Turkey and Garlic

I am one of those folks who thinks that most anything can be sauteed in olive oil and garlic and thus rendered edible. The past few days that has been the turkey treatment here at the urban famrstead. Instead of merely plucking a gout of turkey flesh from its plastic fridge container, salting it liberally and munching on it as I write or work, I've been making a little more effort.

Okay, not much more. I start heating the olive oil in the cast iron pan, get the garlic from the fridge and toss in rather a lot. Then I chop the turkey--dark meat--into the hot oil, stir it up and get a bowl.

Turkey, garlic, oil.

Very good.

Tonight, I lobbed a couple of tablespoons of cooked sweet poes into the mix.

Also good.

We're near the end of the turkey leftovers, though I did freeze a lot of turkey. We'll bring that out for future meals and remember the juicy, orangeness of our Thanksgiving friend.

Now, I must decide if I am doing a dinner on the 25th. I have often done a big formal dinner, but this may be a relaxing year instead.

I'll keep you posted.