Four things to do with holiday turkey breast

Four things to do with holiday turkey breast

I baked a stand-alone breast right after the Thanksgiving holiday because I missed the usual post-holiday meals. The turkey, from whole foods and Distel, was organic boneless, about 5 pounds, I think. The directions are clear and the turkey tasted fine.

Regular dinner: I had leftover gravy, served it on turkey slices with roasted brussels sprouts and roasted little potatoes. these were made at 425  degrees tossed first i olive oil and a clove of garlic salt and pepper. Basically, the recipe in Dave’s and Maria’s cookbook.

Sandwiches: Dave’s bread, turkey, avocado, lettuce, mustard, mayo—winning combo. Sliced sourdough with turkey, cranberry relish (or sauce, but we had relish to use up), neufchatel cheese, thin slice red onion, and lettuce tastes good to me but not Mark.

Soup:  turkey or chicken broth, mirepoix from TJs, egg noodles, chopped spinach at the end, shreds of turkey meat at the end.

Pasta: shells with peas and alfredo sauce, shredded turkey stirred in at the end, fresh pepper on top.