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She’s written the compendium on our regional fare with her latest book, Mastering the Art of Southern Cooking (not to mention the 14 cookbooks that preceded it), so who better to talk Thanksgiving leftovers with than Nathalie Dupree? Her main tip? Don’t feel limited to turkey sandwiches.
❶ Try to use the carcass right away. During Thanksgiving week, the fridge is being opened and closed so much that it can’t maintain the temperature, and this can make the turkey go bad faster.
❷ Make turkey cream puffs by filling cream puff rings with cooked onion, garlic, turkey, and stock and then baking them.
❸ Use the turkey bones to make a stock. Place the bones in a large pot and cover them completely with water. Bring the water to a boil and cook for an hour.
❹ Cook soup by taking all your leftovers—turkey, veggies, mac and cheese, and stock—and heating them up in a one-pot wonder.
❺Treat turkey like any meat. Substitute it in chicken salad, casseroles, stews, and soups.