Turkey soup. Turkey casserole. Turkey sandwiches. Turkey and rice. Turkey salad.
Turkey. Turkey. 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.
Writer of Sweet Small Town Stories of Love and Family 