We roasted a turkey on Wednesday, and set a challenge for ourselves – use it as many ways as possible, given that there are only two of us now, without getting that, “oh, no, turkey again?” feeling.
Of course we started with the roast dinner, and then the possibly predictable hot turkey sandwich. Next, a lunch salad of mixed greens, turkey, dried cranberries, dressed with a spicy Dijon vinaigrette. Having been felled by the crazy cold/flu that is going around, something spicy and comforting was in order, and this turkey chili was just the ticket. It also had the advantage of using up some of the beans and veg we had put up in the freezer.
At 88 cents a pound, this little bird is working wonders for our grocery budget.