Still too much turkey and pumpkin? Here are two recipes to try.

From top right (clockwise):Turkey and pumpkin soup to help warm up your post-holiday winter and turkey and pumpkin adobo served with sauteed green beans and brown sugar-glazed carrots over rice to give you a savory kick when you're tired of eating the same leftovers.

Turkey and Pumpkin Soup

Ingredients:
Leftover turkey carcass
2 c. pumpkin flesh, cut into 1/2 inch cubes
1 onion, chopped
1/2 c/ celery, chopped
4 carrots, chopped
2 cloves garlic, chopped
Water (or stock)
Bullion cube (optional)
Salt and pepper to taste

Method:
Put the turkey carcass in large pot with enough water (and 1 bullion cube or stock) to the top of the carcass .

Bring to a boil.

If you don't like bones, bring it down to a simmer and cook it until you can easily remove the meat from the bones. If you don't care, you may skip this step and continue to let the sweet juices from the bones simmer.

Add all ingredients and bring to a rolling boil. Turn down to simmer and place lid on top. Let cook for at least 30 minutes to 45 minutes until pumpkin has soften.

Cool and refrigerator overnight. Reheat and serve hot over rice.




Turkey and Pumpkin adobo

Ingredients:
1/2 c brown sugar
1/4 c vegetable oil
1/2 onion, sliced
1-2 garlic cloves, chopped
1/4 c soy sauce (add more according to taste)
1 c leftover turkey
1 c pumpkin flesh
1 tsp vinegar
1 bay leaf
enough water, stock, 7up or coconut soda to cover turkey and pumpkin

Method:
Caramelize onions and garlic with brown sugar and oil.

Add turkey and saute until caramelized. Add pumpkin.

Add soy sauce, vinegar, bayleaf and cover with water almost covering meat and pumpkin.

Bring to boil. Turn down to medium and cover with lid.

Simmer about 30 minutes. Take off lid and turn up to let the liquid thicken.


Serve with rice and vegetables.