Conquering turkey and it’s not even Thanksgiving?! Yes, indeed, I am.
I ended up with the leftover turkey from my office potluck (fortunately only about 3 lbs worth) and pondered how to use it creatively. Very important since we’ll be eating turkey again on Wednesday (with The Boy’s family) and Saturday (with my family).
Even though I love turkey – turkey bacon, turkey meatballs, ground turkey – even I know that there’s such a thing as Too Much Turkey.
So we’ve had Chipotle-Cheddar-Spinach Turkey melts and turkey nachos. And Sunday night, in a flurry of “clear out the pantry mode” I stumbled upon the yummiest leftover makeover yet: Red Beans and Rice Soup.
This is so simple to make that I’m almost embarrassed to share my made-up recipe. Seriously.
- 1 pkg Zatarain’s Red Beans and Rice mix
- 3 c. chicken broth (more or less to your preference)
- 4 c. water
- 1 c. chopped leftover turkey
Put all ingredients in a large pot and bring to a boil. Reduce heat, cover and cook at a low simmer for 20 minutes. Serve piping hot with cornbread and Tabasco to taste!
Although turkey is delicious if I've got a lot I usually freeze a portion and pull it out much later when we haven't had any for awhile.
You could always make Turkey Tetrazinni. Yum!
@Sheryl – I like to do that as well. We freeze turkey, fajita meat, brisket, etc. for quick meals at later dates.
@boacnstr – you're funny.
Turkey tetrazinni=*gag*
Lesson in all of this? No matter how much one might plead, never make a "favorite" meal when one has been ill lest the illness return and permanently ruin the favorite meal.