I had my one mandatory turkey breast meat on Wonder Bread with Mayo sandwich.
I’m thinking some kind of Turkey, Ham, stuffing and green bean soup.
So what do you guys do with the rest of the stuff?
Throw handful of turkey, stuffing, mashed potatoes, yams, and green beans in bowl; microwave; eat while watching college football. Repeat until gone.
Which probably won’t be too long, as the turkey I got from the deli the other day looked, as my wife put it, “like the last one to get picked for dodgeball.” On the plus side, no PETA-guilt here as our turkey appeared to have died of natural causes. My only concern was whether he had been stuffed or embalmed.
Fortunately, I have an 18-lb’er soaking in brine which will get smoked out at the ranch the first of next week.
Friday is leftover plates and today is turkey and dumplings. We made a huge turkey(24lbs) this year so even after handing out leftover plates to everyone we still had two bags of turkey for the freezer for soup later and enough to eat leftovers yesterday and and a few today.
It’s my daughter and SIL’s first Thanksgiving in their new home so we wanted to make it a big and fun event for them.
Sliced turkey on homemade onion-dill bread with lettuce and Miracle Whip. Variations include the leftover balsamic glazed onions, a slice of gruyere, bacon, sweet pickles, whatever else is within reach in the fridge. The mashed potatoes always end up in potato pancakes the next morning. Fried with garlic and chives and served with a little sour cream.
This year I brined the turkey 24 hours in an apple cider and sliced orange brine. I seared the turkey at 500 degrees for about 10 minutes on the Big Green Egg, then damped it down to 300-325 and cooked it slow with cherrywood chunks. Exceptionally moist. I iced the breasts while waiting for the charcoal to burn off the VOCs so that I could get the thighs and breasts done at about the same time. That didn’t work exactly as planned, but it sure came close. Turkey that’s too dry, especially the next day, has been my nemesis for years.
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Stuffing question. Do you guys use egg in your stuffing recipes to make the stuffing set-up? My wife’s family is just stuffing mix, water, some apple bits and stuff the bird. From my grandmother, she would put a few eggs into mix so that the mijx would set up and you can slice it. I think grandma’s recipe stays moister, but not soupy like the wet stuffing can be sometimes.
On left overs, heat the meat in the gravy and make hot, open-faced sandwiches.
My mom and grandma made a traditional bread dressing which required eggs rather than stuffing. My wife and daughters make stuffing, but use turkey broth rather than water, but no eggs. I prefer the dressing, but will eat either.
Agree on putting it all in a bowl and just chowing down.
Last couple of years I’ve been smoking a large turkey breast which had been brined a day in advance.
I then add a little twist to my stuffing by browning a stick (2.5#) of pork sausage (local FFA kids sell a version which is AWESOME) and adding this to the stuffing made with turkey/chicken broth. This is then also smoked.
I will also smoke a large block of sharp cheddar which is then allowed to cool. Very good, but rich, cheese that goes a long way.
Leftovers for breakfast are some damn delicious smokey flavored breakfast burritos. Throw turkey, stuffing, mashed tators, onions, garlic in a skillet to warm and then add eggs to set it all up. Add left over gravy to some and Sricha to others… nom nom.
I just made the Homer Simpson “Aggggglllllllhhhhhhhh” sound.
Throw it in the garbage and order a pizza. I hate thanksgiving and Christmas food lol. I love both holidays though.
My wife and I do things a bit different. She is an amazing cook and we both loathe turkey. For Christmas she cooks dry aged prime rib!
one day past I can eat turkey but most bird starts tasting nasty so the dogs score around our house and get turkey in there dinner for a few days
more a ham guy give me my Pua’a with poi and purple potatoes some huli huli chicken maybe and some haupia for desert
or just a big ol plate of Kalua pig and poi mixed together eaten with taro chips !!!
I make my stuffing by browning a pound of pork breakfast sausage in a pan, then cook celery and onions in the fat. Make an exceptional dressing. I also bake it out of the turkey. I stuff the turkey with quartered sweet onions and apples.
The day after is eat up most of the left overs. I will boil down the carcass and all the bones for 12 hours. I set the resulting broth outside (it’s old here) until the fat solidifies on top. I then use the broth to make a killer stew for Saturday. It’s almost done now 
Pie tin, leftovers, oven and the best tasting leftovers that are possible.
I find a nice helping of gravy keeps the turkey meat tasty.
Feel the same way and just happened to of ordered a pizza haha.
Thanksgiving I baked a bunch of pretzel bread bowls and made a crab soup, everybody else ate their dry flavorless garbage bird.
Wow! I am very impressed. That all sounds incredibly delicious. I need to step it up for sure! I keep the white meat moist by removing it when I think it is done, and leave the dark meat in to cook. I keep checking until the breasts are just done, and put them aside under a foil covered dish. The white meat is always moist, and juicy.
Oh yeah, for leftovers I like turkey soup, turkey sandwiches, turkey hash, turkey ala king… 