A turkey carcass in the refrigerator is the culinary equivalent of money in the bank.




Indeed, leftover turkey is almost more prized than the proud roasted bird. Savvy cooks even roast a bird that is bigger than their crowd could possibly consume, expressly to feast on leftovers.




Turkey sandwiches slathered with mayonnaise are a treat. Turkey soup is nourishing and warming. I like to make mine with wild rice and leeks, but turkey broth is a fine base for mushroom-barley soup or noodle soup, or Greek avgolemono. Turkey tetrazzini, turkey croquettes and potpie are old-time favorites. Clever cooks may even combine some of the leftover stuffing with minced or ground turkey and bind it with an egg to fashion meatballs. Turkey wraps are a newfangled favorite. There are so many possibilities.




If your family is partial to dark meat, consider roasting a couple of extra meaty drumsticks, so you'll have adequate leftovers.




If you made creamed onions and have some left over, incorporate them into the potpie instead of sauteing a new batch of onions. And if you don't have a fresh tin of baking powder on hand, feel free to use biscuit mix instead of making your own biscuit dough for the potpie crust.




After the holiday fowl is stripped of meat, to make broth: Put it in a pot with a stalk of celery, an onion or two cut in half, a peeled carrot or two and maybe 20 whole peppercorns. Toss in some salt, cover with water, bring to a boil and turn down to a simmer. Cook gently for at least an hour, maybe two. Strain vegetables and peppercorns out of the broth and discard them. Refrigerate broth overnight, and skim off any fat that rises to the top. If not using within a day or two, freeze the broth for later use.




Now you have leftover turkey and richly flavorful, peppery turkey broth. It's time to celebrate all over again.