Sheila Lukins
Author The All Around The World Cookbook,
The Silver Palate Cookbook, The Silver Palate Good Times Cookbook,
The Silver Palate Back To Basics Cookbook (Workman Publishing)

"Thanksgiving ... is always a toss up for me. What do I look forward to more the dinner or the leftovers?

Leftover Tip #1: I always begin with turkey soup using the splendid carcass and larder vegetables to flavor the broth. Once the broth is ready, I add chopped onion, celery, carrots and parsnips. Close to the end, I'll add some barley and fresh dill. C ool to room temperature, place in a container and enjoy for the weekend.

Leftover Tip #2: Save all the white meat from the dinner for hot sandwiches and serve dripping with gravy. Turn leftover sweet potatoes into a pie.

Leftover Tip #3: If you are not making turkey soup on Thanksgiving night, remove all meat from the carcass and refrigerate it in a shallow well-covered container.

Leftover Tip #4: Use meat and stuffing within 3-4 days or wrap well and freeze.

Leftover Tip #5: When reheating stuffing do so until it is hot and steaming."

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