Thanksgiving dinner is one of my favorite meals of the year. I love to cook it, and I love eating it even more. And strangely, I seem to enjoy day two of Thanksgiving food even more than the first (could it possibly have something to do with the fact that I haven’t spent the entire day cooking on Friday? Hmmm…..). Friday’s Thanksgiving leftovers are fabulous, and Saturday’s leftovers are decent, too…..but by Sunday I have definitely had enough of turkey, stuffing, and mashed potatoes.
I have a problem, though. I always buy a bigger turkey than I need. I like it that way. Honestly, for the $8.00 that it cost to buy my 19 1/2 pound turkey, I love the feeling of thrift as I figure out how to stretch the meat into as many meals as possible.
Here are a few turkey tips to keep in mind:
* Buy a larger turkey than you need for the number of people you are serving. Turkey is cheap this time of year, and there are so many things you can do with the leftover meat!
* Refrigerate your cooked turkey within 2 hours of cooking.
* Leftover turkey can be stored in the refrigerator for up to 3 days.
* Leftover turkey can be frozen for up to 4 months.
Throw leftover turkey into the crockpot, cover with a bottle of barbeque sauce and about half a cup of water, and slow cook (on low) for about 2 hours. At the end of the 2 hours, break the turkey apart with a fork and serve, warm, on hamburger buns or kaiser rolls.
* Turkey Taco Salad (heat turkey in a small pot on low with a package of taco seasoning and water–according to directions on package. Add the seasoned turkey to a salad of lettuce, corn, black or kidney beans, and tortilla chips. My favorite dressings are salsa, Ranch, or Thousand Island)
* Turkey Salad (I am still searching for the perfect chicken/turkey salad recipe. I’d love to have yours!)
* Sour Cream Turkey/Chicken Enchiladas (click for recipe)
And, finally, my favorite way to use up leftover mashed potatoes and gravy (on the menu for tomorrow night):
* Shepherd’s Pie (click for recipe)
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