Ever since I was a kid, Thanksgiving meant leftovers. Creative dishes using the turkey inspired creative meals, such as turkey hash and turkey sandwiches.
Lettuce, cranberry sauce, and a touch of salt and pepper delivered a flavorful variation of Thanksgiving dinner. Mom always made lots of yeast rolls (yummy), so we’d use the extras for sandwiches instead of ordinary bread. Thinly sliced turkey not only made the leftovers last longer, it made us kids think it was a special treat.
By the time Sunday after Thanksgiving rolled around, we were gearing up for turkey soup. Besides potatoes and other vegetables, barley and tapioca was tossed into the liquid to add nutrition and substance to the soup. There was always enough soup to give to the elderly relatives nearby and to freeze up for use throughout the following year.
Maybe all that reminiscing affected my shopping habits last week. If I bought $25 of qualifying products, I could get a 12 pound turkey for $10 or a 22 pound turkey for $13. Big turkey in the basket, lickety-split. There’s going to be a lot of frozen soup and extra meat in the freezer come next Saturday, but that’s okay. There’s a large assortment of recipes to make with the extras. Turkey pot pie is a deliciously warm meal on a cold winter’s night.
|Remember the pumpkin pie!|
Do you have a favorite leftover turkey recipe you enjoy making?