. Add flour, broth, milk, Cajun seasoning and black pepper. Bring to a boil and cook for 3-5 minutes until gravy starts to form. Add turkey and vegetables. Top with biscuits that have been separated. Bake at 375 degrees for 20-25 minutes until biscuits are golden brown.
Coming up next...
March Pizza Deadline to enter December 2
More upcoming themes and deadlines:
April: Biscuits | January 6
May: Healthy Substitutions | February 3
Visit our website: alabamaliving.coop Email us: recipes@alabamaliving.coop USPS mail: Attn: Recipes, P.O. Box 244014 Montgomery, AL 36124
Cook of the Month wins $50! Recipes can be developed by you or family members. You may even adapt a recipe from another source by changing as little as the amount of one ingredient. Chosen cooks may win “Cook of the Month” only once per calendar year. To be eligible, submissions must include a name, phone number, mailing address and co-op name. Alabama Living reserves the right to reprint recipes in our other publications.
Plan ahead
Before placing your turkey in the oven, or on the grill, be sure you’re ready. Visit
aces.edu/blog/topics/ food-safety/plan-aheadto-ensure-your-turkeyis-ready-to-roast/. Store safely
How long can we keep cooked turkey in our refrigerators safely? The USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40 degrees F or less). Refrigeration slows, but does not stop, bacterial growth.
Source: Alabama Cooperative Extension System
Get creative
Creative ways to use leftover cooked turkey: The Auburn Cookbook, a favorite since 1962, offers a recipe for a Turkey Pita, according to Helen Jones, Regional Extension Agent, Alabama Cooperative Extension System. You can also find an easy recipe for Turkey Spinach Wrap and Balsamic Roasted Turkey Salad in the Live Well recipes collection at aces.edu/
blog/category/home-family/ nutrition/live-well-alabama/ live-well-recipes/ Turkey nutrition
Turkey, low in fat and high in protein, is an inexpensive source of iron, zinc, phosphorus, potassium and B vitamins. MyPlate. gov suggests 2 to 3 servings from the meat group each day. A 3 1/2 -ounce portion of turkey is about the size and thickness of a new deck of cards. The fat and calorie content varies because white meat has less fat and fewer calories than dark meat and skin.
Brooke Burks
Tired of the same old glaze for your holiday turkey or ham? We’ve got you covered. By using some delicious southern fig and strawberry preserves, you can take your glaze game to a whole new level. Add in a little lemon and seasonings and all of those sweet components are balanced out perfectly. You could easily use this glaze with your leftover turkey slices, either on the side or as a dressing for a sandwich! For this recipe and many more, visit TheButteredHome.com.
Strawberry and Fig Preserve Turkey Glaze
¼ cup strawberry preserves ¼ cup fig preserves 1½ tablespoons lemon juice 2 teaspoons lemon zest 1 or 2 teaspoons ground sage 1 or 2 teaspoons smoked paprika
Salt and pepper, to taste
In a small bowl or the bowl of a food processor, add both preserves, lemon juice, zest, sage, smoked paprika, salt and pepper. Mix well with an immersion blender or a food processor until smooth and combined.
During the last 30 minutes of cooking time for your turkey, apply half of the glaze to the skin of the bird. Cook according to directions for 15 minutes. Apply remaining half of glaze and return to the oven for another 15 minutes. Allow for rest time, then carve and serve. You can also reserve a small amount of the glaze to use as a sauce and for leftovers.
Photo by The Buttered Home
Turkey Dijon Pasta
2-2½ cup leftover turkey, chopped 2 tablepoons flour 2 tablepoons Dijon mustard 2 tablepoons white wine (Moscato recommended) ½ teaspoon salt ½ teaspoon pepper, or to taste ½ cup half and half or light cream 1 tablespoon olive oil 1 garlic clove, minced 1 small red pepper, chopped 1 small onion, chopped ¾ cup frozen peas, thawed 1 box penne pasta, cooked to directions 2 cups chicken broth
Cherry tomatoes, halved (optional)
For sauce: In a small bowl stir together flour, Dijon mustard, white wine, salt and pepper until smooth. Slowly stir in half-and-half or light cream until well mixed. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet pepper and onions; stir-fry for 7-10 minutes until they have browned a bit. Remove vegetables from the wok. Add turkey to the hot wok. Stir-fry for 2 to 3 minutes until it's well heated, then add the chicken broth until it's bubbling. Slowly pour in cream mixture, stirring constantly. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add thawed peas. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated. Add cooked pasta and toss gently. Garnish with cherry tomatoes.
