As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ~John Fitzgerald Kennedy
Ideas for really delicious Turkey Leftovers from some of my favorite recipe websites:
.....and my personal favorite turkey leftover recipe:
Turkey Chowder with Wild Rice, Crimini and Pancetta (adapted from epicurious.com)
2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt
1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock* (you could use chicken broth, but this recipe is about turkey leftovers!)
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1/4 c. sherry
1 cup heavy whipping cream, half-and-half, or your favorite lower fat dairy product
Chopped fresh Italian parsley
Optional: You can throw almost any leftovers from your Thanksgiving day feast in this soup. Leftover gravy and stuffing are exceptionally delicious in this soup!
Note: This soup is very forgiving. Add in, or take out whatever you want.
Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.
Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream or half-and-half. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.
Divide soup among bowls, sprinkle with parsley, and serve.
* Turkey Stock
1 turkey carcass
2 medium stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 medium yellow onion, quartered
1 medium bay leaf
1 teaspoon whole black peppercorns
6 sprigs fresh thyme
Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.
Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.