Great Turkey Dishes

The trouble with the big Thanksgiving bird is that it’s so--well--BIG. You’re eating it for days in endless, boring ways. Or so it always seems.

Here are two great turkey casseroles that don’t scream “leftover!” One’s a variation on that old Savannah, Ga. classic, country captain. The other is nothing more than nuggets of turkey creamed with corn, sweet red pepper and zucchini, then sealed beneath a crunchy crumb topping.

Both recipes can be tossed together in no time flat, and both microwave to perfection in less than 30 minutes and can be served in their casseroles. What more could you ask?

How to Reheat

If you fancy something simpler--perhaps a few slices of turkey warmed with the dressing and gravy--here’s how to reheat them in the microwave:

1. Place two to three thin slices dark and/or light meat at edge of microwave-safe plate, overlapping slightly. Ladle two tablespoons gravy or chicken broth on top. Place one-third cup dressing at edge of plate beside turkey and spread lightly with fork to form low, even layer.

2. Cover plate with vented plastic food wrap and microwave one to 1 1/2 minutes on MEDIUM-HIGH (70% power). No need to rotate plate, rearrange turkey, stir dressing or let plate stand after heating. To heat two plates at once, place one on oven floor and stagger second one on oven shelf. Microwave two to 2 1/2 minutes.

TURKEY COUNTRY CAPTAIN

1 large green pepper, cored, seeded and minced

1 large onion, minced

1 clove garlic, minced

2 tablespoons oil

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon dried thyme, crumbled

1/8 teaspoon ground cloves

1/8 teaspoon black pepper

1 tablespoon tomato paste

1 (1-pound, 12-ounce) can tomatoes

3 cups chopped cooked turkey

1/2 cup chicken broth

1/3 cup dried currants

Hot cooked rice

1/3 cup toasted slivered almonds

Combine green pepper, onion, garlic and oil in 3-quart casserole. Microwave, uncovered, on HIGH (100% power) 4 to 5 minutes until onion is soft. Stir in curry powder, salt, cayenne pepper, thyme, cloves, black pepper, tomato paste and tomatoes with liquid, cutting tomatoes into smaller pieces as added. Cover casserole and microwave on HIGH 10 minutes, stirring after 5 minutes.

Mix in turkey and microwave, uncovered, on HIGH 10 minutes, stirring after 5 minutes. Add broth and currants. Cover and microwave on MEDIUM (50% power) 5 minutes. Serve over rice, sprinkled with almonds. Makes 4 servings.

SCALLOPED TURKEY, CORN, RED PEPPER AND ZUCCHINI

3/4 pound small zucchini, sliced 1/4 inch thick

1 medium yellow onion, minced

1 medium sweet red pepper, cored, seeded and coarsely chopped

2 tablespoons butter or margarine

1 (17-ounce) can cream-style corn

1 (8-ounce) can whole-kernel corn, drained

3 cups 1/2-inch cooked turkey cubes

1/4 cup half and half

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup poultry dressing mix

1/4 cup melted butter or margarine

Combine zucchini, onion and red pepper in 3-quart casserole. Dot with butter. Cover with wax paper and microwave on HIGH (100% power) 6 to 7 minutes until zucchini is tender-crisp.

Stir in cream-style corn and whole-kernel corn, turkey, half and half, salt and pepper. Cover with vented plastic wrap and microwave on HIGH 8 to 9 minutes, stirring after 4 minutes, until bubbly and hot in center.

Toss dressing mix with melted butter in bowl. Sprinkle evenly over casserole and microwave, uncovered, on HIGH 3 to 4 minutes, rotating casserole 180 degrees after 2 minutes, then let stand, uncovered, 1 minute until top becomes crisp. Makes 4 to 6 servings.

Note: In ovens of less than 600 watts, increase cooking times about 15%.