Making a Turkey this Season? Get them when they are cheapest, the week of Thanksgiving. Once you've cooked it up, there are a lot of fun ways to disguise leftovers over the next few weeks. Please share your favorite ideas in the comments, or leave a link to your own post.
- Barbecue: Shred 2 c. dark meat and dump in a ziplock bag, pour in some barbecue sauce. Freeze for later use. Later, thaw in your fridge. Heat on the stove, adding more barbecue sauce if desired. Serve over rice, noodles, toast, or a roll. (works with light meat too, but dark meat tastes better). I love this on a whole-wheat pita with alfalfa sprouts.
- Easy Enchiladas: Heat in a large saucepan: 1 can cream of chicken soup, 1 tsp. chicken boullion, 1/2 c. sour cream, one can mild Ro-tel tomatoes, 1 1/2 c. shredded cheddar cheese. Reserve 1 c. for topping. To remaining sauce, mix in 2 c. diced turkey. Pour filling in several tortillas, roll up and place seam side down in a greased 9x13 glass baking dish. Cover with remaining sauce, and an additional 1/2 c. cheddar cheese if you wish. Bake until warm and bubbly. About 30 min. at 375.
- Turkey Pot Pie