The aftermath

Before boredom of the bird sets in, plan out how to make the best use of those leftovers that have extended their residency.

By Phyllis Stein-Novack
Add Comment Add Comment | Comments: 0 | Posted Nov. 21, 2012

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Everyone in our home loves Thanksgiving leftovers. Sometimes on Black Friday evening, we feast on Turkey Vegetable Soup, Turkey Hash, Turkey Salad or simply warm up sliced turkey, stuffing and vegetables.

After Sandy and I do some shopping, I plan out the meals for the long weekend. Keeping it simple is my mantra. We all spent several days cooking certain dishes aheadof time and then turned our attention to roasting the turkey on Thanksgiving Day.

Turkey Vegetable Soup is one of our favorites. The carcass spent the night in the fridge to be used as the base for our rich and warming soup. I found 32-ounce packages of turkey broth at Trader Joe’s, but you also could use chicken or even vegetable broth. Keep in mind this is a free-form recipe; any vegetable you have on hand can go into the pot. I sometimes boil up some egg noodles or steam a cup of rice.

I love any kind of hash, with or without a poached egg. Root vegetables and squash are plentiful this time of year. You can dress up a casserole using two cups of leftover turkey.

If you’ve become tired of turkey, stuffing and cranberry sauce sandwiches, whip up a simple Turkey Salad. I like to top each sandwich with some crisp bacon and sliced avocado.

Turkey Vegetable Soup


Enough olive oil to coat the bottom of a large pot
1 large onion, diced
4 stalks of celery, diced
3 large carrots, diced
2 large parsnips, diced
1 large sweet potato or Idaho potato, diced
1/2 pound of green beans, sliced
1 15-ounce can of diced tomatoes, with their juice
1 turkey carcass, cut to fit the pot
1 32-ounce package of turkey, chicken or vegetable broth
3 cups of water
Kosher salt and freshly ground black pepper, to taste
2 bay leaves
2 cups of diced turkey


Heat the oil over medium-high. Add the vegetables and sauté them for about eight minutes. Add all of the remaining ingredients, except the turkey, bring to a boil, lower to simmer and cook for about 45 minutes. When ready to serve, add the turkey and heat through.

Serves six.

Note from Phyllis: Brussels sprouts, spinach leaves or cabbage can be added to the pot.

Turkey Hash


1 large onion, diced
2 parsnips, diced
2 large sweet potatoes or Idaho potatoes, diced
2 large turnips, peeled and diced
1-1/2 pounds of mixed mushrooms of choice, diced
Kosher salt and freshly ground black pepper, to taste
Sprinkling of dried thyme
Enough olive oil to coat the bottom of a pot
4 tablespoons of unsalted butter, cut into small pieces
2 cups of diced turkey, at room temperature


Preheat the oven to 400 degrees.

Heat the olive oil over medium-high in a large pot. Add the vegetables and sauté them for about 10 minutes. Season with the salt, pepper and thyme.

Spray a large casserole dish with vegetable spray. Place the vegetables in the casserole and blend well. Dot with the butter.

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