Gobble-gobble

If you have too much turkey, The folks at GLAD (wraps and containers) can help. They teamed up with chefs from Legal Sea Foods, P.F. Chang’s China Bistro and T.G.I. Friday’s to present innovative recipes for leftovers. Chef Rick Vallente of Legal Sea Foods came up with the following Turkey Chili recipe: In saucepan, heat 1 tablespoon vegetable oil or turkey drippings over medium heat. Add 1 cup diced onion and cook, stirring occasionally, for about 4 minutes, until soft but not colored. Add 1 to 2 tablespoons chili powder (to taste) and cook 1 minute. Add 2 cups chopped, cooked turkey (preferably thigh meat); 1 15-ounce can diced tomatoes; 1 15-ounce can kidney beans, drained and rinsed; and 11/2 cups chicken, turkey broth or water. Season with salt and pepper. Bring to a boil, lower heat, and simmer 30 minutes. Serve with sour cream, grated Monterey Jack cheese and chopped cilantro.

Go nuts

It’s a once-a-year treat – the First Congregational Church of Milford is getting ready to start its annual peanut brittle sale. The homemade brittle, which is packed with nuts, costs $2 for a 10-ounce bag and is available at the church’s bean suppers from 4:30 to 6 p.m. Saturdays, Nov. 29 and Dec. 13. You can also pick up a bag at the church’s Christmas fair or at a booth in the Bangor Mall, both on Saturday, Dec. 5. All money benefits the church.

Berry nice

Who says turkey should have all the cranberry fun? This Thanksgiving, shake things up a bit with Ocean Spray’s White Cosmopolitan recipe. Combine 5 ounces white cranberry juice cocktail, 2 ounces citrus-flavored vodka, and 1/2-ounce sweetened lime juice in a cocktail shaker over ice. Shake, pour into a martini glass, and garnish with a lime twist and fresh cranberries on a swizzle stick.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.