Turkey Mania


You did it!

You survived the influx of family, the ridiculous quantity of food that you somehow managed to shove down your gullet, the mass amounts of alcohol (or lack thereof) and the droning of crazy Uncle Max as he told you that one story he tells every. Single. Thanksgiving. So, first of all let me say, “Congratulations!” and next, “Let’s talk turkey.”

I am fully aware that you, along with a vast chunk of the American population, now have six pounds of turkey just sitting in your fridge, taking up precious real estate. What the heck do you do with all that tasty poultry? The first thing I will suggest is to freeze about half of it. Wrap it nice and snug in some plastic wrap or tin foil and then pop it into a freezer-safe Ziploc bag. Don’t forget to label it so it doesn’t get lost in the crowded depths of your freezer! Now, you have the base for a large handful of meals next month when you aren’t quite as sick of the sight of that delectable bird.

You can basically use those turkey leftovers in any dish where you would use chicken, which is easy enough to figure out, but if your brain is absolutely fried from all the imbibing and socializing you did last week, allow me to throw out a handful of novel turkey-focused meal ideas for you. Some of the following ideas will come together in no time and some will require a little more effort on your part, but they are all excellent ways to eat, and not waste, all those precious leftovers.


-Cobb Salad

-Noodle Soup

-Turkey and Rice Soup

-Quesadillas with Brie and Cranberry Sauce

– Shepard’s Pie with Mashed Potato Topping

-Banh Mi

-Reuben Sandwich

-Turkey, Kale, Shallot and Parmesan Pasta

-Sandwiches with Curried Mayo and a little Cranberry Sauce


– Pot Pie

-Tacos with Black Beans and Guacamole

-Hash with Brussel Sprouts, Yukon Gold or Sweet Potatoes, then topped with a fried egg


-Breakfast Sandwiches with Egg and Cheese

-Frittata with Kale, Sharp Cheddar or Gruyere and Onion

-Waldorf Salad

As always, hopping on the interwebs is a simple enough way to find recipes for these meals, but please , do feel free to drop me a line @ ediblebits@yahoo.com if you want me to do the work for you and shoot you a recipe.

Next week, we can talk about trying to get back on track with our eating (until the next big food holiday later this month. Mmm… succulent prime rib roast!), and I will share with you some of my favorite lighter recipes that I like to put in the menu rotation immediately before and after these holiday binges.


Jackie is a sometimes food-blogger that is trying to balance the world of mama-hood and her love of food by getting in the kitchen and whipping up edible bits for herself, her husband and her 1 year old and by writing here in this space. She likes to keep it local as much as she can, and you will probably see her cruising the Saturday farmer's market, coffee in hand (always), and chowing down at local restaurants. She braises, she roasts, she can do a mean chiffonade and she firmly believes that bacon and butter make everything better.