ARLO GUTHRIE – Happy Thanksgiving (part 2)





As promised the second portion of our Thanksgiving celebration at is all about what to do after the meal.  I love to use the whole turkey.  I’m giving you three of my favorite ideas to do the next day with all that turkey meat and bones.  First thing to do is to clean out the cavity of any stuffing, seasoning, etc. that you may have used and discard all of that.  The next thing to is to pull off as much turkey meat as you can that remains on the carcass and put it in a storage container in the refrigerator until ready to use.  You can separate it into white and dark if you like.  This is also great for making sandwiches or turkey salad.  Save all the bones and get ready to start making some great turkey stock.

Turkey soup is a must for me every year.  I do mine differently than some of you are used to seeing.  By now you can see how much I love Italian food and I do my chicken and turkey soups in that tradition rather than Eastern European.  I’m giving you another alternative to soup that you will need a lot of broth and that’s turkey chili.  Both are ideal for the cold weather ahead next week.  Finally, I include my turkey hash recipe that my wife loves so much.  It’s a really great way to use some of the less desirable meat on the turkey for leftovers.  Enjoy everybody!







1 Turkey carcass plus any additional leftover bones

1 large Yellow Onion, cut into 8 wedges

1 large Carrot, peeled and chopped into about 6 pieces

2 Celery stalks, roughly chopped

8 Italian Parsley sprigs (optional)

3 dried Bay Leaves

1 TSP Kosher or Coarse Sea Salt

5 whole Black Peppercorns

½ TBSP commercial brand dry Bouquet Garni (or ½ TSP dried Thyme, ½ TSP dried Oregano, and ½ TSP dried Dill weed)



  1. In a large 8-qt stockpot add the Turkey carcass and bones, the Onion, Carrot, Celery, and Parsley. Fill with water about 3 inches from the top.  Heat on high.
  2. To the pot add the Bay Leaves, Salt, Peppercorns, and Bouquet Garni
  3. Heat to a boil then after one minute reduce to a steady simmer
  4. Simmer for about 2 ½ hours and then remove from the heat
  5. Let cool for about ½ hour. Remove the carcass, bones, and Bay Leaves and discard.
  6. Using a sieve or large strainer empty the stockpot into a 5 or 6-qt pot. Using a wooden spoon press down hard on the vegetables to squeeze out as much liquid as possible into the pot (this is where the best flavor comes from).
  7. Your stock is now made. You should have at least 3 quarts of stock.  If you have more than 4 quarts boil down the stock till you have no more than 4.




2 TBSP Unsalted Butter

1 medium Yellow Onion, peeled and chopped

2 medium Carrots, peeled and diced

2 large Celery stalks, cut into ½ inch pieces

2 Garlic cloves, peeled and chopped

½ Dry White Wine or Vermouth

1 Lemon, cut in half

3 to 4-qts Turkey Stock

Salt, to taste

Ground Black Pepper, to taste

¼ TSP Ground Thyme

½ TSP Dried Oregano

8 oz. Dried Orzo Pasta

2 ½ cups chopped leftover Turkey meat

12 Basil leaves, torn into small pieces



  1. In a large stockpot heat the Butter on medium heat
  2. Add the Onion, Carrot, and Celery and sauté until soft (about 5 minutes)
  3. Add the Garlic and sauté 1 minute longer
  4. Add the Wine and the juice of one Lemon half. Raise the heat slightly.  Cook for 5 minutes until mostly absorbed.
  5. Add the Turkey Stock and raise the heat to high
  6. Season with Salt, Pepper, Thyme, and Oregano
  7. Heat to a boil. Add the Pasta and bring back to a boil.  Reduce heat and simmer for 8 minutes.  Add the Turkey and simmer 2 minutes longer.
  8. Add the juice of the other Lemon half and remove from the heat
  9. Add the Basil and let sit 2 minutes. Ladle into soup bowls and serve immediately.  Save the rest to enjoy all weekend.




