12 Days Ofturkey ; You've Probably Had Your Fill of Christmas Dinner, but Eating the Leftovers Doesn't Have to Be Misery If You Use a Little Imagination

Summary

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THERE'S nothing quite like a good turkey and the ceremony that surrounds its cooking: the glorious aroma that gradually fills the whole house as the hour of eating approaches, the essential accompaniments (roast potatoes, sprouts, bread and cranberry sauces) and the sense of satisfaction when it's all over.

And then there's the fact that even the largest and hungriest families never, ever manage to finish off the bird in one fell swoop. There are always leftovers. The trick, of course, is to try to get through them rapidly. There's nothing quite as depressing as leftover turkey for a whole week. Even truffles and foie gras would probably pall over that amount of time (but I'd be happy to volunteer for a trial to investigate this theory).

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12 Days Ofturkey ; You've Probably Had Your Fill of Christmas Dinner, but Eating the Leftovers Doesn't Have to Be Misery If You Use a Little Imagination

The first thing to do, as soon as the dust has settled, is to strip the carcass. Get all of the meat off and put it aside, perhaps keeping white meat and brown meat separate, in the fridge for using in various dishes.

Now you are ready for the first exercise in recycling.

1. TURKEY STOCK

It grieves me to think of all the turkey bones that a...

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