I don’t know if you knew (I didn’t until yesterday!), but if you subscribe to NYT cooking, you can gift 10 (TEN!) recipes per month.
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Scalloped turnips are delicious! Dice, boil in salted water until just tender, drain…put in a buttered casserole dish. Make a classic béchamel with sharp cheddar, sprinkle of nutmeg and a smidgen of Tabasco. Top with buttered bread crumbs and bake at the ubiquitous 350F for about half an hour until “brown and bubbly”. Works well with rutabagas, too…
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I have not been feeling well. The lingering fragrance of our turkey stock (or call it an odor) really bothered me and I had to open a door for some fresh air. It still lingers. So we will see what the stock becomes. As I climb into my 70’s I find my affinity for meat/poultry dwaining.
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I can highly recommend this one from Real Simple: https://www.realsimple.com/food-recipes/browse-all-recipes/spicy-rigatoni-alla-vodka-recipe
I think using only tomato paste is clutch.
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Interesting, thanks!
Although I have never made them, I loved my mother’s creamed turnips with a big gob of butter.
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I had a similar experience when I caramelized several pounds of onions in our one-bedroom apartment galley kitchen, and then made French onion soup. I couldn’t even stomach eating it! Ugh!
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" DUM PUKHT, Markham " - Impressively delicious and well spiced authentic Northern Indian Cuisine from a place with a pseudo - lewd and lascivious sounding name!
Take-out the following:
- Navrathan ( Vegetable & Paneer ) Korma
- Goat Rogan Josh
- Saag Lamb
Note: Pricing posted on online menu has not been updated. Expect to pay about $3 more per dish cf Restaurant menu!
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Turkey repurposed in this quick turkey pasta recipe. I used fresh frozen corn and added peas for color. Less on the heavy cream, added some pasta water, and added a pinch of salt because the pancetta didn’t add enough saltiness for me. Oh, and more than “2 dashes” of Italian seasoning. Because that’s just plain dumb for a meal that is supposed to serve 4. 
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German-American dinner @casa lingua tonight: roasted turkey breast, hot crash potatoes, braised red cabbage, and mixed salad with creamy herb dressing.
Wegmans honey-brined turkey breast had been drying on a rack since earlier today, the potatoes kinda fell apart but were perfectly crispy (fried in the remains of last year’s duck fat, which means I’ll have to roast one again soon).
As for the cabbage – I was gonna be lazy and just pick up a jar of Kühne brand in the glass, but the nearest supermarket only carried a brand whose second ingredient was HFCS. No thx.
Fresh, shredded red cabbage was available, however. I rendered a diced up slice of DiBruno’s bacon & added a lil duck fat for good measure. Sweat half a sliced onion and half a grated apple, then added the cabbage. Salt, a dash of sugar, a splash of red wine and balsamic, and a few cloves – which I immediately regretted when tasting the cabbage a few hours later & naturally biting into one of those damn cloves. I hated it when that happened to me as a kid, and I hate it now. I removed all the stupid cloves. Salad not pictured. It was a new-to-me lettuce that was a major PITA to eat - similar to arugula in shape.
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Tonight’s dinner was this Turkish eggplant and lentil stew recommended by @maccrogenoff in this thread.
I made a few tweaks to try my new Harissa powder and oven-baked it instead of cooking on the stovetop.
This was SOOO good! Didn’t have any naan or pita or other suitable flatbread, so we ate it with lavishly buttered WW toast which was another layer of delicious. Even the picky family members loved it. We are all looking forward to the leftovers tomorrow.
No pictures, was too busy snarfing it down.
Will make it again for sure. I highly recommend this dish.
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Soup and salad. Turkey noodle soup, broth made from the turkey breast carcass. Salad of mixed greens, little gem, tomato, red onion, mushrooms, ranch dressing, warm bread and butter. And more leftovers.
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That sounds very delicious. Did you use the full 2/3 c oil?
I made a double batch of the dish and used the 2/3 C oil for that, so ‘yes’ and ‘no’ to your question 
Gotcha, so effectively halved and it was still very good?
Yes it was delicious with the oil halved.
I don’t think the oil scales up fully if you double the dish …
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