Leftovers! One of the best things about a good Thanksgiving meal is that you usually have plenty of leftovers. I had turkey and mashed potatoes for breakfast yesterday, Jim had a piece of his pumpkin spice cake with his coffee.

I only made 2 quarts of turkey stock this year because there were just three of us for dinner and now I regret not making more. SO- I'm going to buy some more turkey legs and wings and make another pot, it was that good. This year I've added 1-2 Roma tomatoes and a jalapeño pepper to the mix when making a stock. You can't taste either one in the finished stock, but my standard chicken stock is even better than ever, and the turkey stock this year was the best I've ever made. So, redux this weekend, then I'll either make pasta for a turkey noodle soup, or make a pot of turkey gumbo.

For the recipes this week, turkey gumbo using the turkey carcass; turkey tetrazzini, pure comfort food; and turkey enchiladas. 

Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

Previous week's recipes:

 • Leah Chase's Holiday Oyster Dressing • Artichoke and Seafood Dip • Grits a Ya Ya

Turkey Bone Gumbo

If you have a whole turkey carcass, this is the recipe for you. Simmer the meaty bones and use the resulting stock as the base for your gumbo.

Turkey Tetrazzini

Put this one on your Thanksgiving pre-dinner snack menu. Just to be sure, make a batch this weekend to eat yourself -- Just to be sure it's worthy of guests, of course!

Turkey Enchiladas

If you have an enchilada recipe you love, pull it out and swap in leftover turkey. If not, here's a good one to get you started. Make some fresh salsa for garnish so it feels a little healthier.