by Kat Robinson
The last round for a while, at least in the turkey department. A reminder -- even refrigerated, you have about a two day span on your cooked turkey life. After that, you're opening yourself up for trouble. No worries -- if you think or know you're going to have leftovers longer, you can freeze them now and keep them for up to four months. Just tightly wrap your turkey bits in aluminum foil and place them in an airtight freezer bag. Get as much of the air out of the bag as you can before you seal it.
I like to freeze smoked turkeys in smaller portions -- I use the saltier meat just like you'd use ham in things like peas, beans, and breakfast omelets.
Something to do with your leftovers now -- exploit them to their full potential. On the jump -- a new recipe for Turkey Gnocchi with Cream Sauce. It went over skillet-lickingly good in this household.
Have a leftover-utilizing recipe to share? Send it my way to firstname.lastname@example.org. Photos welcome.
Turkey Gnocchi in Cream Sauce
Heat the butter in a skillet over medium heat until the butter melts. Add about a tablespoon of the shredded turkey. Let brown.
Remove turkey and add flour. Make a roux (stir the flour into the butter until it turns a caramel color). Slowly stir in the heated milk. Continue to stir until the sauce bubbles and thickens. Reduce to a simmer and add cheese and spices.
When the sauce comes together, add the cream and the rest of the shredded turkey. Let the sauce take on the flavor of the turkey, then fold in the gnocchi and let simmer five more minutes. Garnish with the turkey you fried in butter for a crunchy finish.
Definitely not for the weak of heart, but hearty nonetheless.