One of the best outcomes of preparing a 19 pound turkey for the Thanksgiving Holiday are the leftovers. As a contribution to the domestic food chain it is the gift that keeps on giving. Another bonus of turkey leftovers are their contribution to the domestic tranquility. Sliced turkey, stuffing, gravy and green bean casserole for a hot lunch or dinner. But I digress.
Cold turkey salad is terrific - solo or on toasted homemade bread.
Cut your bird into bite size chunks and mix with diced celery, shallot (or sweet onion), walnuts and dried Door County tart cherries with a dollop of Duke's Mayonnaise. Season with fresh-cracked pepper, sea salt and celery seed.
Make in small batches.
There is also turkey noodle soup.
Make an all-day-long stock of your turkey bones and parts. Strain into another pot, add diced celery, carrots, shallot. Cook until veggies are al dente. Add cubed turkey and three fistfuls of Kluski-style egg noodles. Simmer fifteen minutes. Return the lid to the pot, turn-off the heat and allow to set another fifteen minutes. Season with cracked sea salt to taste and top with diced celery tops and fresh Italian parsley.
Good chow if you can get it. Moreover, there are two legs with a wing and an additional three cups of cubed bird in the freezer for a future batch of soup.
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