Flaming Turkey Wings!
This was one of my father's favorite commercials, and one that he would always quote about this time of year (although referring to Thanksgiving, and not Christmas).
Along the lines of Cassandra's comments about being frugal, naturally we do something similar with the leftover turkey. By this point, now three days into leftovers, we have gotten as far as "chiles poblanos, stuffed partially with leftover turkey."
Turkey chili and sausage is also good, although I get better results with the sausage if I make it with raw turkey.
What do you folks do with yours?
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13 comments:
Turkey tetrazzini, then turkey stock for turkey soup. We've finished tetrazzini now and will be tucking into the soup starting tonight.
We haven't actually tried this: http://www.the-whiteboard.com/autotwb2238.html
We Cook just a Turkey breast and give the leftovers
to Uncle Joe who has a thing about turkey sandwiches, with ahh Baconof course....
thus we avoid leftover turkey altogether...
-Mississippi
Great commercial - I had never seen that one :)
We usually make turkey/vegetable soup (should get 3 pots from our small turkey this year), turkey enchiladas, and turkey pot pie (turkey and roasted veggies in gravy, topped with mashed potatoes, a biscuit crust, or a stuffing crust).
We don't do turkey; we do ham instead. Some of the leftover ham goes into burritos, the rest gets, umm, handed off to daughter, SIL, and the grandkids.
Eric Hines
Got a turkey carcass. Got a frozen duck carcass. Got a frozen chicken carcass.
Turducken soup!
It drives the Spousal One nuts when I insist on freezing poultry carcasses and bones, but I have noticed that he does not mind eating the soup one bit :p
Turducken soup sounds amazing! I may have to cook a duck, just so I can try it. I'm guessing you would have to do a good job of scooping the duck fat out of the broth. But I always do the broth the day before anyway, then refrigerate overnight to make that easier.
And don't throw that fat away, either. Schmaltz and duck fat are wonderful for frying in, or making dumplings or pastry.
I only made a duck once. I used a five-hour roasting recipe for that one, instead of the overnight roasting one. I hear it turned out wonderfully well, but I had to leave because of a freak snowstorm and other duties. Thus, I never got a taste of the thing.
I surprised people don't eat more duck. Its breast has none of the disadvantages of the white meat on most fowl.
Having just finished the turkey soup, we are now officially past the Thanksgiving leftovers. I've just harvested several armloads of Tahitian squashes, which are sort of giant butternut squashes, and have begun to process them into Moroccan stew with tomatoes and garbanzos, as well as butternut squash soup with coconut milk. You can add all kinds of things to butternut-coconut soup to make it wonderful.
Duck here is several times the cost of chicken, which probably explains how rarely I eat it. But of course, that's supply and demand: if more people wanted it, more people would produce it, and it would be cheaper.
But it compares very favorably to the price of beef per pound, and is as tasty and tender as a premium cut of beef like ribeye.
Tex, you are making me hungry!
Best duck I ever had was in HS. My boyfriend took my father and I duck hunting. I didn't shoot b/c I like ducks and couldn't shoot one, but it was an interesting day.
When we got back, we had roast duck that had been marinated or basted in whiskey. It was amazing. Second best duck I ever had was in a Chinese restaurant the Spousal One's boss took us to. Peking duck - it was to die for.
I've never cooked duck myself though. Never fried or cooked with poultry fat either, but I have cooked with bacon/sausage drippings. I still like to put a spoonful in kale or other greens, and though I haven't made fried squash in years, it's incredible.
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