Cooking for Thanksgiving is a marathon. It takes preparation, practice and doesn’t end when the guests leave.
After making the following menu gluten-free, dairy-free, soy protein-free, tree nut-free, peanut-free, and nightshade-free (except for the potatoes)…..
and running 8 dishwasher loads over the last two days, I am putting some leftovers to good use.
Following my usual broth recipe, I just use yesterdays Turkey carcass and add the veggies I have on hand.
I had some leftover fresh sage and some turmeric (In the container – note to self, take off the cover!) from the last time I made chicken broth.
I currently have two pressure cookers going with broth and will run three batches of water through each. That’s plenty of Turkey broth to get us through a few weeks, hopefully.
I will also be making Turkey Dill Salad. Have I mentioned how much dill it uses? A whole cup! I love dill and pomegranates. Who wouldn’t love this leftover salad.
What will you be doing with your leftovers this Thanksgiving?
Cygnet Organizing 