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HOLIDAYS

U of I Extension offers suggestions for postThanksgiving excess

Refrigerator storage guidelines for Thanksgiving leftovers

BY DAVE COOK news@putnamcountyrecord.com

Metro News Service

Turkey is a healthy food that need not be reserved strictly for holiday meals. And with proper planning, leftovers from those holiday meals can provide tasty and nutritious entrees.

White turkey chili

Turkey & cranberry wrap

1 Tbsp. oil 1/4 cup of chopped onion 1 cup of celery 4 cups of cooked turkey 2 cans (15.5 oz.) of great northern beans, drained 2 cans (11 oz.) of corn, undrained 1 can (4 oz.) of chopped green chiles 4 cups of turkey broth 1 Tsp. of ground cumin In a soup pot, heat oil and saute the onion. Add all remaining ingredients and heat to a boil. Reduce heat and simmer for 15 minutes. Source: U of I Extension

1-1/2 cups of diced turkey 1/4 cup of vinaigrette dressing 1 cup of dried cranberries 2 Tbsp. of sliced almonds 4 Romaine lettuce leaves Toss the turkey, cranberries and almonds with the dressing and wrap with the Romaine lettuce leaves. Serve with fruit. Source: U of I Extension

age and handling are important aspects to consider when planning post-Thanksgiving menus.

“Keeping food safety in mind is as important as the meal when serving your friends and families. The elderly, young children and pregnant women are most at risk for foodborne illness,” Glassman said. Always follow the two-hour rule, the guideline for holding food in the

temperature danger zone of 40-140 degrees. Plan for your serving time within this time frame, and for leftover storage, the general rule is three to four days, except stuffing and gravy, which is one to two days. When reheating, make sure the food reaches 165 degrees and the temperature should be taken from the middle of the dish, not the edges. “Be sure to label with date and food item and for freezing, use freezer-approved storage methods and have enough containers to store food separately and in the small shallow containers needed for proper cooling,” she said. For more recipes, tips, nutritional information, facts, links and Thanksgiving history, visit www. extension.illinois.edu/turkey.

ILLINOIS VETERANS

Pritzker announces transition committee focused on veterans BY SHEA LAZANSKY Shaw Media Surrounded by veterans and other elected officials, Gov.-elect J.B. Pritzker and Lt. Gov.-elect Juliana Stratton announced the formation of the Serving Illinois’ Heroes Committee to focus on veterans’ issues during a press conference at Waubonsee Community College’s downtown Aurora campus last week. The committee, comprised of 19

veterans, is the second of several working groups to be announced by the Pritzker administration that feature experts in a variety of subjects — in this case, veterans’ affairs — intended to advise and guide the incoming administration. Pritzker told reporters he believes it is “our obligation, it’s our duty” to stand up for veterans in the United States. “We want to make sure that we’re

doing the right thing for our veterans, and I know that together we will,” Pritzker said. “We have a real commitment in the state of Illinois to live up to, and as governor, I’m going to make sure that happens.” “As chair of the transition, my top priority is making sure that our administration is responsive and ready to be responsive to the needs of every Illinoisan,” Stratton said. “Today we are observing veterans,

and honoring our veterans ... and what better way to honor the men and women who served our country than to be ready to serve them on day one of our administration?” Officials discussed some of the topics expected to be addressed by the committee during the press conference. The committee will be chaired by U.S. Sen. Tammy Duckworth, Secretary of State Jesse White and retiring state Rep. David Harris, R-Mount Prospect.

• Friday, November 23, 2018

PRINCETON — The food has been cooked and the table cleared, but what to do with the abundance of leftovers is an annual Thanksgiving challenge. Susan Glassman, a nutrition and wellness educator with the U of I Extension, has several options to help families make the most of their holiday leftovers. “Leftovers are the best part of the meal. Thanksgiving is about food and family, but before you enjoy the delicious aromas coming from your kitchen, remember, planning for leftovers starts before the meal, so make room in the refrigerator and freezer, and invest in proper containers,” she said. While there’s certainly nothing wrong with repeating the Thanksgiving dinner on Friday, family members may tire of it if the leftovers stretch through the weekend. With this in mind, Glassman provided several ways to creatively turn them into something new. The makings of a traditional dinner can easily be adapted into a variety of soups, stews, wraps, chili, pasta dishes, broths, sandwiches, casseroles, pot pies, salads and more. “I look forward to leftovers and enjoy making traditional soups and casseroles with turkey, and more recently, turkey paninis with cranberry relish and stuffing are a favorite,” Glassman said. However, food safety and leftovers go hand-in-hand, so proper stor-

Roast turkey: 3 to 4 days Stuffing: 1 to 2 days Giblet gravy: 1 to 2 days Canned cranberry sauce: 5 to 7 days Homemade cranberry relish: 5 to 7 days Roast pork: 2 to 4 days Roast beef/veal/lamb: 3 to 4 days Baked ham: 3 to 5 days Meat with sauce or gravy: 1 to 2 days Cooked vegetables: 3 to 5 days Pumpkin pie: 2 to 3 days Fruit desserts/pie: 3 to 5 days *Seafood: 1 to 2 days Gumbo: 1 to 2 days Soups: 2 to 3 days Restaurant carry-out entrees: 1 day *Including fish, seafood-rich soups, and entrees Source: U of I Extension

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