Since it was just Mr. 1341 and me for T-day this year, I got a whole turkey breast instead of a whole turkey. We still have leftovers, though- I have the carcass on the stove right now making stock, which I’ll freeze. Some in ziplock bags, some in ice-cube trays so I can use just a little when I need it.
We're having sandwiches for lunch today. For dinner tomorrow- Hot Browns! Heat up 1/2 c milk. Add 1 1/2 c grated cheddar cheese until melted. Toast some bread, put on a baking sheet. Top with warmed turkey slices and tomato slices. Spoon cheese mixture on top. Put under broiler 'til cheese is bubbly. Top with crispy bacon.
Drinking the leftovers. I bought a dozen bottles of wine to take to my parents’ house for Thanksgiving; we only made our way through ten of them, so I have two bottles left.
I declined to take any of the leftovers from dinner; my little brother I believe made up for that. I think my parents have enough left for a couple turkey sandwiches and a couple roast beef sandwiches, but that’s all.
I cooked a chicken–it was just me. Have some stock which I haven’t decided whether to freeze or turn into soup. Froze about 4 cups of chicken pieces for future use.
And I saved out enough sliced chicken to make chicken divan–I fear the nutrients in the broccoli don’t quite make up for the salt and fat in the fried onion rings and the cheddar cheese which go into it, but it’s high on my list of comfort foods.
If I had any, it would be turkey curry. Big ass pot of turkey, spuds, onions, garlic, spices and stock, with some yoghurt thrown in at the end if I fancy. Then freeze the sinus clearing goodness for easy dinners.
But I ate at a friend’s house, so all I have is pie. Fortunately, I like pie.
My husband made turkey salad sandwiches for lunch today, and sometime over the weekend I will use the rest to make turkey tetrazzini. For dinner tonight, I will probably make chicken or porkchops, and have the leftover potatoes and stuffing on the side.
The turkey carcass is in the process of becoming stock right now, too.
Normally, I make turkey spaghetti. But we don’t have enough turkey meat leftover for that. We did have some turkey BLT’s for lunch, and leftover Thanksgiving dinner tonight.
Turkey spaghetti is similar to tetrazzini - saute some chopped onions, celery, mushrooms and bell pepper. Add a can of diced tomatoes and a can of cream of mushroom soup. Mix in chopped turkey meat and slightly under-cooked spaghetti, along with shredded cheddar (or Velveeta!) then pour into a greased baking dish. Bake for 30 minutes at 350° until bubbly, about 35 minutes.
We had leftovers tonight. That took care of most of the side dishes. As for the rest of the turkey, it’ll be turkey chili in a couple of days. I bought the fixings this morning. I did defat and reserve several cups of the turkey stock for future use too.
I made a 25lb turkey today. Tomorrow I am making pot pie. Sunday I’m taking a bunch of out of town family to a museum and packing some bitchin’ turkey and prosciutto sandwiches. Monday is turkey noodle soup. Uh, anyone want to come over for dinner? I’ve got plenty of food…
Of course, I still have 4 cases of beer to get through, but that is easy even without help.
I always buy turkeys when they are on sale before Thanksgiving, even if we are spending the holiday somewhere else. I cook the turkey, and vacuum seal all the white meat for sandwiches and dinners and such. The dark meat I save to make turkey chili.
There will be turkey salad. There will be turkey stock. There will be Turkey-moko. And there will be turkey popover pie.
1 cup diced cooked turkey
1 tab. grated Parmesan cheese
2 eggs, beaten
3/4 cup flour
3/4 cup milk
1 package (10 oz.) frozen chopped spinach cooked, lightly
drained
1 package (8 oz.) cream cheese, softened
1/4 cup chopped pecans
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 cup shredded sharp Cheddar cheese
1 medium tomato, chopped
Preheat oven to 375 deg. F. Sprinkle Parmesan cheese into a buttered 10-inch quiche dish or pie plate. Combine eggs, flour and milk. Beat until smooth. Pour into quiche dish. Combine turkey, spinach, cream cheese, pecans, salt and nutmeg. Carefully spoon over egg mixture leaving 1-inch border around edge. Sprinkle Cheddar cheese and tomato over spinach mixture. Bake in oven 50 minutes until golden brown. Remove from oven and let stand 10 minutes. Cut into wedges and serve.
For my husband and me, the true purpose of Thanksgiving is not the big feast on Thursday, but the leftovers that enable one to make Turkey Cottage Pie, which is the food of the gods. Especially if you realize that “some butter” to be drizzled over the stuffing crust really means, “a whole stick of butter.” I like to serve it with leftover cranberry relish on the side, and revel in the decadent yumminess.
mrAru and I provided the whole feast by making ahead the pies [apple and pumpkin] smashed potatoes and smashed yams [not candied. blargh! candied is disgustingly sweet and nobody in the family likes them] and carrots cooked in orange flavor, and prebrined the turkey. We schlepped it from eastern Ct to just outside Rochester NY and did all the cooking at my parents house.
The leftovers stayed there to give my mother and brother something to eat that isnt marie callendars pot pies … my brother doesnt cook real food, and my mother is alzheimers and is mostly functional but not overly safe in the kitchen. My father normally does the cooking, but he went in for a triple bypass and then had a stroke, so is currently in hospital.
Luckily my brother and mother share the absurd liking that I have for the classic thanksgiving dinner food, so they have about 5 meals of food that all they have to do is plate up and nuke.
I bought a dozen bottles of wine to take to my parents’ house for Thanksgiving; we only made our way through ten of them, so I have two bottles left.