I f you're anything like us, you'll have plenty of turkey left over after your Thanksgiving meal. Too much if you're not sure what to do with it—just enough if you do. To help make sure you fall into the latter camp, we've rounded up our favorites ways to turn extra turkey into simple, delicious soups, salads, sandwiches, and more.
Guests will appreciate being sent home with a full "turkey bag" of leftovers. Be sure to have plenty of Tupperware containers on hand to facilitate the divvying-up.
Instead of refrigerating a whole bird, pull the meat off the carcass and cut any large parts into small pieces. This saves space, but more importantly, it allows the turkey to cool more quickly and spend less time in the temperature range (anything above 40°F) in which bacteria can grow. Properly stored cooked turkey keeps for a few days in the fridge.
Wrap Well Before Refrigerating
Cover the turkey tightly so that it stays as moist as possible. Of course, you may still want to moisten the leftover meat with a little chicken broth or turkey stock when reheating.
All you have left is bones? They'll make a delicious turkey stock.
Round Out the Meal
Got other leftovers? Use up mashed potatoes with this tasty Halibut Pot Pie and cranberry sauce in these Quick Cranberry Trifles.
Save for a Snowy Day
Tired of eating turkey? You can freeze the meat for up to two months. It'll make a delicious addition to your favorite soup when the December chill sets in.
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