The remains of the day

turkeycarcassOur country’s annual celebration of excess (and gratitude and humility, of course) is almost upon us. All that excess means a lot of leftovers. This Black Friday, I’ll offer tips for what to do with the messy remains of your Thanksgiving meal. But as much as I love my Mom’s turkey stew, I know some of the best suggestions will come from you (or your mom).

Leave your favorite secrets—sandwiches, casseroles, pies, soups, and anything else you’ve created—and stories here in comments, or contact us. I’ll cull all the best ideas I can find and report back on Friday in time for your first of many leftover meals.

The Circular Jerk: An omelet by another name

img_0649This week’s batch of circulars provided scant options for cheap meat. It hurts, but I’m getting used to the fact that eating cheap means fewer meat-based meals. So I delved deeper into the circular and came across a 3 pound bag of yellow onions for $1.99.

Onions alone can’t make a meal, but mixed with a perennially cheap and delicious protein—eggs at $2.39 a dozen, they make a delicious frittata. A frittata is like an omelet, but it sounds much sexier. And the filling is cooked into the egg rather than folded in the middle. The only other ingredients I needed were salt, pepper, butter, and parmesan cheese—a 5 oz. block was on sale for $2.99 (To save money, buy cheese in blocks. Do you really need to pay extra for someone else to grate it for you?).

img_0654I got my recipe from a 27-year-old copy of Marcella Hazan’s classic Essentials of Italian Cooking (you can buy a new copy here). Since I only used a fraction of my onions, eggs and parmesan, the total cost of the frittata was about $3.50. It serves 4, so my cost per person was 88 cents. Not bad for a delicious dinner.

Marcella’s timeless, quick and easy recipe is after the break: