Food Talk Friday: Leftovers

Turkey soup. Turkey casserole. Turkey sandwiches. Turkey and rice. Turkey salad.

Turkey. Turkey. Turkey.

Turkey, turkey, and more turkey.
Turkey, turkey, and more turkey.

It’s not yet Thanksgiving as I write this, so I’m still looking forward to the turkey and mashed potatoes and gravy and stuffing and rolls.

I expect by tomorrow though, I’ll be done with turkey, except for turkey soup.

Stud muffin boils the carcass with carrots, celery, and onion for a stock. Then adds the bits of shredded turkey that’s left, along with a grain of some sort. I think the best one we’ve tried with the turkey is barley.

The barley is nutty and adds a depth of richness to what would otherwise be a pretty plain and basic broth.

Now that’s something to be thankful for.

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