So how much turkey do you all have left then?

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Think I easily have more than half a turkey, loads of veggies, roast potatoes, sausages in bacon and stuffing. Easily enough for another Christmas dinner (yeuch!). Am making turkey soup, turkey and ham pie for freezer, turkey hash cakes. And dog has eaten loads of it already! Think I should downsize next year

We've got loads left too. But not much in the way of cooked veg etc left over. Turkey risotto tonight...

Actually, think I will freeze the potatoes and sausages too - can't bear the waste.

Not as much as I would like. We had 5 extra guests (ok so one was 5 months old) and everyone took leftovers. lol

So off to BF's today to eat the leftovers there.. then our leftovers here tomorrow!

had half a turkey crown left, but will finish that today with sandwiches n stuff, didnt have any veg left over, i made myself cook half of what i would normally so we all had small dinners rather then huge ones.

What's the problem? I love turkey leftovers! In fact I don't know how people can keep half a carcass in their fridge for longer than 48hrs, I can't help picking everytime I walk past my mum's fridge! I'm hoping she'll let us take it home with us.

DH parcelled up the leftovers for his family to take home and had just enough for a sandwich, and some brown meat pickings which he'll curry - yum.

Not that much turkey - enough for a couple of curries or the like probably. But loads of vegetables - I can see the liquidiser working overtime to turn it all into vegetable soup!

Lunar, there's always the compost heap

had delicious turkey curry two nights running now

also turkey, stuffing, bread sauce and cranberry sandwiches for lunch twice

the dds love toasted turkey sandwiches

I have frozen lots of leg meat to make a curry with later on

turkey and pasta soup tomorrow:

INGREDIENTS
For the turkey stock
· 1 turkey carcass
· 2 carrots, scrubbed or peeled ,
and cut in half
· 1 large onion , halved
· A stalk of celery
· The green tops of 1 or 2 leeks
· Salt and pepper
· Cold water
For the Soup
· 2 tbsp olive oil
· 200g (7oz) chorizo , chopped
into 1 cm chunks
· 1 large onion , peeled and
chopped
Serves 4-6
Preparation time: 20 minutes
Cooking time: 2 ½ minutes
METHOD
For the turkey stock -
· Place the carcass (broken up slightly if possible) into a large saucepan, add the
vegetables, season with salt and pepper then cover with cold water.
· Bring up to the boil and simmer for a couple of hours until all the flavour has been
extracted from the turkey bones.
· Pour through a sieve and discard the bones and vegetables.
· If there is any fat in the stock (there is usually none) skim it off.
· Measure the stock, it should have a good flavour, and you will need 900ml for the
soup, so if you want it to be stronger just reduce it down a bit.
For the soup -
· Heat the olive oil in a large saucepan. Add the chorizo and cook for 2 minutes.
· Add the chopped onion and garlic and season, then sweat over a gentle heat for 7-8
minutes, until soft.
· Add the tomatoes, stock and herbs, if necessary season again with salt, pepper and a
good pinch of sugar, and simmer with the lid on for another 10 minutes or until the
tomatoes are soft.
· Add the pasta and continue to simmer for another 6-10 minutes, stirring regularly or
until the pasta is cooked.
· When you are ready to serve, drop in the spinach or kale and boil for just 1 minute or
until the greens are wilted (kale will take a little longer).
· Taste for seasoning.
TO SERVE
· Ladle the chunky soup into large warm bowls and sprinkle with some finely grated
Parmesan and a drizzle of pesto.
· 4 large cloves of garlic , peeled and
crushed
· Salt and freshly ground black pepper
· 2 x 400g tins chopped tomatoes
· 900ml (1 pint 13floz) homemade turkey
stock
· 2 tbsp chopped herbs ? I like to use a
mixture of rosemary , thyme and
parsley
· Good pinch of sugar
· 250g (9oz) small dried pasta shapes
· 150g (5oz) spinach or kale, destalked
shredded
To serve
· freshly grated Parmesan cheese
· small bowl of basil pesto