Once dinner was done we boiled down the carcass and made turkey stock. Once the meat and stock were separated out, I had about a gallon of stock and about 10 cups of turkey meat. I made the following soup with some of the stock and meat.
Turkey Butternut Squash Soup
10 cups Turkey Stock
6 cups chopped Turkey Meat
8 cups peeled, chopped Butternut Squash
3 cups chopped Onion
4 cups chopped Celery
2 cups Pearled Barley
Put all the ingredients in the slow cooker and cook for 3-4 hours on high.
The turkey and the stock had all the flavors from the rub that carried through the soup, so it's hard to say how much of the seasonings in the rub you would need to add to standard stock.
I sent some leftovers home with my brother's family and we've made quick work of a lot of them in the chaos of this weekend. I also made this Turkey Cranberry Encore Salad for dinner last night and it was great! I left out the blue cheese since I'm not a fan, and used pecans instead of walnuts - YUM!
What did you make with your Thanksgiving leftovers?