Give Thanks!

You know Thanksgiving is getting close when the grocery store shelves are fully stocked with everything you could ever need for your holiday dinner preparation. This season always serves as a good reminder to thank the people and the industries that make it possible to create a feast on Thanksgiving and any other day of the year.  We are truly blessed by the bountiful supply of food produced by America’s farmers. #foodthanks

As promised last Friday, today we’re featuring more recipes from proud Iowa turkey producers. Pam Larson, a turkey producer from Ellsworth, Iowa,  shared with us her recipe for Easy Turkey Salad. I have to admit that I was practically doing the happy dance in my office when I received this recipe. If “easy” is in the title, I know I’ll like it! Another reason I’m going to enjoy making this salad is because it will give me a new use for holiday leftovers. I’ll simply cut up any uneaten, cooked turkey, measure 2 cups into each bag and freeze it.  Future meals will be made with minimal preparation time.

Some weeknight after work, I’ll unthaw a bag of turkey and whip up some Turkey Reubens.  Julie Jensen of Belmond, Iowa, told me about her tasty sandwich creation when the two of us met during a tailgate luncheon before the ISU v. Nebraska football game in Ames earlier this month.

Special thanks to Julie Jensen, Pam Larson and the Iowa Turkey Federation for providing the following recipes. Enjoy!

How are you showing thanks for the food we enjoy this Thanksgiving season? #foodthanks

Easy Turkey Salad

Recipe from: Pam Larson, Ellsworth, Iowa
Makes 8 servings

Ingredients:

• 2 cups diced cooked turkey
• 1 tablespoon minced onion
• 1 teaspoon salt
• 1 cup salad dressing
• 2 ounces shell macaroni, cooked and drained
• 1 cup diced celery
• 1 cup halved green OR red grapes
• ½ cup slivered almonds
• 1 (11 ounce) can mandarin oranges, drained

Directions:

1. Wash hands.
2. In a large bowl toss ingredients together except the mandarin oranges.
3. Add the mandarin oranges and gently stir until combined.

1 serving: calories 239, protein 13 g; fat 13.3 g (saturated 1.9g), cholesterol 36.6 mg; sodium 577.9 mg, carbohydrate 16.8 g, fiber 1.6 g

Some Turkey Facts: 

• Turkey sandwiches account for 48% of all turkey consumption.
• Hormones and steroids are not used in any turkey production. It is illegal. Their use for any turkey production was federally banned in the 1950s.
• A newly hatched turkey is called a poult.

(Source: Iowa Turkey Federation)