• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey noodle soup

• 2 tablespoons butter
• 1 cup carrots, sliced thin on the round
• 1 cup celery, sliced thin crosswise
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 8 cups turkey stock or more as needed
• 3 cups uncooked egg noodles
• 1 teaspoon black pepper
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized

Turkey Noodle Soup

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• 2 slices your favorite loaf bread, lightly toasted
• 1½ teaspoons mayonnaise
• 1/2 teaspoon Dijon mustard
• Several slices of cooked turkey breast
• 2 tablespoons prepared cranberry sauce
• 1 handful of baby arugula leaves or watercress

Toasted Turkey Arugula Cranberry Sandwich

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• 2 tabelspoons olive oil
• 1 cup chopped onion
• 1 cup diced green pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 can diced green chilies
• 1 15-oz can diced tomatoes
• 1 15-oz can kidney beans, drained
• 1 lb turkey chopped into small pieces
• 4 tablespoons chili powder (to your taste)
• 2 tablespoons cumin  (to your taste)
• salt and pepper, to taste
• water, as needed

Turkey Chili

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• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken or turkey broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Turkey Tetrazzini

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• 2 cups shredded Cheddar and Monterey cheese blend
• 1 onion, chopped
• 1 (2 ounce) can sliced black olives
• 24 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 4 cups cooked turkey, chopped

Leftover Turkey Enchiladas

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• 18-pound free range, hormone free turkey, thawed and rinsed as described here

• 1 stick butter at room temperature
• 2 teaspoons ground sage
• 2 teaspoons ground thyme
• 2 teaspoons salt, plus more as needed
• 2 teaspoons coarsely ground pepper, plus more as needed
• 1 yellow onion, peeled and quartered
• 2-3 stalks celery, cleaned and cut into 2-inch pieces
• basic turkey stock, as needed (recipe here)

Perfect Roasted Turkey

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Stuffing

• 6 tablespoons butter
• 2 yellow onions, diced
• 2 ounces chopped garlic
• 1 pound andouille sausage, finely diced
• 8 cups crumbled cooked corn bread
• 8 cups toasted fresh bread crumbs
• 1 teaspoon Creole seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups chicken stock
• 2 large eggs, beaten
• 12 lb fresh turkey
• 1 tablespoon vegetable oil
• Worcestershire gravy (recipe follows

Worcestershire Gravy

• 2 tablespoons olive oil
• 2 onions, chopped
• 1/2 cup tamarind paste
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 jalapeños, seeded and minced
• 1/4 cup canned anchovies, chopped
• 1/4 cup tomato paste
• 2 whole cloves
• 2 tablespoons freshly cracked black pepper
• 1/2 cup dark corn syrup
• 1 cup molasses
• 2 cups white vinegar
• 1 bottle dark beer
• 1/2 cup orange juice
• 2 cups water
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

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