That is, still farm fresh, from the mountain of Thanksgiving veggies I received just before the big feast.
brussels sprouts, carrots, celeriac, potatoes, shallots, winter squash – pumpkin, winter squash – butternut
What’s for Dinner?
Try as I might to use over twenty pounds of gorgeous Sauvie Island Organics vegetables in ONE feast, I have just a few items still in the waiting. This week’s menu is devoted to making turkey leftovers feel like an original and creative inspiration rather than the dreaded and boring repeat. Lucky I’ve got those veggies to help me out!
turkey tagine with seven vegetables (Linda Faus, The Oregonian)
turkey posole with butternut squash and swiss chard (Matt Talavera, Whole Foods Market)
turkey hash with chiles and sweet potatoes (Irma Rombauer, Joy of Cooking)
baked turkey tetrazzini (Laura Russell, The Oregonian)