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What to do with leftover turkey?
Some years ago, my basically-kitchen-impaired aunt hosted Thanksgiving. They didn't like doing that sort of social affair. Maybe my mom guilted them into it - she's good at that. Anyway, my aunt bought a 30-lb. turkey.
For nine people.
Needless to say, they had leftovers. Turkey sandwiches, turkey soup, turkey enchiladas, turkey a la king... turkey meatloaf... turkey pancakes for breakfast... and the absolute rock bottom:
split pea turkey soup. It became the family joke.
So, without further ado, here's the Resolution Recipe on what I did with leftover turkey the day after Thanksgiving.
...Hah. Got you!
Julia's Informal Squash Soup
3 smallish winter squash
olive oil and 1 T butter
1 onion, chopped
garlic, sliced
stock
white wine
handful of: whole sage leaves, mushrooms, chopped parsley and green onions
Halve the squash, place face up in a pan, drizzle with olive oil, and bake at 350 for 1 hour. Cool and scoop out the tasty innards. Mash well.
Heat butter in a stockpot; throw in onion, garlic, sage, and mushrooms. Stir around for a bit add add stock and wine. Cook for about 20 minutes; throw in parsley and green onions, salt and pepper to taste. Garnish with creme fraiche if desired.
Comments: the sharp-eyed among you may have noticed a distinct lack of turkey mentioned. Hah! It was turkey stock! Which was made from last year's Thanksgiving turkey and languished at the bottom of the freezer until now...
It tasted okay. Not spectacular, not bad. At least it's a different way to use squash.
For nine people.
Needless to say, they had leftovers. Turkey sandwiches, turkey soup, turkey enchiladas, turkey a la king... turkey meatloaf... turkey pancakes for breakfast... and the absolute rock bottom:
split pea turkey soup. It became the family joke.
So, without further ado, here's the Resolution Recipe on what I did with leftover turkey the day after Thanksgiving.
...Hah. Got you!
Julia's Informal Squash Soup
3 smallish winter squash
olive oil and 1 T butter
1 onion, chopped
garlic, sliced
stock
white wine
handful of: whole sage leaves, mushrooms, chopped parsley and green onions
Halve the squash, place face up in a pan, drizzle with olive oil, and bake at 350 for 1 hour. Cool and scoop out the tasty innards. Mash well.
Heat butter in a stockpot; throw in onion, garlic, sage, and mushrooms. Stir around for a bit add add stock and wine. Cook for about 20 minutes; throw in parsley and green onions, salt and pepper to taste. Garnish with creme fraiche if desired.
Comments: the sharp-eyed among you may have noticed a distinct lack of turkey mentioned. Hah! It was turkey stock! Which was made from last year's Thanksgiving turkey and languished at the bottom of the freezer until now...
It tasted okay. Not spectacular, not bad. At least it's a different way to use squash.
no subject
perhaps that'll be my after turkey day leftover thingy