The only real drawback to traveling away for Thanksgiving is you don’t have turkey leftovers – especially the picked over bird to use for stock. I remember years ago when my maternal grandmother was in a nursing home (that was before my parents converted their living room/dining room into a bedroom and moved her in), my uncle came up to visit. He called as he always did and was of course invited to have late lunch at the house. Daddy told him we were having turkey leftovers. He arrived expecting turkey sandwiches, but I had prepared tetrazzini instead. That’s always been one of my favorites, although I do genuinely like making pot pie and of course killer turkey soup. Until recently, I pretty much stuck with two varieties and if I go the turkey rice path, I use brown and wild rice to give a different flavor dimension. In trying to watch carbs though, I have converted to the turkey and sausage recipe I previously posted.
The odd thing of course, if you can get turkey all year round in about any form you want it and yet, like so many people, we tend to only buy it around the holidays. We eat chicken a lot, and therefore, not choosing turkey more often isn’t really logical. What say you, readers? Who all does turkey on a regular basis? (Yes, I do remember I do have some vegetarian followers.
Note: I actually thought I finished this post on Wednesday. That was the intent anyway.