Yes­ter­day’s left­overs, to­day’s meals

Times-Record - - Church - By MARIE SAV­AGE Food Colum­nist

There are many left­over turkey recipes that housewives have used for years and each fam­ily has their own fa­vorites. To­day I am shar­ing a very sim­ple turkey soup recipe and one ex­tremely pop­u­lar turkey sand­wich recipe. They are both fill­ing and will sat­isfy all the ap­petites and help make the cooks’ day lighter.

Turkey car­cass soup

In a large Dutch oven, place parts of the turkey car­cass (cut to fit in the pot), 8 cups of turkey or chicken broth, one head of gar­lic, halved, two bay leaves and two sprigs of thyme, and add enough wa­ter to cover only by 1 in. Bring to a boil over medium high heat. Sim­mer, un­cov­ered, about 40 min­utes. Re­move the car­cass and add 2 cups dr y diced turkey meat, 2 cups frozen corn, 2 cups frozen green beans, cut into 1-in. pieces, salt and pep­per to taste and 1 cup small dry pasta. Cover and cook another 15 min­utes. I usu­ally add 1/2 cup chopped cel­ery and 1/2 cup diced onions.

The pop­u­lar ‘Bob­bie sand­wich’

Capri­otti’s “Bob­bie sand­wich” is ex­tremely pop­u­lar this time of the year, be­cause you al­ready have the ma­jor in­gre­di­ents. Grab a bag of your fa­vorite sub rolls or buns and use your left­over turkey din­ner dishes. The in­gre­di­ents you need are may­on­naise, slices of roast turkey, stuff­ing, cran­berry sauce, salt and pep­per to taste. Lay open a 9- to 20in. sub roll and smear with may­on­naise. On top of the mayo, place thin slices of turkey, as much as you like. Try shred­ding the turkey so it looks like shred­ded beef or pork. On top of the turkey place left­over stuff­ing and on top of the stuff­ing place cran­berry sauce. Put as much of the fill­ings you want. Roll the sand­wich to­gether and serve im­me­di­ately. This sub does not need to be warm and ac­tu­ally tastes bet­ter cold.

There are many ways to en­joy Thanks­giv­ing left­overs and each fam­ily usu­ally has their own cho­sen ones. Dur­ing the hol­i­days I had some re­quests for my no-crust pie recipes. Next week I will give you some great crust­less pie recipes.

Stay warm, stay healthy and stay happy.

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