Post your Thanksgiving leftover recipes here!

Cafe Society
21

20 lb turkey with 95 percent of the meat stripped from it*
4 celery stalks, chopped, plus the celery tops
1 large chopped round onion or two medium onions
4 - 5 slices of fresh ginger (about 1/4-inch thick), peeled
2 cloves garlic, minced
2 large cans of Swansons clear chicken soup
1 bunch parsley, bottom stems cut off
Extra water or chicken soup to cover turkey meat and bones while simmering
2 cups medium grain raw Oriental rice, such as Hinode
1 tsp Chinese five-spice powder
1 tsp dried cilantro
1 TB sesame oil
3 medium carrots, chopped
1 head Chinese mustard cabbage, chopped into bite-sized pieces
Salt and pepper to taste
Garlic salt, optional

PREPARATION:
Put the carcass in the pot with the first 6 items and cover bones with the liquid. Heat on high until the soup comes to a full boil. Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours.

22

For the last few years, I’ve been making this pot pie with the leftover turkey. It’s the best pot pie you’ve ever had. I follow the recipe for the sauce and the crust, and substitute veggies that I like for the turnip greens and such (usually carrots, parsnips, peas, potatoes, etc.). Really good, and it makes a lot – and freezes well. The thyme is essential, so use lots!

23

I like to shred the leftover turkey and make turkey mole enchiladas. Very good and Turkey is big in Mexican cuisine too! It’s not just tacos and burritos.

24

This year’s batch of turkey soup included:

Stock:

Carcass of 20-lb. turkey
3 stalks celery
2 onions
3 carrots
3 bay leaves
Couple dozen whole peppercorns
~6 qts. water

Simmer until liquid is reduced by about 1/3; remove turkey bones and shred meat. Add:

Handful of dried porcini mushrooms
1/2 lb. sliced crimini mushrooms
3 leaves of sage from the planter still miraculously growing on the back porch, minced
~1/2 c. wild rice
~3/4 cup minced fresh dill
A couple of glugs of medium-dry Amontillado sherry
Salt to taste

Simmer until the mushrooms and wild rice are cooked. Eat the damn pot of soup all week, until you are sick of looking at it, because there is no room left in the freezer.