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 allrecipes.com.

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.

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.

Welcome to the Penny Palate

pennyWhat is it about New York that can make folks with average means and decent jobs feel left out? Somewhere between the bustling bankers, the bright lights and shiny boutiques, and the haute cuisine and swanky bars, it’s easy for the modest majority to get lost. But that doesn’t mean we’re not here. And we’re as hungry, thirsty, and fun-loving as ever.

Luckily, there are droves of businesses throughout the five boroughs that cater to us. They serve up great food and drink and they’re a lot of fun, but they toss out the pretense of luxury and the price hike that goes with it. They’re living proof that you don’t have to be rolling in dough to enjoy the city life. You just need to know how to find the deals.

The Penny Palate is here to find those deals for you. We’ll post every day about a new way to eat, drink, and be merry on a budget. We’ll include special categories like a “Happy Hour of the Week;” “Tuck for a Buck,” which points you to great food for only a dollar; and “The Circular Jerk,” epic journeys in food shopping and cooking led by the treasure map that is the circular.

New deals pop up every day, and we’re not omniscient, so we’ll rely on tips from our thrifty friends and readers to spot all the best joints, recipes, and techniques. Leave comments and contact us and we’ll credit you for your deal-spotting prowess.