Good Day Atlanta viewer information November 25, 2016

ATLANTA - Toys For Tots 2016:  Toys For Tots is an important community project for FOX 5 Helping Hands run by U.S. Marines and volunteers.  Each year the United States Marines, Fox 5, Publix, Pepsi, and the United Way of  Greater Atlanta join forces to collect toys for children in need.  Last year, the campaign distributed 758,815 toys in Metro Atlanta. You can donate toys at local Publix grocery stores starting today through December 18. 

For more information on Toys For Tots click here.

 

Pet of the day from Hero Dog Rescue: For more information click here.

 

Public Pianos Make Metro Atlanta More Musical:  Next time you’re at the Plaza at Colony Square, listen closely for the twinkling of piano keys.  And if you’re in the mood to make a little music yourself, don’t be afraid to sit down and tickle the ivories while you’re there!

 

Non-profit organization Play Me Again Pianos recently installed a free, public piano at the Plaza at Colony Square, the latest step in its mission to place 88 of them through Metro Atlanta.  Representatives say the goal is to connect people to the arts by giving them an opportunity to sit down and play a piano, wherever they may be in the city.  The Colony Square piano was painted by artist Max Lebven, and also named by the artist, who decided to call it Harmony.  Public pianos may also be found at the Chastain Park Playground and The Woodruff Arts Center, and the Dunwoody Nature Center is next on the list to receive one.

 

Good Day Atlanta’s Paul Milliken spent many years taking piano lessons (really, he did!) – so he decided to brush up on his skills a little bit and check out the new public piano at Colony Square.

 

WEB LINK:

http://www.playmeagainpianos.org/

Thanksgiving recipes for leftovers from The Cook's Warehouse:  Good Day Atlanta's Paul Milliken is in the kitchen again with Mary Moore from The Cook's Warehouse with a lesson on how to make turkey quesadillas and turkey soup. For more information click here.

Leftover Thanksgiving Turkey Quesadillas

Think about a quesadilla as a sandwich using a tortilla instead of bread.  Once you consider it that way, the sky is the limit on what you can make.  In order to have a quesadilla all you need is cheese and a tortilla.  Utilize all of your Thanksgiving leftover in a non-traditional quesadilla or you can follow the more traditional recipe below.

 

Non-traditional versions –

Turkey, dressing, cranberry sauce, provolone cheese

Turkey, green bean casserole, onions, mozzarella cheese

Turkey, Brussel sprouts, potato gratin, parmesan cheese

 

1. Place on half of a tortilla, fold it over, pan griddle until hot in the middle and the cheese has melted.  Cut and serve immediately.

 

Traditional version -

1 lb leftover turkey meat, diced

Olive oil

1 green bell pepper

1 red bell pepper

1 onion

10 (10 inch) flour tortillas

1 (8oz) package shredded cheddar cheese

1 (8oz) package shredded Monterey Jack cheese

Unsalted butter

 

1. Heat the oil in a large frypan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
2. Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the cheeses. Fold the tortillas in half and place onto a baking sheet.
3. Heat enough butter in the same large frypan to coat the bottom.  When the butter is bubbly, add two quesadillas and cook on each side until heated through, and cheese is melted.

“Leftover” Turkey Soup with Pasta

 

3 Tbsp. olive oil

2 med yellow onions, diced

1 red bell pepper, med dice

6 carrots, cut into half moons

3 zucchini, cut into half moons

1/2# mushrooms, sliced

1 Tbsp. dried thyme

3 cloves garlic, minced

28 oz. can diced tomatoes

12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)

salt and pepper to taste

Worcestershire sauce to taste, approx. 1 Tbsp.

Texas Pete hot sauce to taste

½ - 1# leftover turkey meat, cut into cubes (amount depends on how meaty you want your soup)

1/2# pasta, cooked al dente

fresh basil, chiffonade to taste

 

 

1. Heat the olive oil in a stockpot.  Sauté the onions over medium heat until they are translucent. 
2. Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
3. Add the zucchini and red pepper and sauté briefly. 
4. Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta.  Bring to a simmer and cook 30-45 minutes.
5. Stir in the turkey and pasta and heat through. Season to taste.
6. Garnish with the fresh basil when served.

 

 

Fresh Turkey Stock

Made from your leftover bones

 

Wings, drumsticks, thighs, back and other bones from your turkey

2 medium yellow onions, peeled and cut into eights

2 ribs celery, cut into 1” pieces

2 carrots, cut into 1” pieces

1 bay leaf

4-6 black peppercorns

6-8 parsley stems

Cold water

 

1. Place the turkey and all ingredients except the water in a stock pot.
2. Add enough water to cover the ingredients by 1 inch.
3. Turn the heat on high and bring the mixture to a boil, then immediately turn the heat down so that the liquid is at a gentle simmer.
4. Simmer, uncovered for 4-6 hours, add more water as needed to keep the turkey covered.
5. Strain the stock through a fine sieve.  Discard the solid ingredients.
6. Allow the stock to sit for 10-15 minutes then skim the fat off the top and use the stock for your soup.  If you are using the stock later, when it has cooled, refrigerate it and skim the fat before using it.  It’s always easier to skim the fat when it’s chilled.