By this time, everyone might be stuffed full of turkey and not want to think about it anymore. I couldn't let the opportunity slip by, however, without showing you two Turkey Store cookbooks which always remind me that turkey is available in several convenient forms all year round.
I'm not sure if The Turkey Store Cookbook (1983, 84 pages) is the same booklet that was in the 1983 mail-in offer on the brochure I posted about here, but it may be, despite the fact that I don't see anything inside this booklet that resembles the offer illustration in the earlier post.
The cookbook contains 122 recipes using Turkey Store brand turkey breast roasts, turkey breast slices, turkey breast tenderloins, turkey drumstick steaks and fresh ground turkey. There's also some turkeymeat educational information.
I like this visual presentation they provide to help you remember turkey-compatible seasonings:
They also tag each recipe with a barcode for the needed turkey cut. Again, aother quick and easy visual reference.
A later Turkey Store booklet, A Fresh Approach (1990, 82 pages) seems to highlight using more fresh fruits and vegetables in the recipes (hence the tagline "creative cooking that's lower in fat, sodium and calories" on the front cover.)
They've dropped the green barcode in this cookbook, but added nutritional information for each recipe. They've also increased the number of recipe to 135.
The following recipe calls for boneless turkey breast tenderloins but I don't see why you couldn't just as easily use some of your leftover turkey from yesterday.
LEMONY TURKEY NOODLE SOUP
1 pkg. (about 1-1/4 lb.) THE TURKEY STORE Boneless Fresh Turkey Breast Tenderloins
1/2 cup thinly sliced leeks or green onions
1 teaspoon dried dill weed
1/8 teaspoon pepper
2 tablespoons lemon juice
3 (14-1/2 oz.) cans (6 cups) chicken broth
1-1/2 cups uncooked egg noodles
4 oz. (1 cup) fresh mushrooms, sliced
9-oz. pkg. frrozen cut green beans
3 or 4 thin fresh lemon slices
Cut turkey breast tenderloins crosswise into 1/2-inch slices. In 6-quart saucepan or Dutch oven, combine turkey, leeks, dill weed, pepper, lemon juice, Worcestershire suace and chicken broth. Bring to a boil; reduce heat to medium. Cook 10 minutes, stirring occasionally. Add egg noodles, mushrooms and green beans. Cook an additional 10 to 15 minutes or until noodles are tender, stirring occasionally. Add lemon slices; cook 2 minutes.
Makes 6 (1 1-1/2 cup) servings