If you find yourself with a surplus of turkey after Thanksgiving, that’s a good thing. You can put those leftovers to good use by making, among many other things, turkey pie, or a nourishing pot of turkey soup. Served with a salad, the pie makes a cozy supper, and on a frosty night, it’s hard to beat the comforts of a steaming bowl of Turkey Vegetable Soup. Made with barley and an abundance of vegetables, from a recipe shared by Hilton Head Islander Charlotte Ward, the soup makes efficient use of the leftover turkey carcass and other parts of the turkey, such as the legs and wings. Even if you don’t wish to make either of these dishes now, you may freeze your turkey leftovers for future use. Tightly wrapped, or stored in freezer-proof containers, leftover turkey may be frozen for up to four months with no loss of quality. Compared to the cost of other celebratory foods, turkey continues to be a good buy. Creating even more meals, from leftovers that came from a turkey that was economical to begin with, is what thrifty cooks strive for, particularly in a season when budgets are stretched. I’m thankful we get to celebrate Thanksgiving with turkey. Turkey is good for us. Turkey is big and relatively inexpensive. And, best of all, turkeys give leftovers.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.