That looks wonderful!
My Father-in-law taught me how to make something other than turkey soup with the leftovers. He deboned the turkey, tore the meat into bite-sized pieces and set the meat aside. Then he simmered the bones and non-edible parts until a nice turkey broth was rendered. Strained the broth and brought it to a simmer before adding large-diced celery, medium-to-small diced fresh ginger, and any leftover turkey gravy. Once that had simmered long enough to become nicely flavored, he would add any leftover white rice from our dinner. (Filipino households ALWAYS have cooked rice on hand!). For a gallon of broth he would add approximately three cups of cooked rice, give or take.
The rice and broth would simmer until the rice "flowered" and broke down into a creamy, thick porridge. He would add more chicken broth (or water) as needed, in order to maintain a semi-soupy consistency that leaned more to the porridge consistency mentioned earlier. Then he'd add the turkey meat, a bit of soy sauce and adjust the seasoning with salt and pepper.
BAM. Some of the best Filipino congee known to mankind!
I make split pea soup out of the ham bone, if we have one. Mashed potato "pancakes" with gobs of diced green chiles and Monterrey jack cheese, should we have mashed potato leftovers.
Good stuff!
I also broke the pattern last weekend by making Joe Corso's Spinach Béchamel Lasagna. It was received quite well!
