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November 28, 2014

Spicy turkey, bell pepper and noodle stir-fry

Spicy turkey, bell pepper and noodle stir fry: make it with leftover turkey and lots of heat.

Two things about our typical Thanksgiving feast contribute to my craving for this particular way to use leftovers: the meal is overwhelmingly brown (turkey, potatoes, gravy, stuffing), and it's overwhelmingly family-friendly and spicy-free. So, after cooking and eating brown food for days, all I want is heat. Spicy heat. Chile pepper heat. And a little bit of bright color. Oh, and noodles. So easy to accomplish with leftover shredded turkey, dried noodles from the pantry, and a few other fridge bits.

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November 23, 2014

Turkey soup with black beans, corn, and green chiles {gluten-free}

Turkey soup with black beans, corn and green chiles: great way to use leftovers. #Thanksgiving

Of all the many soups I've made (and after all, I'm still known as the Soup Chick, so you know I've made a few), I believe this is the best-tasting, weirdest-colored leftover turkey soup I've ever shared with you. Most of the time I make recipes like this one with tomato or chipotle peppers, which lend a gorgeous red tint to the base. In this tomato-free version, green chiles and green Tabasco turn the soup a color akin to dishwater. Do not be deterred! Trust me, and give your leftover turkey (or shredded rotisserie chicken or turkey, if you're not making it during the holiday season) a bit of Tex-Mex flair. If you've had time to make your own turkey stock, great. If not, store-bought low-sodium chicken stock will be fine. Proportions aren't very important, so use more or less of the ingredients, to your taste. The soup freezes well, for easy worknight dinners or a soup swap. I toasted some habañero-lime tortilla wedges to serve on the side. You can crack open a bag of tortilla chips, too.

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October 22, 2014

Traditional turkey meatloaf

Traditional turkey meatloaf with a ketchup glaze.

In the house where I grew up, my mother was a big-time name dropper when it came to what we ate. Our tuna was Bumble Bee, our bread was Wonder (yes, really), and our ketchup was Heinz. Always. And, though Wonder Bread is long gone from my pantry and I don't eat much canned tuna, I'm still a Heinz girl. When my husband Ted requested a turkey meatloaf, I considered many of the same flavor combinations I love in turkey meatballs, but in the end, I went traditional (almost) all the way, with ketchup as one of the primary seasonings. Any brand of ketchup will work; just make sure the one you choose is more tangy than sweet. Greek yogurt helps keep the meatloaf moist, and an egg holds it together. This turkey meatloaf passed the most important test; it sliced perfectly for sandwiches on the next day. Make it ahead and stash it in the freezer for a night when you don't have time to cook. Reheat in the oven or microwave.

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October 12, 2014

Basque chicken with bell pepper and tomato {gluten-free}

Basque chicken baked with bell peppers and tomato. #glutenfree

The older I get, the more I like to keep my cooking simple. Honestly, I like to keep everything simple. So, when I revisited this recipe for chicken basquaise, originally published in 2007, I knew I could streamline the steps without sacrificing any of the flavor. The Espelette pepper lends a muskiness to the chicken; if you haven't got it on your spice rack, substitute mild smoked paprika, Aleppo pepper, or urfa pepper. As good as the chicken is on the day you make it, the dish is that much better the next day. Enjoy this stew hot, served with noodles or rice, or cold. It's a great make-ahead entertaining dish, too.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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