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Wednesday, November 24, 2010

Conquering Turkey

Conquering turkey and it's not even Thanksgiving?! Yes, indeed, I am.

I ended up with the leftover turkey from my office potluck (fortunately only about 3 lbs worth) and pondered how to use it creatively. Very important since we'll be eating turkey again on Wednesday (with The Boy's family) and Saturday (with my family).

Even though I love turkey - turkey bacon, turkey meatballs, ground turkey - even I know that there's such a thing as Too Much Turkey.

So we've had Chipotle-Cheddar-Spinach Turkey melts and turkey nachos. And Sunday night, in a flurry of "clear out the pantry mode" I stumbled upon the yummiest leftover makeover yet: Red Beans and Rice Soup.

This is so simple to make that I'm almost embarrassed to share my made-up recipe. Seriously.


Red Beans and Rice Soup
Put all ingredients in a large pot and bring to a boil. Reduce heat, cover and cook at a low simmer for 20 minutes. Serve piping hot with cornbread and Tabasco to taste!

4 comments:

  1. Although turkey is delicious if I've got a lot I usually freeze a portion and pull it out much later when we haven't had any for awhile.

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  2. You could always make Turkey Tetrazinni. Yum!

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  3. @Sheryl - I like to do that as well. We freeze turkey, fajita meat, brisket, etc. for quick meals at later dates.

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  4. @boacnstr - you're funny.

    Turkey tetrazinni=*gag*

    Lesson in all of this? No matter how much one might plead, never make a "favorite" meal when one has been ill lest the illness return and permanently ruin the favorite meal.

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