It wasn't even our turkey. It was our niece's, and she insisted we take much of the leftovers away, because they were going away the next day, and none of the other guests could take much either. We're homebodies, so we got stuck with it.
It's not a bad fate, actually. I make the same recipes with chicken, just not in such temporal density.
Turkey's certainly not a bad starting point. I routinely buy turkey thighs, and use them variously for a version of fajitas, a garam masala curry, an emulation of pot roast, or a hearty soup.
What I buy at other seasons is ground turkey, which works fine for dishes like rice dressing or chili, and makes to my tastes a far better meatloaf than the traditional heavier meats.
I'm with you on that. I actually have three turkey meatloafs: more or less traditional; flavored with Dijon mustard; and flavored with chili, cumin, and chunks of peppers (bell and Anaheim)—all made with oatmeal as the grain. Though I do like ground grass fed beef for chili.
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Date: 2015-11-29 10:37 am (UTC)no subject
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Date: 2015-11-30 12:43 pm (UTC)no subject
Date: 2015-11-29 01:46 pm (UTC)no subject
Date: 2015-11-29 04:29 pm (UTC)It's not a bad fate, actually. I make the same recipes with chicken, just not in such temporal density.
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Date: 2015-11-29 04:40 pm (UTC)no subject
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