I cooked on Thanksgiving. (I know, right?) Since it's just me, I got a turkey breast instead of the whole bird, and I'll still have leftovers for months. I froze about half of it right away; the rest should carry me until I got home for Christmas.
It turned out well enough - didn't catch fire or make me ill - but a little tough. So, tomorrow, I plan to chuck what's left in the slow cooker and let it sit for a few hours. Slow cookers make meat just melty. Maybe I'll toss the carrots and beans back in, too. The ony thing I've noticed about the slow cooker is that I sometimes get fatty goop on the food. I assume it's a perfectly natural part of the cooking process (haven't dropped dead, yet) and scrape it off, but I'm wondering if there's a way around it.
Grocery shopping seems to be a family hobby, so I will honor that tomorrow as well by going to my secondary grocery store. (Secondary mostly because it's a longer walk.) They always have some nice prepared meals, like chicken stuffed with stuff or wrapped with stuff - mostly bacon. And they also have really good frozen empenadas that reheat well in the microwave at work.
That should take care of lunches in between the turkey.
Receipe for Creamed Turkey:
2 tablespoons of butter or margarine or oil
2 tablespoons of floor
1 cup of cream or milk (canned milk is fine)
2 cups of choped turkey
Salt & pepper to taste
Melt the butter and floor together and stir it around until it browns a little bit, but doesn't burn.
Pour in the milk all at once and whisk it like crazy until it is smooth. (You do have a wire whisk, don't you?)
Heat on low until is bubbles and gets thick.
Add the turkey and cook until turkey is warm. Don't overcook the turkey.
Season with salt & pepper & whatever.
Add vegetables as desired. Serve over toast or rolls or rice.
Posted by: Carol | December 08, 2008 at 12:15 PM