We know D.C. Get our free newsletter to stay in the know.
I have such a love/hate relationship with turkey. Sure, I love the tradition of gathering around the turkey dinner and giving thanks with family, but basically I find the meat to be a gamy and oversized protein carrier for things that have better flavor, like stuffing and gravy. If it weren’t for brining and dry-salting, I’m not sure I’d ever eat turkey. And don’t even try to feed me one of those leftover sandwiches stuffed with dry, cottony turkey slices whose only saving grace is a generous application of mayo and cranberry sauce.
Leave it to Mark Bittman, the Minimalist for the New York Times, to offer up a simple, no fuss recipe to better deal with turkey leftovers. It’s a barley ‘risotto’ with turkey and mushrooms, and it will be part of my eating plans this weekend.
How about you? What do you do with leftover turkey?