Thanksgiving Leftovers

So now that the big day is done and gone, what do you do to get everyone to eat all the leftovers?  How about some Cranberry BBQ Sauce to go with that turkey?  Or, what about some salsa with cranberries?  Take your pick.

From Martha Stewart.com (and many others), Cranberry-Avocado Salsa

• 
  

  • 1 tablespoon fresh lime juice

  • 2 tablespoons honey

  • 1 minced jalapeno

  • 1/4 cup red onion, chopped

  • 2 ripe avocados, cut into 1/4-inch pieces

  • 3/4 cup halved cranberries

  • 2 tablespoons fresh cilantro, chopped

  • Coarse salt and ground pepper

  • Tortilla chips

  
  

  1. In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.
  2. Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve tortilla chips, as desired.

  From Better Home and Garden's Cookbook, Cranberry BBQ Sauce

1 C Chopped Onion

1 T oil

16oz can whole cranberries

1/3 bottle chili sauce

1 T cider vinegar

1 t Worcestershire sauce

1/4 t ground pepper

1.  Heat up the oil and add the onion until soft. 

2. Add the remaining ingredients and simmer until reduced.

Also, don't throw out that left over turkey bones until you've made turkey stock!  Great way to start soups all winter long.  Put the bones, your left over celery, onions, garlic and carrots into a pot and fill with water.  Boil for 1 hour and strain.  Store in your freezer in 1 cup servings.