Moo Shu Turkey
Wondering what to do with your leftover Thanksgiving turkey? Sauté it Chinese-style with a mix of veggies, fragrant ginger and hoisin sauce.
PREP: 10 minutes
COOK: 15 minutes
MAKES: 4 servings
1 tablespoon (plus 1 teaspoon) olive oil
1 package (10-ounce) sliced mushrooms
4 green onions, sliced, green and white portions separated
1 teaspoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper
1 clove garlic, crushed with press
1 bag (16-ounce) shredded cabbage mix for coleslaw
1/3 cup water
2 cups shredded leftover cooked turkey
3 tablespoons reduced-sodium soy sauce
3 tablespoons (plus additional for serving) hoisin sauce
8 (8-inch) flour tortillas, warmed
1. In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add mushrooms and cook 6 to 7 minutes or until tender and lightly browned. Transfer mushrooms to plate; set aside.
2. In same skillet, heat remaining 1 teaspoon oil on medium-high. Stir in white portion of onions, ginger, crushed red pepper and garlic. Add coleslaw mix and cook 2 minutes or until cabbage begins to soften, stirring constantly. Add water and cook 1 to 2 minutes or until water evaporates and cabbage is tender-crisp, stirring frequently. Stir in turkey, soy sauce, 3 tablespoons hoisin sauce and mushrooms; cook 3 minutes or until turkey is hot, stirring constantly.
3. If you like, spread additional hoisin sauce on tortillas to serve; top with turkey mixture and sprinkle with green portion of green onions. Roll up to eat out of hand.
- Each serving: About 510 calories, 34g protein, 70g carb., 12g total fat (2g saturated), 54mg cholesterol, 10g fiber, 1,290mg sodium.
Greek Christmas Cookies
PREP: 50 minutes plus cooling
BAKE: 15 minutes per batch
MAKES: about 6 dozen cookies
1 cup butter or margarine (2 sticks)
2 cups confectioners' sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 large egg yolk
2 cups blanched almonds, ground
About 1 cup red candied cherries, each cut in half
1. Preheat oven to 350 F. In large bowl, with mixer at lower speed, beat butter with confectioners' sugar until blended. Increase speed to high; beat until light and creamy. At low speed, beat in flour, cinnamon, nutmeg, cloves, salt and egg yolk. Knead in almonds.
2. Roll dough into 1-inch balls (dough will be crumbly). Place balls, 2 inches apart, on ungreased large cookie sheet. Gently press a cherry half on top of each ball. Bake 15 minutes, or until bottoms of cookies are lightly browned. With wide spatula, transfer cookies to wire rack to cool. Repeat with remaining dough and cherries.
- Each serving: About 75 calories, 1g protein, 9g carb., 4g total fat (1g saturated), 3mg cholesterol, 40mg sodium.
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