My dad always made some remark at Thanksgiving or Christmas about the “old dead bird.” Well, our turkey fits that status now. He’s been stuffed and roasted and sliced and served.
After the feast, it gets totally dismembered. When it reappears tomorrow, it will be as turkey soup.
We don’t eat our holiday dinner until around 5 pm, so at noon I start chopping the onions, celery, and apples to mix into the dressing. Hubby cooks some sage sausage on the stove top to add. I throw in a few other things like raisins and dried cranberries. Combined with a package of seasoned stuffing mix (I apologize to any Australians reading this), and many cups of chicken broth, it goes inside the turkey.
By the time the 15-pound turkey is in the oven, I face a massive clean-up project. The whole kitchen reeks of Lysol when I’m done. I make sure that the faucet, the sinks, the counters, and even the kitchen cabinet knobs have been sanitized.
All that work is worth it, as we’ll have turkey re-run alternating with turkey soup for the next seven days. It’s amazingly cheap meat as stores sell it at a loss to get shoppers hooked into their store. Besides that, it’s a lower-fat meat. It’s quite versatile, easily transformed into turkey salad sandwiches, stir fries, all sorts of casseroles. Tastes good too.
We should eat it more often, but skip the umpteen side dishes that make the holiday meal so fattening.
(originally published on Bubblews by Virginia Allain)