Yummr

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Bird to the Last Drop

One of the best parts of Thanksgiving is finding creative ways to use the leftovers. Turkey sandwiches, pot pie, soups, stews, enchiladas...there are so many ways over the years that I use my leftover turkey.

How do you use yours?

This year I went out to eat dinner for Thanksgiving *gasp* but I still purchased a turkey and carved it as my post holiday hommage to one of my favorite holiday meal traditions.

This year I used the recipe Bird to the Last Drop which I got from the Food Network's Alton Brown awhile back, saved in my recipe box, and finally got to use. This is a pretty typical soup. I added some kick to mine courtesy of some hot peppers but even without it, the combination of the flavors (due largely to the inclusion of the carcass) is a perfect meal during this cold winter weather.

I look forward to reading your best usage of leftovers! 

Bird to the Last Drop

by: Alton Brown 

• 2 quarts vegetable stock
  
• 1 turkey carcass
  
• 1 (10 ounce) box frozen mixed vegetables
  
• 1/2 cup rice
  
• 2 cups cooked turkey, cubed
  
• 1 teaspoon Old Bay seasoning
  
• 2 teaspoons dried thyme
  
• Salt and pepper, to taste

Combine the vegetable stock and the turkey carcass in a large pot over low heat and bring to a simmer. Cover and simmer for 1 hour.

Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.

Remove the bones before serving.

Posted Nov 27, 2007 by sarahisafoodie | Share It

Filed under: turkey holidays