We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Like a raccoon dragging off some hunk of good garbage, my brother grabbed one of the two turkey carcasses last night while helping with clean-up. Naturally, he took the grilled and semi-smoked carcass which has a richer flavor (enhanced by my injecting it throughout with cider before cooking). We did not have any meat left over from two 18-pounders, but plenty of cornbread-sausage stuffing, which to me is as good as meat. (Next year, maybe we'll do three - or get two ginormous ones which I do not like because they take too long to cook).
His Mrs. commented: "I see I'll be eating turkey soup for the next four days."
I'll freeze the other carcass for my next round of Jus Gibier.
One of our traditional leftover turkey recipes is Turkey Divan, which is very easy and good to eat; Cook either fresh asparagus or fresh broccoli until almost cooked; drain and place on the bottom of a casserole dish, seasoning with salt and pepper. Slice the leftover turkey and lay slices neatly over the veggie, also seasoning the meat; whip two egg whites untill stiff, and slurp on a goodly portion of Hellman's mayonnaise, folding in the stiff egg whites gently. Spread the mayonnaise mixture evenly over the turkey, sealing it so it won't dry out. Sprinkle the puffy top with grated Parmesan and bake at 375 degrees until the top is golden brown, usually about 20-25 minutes.
The interesting thing about this dish is that the whipped egg whites seem to change the taste of the mayonnaise into a deliciously strange sauce which marries nicely with the turkey. It also looks lovely and as if you labored long and hard on it -- which if that was necessary, I probably wouldn't do it.
P.S. Should give credit to the famous chef from the 1950s, Poppy Cannon for this dish, which naturally I have somewhat altered over the years.
Turkey salad sandwich: Make the dressing first: scant 1/4 cup mayo, a couple squirts mustard and scant 1/4 cup ranch dressing. 1/4 cup chopped onion, 1/3 cup chopped celery. 1 cup turkey, half white and half dark meat, cut into 1/2" cubes. One large avocado cut into 1/2" cubes. Mix roughly, the intent is to mash up some but not all of the avocado. Spread thickly on fresh baked bread. Enough for two hungry adults or four children or one teenager.