It’s the “Just Say No to Turkey” Weekend

Can you feel it? The panic is starting to build. It’s the “what-am-I-going-to-do-with-74-pounds-of-leftover-turkey?” trauma. It begins as soon as you realize that the turkey has been sitting out way past its salmonella bedtime and all the extra space in your fridge has been taken up with bottles of Monkey Bay Sauvignon Blanc. In a convenient economy size.

After off-loading most of the meat into takeaway containers for my guests, I start to longingly eye the trash can. I know, I know. I should be making turkey soup out of the carcass to feed starving children in China. But I don’t think starving children in China would really want soup made from a turkey carcass that’s picked up Ebola from sitting out too long.

Since we didn’t host the festive feast this year, we weren’t saddled with mounds of rapidly decaying foodstuffs. And thank goodness for that. I’ve never been one who revels in 62 days of Thanksgiving remnants. Isn’t there a reason they’re called “left-overs”? Uh, yeah. It’s THE STUFF NOBODY WANTED ON THURSDAY. Sheesh.

So, no more foul fowl. Instead, I thought we could concentrate on what the heck to eat on Thanksgiving weekend when you wake up on Saturday and find that Aunt Sadie is still bunked up in your teenager’s room and Cousin Charlene and her snot-nosed kids are staring at you with those “Deliverance-like” eyes waiting to be fed. Try this recipe—it’s good, filling, fairly simple, and (best of all) not turkey. Just add a nice salad (if you must bring a vegetable into the picture) and some chips.

Hamburger Stuffed Bread

  • 1 lb. loaf bread (unsliced)
  • 1 lb. ground beef
  • 2 Tablespoons vegetable oil
  • 1 green pepper, diced
  • ½ cup diced celery
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon Worcestershire sauce
  • 1 10 ¾ oz. can cheddar cheese soup
  • 2 slices cheddar cheese

Cut the top off of bread and hollow out, forming a crust shell. Tear enough of the removed bread into smaller pieces to make two cups; reserve. Brown beef in oil; mix in remaining ingredients except for cheese pieces. Simmer 4 to 5 minutes. Stir in bread pieces. Fill crust shell with meat mixture. Cut cheese slices diagonally and place on top. Bake on an ungreased baking sheet in preheated 350º oven for 5 to 8 minutes or until cheese melts. Replace bread lid. Slice and serve.

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