This week is all about TURKEY.  We felt it fitting to focus our recipes on this wonderful ingredient in light of the fact that this week is Thanksgiving!  Adding meats to your food storage is one of the most expensive hurdles.  Not only do we have to find the money in our budgets, but what do we cook with shelf-stable meats?  Once we have a couple recipes that use it, it’s easier to justify the cost.  Proteins are important and since not everyone loves tuna, canned turkey can be a great option. 

With each of these recipes I have tried to include a measured amount of diced, cooked turkey that could be used instead of canned.  This is meant to give you the opportunity to try the recipes using leftover turkey if you like.  Hopefully you’ll get a feel for the tastes of the dish and the reception you may receive from your family if you choose to store it.

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