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ntLtIN w. SMITH
Extension Agent, Home Economics
No Thanksgiving would be complete without the tradition of leftovers.
“Planned-overs” is really a better way to describe the leftover turkey, because most of us intentionally cook a larger bird than we will eat at our Thanksgiving dinner, in order to have cooked turkey meat to use for turkey sandwiches, casseroles and salads.
After the meal
As soon as possible after serving rrefrigerate "the leftovers. Remove stuffing from neck and body cavities. Wrap the turkey in foil and store in the refrigerator, or remove meat from bones and wrap securely.
Use gravy and stuffing within 2 or 3 days. Heat the stuffing throughly and bring gravy to boiling before serving. Serve refrigerated, cooked turkey meat within 3 to 4 days after roasting. It can be reheated or served cold.
Small meal-sized portions, properly wrapped, may be frozen and held for up to one month. Cooked stuffing may be frozen and kept for three to four weeks. If stored in the freezer for a longer period of time, turkey meat will not spoil, but a gradual deterioration in the quality takes place, including drying and “off” flavors.
Frozen dressings may be heated without thawing or can be thawed in the refrigerator. When ready to reuse gravies or broths, reheat to boiling before serving.
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