The remains of the day, Part II

turkeycarcass1Earlier this week, I asked readers for tips on how best to use Thanksgiving leftovers. It seems that Penny watchers love their turkey in its purest state–sometimes without even reheating. But they had a few creative suggestions as well:

Dorothy Y. pointed out that there’s more to a leftover sandwich than the leftovers: she recommends piling turkey, stuffing, gravy and mashed potatoes on homemade rosemary bread. Try this bread recipe from

Turkey Lover is a fan of the turkey pot pie, “with a pie crust bottom, turkey and whatever other leftovers fit (for example, we have green beans every year) inside, and a top crust of mashed potatoes that gets crispy in the oven. A sprinkling (or more) of stuffing on top makes a great finishing touch.” For cooking instructions, check out this recipe from Recipezaar.

Karen B. likes an old world recipe for a new world holiday: she recommends Nigel Slater’s recipe for spicy turkey curry, which you can find at the Too Many Chefs blog.

And as Dorothy points out, be sure to boil your turkey bones and carcass, with any onion and carrot peels or celery ends you have lying around, for an hour or so to make stock. Use it in soups and stews, or in place of water when you cook rice or couscous or simmer veggies.

For more tips, check out these recipe lists from Better Homes and Gardens (our favorite: layered turkey enchiladas) and Gourmet (our favorite: the breakfast turkey hash).

Happy Thanksgiving weekend, and don’t feel bad about gorging—you’re just storing up layers for a cold winter.


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One CommentLeave a comment

  1. Hi Ben,
    I made the Turkey Curry, but had to modify the recipe. I used only a third (1 teaspoon) of the amount of red pepper flakes called for and it was very hot–ok for some, but if you aren’t used to spicy food, you’d want to use even less. I also didn’t see the need to use 1 tablespoon of turmeric and cut that down to 2 teaspoons, one goes in with the other dry spices and the other I mixed into the yogurt as suggested in the recipe.
    Karen B.

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