I already cooked our turkey too. So far I have made a bunch of stock out of the carcass and dark meat. I've turned that into 2 different types of soup so far, a mixed veggie, and an Italian ribollita with onions, carrots, celery, zuccini, cannelini beans, red wine, garlic and herbs (didn't put toasted bread and Parmesan cheese on top as is traditional, but you could).
This morning I'm going to put together an enchilada casserole (filling is turkey mixed with minced onions, cilantro, cheese, sour cream), and if there is still some turkey left I'll probably make shepherds pie.
I have read never to boil the turkey meat when you make your stock, but to remove it first, or it becomes rubbery. This was not my experience at all. I boiled the dark meat with the carcass, because we don't usually eat it. It came out of the pot tender and mildly flavored, so I have been able to use it in my recipes. My dh actually likes the boiled dark meat better than the roasted white meat.
yum my bird is still brining for tomorrow!!!
