Guests will only stand being given so much turkey in Ziploc bags as they head out the door. No really, take another bag.
As I headed into the Thanksgiving holiday this year, I thought about some creative options rather than waiting until March to throw out freezer burned turkey. Here's a few of the ideas that I came up with this year, in order of likelihood to end up on a plate:
Turkey Terrine
I've never actually made a terrine, but I read about it in "A Platter of Figs and Other Recipes" by David Tannis. It's essentially a French style aspic. Requires carrots, celery, gelatin, and herbs I've probably already got on hand. The recipe says to make it the day before you want to eat it. I have to actually prepare more food ahead of time during Thanksgiving weekend? Sigh. Maybe not.
Shepherd's Pie
Left over potatoes? Check. Left over veggies? Check. Mix a little half and half with some chicken broth and add a tablespoon of Dijon mustard. Pour it into a pie dish. Add leftover vegetables and turkey. Mix in some fresh thyme. Put a thick layer of leftover potatoes on top. Bake at 350 F for about 45 minutes or until potatoes look nice and toasty on top. Easy to do. I may actually do this one.
Tamales
Before the Spanish arrived, the Aztecs in ancient Mesoamerica didn't have pigs so they often made meat tamales with turkey. So if you want to go back in time a few hundreds years, a turkey tamale is actually more traditional than pork. Top with a little mole sauce (or some Manchemanteles from Picante) or salsa verde. It takes more work and maybe a little shopping, but perhaps the most rewarding.
Savory Bread Pudding
Got lots of leftover bread? Check. Cut it up into bite sized chunks and pop it into the microwave to dry it out. Mix with a few eggs, chicken broth, leftover veggies, fresh herbs, shallots, garlic, and turkey. Bake at 350 F for 30 minutes. Easy peasy.
Turkey Salad
Hard boiled eggs, beets, turkey, romaine lettuce, home made croutons, and caesar salad dressing. What's not to like?
