Scott McGehee, ZaZa Fine Salad + Wood Oven Pizza chef and proprietor, says there are many ways to enjoy turkey and trimmings once Thanksgiving is over.
The most obvious, he says, eat them as is: Thanksgiving dinner for lunch, between meals, dinner, and as a midnight snack!
Second steps include making turkey broth with the leftover turkey carcass and using that in any soup that calls for chicken broth as a base.
Other ideas: turkey chili, turkey sandwiches with cranberry mayo, turkey pot pie, and a turkey Cobb salad.
If you want to get creative, McGehee suggests the following:
1.) Turkey and Cranberry Tacos with Cajeta Cheese and Avocado
2.) Barbecue Turkey Pizza with Mozzarella, Barbecue sauce, and Fresh Jalapenos
3.) Sweet Potato Raviolis with Braised Turkey and Sage
Turkey Broth Recipe
• The left over bones, meat bits, and skin from a whole medium size turkey
• 2 large onions, coarsely chopped
• 2 large carrots, coarsely chopped
• 2 large stalks of celery with leaves, coarsely chopped
• 3 big cloves of garlic, unpeeled and crushed
• 1 sprig of fresh thyme
• 1 bay leaf
1. Start the broth about 5 hours before you use it. Put all the ingredients in a 10 to 12-quart tall stock pot. Add enough cold water to cover by 2 inches. Bring to a gentle simmer, partially cover, and simmer 4 to 5 hours. The longer it cooks, the richer the taste. Keep the solid ingredients just covered with liquid.
2. Strain the broth. Cool. Skim any fat from the broth.
Thanksgiving Day, THV anchors Dawn Scott and Craig O'Neill interview McGehee for more ideas on Today's THV at 6:30 p.m.