Chicken soup, move over - turkey soup is just as delicious, and there¿s usually plenty of meat leftover from the Thanksgiving bird. You can keep it simple and traditional, or give it an ethnic spin with Mexican, Thai, or Indian ingredients and seasonings. Whip up a batch and freeze it for lunches or dinners during the coming week.See Popular Turkey Soup Recipes
It rules the Thanksgiving table, but for the other 364 days of the year, turkey is reduced to near-obscurity. This is a complete injustice! For starters, turkey tastes just as good on an ordinary Thursday evening as it does on Thanksgiving.
There's nothing worse than running out of turkey at the big Thanksgiving meal, which is why most of us are left with a few pounds of roasted bird come Black Friday. This year, instead of defaulting to sandwiches or soup, get creative with your stash. Turkey leftovers are a perfect addition to pot pie and casseroles, and you've already got a leg up on the recipes, since your turkey is roasted and ready to go.
Of course everyone likes leftover Thanksgiving food, but at a certain point we're all ready to move on from stuffing-and-turkey sandwiches. And let's get real--after days of prepping for the big feast, no one is particularly interested in whipping up something complex. That's why turkey soup is such a great option.
We tend to overdo everything when it comes to the holidays, and that includes the food. When you're entertaining, no one wants to come up short, so there are usually copious leftovers after Christmas dinner. But that's a good thing!
The second best part of Thanksgiving, after the actual dinner with friends and family, is the turkey leftovers. But if you stocked up on too many bargain-priced turkeys or just can't face another turkey-and-cranberry-sauce sandwich, there are plenty of other ways to use up the rest of the bird. (And, yes, you do have to make that bird first; the roast turkey shown above is from a favorite classic recipe.)
Hearty winter soup might be what's getting us through right now. (Fortunately, we found a few recipes that use up all that leftover Thanksgiving turkey -- if there is any left, that is.) And why not?
So much time and energy is spent in anticipation of Thanksgiving that Friday comes as a bit of relief; you can finally rest and appreciate all of your hard work. Incorporating all of the Thanksgiving leftovers into meals is a great way to save time, cut down your spending, and have a little more time to yourself outside of the kitchen. Here are some ideas to assemble quick and easy meals from the Big 3--turkey, mashed potatoes and squash.
A bubbling pot of soup is the cure for almost anything that ails you during the winter months. Who doesn't love a bowl of steaming hot chicken noodle soup when you've got the sniffles? But while the classics are great (admit it--there's no way to improve on the combo of tomato soup and grilled cheese), it's also fun to experiment with new flavors.
You say you're already tired of Thanksgiving turkey recipes? Then, listen up, my friends. Or "read up," if you will.
Did you eat turkey for your Thanksgiving feast? Of course you did. In fact, almost 90 percent of Americans cooked up a turkey to celebrate the holiday, according to the National Turkey Federation.
Old-time Southern grandmas sure knew how to make cornbread dressing -- a rich and tasty side dish, with a delightfully light and fluffy texture. The perfect accompaniment to roast chicken and turkey, once upon a time cornbread dressing was as crucial to the Thanksgiving feast as the turkey. Today it isn't reserved only for holidays -- it's the perfect casserole for company dinners, special roasts or buffets.
If you're looking for a way to get tons of nutrition in a meal packed with flavor, soup is your answer. While it's true that it's pretty convenient to open a can of soup, heat it, and serve, the difference between that canned soup and homemade soup made with fresh stock is dramatic. And when you have a crockpot or slow cooker, it's never been easier.
Give your Thanksgiving stuffing a Southern drawl: Learn how to make cornbread stuffing, and every guest at your holiday table will be asking for seconds, and asking for the recipe!
Looking forward to Thanksgiving? About as much as coming down with the flu? You're not alone.
Yes, the turkey might get most of the attention, but let's get real--it's actually the amazing array of other Thanksgiving recipes at the table that make it a feast worth raving about. Can you imagine a plate without mashed potatoes, green bean casserole, or cranberry sauce? Even the most impressive turkey can't hold down the fort alone.
We have the forty-year-old California cuisine movement to thank for making terms like seasonal, local, fresh, and sustainably raised an everyday part of the way we describe the food we love to eat. California cooks like Alice Waters, of Berkeley restaurant Chez Panisse, helped create a whole new and all-American way of cooking, which just keeps on getting better and better. For our California Thanksgiving menu, we tip our hats to seasonal produce and innovative preparation that makes them sing--a butternut squash soup with apple and bacon; turkey with chestnut stuffing; vegetable sides that prize a blend of flavors; and a chocolate-pear cake, and a sweet-potato and pumpkin pie that will have your guests wondering if you hired a pastry chef for the big day (psst-- they're simple to make).
Is there any meat with more oomph than Italian sausage? (Hint: no.) Regular sausage is already great; add a burst of basil, oregano, and--especially--fennel seeds, and you've got got an immortal ingredient.