So many ways to use a turkey… But it’s winter, and comfort food is in order. Carbs, cheese, AND tryptophan, all in one dish! This casserole is loosely based on turkey tetrazzini, and was made with shredded turkey meat picked off the bones after making turkey stock. Of course, I used some of the stock, too.
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I’m not much of a New York style pizza fan. Sorry. In the regional pizza battle, I fall squarely in the Chicago camp (the deep dish, not the thin crust. Chicago offers two powerful indigenous pizza styles…). But this week, as part of my triumphant turkey tribunal, I at least made a pizza based on a “sandwich” named after one of New York’s five boroughs: the Turkey Manhattan.
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Turkey is one of the best protein values. It was nearly the National Bird of the United States. It is one of the healthiest as well. Yet it is often relegated to a once-a-year feast, where its novelty and size make preparation a challenge. That’s sad, because, turkey is a great everyday food. I usually buy one or two after the holidays, when the price drops to a mere fraction of the regular price.
The only real down side (once you know what to do with them)? They take up a lot of space in the freezer. Our remaining personal turkey had migrated to the farm‘s freezer. But, we had lambs to pick up from the butcher, and needed all the space we could get. So, time to talk turkey!
So, really, how much can you do with one turkey?
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