Chef says make enough to prolong the delicious taste of the season.

If you find yourself with a mountain of leftover turkey after Thanksgiving, it’s time to celebrate!

According to veteran chef Dan Caron, you’re sitting on a gold mine of easy and fast meals.

“Although hot turkey sandwiches and soups are great, this is the perfect time to be creative and think outside the box. Whatever you can do with chicken, you can do with turkey, yet with so much more flavor — meals like turkey tetrazzini, Alfredo, chili and even turkey divan.”

But before we get to the yummy leftovers, let’s properly cook the bird to assure a moist and flavorful turkey.

“We only cook with turkey once a year, but it is so versatile and such a treat, the last thing you want is a dry bird,” said Caron, chef, instructor and director of the Green Ladle culinary arts program at Lewiston Regional Technical Center in Lewiston.

Caron uses a brining method, to ensure a moist bird not only on Thanksgiving Day, but for leftovers.

His tips:

* Thaw the turkey in the refrigerator for two to three days (depending on the size) with a catch pan underneath.

* Submerge the turkey in 1 gallon of water with 1/2 cup of kosher salt, 2 cups of lemon or lime juice and 1 cup of light brown sugar.

* Brine for 12 hours (or 1 hour per pound) to ensure a moist bird and the flavor will seep in.

* Keep brine water under 40 degrees.

* Wash and pat dry before cooking to prevent steaming.

*Cook the bird upside down (so the fat saturates through the bird, not down to the pan) over sauteed onions, celery and carrots.

* Stuffing is safer cooked outside the bird, but if you insist on cooking it in the cavity, fill with only hot stuffing during the last two hours of cooking.

Many brining methods and recipes work; the significant ingredients are salt and water. The salt helps by dissolving some of the muscle’s proteins, which loosen up, allowing them to absorb the water and, more importantly, so they don’t contract as much when they cook, making sure that moisture stays in place while the turkey cooks. On average, turkey tends to lose up to 30 percent of its weight during cooking due to moisture loss, but with a brine, the loss is closer to 15 percent.

Once you’ve enjoyed your moist and perfectly cooked bird on Thanksgiving, it’s time to enjoy the leftovers just as much.

“Casseroles are always a leftover favorite, but you can do more than just throw gravy and meat together with mashed potatoes on top,” said Caron.

“Place leftover broccoli or assorted veggies in a casserole dish, top with turkey, stuffing and dollops of cranberry sauce. Then cover with a simple bechamel sauce. You can even sprinkle a small can of fried onion rings on top and bake till bubbly.”

Caron explains that even a simple sandwich can be spruced up to be a winner.

“Spread mayonnaise on a wrap, add lettuce and cranberry sauce. Then top with turkey and stuffing. Wrap it tightly and cut on the diagonal.”

Another great meal is a panini turkey sandwich using turkey, cranberry sauce, stuffing, gravy, Swiss cheese and Dijon mustard on buttered sourdough bread. Cook on a skillet if you don’t have a panini press.

Caron admited it’s the added touches that make leftovers special.

“When making soups, add curry, allspice, cinnamon or nutmeg. Throw in leftover gravy to make it more like a stew.

“Make a spicy Mexican soup adding tomatoes, beans, and chili powder,” he said.

“Use leftover veggies to make cream soups using an immersion blender or food processor, a roux (equal butter and flour, whisked over medium heat until thick) and cream.”

Caron said stock is easy to make.

“Rough cut carrots, celery and onion and saute. Then add water and the whole carcass, breaking the bones to expose the marrow, which adds more flavors. Cook for two hours or until it has a rich taste; strain when done.”

Preplanning leftovers is a must, according to Caron.

“Once you know what you want for leftover meals, do yourself a favor and cook extra veggies, mashed potatoes and gravy if they are included in your menu plan. And don’t forget to make extra stuffing. It’s the main ingredient in ‘Stuffins,’ which are a great muffin-type side dish that goes great with turkey stew or soup.”

With all of Caron’s inspirational ideas, maybe it’s a great idea to buy two turkeys.

“Local grocery stores offer incredible deals on turkey around Thanksgiving. It pulls you into buying all your other holiday items there. With many turkeys costing under $15, and providing so many meals, it’s a great time to stock up for winter,” said Caron.

“You can cook one at a time and portion meals out and freeze. If you don’t have a lot of freezer space, turkey breasts are usually on sale as well,” he added.

Chef Dan’s ‘Stuffins’

Ingredients:

2 cups leftover stuffing

1/2 teaspoon baking powder

2 eggs, beaten

1/2 cup cranberry sauce

1/4 cup diced apple

Directions:

Preheat oven to 375 degrees.

Spray muffin cups and set aside.

Combine all ingredients together in a bowl.

Fill muffin cups 3/4 of the way full.

Bake approximately 25 minutes.

Mexican turkey soup

Ingredients:

1 medium onion

1 tablespoon olive oil

4 cups turkey or chicken broth

2-3 tablespoons diced jalapeno pepper

3 teaspoons ground cumin

1-2 teaspoons chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

3 cups cubed turkey

1  15-ounce can of drained black beans

1  10-ounce can of undrained diced tomatoes and green chilies

1 cup corn

Optional toppings: crushed tortilla chips, shredded cheddar, sliced black olives and sour cream.

Directions:

In a large saucepan, saute onion in oil until tender. Add broth and spices. Bring to a boil then add meat, beans and vegetables. Bring back to a boil, reduce and simmer 20-30 minutes.

* Wear disposable gloves while handling hot peppers to prevent skin burn.

Turkey stew or pot pie filling

Ingredients:

4 cups gravy

1 cup of chopped, leftover turkey

1 cup cooked peas

1 cup diced cooked potatoes

Fresh thyme

Salt and pepper to taste

Directions:

Combine all ingredients together in a sauce pot and cook till 165 degrees.

Turkey tetrazzini

Ingredients:

1 cup chopped onions

1/2 cup chopped red bell pepper

6 tablespoons unsalted butter

1 teaspoon minced garlic clove

1 pound white button mushrooms, ends trimmed, sliced

1/2 teaspoon freshly chopped thyme leaves

1/4 cup all-purpose flour

1/4 cup dry white wine

2 cups turkey broth

1-3/4 cups heavy cream

12 ounces cooked egg noodles

1 pound cubed or bite-size shredded roast turkey

1 tablespoon freshly chopped parsley leaves

1-1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1/3 cup freshly grated Parmesan

2 cups stuffing

Directions:

Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and turkey stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 350 degrees.

When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the stuffing. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

Play it safe

Lewiston instructor and Chef Dan Caron, who is also the president of the American Culinary Federation, shares a few safety reminders:

* To prevent food-borne illness, wash hands often and sanitize all kitchen equipments and surfaces used.

* Don’t trust the pop-up sensor; use a thermometer and cook to over 165 degrees.

* Refrigerate your turkey, stuffing and gravy within two hours of taking it out of the oven.

* It is best to take all turkey off the bone before storing.

* Keep leftovers in air-tight containers, preferably in smaller lots in order to cool more quickly.

* Leftovers should be eaten or frozen within three to four days of baking. Seventy-two hours is best.

* Freeze turkey in small lots, wrapped well in freezer paper or heavy aluminum foil to prevent freezer burn.

* For freshest flavor, use frozen turkey within four to six months; stuffing and gravy within one to two months.

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