Colorful Cooking: Turn leftover turkey into Asian eggrolls
Leftovers, the dreaded dinner. My family grumbles when they see the same dish reheated from the night before. I completely agree. However, wasting food is not an option at my house, so we get creative.
This column, “Colorful Cooking,” demonstrates how to add a pinch of color to every meal by including fruits and vegetables. This dish combines Thanksgiving turkey with nutritious veggies and wraps it all up in an eggroll.
Tossing out turkey would be a shame. The breast meat is a lean protein with an array of nutrients including selenium, vitamins B6, B12, zinc and more. Vitamin B6 helps to maintain healthy blood sugar levels and the nutrients in this superfood help lower the risk of cancer. Here we mix turkey, onions, mushrooms and Swiss cheese and stuff it all into an eggroll to create a tasty leftover dinner, lunch or appetizer.
The onion is also a superfood, packed with vitamin C and quercetin, a flavonoid that helps eliminate free radicals in the body and protect and regenerate vitamin E. Onions help reduce inflammation, making them a smart choice during cold and flu season.
When choosing this vegetable, the most pungent are the healthiest. Western yellow and shallots are nutritious choices. More pungency equals tears – so cry, baby, cry. It’s all in the name of health. Yellow onions are recommended for caramelizing. When sauteing, use medium or low heat because high heat will make this bulb bitter.
Mushrooms are another great food choice, low in calories and simple to saute. Nutty Swiss cheese adds flavor and calcium. Mixing chopped cilantro into day-old cranberry sauce refreshes your leftovers and is a great eggroll dip. If cranberry is not your thing, try bottled Thai coconut sauce. Garnish the dish with fresh parsley or cilantro. Not only does it add color, it’s a natural breath mint to offset the tear-jerking, powerful onion aroma, something we can all be thankful for.
Asian turkey eggrolls
1 package eggroll wrappers
3 cups chopped turkey
2 large yellow onions
3 cups chopped mushrooms
3 cloves diced garlic
1 cup shredded Swiss cheese
3 tablespoons hoisin sauce
2 tablespoons butter
1 egg, slightly beaten
Slice onions in rings. Coat a large saute pan with olive oil (1 to 2 tablespoons), heat over medium. Add onions and reduce heat to low. Cook for 30 to 40 minutes or until caramelized, stirring often. In another pan, heat 2 teaspoons olive oil. Add mushrooms and garlic, and saute over medium until cooked, about 10 minutes. Drain and place in mixing bowl. When onions are caramelized, add 2 tablespoons butter and stir until melted. Place onions in bowl with mushrooms. Wash saute pan.
Combine turkey, cheese and hoisin sauce to onion mixture. Unfold eggroll wrappers on floured surface, in a diamond position. Place 1⁄2 cup turkey mixture in middle of wrapper. Brush all sides of wrapper with egg. Fold in both side corners on top of turkey mixture. Fold bottom corner onto mixture, and roll to close eggroll. Repeat with remaining eggrolls.
Heat 3 tablespoons canola oil in large saute pan over medium heat. When warm, place eggrolls in pan and cook on each side until browned (about 10 minutes, turning 3-4 times per eggroll). Do not crowd eggrolls. You will have to cook two pans of eggrolls.
Rest eggrolls on paper towel and serve warm with desired dipping sauce.
Tracy Miller is TV8’s in-house cook. She features recipes Saturdays on “Good Morning Vail,” teaches cooking classes at Colorado Mountain College in Edwards and hosts private cooking parties. Contact her at firstname.lastname@example.org.