We toss the heels, and any other bread that goes stale, into the freezer throughout the year. It comes out for stuffing, and not just at holidays.
I would've voted for the runner-up!
Same here, with the FRESH CRANBERRY ORANGE SAUCE at #2...LOTS of relish; the turkey is #3.
Of course, when possible, that is WILD turkey for the holidays.
Store boughts get cooked a few other times throughout the year. (I'm a dark meat man; I HATE the way they have perverted the "dark" meat on tame birds! Anymore, it is just 'light' and 'lighter'.) It is a great excuse for stuffing and cranberry relish. BTW, try adding some chopped walnuts to the cranberry-orange.
Aren't you in South Dakota? For some reason it is in my mind that you are.
We have a definite over-population problem with our wild turkeys here. I killed and dressed two of them today for our dinner on Thursday. (PETA, forgive me.) Lots of really good dark meat on them. To satisfy the white meat lovers in our family I will will cook a store bought turkey breast.
Broncos will beat Dallas. What a great day!
U S Senate Bean Soup* 1 pound dried navy beans or great northern beans, washed and drained
* 2 medium smoked ham hocks
* 3 medium potatoes, cooked and mashed
* 2 medium onions, chopped
* 1 cup chopped celery
* 2 large cloves garlic, minced
* salt and pepper1) Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2) Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender.
3) Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour.
Remove ham hocks and cut up meat; return to soup.
Season to taste with salt and pepper.
Makes about 2 gallons or 8 quarts.