LOL, cyn--got lots of soup left. I have two containers in the fridge and a large Ziplock in the freezer. Come by anytime--just make sure I know you're coming and if I don't have any in the fridge, I'll thaw out the one in the freezer! I wound up using Pastina rather than noodles, and did both the white potatoes and the sweet and it's really good! I like to use Butternut Squash in soups, too, instead of carrots. So yummy!!! I wish I had some celery to add to the pot, though! I think it would have been even better! I love left-over turkey anything, sandwiches, heated up as the main meat and just eating it cold, a morsel at the time! And, leftover pumpkin pie is the best!!!! Sigh--it won't last long though, will it! :o)

Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example.

I can't help with your freezing question and will be interested in what others say. I just bone mine and put it in serving size portions and freeze with no special technique. I use it within a short time as it seems to deteriorate quickly. But I was wondering if you could freeze the stock in quart size ziplock bags (maybe with the turkey right in the stock) and lay them flat in your freezer. I seem to get more things packed in that way, rather than trying to use regular containers.

I haven't tried either of these. They were in our newspaper today and looked interesting. MINTED WILD RICE PILAF WITH TURKEY, FETA, AND OLIVES Prep and cook time: About 1-1/2 hours Makes: 2 servings 1 tbsp. salted sweet cream butter 1/2 cup brown rice 1/2 cup finely chopped onion 1/2 cup wild rice, rinsed and drained 1-1/2 cups vegetable broth 2 tbsp. finely chopped parsley 1/2 tsp. dried rosemary 1 cup bite-size pieces cooked turkey 3 oz. feta cheese, cut into 1/2-inch cubes 1/4 cup pitted, chopped kalamata or other Greek olives 3 tbsp. chopped fresh mint Mint sprigs Melt butter in a 3- to 4-quart pan over medium-high heat. Add brown rice and onion. Cook, stirring often, until rice is lightly toasted and opaque, about 6 minutes. Add wild rice, broth, parsley, and rosemary. Bring to a boil; reduce heat, cover, and simmer until wild rice is tender to bite and liquid is mostly absorbed, 45 to 55 minutes. Uncover pan and stir in turkey, feta, and olives. Stir often until meat is heated through, about 5 minutes. Stir in chopped mint then transfer pilaf to a serving dish or individual plates. Garnish with mint sprigs. Per serving: 658 calories, 38 percent (252 cal.) from fat; 35 g protein; 28 g fat (13.5 g sat.); 66 g carbohydrates (5.2 g fiber); 1082 mg sodium; 115 mg cholesterol TURKEY-COUSCOUS SALAD WITH GINGER-PEACH DRESSING Prep and cook time: 20 minutes, plus 30 minutes cooling time Notes: While you wait for the water to boil, slice the vegetables. To save more time, use jarred pureed or chopped garlic instead of peeling and chopping fresh garlic. The dressing can be made and kept refrigerated up to one week in advance. Just before serving, combine salad, dressing, and turkey. Makes: 6 to 8 side servings Salad 1 tsp. extra virgin olive oil 1 box (10 oz.) plain couscous 3/4 lb. diced cooked turkey 1/2 cup diced red bell pepper 1/2 cup half-moon sliced cucumber 1/2 cup thinly sliced celery 1/4 cup thinly sliced green onion 1/2 cup shredded carrots 1 can (8 oz.) crushed pineapple, well drained Peach Dressing 1 tbsp. lemon or lime juice 1/4 cup seasoned rice vinegar 2 tbsp. extra virgin olive oil 1/4 tsp. grated fresh ginger 1/4 tsp. finely chopped fresh garlic or garlic puree 1 can (8.5 oz.) sliced peaches, drained Salt and hot sauce Pour 2 cups boiling water into a 4- to 5-quart casserole, bowl, or other non-plastic container with a lid. Stir in oil and couscous. Cover tightly for 5 minutes. When grains are hydrated, fluff them with a fork, re-cover, and place in the refrigerator to cool for 30 minutes. When cooled, fluff and separate couscous grains again with a fork. (If making ahead, refrigerate, covered, for up to two days). Meanwhile, make dressing. In a blender or food processor, puree lemon juice, vinegar, oil, ginger, garlic, and peaches. Add salt and hot sauce to taste. Gently mix turkey, red bell pepper, cucumber, celery, green onion, carrot, and pineapple into cooled couscous. Add peach dressing. Stir mixture gently but thoroughly to ensure dressing is evenly distributed. Serve immediately. Per serving: 308 calories, 16 percent (145 cal.) from fat; 16 g protein; 5.4 g fat (0.8 g sat.); 49 g carbohydrates (2.5 g fiber); 264 mg sodium; 95 mg cholesterol