This week at Stop and Shop, there are still frozen Shady Brook Farms turkeys for .47/lb! I have to tell you, I am so glad I went ahead and roasted a turkey last weekend. It ended up making enough white meat for 6 meals, enough dark meat for my husband to snack on all week, and a whole gallon of delicious broth- for less than five dollars. I will share with you a recipe I tried this week-- I wanted to use up potatoes because I had 2 big bags of potatoes in my cupboard. I made Turkey Potato Tetrazzini, following this recipe here, but with some changes. I made my own "cream of turkey" soup using this recipe here. I didn't end up using all the cheese that the recipe calls for- I just mixed a little parmesan into my cream of turkey soup and put a little shake of parmesan between each layer of potatoes. Finally, I used carrots instead of broccoli. I served it with a side of vegetables and some cranberry sauce (hey, it's on sale left and right so why not eat it?)
At the same time, I made a whole batch of more traditional turkey tetrazzini with spaghetti and froze it up for later. I am finding that it's almost as easy to make 2 dinners at a time than only one, and it saves me so much time later! The only downside is, I hope that we aren't all sick of turkey leftovers before Thanksgiving even happens. I'll definitely do my best to try to space out our meals throughout the winter, without forgetting about all that turkey that I froze!
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