Recipe: using Thanksgiving leftovers
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Today is a collection of my thoughts on using leftovers from Thanksgiving:


1.      Turkey meat can be substitute in any recipe calling for cooked chicken

2.      Create a turkey stock for soup by cutting up the turkey carcass after most of the meat has been removed, cover with water, add 2 chopped carrots, 2 chopped ribs of celery, a chopped onion and simmer for 3 hours.  Strain, discarding the vegetables, pull the rest of the meat off of the bones and you now have a nice unsalted soup base to use in these recipes:

·        turkey noodle soup- combine the stock, turkey meat, fresh chopped carrots, celery, and onion, add noodles, fresh chopped parsley, season to taste

·        creamy turkey and wild rice soup- combine the stock with turkey meat, fresh chopped onion and leftover cooked wild rice (rice blend, etc.), add half and half or heavy cream, season to taste (can stir in leftover greenie beanie casserole after the onion topping has been removed)

·        potato cheese soup- thin leftover mashed potatoes with turkey stock until soup consistency, bring to a simmer, remove from heat and whisk in shredded sharp cheddar cheese and fresh chopped chives, season to taste.  Save the leftover pulled turkey for one of the following recipes:

3.      Leftover turkey can be made into many forms of sandwiches besides the classic open faced turkey and gravy:

·        Buttermilk ranch turkey salad wraps- mix chopped turkey, buttermilk ranch dressing (1/2 c mayo, ½ c buttermilk, ¼ c milk,

      2 tsp Italian season, salt and pepper), chopped onion and celery     together.  Layer salad on whole wheat wraps and top with one or all of the following: alfalfa sprouts, roasted red pepper slices, shredded lettuce

·        Turkey melt- spread leftover cranberry jelly on rye bread or a sub bun and layer thin slices of turkey and farmers cheese, top with onion marmalade (sauté 1 lg. onion in olive oil until caramelized.  Add 1 tsp minced garlic, 1 T chopped parsley and 1 T rice wine vinegar. Sauté 2 minutes, season with salt and pepper). Wrap sandwiches in foil. Heat at 350 degrees F for 15 minutes or until the cheese is melted and the turkey is warm     

4.      Salads are a nice light meal after all of the feasting that we do:

·         Turkey bacon club salad- mix chopped romaine lettuce, shredded red cabbage, carrot and radish together.  Top with crisp bacon, shredded turkey, feta cheese crumbles and avocado chunks. Toss salad with a balsamic or red wine vinegar vinaigrette



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