The turkey won’t stop!
Turkey soup has never been quite as soul-satisfying for me as chicken soup, but I’ve never quite been able to put my finger on why. In the same way that I set out to give chicken pot pie a fighting chance, I did the same for turkey noodle soup. I made my own stock with the delicious carcass (I don’t get to put those two words together very often) and have some quality Hungarian egg noodles from Tony Packo’s. It turned out to be fantastic (the stock was a rich, dark brown) and managed to stretch Thanksgiving for another week.
So it’s time to make food again and not forage for holiday leftovers.
Friday and Saturday
Spinach and Chickpea Stir-Fry – from Runner’s World Cookbook
Sunday and Monday
Tuesday and Wednesday
Salad and Popovers
On the Road to Massachusetts