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By MICHELE MAY Rappahannock News Staff Writer
After the satisfied feeling of Thanksgiving has fled hut the cold carcass still sits in the kitchen, most homemakers face a traditional annual creative challenge.
Fear not! That cold bird can be transformed into a week’s worth of menus that will keep the family thankful well past the holiday.!
The first step for both good eating and good health is to handle leftovers carefully. Poultry is particularly susceptible to the bacteria that cause ptomaine. It must be property stored soon after the meal. Meat, dressing and gravy must be refrigerated separately. Cooked turkey should be saved for only two days in the refrigerator, so the bird should be divided into meal size (2-3 cup) portions and put into the freezer. These can be conveniently saved in zip-lock plastic bags. They should be used within a month.
Now take what’s left of the turkey after the dressing has been removed from the inside and the meat from the outside—you will have the rib cage and back with fragments of meat attached—and plop it into a large pot of water. That’s step one of the first recipe:
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