Tamara Ross Joe Wheeler EMC
After the Holidays Salad
2 cups turkey, diced 1 cup pineapple chunks, well drained 1 cup celery, diced ½ cup green onion, sliced ¼ cup dry roasted peanuts 1 cup seedless green grapes 2/3 cup mayonnaise 1 tablespoon lime juice ½ teaspoon curry powder ¼ teaspoon salt
Toss turkey, pineapple, celery, green onions, peanuts and grapes. In a small bowl, combine remaining ingredients. Pour over turkey mixture and mix gently. Chill and serve over bed of lettuce.
Edwina Bell Clarke-Washington EMC
Turkey Enchilada Casserole
3 cups of cooked turkey, shredded 1½ cups sour cream 1 can cream of chicken soup ½ cup turkey/chicken broth or milk 1 small can diced green chilies 1 16-ounce jar salsa (red or green), tomato sauce can be substituted for salsa 6-8 flour tortillas, cut into pieces 16-ounces Colby-jack cheese, shredded
Cilantro or green onion tops, for garnish
In large bowl, stir together sour cream, soup, broth or milk, green chilies and salsa. Stir well, making sure the sauce is well blended. Place enough of the sauce to lightly cover the bottom of a 9x13-inch baking dish. Place half of the cut tortillas over the sauce. Top tortillas with half of the shredded turkey, then top the turkey with half of the shredded cheese. Pour half of the sauce over the cheese and start over with the layers, ending with the remaining cheese. Cook in a preheated oven for 30 to 40 minutes or until cheese is melted and the casserole is hot and bubbly. Let casserole rest for 10 minutes before serving. Garnish with cilantro or green onions. Cook’s note: This is a great make ahead dish! You can make this the day before and then cook it right before you serve it. I also freeze this casserole uncooked. Just thaw completely before cooking and bake according to the directions.
Kathy Phillips Wiregrass EC
Anchors
Anchors keep boats from drifting with the winds or currents. We also have anchors in our lives that have nothing to do with boats. They hold us in place as we grow older and our lives change.
Those anchors have different forms. Anchors can be where we spent our childhood, where we work, what we do, where we went to school, our friends, and our beliefs. In short, anchors are those things, places and factors that help define who we are, what we are, and what we will become.
At times our anchors come loose and our positions drift. It is not so much that we are not what we were, but that our lives and outlooks reset with a different position and direction.
I had a picture for years. Now, I can’t find it. It was of me and my four close high school friends Mike, Steve, Robert and David. It was taken in May 1972, within an hour after we graduated high school in Corinth, Mississippi. We were friends. We played ball together. We hung out with each other. We knew each other’s habits and how to get under each other’s skin. It was spring, and we were young and had our entire lives and futures in front of us.
We were anchors for each other. We didn’t let the others drift too far away. We were held in place by each other and our relationships. Who we were and what we would become was dictated to a large degree by our friendships and reliance on each other.
But, we could barely wait to get out of town and on with our lives. We thought we were ready for anything that came at us.
We all have had successful lives. Mike returned home after college and pharmacy school and opened a drug store. Steve had a more diverse career in the telecommunications industry and then returned to Corinth to teach at a local high school. David returned home after college and followed his passion of working in youth recreation. Robert was a standout football player at Ole Miss, coached at several colleges, and served as defensive coordinator at Ole Miss for a number of years. More recently, in semi-retirement, he has returned to Corinth. I, on the other hand, left the state to finish school, and although I have never returned to Corinth to live, still call Corinth home.
The anchors of spring have been strong. I always knew I could find Mike at his drugstore when I went home to visit my Mom. We spent many hours behind his pharmacy counter catching up. I filled prescriptions for him as we talked. His wife Paula was two years behind us in school. I came to know his children well. He knew my girls. He enjoyed shocking them and kidding them until they blushed. He was an anchor for me. I knew where I was when we were together.
However, anchors too often pull loose. Mike didn’t take care of himself as well as he should. He was diabetic and didn’t work hard enough with what he ate. Although he never smoked in high school, he fell victim to a tobacco addiction and smoked heavily for a number of years. After breaking the habit, he refused to go into places that allowed smoking. He always said smoke reminded him too much of where he had been.
Unfortunately for his many friends and me, Mike died on July 6 of a staph infection in UAB Hospital, awaiting a lung transplant due to pulmonary fibrosis. His years of smoking finally caught him.
Steve, David and I were together at Mike’s ceremony of life and again a couple of weeks ago for our 50th high school class reunion. There was a video of past reunions, and one of my favorite moments was a wonderful picture of Mike smiling at the camera in 2012. It was so strange for him not to be there with us and know that he would only be with us in our memories. We all lost an anchor.
