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If you’re sick of turkey
sandwiches but still have leftovers in the freezer, there are
other ways to use up that Thanksgiving bird.
Turkey can be mixed into a
soup, tossed with pasta and vegetables, added to a salad, or
used in a variety of one-dish entrées. As the December
holidays approach, you’ll be glad to have some cooked turkey
on hand when pressed for time or when entertaining unexpected
guests.
Turkey’s mild flavor adapts
to many cooking styles and cuisines. Most seasonings and sauces
go well with turkey. Wrap it in a taco, toss some into spaghetti
sauce, or use it in a stir-fry or curry.
Another tasty, healthful way
to use leftover turkey is in a casserole. Combined with a whole
grain such as barley, turkey can be the base of a substantial,
healthful one-dish meal.
Barley has been popular since
the Stone Age. It is a grain used in breads, soups, stews and
other dishes. Usually sold as “pearl” barley, it has
a mild earthy, almost nutty, flavor that complements many types
of vegetables. A single cup of this easy-to-prepare grain contains
eight grams of fiber – the same amount of fiber found in
seven cups of white rice. Barley also is rich in protein, potassium,
calcium, iron and B vitamins.
Butternut squash nicely complements
both barley and turkey. It is a large, pear-shaped winter squash
with sweet orange flesh that adds cheeriness to any casserole.
Its mild flavor goes well with many other ingredients and accommodates
different herbs and spices.
In this main dish, butternut
squash is combined with onion, green pepper and sage to add extra
flavor and texture to the barley and turkey combination. No one
will think “leftovers” when tasting this casserole.
Barley,
Turkey and Butternut Squash Casserole - Makes 6 servings.
- Cooking oil spray
- 2 small butternut squash,
halved
- 2 tsp. olive oil
- 1 green bell pepper, seeded
and diced
- 1/2 cup minced onion
- 1 tsp. dried sage
- Freshly ground black pepper,
to taste
- 2 cups fat-free, reduced-sodium
chicken broth
- 3/4 cup barley
- 1/2 lb. cooked turkey breast,
cubed or diced
- 1/2 cup crumbled feta cheese
Preheat oven to 350 degrees.
Coat a 4-quart baking dish with cooking spray. In a large pot
of rapidly boiling water, boil squash halves 5 minutes or until
almost tender. Drain squash and set on a large cutting board
to cool until easy to handle. Scoop flesh from each half and
dice. Set aside. In a large saucepan, heat oil over medium heat.
Add green pepper, onion and diced squash. Sauté 3 minutes.
Add sage and pepper and stir to coat. Add broth and bring to
a boil. Add barley and return to boil. Reduce heat to low, cover
and cook 10 minutes, until barley is tender and liquid is absorbed.
Mix in diced turkey. Transfer mixture to prepared baking dish
and top with feta cheese. Bake, uncovered, 30 minutes, or until
cheese is golden. |
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