Friday, July 12, 2013

Food Storage Friday #44: Why you need Turkey















Turkey. When most of us hear this word, we immediately think of red and gold leaves, cranberry sauce, and candy yams. It makes sense, really. Aside from the occasional turkey sandwich, most of us don't eat too much turkey after Thanksgiving Day. It's one of the few meats so highly associated with a holiday, yet so rarely cooked after that holiday.

But why must turkey be destined to only make an appearance on our dinner tables during the late fall, early winter months? Why can't turkey be enjoyed throughout the year? Think of what we are missing. Turkey contains all the essential ingredients of every other meat (protein, iron, zinc, B vitamins), but is lower in fat and calories the most, if not all meats typically associated with food storage.

Honeyville Freeze Dried White Turkey  is made from 100% North American Poultry. In addition, it is fully cooked and diced before the freeze drying process. So unlike the typically Thanksgiving Turkey that takes half a day to cook, Honeyville Freeze Dried White Turkey is literally ready to eat right out of the can. All you have to do is re-hydrate, and it's ready to go! And with a shelf life of 15 years, you can have fresh turkey for years to come.

To show that turkey isn't just for Thanksgiving, check out this delicious, summertime recipe, using our Honeyville Freeze Dried Turkey. Trust me, one taste, and you'll agree, Turkey isn't just for fall anymore.

Turkey Pasta Salad


Ingredients (Pasta):
1 1/2 cups Honeyville Freeze Dried Turkey
1 box Rotelle Pasta
3 cups Honeyville Freeze Dried Broccoli
1 cup Honeyville Freeze Dried Grapes
1/2 cup Honeyville Dehydrated Onion
1/2 cup Honeyville Freeze Dried Celery

(Dressing):
1 1/2 cups Fat Free Plain Yogurt
1/2 cup Light Mayonnaise
2 Tbsp Dijon Mustard
1 Tbsp Olive Oil
1/4 cup Powdered Sugar
1 tsp Salt
1/2 tsp Pepper

Yields: 10 servings

Directions:

Begin by cooking pasta according to the package ingredients. Drain excess water from pasta, and rinse in cold water to cool.

You can choose to either warm up or just re-hydrate the Turkey. Because it is already cooked, we suggest simply soaking the turkey until it is re-hydrated, then draining the excess water.


Re-hydrate broccoli, grapes, onion, and celery individually by soaking separately and draining excess water. If the grapes still feel hard and crunchy after re-hydration, don't worry. They'll soften up after chilling in the dressing.


Add all ingredients,  minus the dressing and grapes, in a large bowl, and toss together.


In a medium bowl, add all dressing ingredients and whisk together until smooth.


Once dressing is smooth, add dressing to pasta and toss together until completely combined.



Add grapes and toss together until mixed well.


Refrigerate salad for 2 hours before serving.

Once done chilling, remove and serve.


This pasta salad has a sweet, cool taste that really hits the spot on a hot summer day. The grapes give it a wonderful sweetness that is completely unexpected. The turkey is the perfect meat for this recipe and gives it plenty of flavor and the perfect texture with the pasta and dressing.


This is a pasta salad the whole family will enjoy. Serve it at any barbecue, picnic, or family get together. And guess what? You're having turkey, in the summertime! How cool is that?!

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