Leftover Turkey salad

I made this with some of my leftover turkey. You should do it too. It's preeetty yummy. It's good plain, or I'm planning to toss it with some romaine lettuce for more of a salady salad. It would also make a pretty rad burrito. Here is the link for the recipe - I love this website, it is a fantastic resource for south beach diet recipes. Chicken Black Bean And Red Pepper Salad with Creamy Avocado Dressing

The main TKO

This Turkey will knock you out.....with flavor! ( & tryptophan ). I make this every year for the last few years now. The secret is herb butter inserted in between the skin and the meat. Herb butter :
1 lb of butter slightly softened
1 package fresh thyme
1 package fresh sage
1 large bunch fresh parsley
2 or 3 long sprigs of rosemary

Remove herbs from stems, chop stems from parsley & grind in a small food processer. ( I use the handy magic bullet ). The fresh herbs become a fine powder that you whirl in the quisinart with the softened butter. Do this a couple of days in advance so the herbs have a chance to infuse into the butter. When you go to cook the turkey, let the butter soften a bit ( not too much, detach the skin from the breast a bit by sliding a knife carefully to create a space between the breast & skin. You can now slide your hand in there, and place the butter all over the bird.

Nutty green beans

For Green beans, this recipe is not as healthy as it could be, but it is tasty. Steam green beans & toss with melted butter & fresh lemon juice. Toss with a handful of finely chopped candied pecans.

Roasted butternut squash

Mmm. Roast butternut squash with 2 tblsp olive oil, one tblsp balsamic vinegar and fresh rosemary (powdered or finely chopped). 400 degrees for 45 - 60 minutes. Leftovers go well in beef stew or puree for butternut squash soup.