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Food Storage Guidelines:
Perishable foods should not be out of the refrigerator for more than 2 hours. Refrigerate or freeze leftovers promptly in shallow containers. It is safe to freeze leftover turkey and trimmings–even if you purchased them frozen. Wrap tightly for best quality.
Recommended Storage Times:
These short but safe limits will help keep refrigerated food from spoiling or becoming dangerous to eat. These time limits will keep frozen food at top quality.
| Storage in the Refrigerator 40°F or below | |
|---|---|
| Cooked Turkey | 3-4 days |
| Stuffing & Gravy | 1-2 days |
| other Cooked dishes | 3-4 days |
| Storage in the Freezer 0°F or below | |
| Turkey Slices or Pieces, Plain | 4 months |
| Turkey Covered with broth or Gravy | 6 months |
| Cooked Poultry dishes | 4-6 months |
| Stuffing and gravy | 1 month |
(Foods frozen longer remain safe, but may be drier and may lose some flavor.)
Turkey and Wild Rice Supreme
8 oz. fresh mushrooms
1⁄4 cup butter
6 tbs. flour
2 tsp. instant chicken bouillon
1 cup water
1 can evaporated milk
1⁄4 tsp. salt
3-4 cups leftover turkey, cubed
1 8 oz. can water chestnuts
1⁄3 cup sliced almonds
Mushroom Sauce:
1 can cream of mushroom soup
1 20 oz. jar of mushroom pieces,
(drained)
2 tbs. sherry
Saute mushrooms in butter. Stir in flour and chicken bouillon. Slowly stir in water and evaporated milk. Cook until thick. Add wild rice, salt, turkey, pimiento and water chestnuts. Pour into buttered 7” x 11” pan. Sprinkle with almonds. Bake at 350° for 30 minutes, covered, and 30 minutes, uncovered. Heat Mushroom Sauce through and serve with Turkey and Wild Rice Supreme.
