Thanksgiving is all about abundance. The week after Thanksgiving is all about clearing out some room in the fridge. I have nothing against the old standby of the turkey sandwich. In fact, if I’m being honest, I may prefer the leftover turkey sandwich to the Thanksgiving turkey itself. But sometimes you have so much turkey leftover that you’re just not going to make a dent chipping away at it one sandwich at a time. The solution–turkey chili with roasted peppers and squash, and turkey shepherd’s pie (or turkey-herder pie in our house (Technically, it’s an apartment.)).
Turkey chili and turkey shepherd’s pie are both dishes that you can really put a lot of turkey into. Moreover, they both freeze really well. That turkey chili is going to be really nice simmering on the stove top when it really gets cold a few weeks from now. Also, with all the work you have in December, it’s nice to have a few homemade heat-and-serve meals ready to go.
Also, here’s a hint. If you do the turkey shepherd’s pie, cut it into servings in the casserole dish before you freeze it.
Also, check out more turkey recipes here: