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DENVER, CO — For many Americans, the leftovers from Thanksgiving dinner are just as enjoyable as the holiday meal itself. After the post-meal tryptophan-induced drowsiness wears off, the leftovers are pulled from the refrigerator along with a loaf of sliced bread, and the sandwich making commences in earnest.
In fact, when Americans were asked in a nationwide survey exactly what is their favorite use for leftover turkey, their top choice was overwhelmingly the turkey sandwich*. Turkey sandwiches were favored by 40 percent of respondents, soups 20 percent, casseroles 10 percent and salads eight percent.
Because turkey and bread are recognized as healthy choices, the turkey sandwich also scores well with nutrition experts. “A turkey sandwich is a perfect combination of low-fat, low-calorie sources of carbohydrate and protein, which are essential nutrients for people,” said Judi Adams, MS, RD, and president of the Grain Foods Foundation.
Nearly 75 percent of the turkey eaten in the U.S. is not eaten on Thanksgiving Day, but in sandwiches throughout the year**. Television celebrity and cookbook author Ted Allen advises cooks to prepare for the post-holiday sandwich bonanza.
“Thanksgiving is just one day, but we’re definitely going to be enjoying turkey for several days after that,” Allen said. “It’s one of the great pleasures of the holiday, and of course, we’re going to do that primarily by making turkey sandwiches. So when you’re shopping for your Thanksgiving dinner, remember to put some sliced bread in the cart.”
The food and wine expert created a special leftover turkey sandwich recipe for the occasion:
• 2 thick slices of bread toasted
• 2 thick slices of leftover roasted turkey
• 2 tablespoons leftover cranberry sauce
• 2 tablespoons leftover mashed sweet potato
• 1 teaspoon chopped fresh sage
Lay the two slices of toast side by side and spread the cranberries on one slice and the mashed sweet potato on the other slice.
Sprinkle with fresh sage and place turkey on the cranberry side.
Top with the sweet potato side and cut diagonal.
Ready to eat.
* National Turkey Federation
** Butterball Turkey Company
About the Grain Foods Foundation
The Grain Foods Foundation, a joint venture of members of the milling and baking industries formed in 2004, is dedicated to advancing the public’s understanding of the beneficial role grain-based foods play in the human diet. Directed by a board of trustees, funding for the Foundation is provided through voluntary donations from private grain-based food companies and is supplemented by industry associations. For more information about the Grain Foods Foundation, visit www.grainpower.org.
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