These Thanksgiving leftovers are so tasty that I like to call them seconds. For me, one of the best parts of Thanksgiving is the opportunity to enjoy the spirit of the feast the day after . . . or several days later. These ideas will help keep you in the Thanksgiving mode.
Turkey Salad Ole
A fresh, Tex-Mex twist on turkey leftovers!
Ingredients:
- Crisp tortilla shells or taco-flavored chips
- Shredded lettuce
- Chopped green onions
- Refried beans
- Diced or shredded turkey
- Monterey Jack cheese, coarsely grated
- Avocado slices
- Sour cream
- Taco sauce
Prepare each ingredient according to the number of people you expect to serve. Place them in individual serving dishes, and cover them with plastic wrap and refrigerate until ready to serve. At serving time, arrange ingredients and let everyone help themselves.
Turkey Stock Soup
A hearty homemade broth that you can use in soups, gravies, or sauces.
Ingredients:
- 1 turkey carcass
- 4 to 5 quarts cold water
- 2 to 3 stalks celery
- 2 to 3 onions, sliced
- 3 carrots
- Salt and pepper to taste
Place carcass in large heavy pan. Cover with water; add vegetables and seasonings. Bring to a boil. Cover and reduce heat. Simmer about 5 hours. Remove bones. Drain remaining broth through a cheesecloth to strain out vegetables and small bones. Cool broth in the refrigerator until fat solidifies. Skim off fat. Use broth for delicious soups or as a base for gravies and sauces. Freeze broth in ice cube trays and bread pans, then pop out and store in freezer bags for later use. Makes 4 quarts of broth.
