We're done with the turkey today. Started out with a couple classic dinners. Then came turkey soup. I use a can of chicken broth then fill pot to 75% full, can o' cream of chicken soup, chopped carrots and celery, tablespoon of Thai spice (mildly hot) half cup of instant brown rice and more chopped turk than I probably need. Simmer for 45 minutes or so... Good and good for ya!
Then came a turkey pie. Fill bottom of a casserole dish with frozen tator tots or seasoned fries - can of French style green beans - can o' cream of chicken soup - small package of shredded cheese - more Thai spice - very generous portion of chopped turk and add a pie crust. Bake @ 375 until crust is golden brown... no leftovers of that!
Today is turkey spaghetti. I carefully picked meat from the carcass. I'll cook a modest portion of spaghetti while chopped turk is in a frying pan with white sauce. For this I'll carefully add a little (VERY little) powdered ghost pepper to rev it up a bit. A nice variation to hamburger spaghetti!
The best part? you can't get this in restaurants, and it's made just the way I like!
SW