Traverse City Record-Eagle

Archive: Thursday

November 22, 2012

Turkey today, turkey tomorrow

Make the most of those Thanksgiving leftovers

The problem with Thanksgiving tends to be that by the time dinner is served, nobody's that hungry.

Between snacking and appetizers and multiple courses and too many things to choose from on the dinner table or buffet, there can be a lot of turkey, stuffing and potatoes left over.

If you have extra turkey, slice some of it up and store it in the freezer for later use. Consider dividing it into portions so it's easy to pull out just a little for a soup or other dish as you need it.

At Traverse City's The Cottage, the staff was cooking up 24 turkeys to feed Thanksgiving guests today. Even restaurants have leftovers, though.

"We definitely use it in soup," said Eric Drossart, The Cottage co-owner. "And usually some of it goes to a church down the road if we have extra-extra."

If you have extra-extra, here are some recipes to get you started. You might not be all that hungry tonight, but by Friday, those leftovers are going to be looking pretty good.

Turkey Barley Soup

2 T. butter

2 onions, chopped

2 cloves of garlic, minced

¼ lb. mushrooms, sliced (optional)

½ t. rosemary, crushed

6 c. turkey stock

¾ c. pearl barley

2-3 c. chopped broccoli

2 T. cornstarch

¼ c. water

2 c. milk

Saute onions, mushrooms, garlic and rosemary in butter. Pour in the turkey stock and barley. Simmer for about 45 minutes, until barley is soft. Stir cornstarch into water, then 2 c. milk, and add to soup. Stir in broccoli and simmer for 10 to 20 minutes over low heat.

-- Duerksen Turkey Farm, Mancelona

Turkey Salad Sandwich

4-5 lbs. cooked turkey breast

Onions, chopped

Celery, chopped

Green & red peppers, chopped

Walnuts or sliced almonds (optional)


Salt and pepper to taste

Lemon pepper to taste

Fresh green grapes, whole or sliced in half (optional)

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