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By SANDRA RICHARDSON Extension Agent, Home Economics If you and your family are among the millions that celebrate Christmas with a turkey dinner with all of the trimmings, then perhaps you are blessed with an abundance of turkey left over. For the first day after the big feast, there can be a repeat of Christmas. Soon, however, no matter how good it tastes, there inevitably comes a point when the family says, “No more.” Cheer up! There are many tasty dishes that can be made from leftover turkey that when transformed into new dishes take the drab out of leftovers. As quickly as possible, strip the carcass of the meat and remove any remaining stuffing to avoid spoilage. Measure into desired portions, wrap, label, date and freeze. The carcass and any bits that may be left over and are not much use for anything do nicely when placed in a pot, covered with water, and allowed to simmer for hours. You might try adding some celery, carrots, and onions for extra flavor. This provides a nutritious broth that serves as a base for many different soups and stews. Turkey Vegetable Soup 1 small onion, chopped 1/2 cup sliced celery 2 garlic cloves, crushed 2 Tbsps. oil 1 16-oz. can whole peeled tomatoes, cut up and undrained 1 7-oz. can whole kernel com, undrained
1 8-oz. can cut green beans, undrained
1 cup shredded cabbage 1 cup uncooked elbow macaroni 1 tsp. Italian seasoning 1 tsp. instant beef bouillon 1 tsp. salt 1/4 tsp. black pepper 2 cups water 1/2 cup red wine 2 cups cut-up cooked turkey In 3-qt. Dutch oven, saute onion, celery and garlic in oil until onion is transparent. Add tomatoes, com, green beans, cabbage, macaroni, Italian seasoning, bouillon, salt, pepper, water and red wine. Bring to
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