Whew! And how was your Thanksgiving? Mine was wonderful and exhausting, but this morning, I was confronted with the reality that it was not over: I still had a turkey carcass in my fridge that had to be dealt with. So I put on a YouTube playlist (The Daily Connoisseur gets me motivated), pushed up my sleeves, and got to work, carving off and saving the extra meat and tearing apart the bird so I could make two pots of broth (we had a 20-pound turkey this year–huge!). As I worked I had the following random thoughts, which you might appreciate:
- Next year I need to look for the baggie of giblets a little harder. My Dad discovered it (fully cooked, in paper) while he carved the turkey. Whoops.
- I feel like I did not sell my Fresh Herb Stuffing recipe as well as I could have (seeing that I hadn’t eaten it in a year when I typed it out). Frankly: it is gooooooood. So good! So simple, so the fresh herbs take center stage. And the texture from the artisan bread was perfect: soft yet substantial, with toasty edges. Oh, I want more. My friend Mary-Suzanne used my recipe and added some dried cherries, which sounds fantastic.
- Finally, after 41 years, I am over canned cranberry sauce. It’s too sweet. So I need a good whole-berry recipe–anyone want to share?
Okay, fess up–do you have a bird in your fridge right now? Don’t let it go to waste! I had to toss some leftover pie this morning and was very sad. Here are my plans to put our turkey to good use:
- Turkey broth: I follow the guidelines for my chicken broth recipe, but I usually divide the bird between two pots and make double.
- Mexican Turkey Soup: I use the recipe from Soup Makes the Meal, by Ken Haedrich, but this recipe from the New York Times looks lovely.
- Turkey Enchiladas: This was a suggestion from a friend on Facebook–I love enchiladas, and I like to avoid traditional Thanksgiving flavors when I use up my turkey leftovers (see soup above)–it makes them more interesting.
- Paleo Turkey Tetrazzini: I am not paleo, but my friend Melissa is, and she is fantastic at choosing recipes, so I’m excited to try this. My husband loves spaghetti squash and will be excited to eat more vegetables.
What are your Thanksgiving recovery plans? Do you have a whole-berry cranberry sauce recipe to share? Post below!