I think more about my high school friends since Mike died. I realize it is now winter for me and all my high school friends. I value the anchors of my youth more than ever. They held me in place so I could be who I am. I really need to find my picture.
I hope your anchors hold.
I hope you have a good month.
Gary Smith is President and CEO of PowerSouth Energy Cooperative.
Enjoy camping at one of TVA’s Camp-Right Campgrounds in Alabama.
As Alabamians know, fall is a beautiful season here. We are fortunate to have the opportunity to enjoy the changing of the leaves, spending time in the woods and camping under the stars. Some campground operators go the extra mile to preserve the environment for future generations.
TVA’s Camp-Right Campgrounds program recognizes those campgrounds on TVA land that are committed to environmentally responsible practices and share our passion for protecting the environment.
To become certified as a Tennessee Valley Camp-Right Campground, a campground voluntarily meets high stewardship standards with environmentally friendly campground management, and camping practices related to energy efficiency, water conservation, natural resource protection, plant and tree management practices and others.
Here in Alabama, we have several Camp-Right Campgrounds to enjoy.
Decatur Wheeler Lake KOA: The inviting waters of Wheeler Lake surround this campsite, which is located on a peninsula filled with native trees. The campgrounds offer RV and tent sites, bike rentals and a boat ramp, among other amenities.
44 County Road 443 Hillsboro, Ala. 35643 (256) 280-4390
https://koa.com/campgrounds/decatur
Horseshoe Bend Campground: A tranquil, secluded lake is a main attraction to this campground. The area features a pavilion, boat ramp, bath house, water and electrical hookup, picnic tables, RV Access, a fishing pier and more.
2355 Horseshoe Bend Road Hodges, Ala. 35571 (205) 412-2430
bearcreeklakes.com/horseshoe-bend.html
Piney Point Campground: Enjoy some volleyball surrounded by shady trees and all of the other amenities you would expect from a campground operated with careful environmental stewardship.
2696 Hwy 37 Vina, Ala. 35593 (256) 436-3018
barcreeklakes.com/piney-point.html
Elliott Branch Campground: Do you want some modern conveniences when you camp? This campground offers cabins that feature wireless internet, large living areas with satellite TV and kitchens. At the same time, you will be surrounded by nature and plenty of outdoor activities to enjoy.
325 Elliott Branch Road Hodges, Ala. 35571 (256) 627-1538
bearcreeklakes.com/elliott-branch.html
Kevin Chandler is general manager, Alabama District Customer Service, for the Tennessee Valley Authority. Goose Pond Colony Resort: With two beautiful 18-hole championship golf courses, lakeside cottages, a waterfront campground and full-service marina, this campground offers something for everyone.
417 Ed Hembree Drive Scottsboro, Ala. 35769 (256) 912-0075
goosepond.org
Honeycomb Campground: A great place to visit for the day or longer, with a full range of amenities for boating, canoeing, fishing, hiking and grilling.
188 Campground Road Grant, Ala. 35747 (256) 582-9882
camprrm.com/parks/alabama/tva/ honeycomb-campground
Slickrock Campground: If you want to see a very scenic lake, this campground is the place to visit. The lake’s unique rock cut design is popular among visitors around the world.
170 Slickrock Camp Road Russellville, Ala. 35653 (205) 412-6503
bearcreeklakes.com/slickrock.html
Williams Hollow: This campground is designed for family fun with plenty of green grass to enjoy outdoor activities. Camp the old-fashioned way in a tent, or at a site with power and water hookups.
2258-3070 State Route 227 Spruce Pine, Ala. 35585 (256) 412-7564
bearcreeklakes.com/williams-hollow.
How To Place a Line Ad in Marketplace
Closing Deadlines (in our office): January 2023 Issue by November 23 February 2023 Issue by December 23 March 2022 Issue by January 25
Ads are $1.75 per word with a 10 word minimum and are on a prepaid basis; Telephone numbers, email addresses and websites are considered 1 word each. Ads will not be taken over the phone. You may email your ad to hdutton@areapower.com; or call (800)410-2737 ask for Heather for pricing.; We accept checks, money orders and all major credit cards. Mail ad submission along with a check or money order made payable to ALABAMA LIVING, P.O. Box 244014, Montgomery, AL 36124 – Attn: Classifieds.
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Land, Lots & Real Estate Sales
MOUNTAIN VIEW HOME SITES ATOP SAND MOUNTAIN. Protective Restrictions, www. pellsgap.com
Education
FREE BIBLE CORRESPONDENCE COURSE – write to P.O. Box 52, Trinity, AL, 35673
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