Going cold turkey with thanksgiving leftovers

I usually have some food left over from Thanksgiving. That evening, the poor refrigerator is bulging with tasty morsels, tucked into any space not already taken up by the usual residents.

I'm not a big fan of leaving the turkey carcass in the fridge any more than I have to. It was sitting in there previously, brining, and I want the space back ASAP. Instead of just wrapping it up, I remove any chunks of meat, then break out a stock pot, as it will hold all the turkey bones. After filling it with water to cover those bones, I place it on the stove to simmer. I'll add some carrots and celery if they are available. After at least 2 hours, the bones and veggies are strained out and the pot is allowed to boil lightly to reduce the amount of water. I'll let it cool and then put about 2 cups in a zip-top freezer bag, date it and put it into the freezer. Use it as a base for soups and sauces.

Another treat the next morning is fried mashed potatoes. Heat a reasonable amount of butter in a frying pan and place in the potatoes. Stir occasionally to help it get heated through, then let it brown lightly on the bottom before flipping over and doing the same for the top.

I'll make up turkey sandwiches. Yes, you could go for a filling with just a reasonable amount of turkey, but you should try spreading a bit of leftover cranberry sauce on one of the slices of bread, add a thin amount of cream cheese, perhaps a bit of lettuce or alfalfa sprouts, and then adding the turkey and remaining slice of bread.

TURKEY ALFREDO STUFFED SHELLS

• 24 dry jumbo pasta shells
• 1 1/2 cups heavy cream
• 2 cloves garlic, chopped
• 1 stick unsalted butter
• 1 1/2 cups grated Parmesan, divided
• 2 teaspoons black pepper
• 4 tablespoons chopped fresh parsley, divided
• 2 cups cooked turkey, diced small

Preheat broiler with rack 5 inches from the element. Spray with pan spray enough muffin cups to hold one each of the pasta shells. Bring a large pot of salted water to a boil. Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water. Warm cream and garlic in a large sauce pan over medium-low heat until steaming. Whisk in butter until melted. Add 1 cup of the Parmesan, the black pepper, and 2 tablespoons of the parsley. Increase heat to medium-high heat and simmer until reduced to 1 cup, about 10 minutes. Stir in turkey and remove from heat. Fill each shell with 1 heaping tablespoon of mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle with remaining Parmesan. Place in oven and broil until sauce bubbles and Parmesan melts, or until golden brown. Garnish with remaining parsley before serving.

GOLDEN TURKEY BAKE

• 1/2 cup finely chopped celery
• 1/4 cup diced onion
• 1 tablespoon butter
• 2 cups diced cheddar cheese
• 3 cups cubed cooked turkey
• 1 1/2 cups corn flakes
• 3/4 cup mayonnaise (use more if desired)
• Salt and pepper to taste

Preheat oven to 425 degrees. In a frying pan over medium heat, place in the butter. Add the celery and onions. Sauté until soft. Place in a large bowl and mix with the remaining ingredients until well combined. Place into a 9x13 inch baking dish and put in oven. Bake until heated through and top begins to brown, at least 20 minutes.

TURKEY CHOWDER

• 1/3 pound bacon, cooked then chopped
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 2 cups cubed red potato
• 2 cups chicken broth
• 2 cups chopped cooked turkey
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup mashed potatoes
• 1 cup heavy cream

Cook bacon and drain, saving a few tablespoons of the drippings. This can all be done ahead. Add onion and celery to oil and sauté over medium-high heat. Add potatoes and broth. Cook until the potatoes are done. This can also be done the day before and refrigerated. Add turkey and seasonings. Reheat slowly. Thicken with the mashed potatoes. Add the cream and bacon pieces and heat thoroughly. Adjust seasonings before serving.

TOASTED PARMESAN BREAD

• 1/2 stick of butter, softened
• 2 teaspoons garlic puree
• 1/4 cup Parmesan cheese (the green shaker can kind)
• Yeast rolls, split in half

In a bowl, mix together the butter, garlic, and Parmesan cheese. Spread butter on each slice of roll. Heat broiler in oven. Set rack in the upper middle part of oven. Place rolls on a baking sheet. Broil until golden. Best when served warm.

SWEET POTATO CASSEROLE

• 3 cups cooked sweet potato, drained
• 1/4 cup brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup jam
• 1/8 cup hot water
• 1 teaspoon butter
• 1/4 cup pecans, chopped

Place cooked, sliced sweet potatoes in a 13 x 9 baking pan. In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in jam and water. Bring to a boil, stirring constantly, for two minutes. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20 minutes or until golden brown.