If you can freeze leftover, the large turkey is usually a good buy.
Sliced turkey on a cold meat platter or between slices of bread needs little embellishment, but cubes of light or dark meat, even odd sized pieces, have great possibilities. It doesn’t take much in the way of a special sauce or dressing, some seasonings, and assorted ingredients, such as olives, vegetables, mushrooms, rice or macaroni to turn leftovers into glamorous fare. Many of the sandwiches, appetizers, meat loaves, casseroles, and salads produced in this way are festive enough for company occasions, and you never need breathe the word “leftover.”
Finally, when all that is left is the turkey carcass, you can concoct a delicious soup or versatile broth. Leaving a few pieces of meat clinging to the bones, place the carcass along with bits of turkey skin and seasonings in a large, deep kettle and cover with water. Simmer for a few hours until you have achieved a rich broth. Add other ingredients for soup, or strain and use this broth for gravy, creamed mixtures, and a variety of casseroles.
SANDWICHES
Delicate flavored turkey goes so well with an assortment of relishes, salad dressings and cheeses that sandwich making becomes a cooking adventure. Use white, rye or specialty breads to build attractive two and three-decker combinations, or choose biscuits for unique baked sandwiches.
APPETIZERS
Turkey cubes on frilly picks or blended into a creamy spread are guest pleasers at party time. On other occasions present as a first course turkey pieces dressed with a complementary sauce and served in small lettuce lined dishes.
MAIN DISHES
Nowhere does leftover turkey provide such dividends in good eating as in main dishes. Small pieces, even scraps, when ground, then mixed with bread crumbs and seasonings, produce an outstanding meat loaf. Larger pieces or portions present even greater possibilities for casseroles, skillet meals, and chafing dish specialties. Use the frame in soup.