2 large Russet Potatoes, peeled

2 TBSP Unsalted Butter

3 TBSP Olive Oil

1 medium Yellow Onion, peeled and chopped

1 small Green Bell Pepper, seeded and chopped

2 cups Finely chopped leftover Turkey meat (use less desirable part of the turkey and scraps that have already fallen off)

Salt, to taste

Ground Black Pepper, to taste

½ TBSP Adobo Seasoning



  1. Fill a large bowl with ice water
  2. Grate the Potatoes and immediately transfer to the bowl of ice water. This prevents oxidation.
  3. Remove Potatoes from the bowl and pat dry as well as possible.
  4. In a large non-stick frying pan heat the Butter and Olive Oil on medium high heat
  5. Add the Onion and Green Pepper and sauté for about 3 minutes to soften a bit
  6. Add the Potatoes and half the seasonings (Salt, Pepper, Adobo). Stir together.  Do not turn again.  Allow to crisp up.
  7. Flip the contents in the pan and add the Turkey. Add the rest of the seasoning.  Stir together and flip occasionally.  Allow to brown and crisp.
  8. When Turkey Hash is nice and crispy brown remove from heat. Serve immediately.




¼ cup Olive Oil

1 very large White or Yellow Onion, peeled and chopped

1 medium Zucchini, seeded and diced into ½ inch pieces

4 Garlic cloves, finely chopped

6 Tomatillos, husked and chopped

2 cups leftover Turkey meat, very finely chopped

½ cup Dry White Wine

2 cups leftover Turkey meat cut into ½ inch chunks

15 oz. can Cannellini Beans, drained

2 TBSP Chili Powder

1 ½ TBSP Ground Cumin

½ TBSP Ground Coriander

½ TBSP Mexican Oregano

¼ TSP Cayenne Powder

1 TSP Salt

½ TSP Ground Black Pepper

3 to 4-qts Turkey Stock

1 Lime

1 cup frozen Corn, thawed

2 TBSP Cilantro, chopped

Shredded Cheese (optional)

Sour Cream (optional)



  1. In a large stockpot heat the Olive Oil over medium low heat
  2. Add the onion and sauté for 7 minutes
  3. Add the Zucchini and cook 2 minutes longer
  4. Add the Garlic and cook 1 minute longer
  5. Add the Tomatillos and raise the heat to medium. Cook for 2-3 minutes.
  6. Add the chopped Turkey meat and cook for 1 minute
  7. Add the Wine and raise the heat to medium high. Cook for 5 minutes until most of the Wine has absorbed.
  8. Add the Beans and chunks of Turkey. Season with Chili Powder, Cumin, Coriander, Oregano, Cayenne, Salt, and Pepper.  Stir together for 2 minutes.
  9. Add the Stock and Juice of 1 Lime. Raise the heat to high.
  10. Heat to a boil then simmer on low for about 2 ½ hours
  11. Add the corn and heat through for another 2 minutes. Cook longer if too thin.
  12. Remove from heat. Add the Cilantro and stir together.
  13. Serve immediately into bowls and top with Shredded Cheese (Cheddar, Monterrey Jack, Colby, etc.) and/or Sour Cream


WINE PAIRING:  I am always of the belief that Thanksgiving is kind of a free for all.  With so many dishes beyond just turkey and gravy being passed around it’s hard to come up with the right match.  Given that I usually recommend you go as neutral as possible with your wine selection.  Having said that Rosé is actually a great choice for Thanksgiving.  If you are a red wine drinker I wouldn’t go heavier than a young Pinot NoirGamay would also be a good choice.  Chardonnay will pair well with a few Thanksgiving staples but it’s such a temperamental grape, especially in the United States because of the oaky quality, it will not work well with other food on the table.  Riesling will work with the sweet and spicy dishes but miss the mark on the savory ones.  The best choices for white really come from the old world especially France like a Roussanne or a Marsanne combination or a Viognier.


Sauvignon Blanc would work well with the Chili as would Beer of course.  I like an Italian White with the Turkey Soup.  These are a couple of additions for you for post-Thanksgiving if you happen to run out of your favorite beverages.

Author: Steve Melchior

I am a lover of many eclectic things; food, wine, art, music, travel, sports, movies, literature and of course The Grateful Dead. I combine all these interests into great ideas for food preparation and entertaining with friends and family.

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