GOING COLD TURKEY | 1, 2, 3

PENNE WITH BRAISED GREENS, TURKEY AND ROSEMARY This simple pasta from Reed Hearon of Rose Pistola in San Francisco is a quick and delicious recipe for using leftover cooked greens of any kind. 1 pound penne rigate 1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced 1 1/2 teaspoons rosemary leaves 1 cup diced dark meat turkey 2 cups drained braised greens Salt and freshly ground pepper Shavings of Pecorino-Romano cheese, for serving

Cook the pasta in a large saucepan of boiling salted water until al dente.

Meanwhile, in a large skillet, combine the olive oil with the garlic and rosemary and cook over moderate heat until the garlic is lightly browned, about 2 minutes. Stir in the turkey, then add the greens and bring to a simmer. Season the turkey mixture with salt and pepper.

Drain the pasta and transfer it to a warmed bowl. Add the greens and turkey and toss well. Serve hot, with the shaved cheese on the side.

4 servings.

SPICY CHEDDAR MASHED POTATO SOUP

This soup from Jimmy Bradley of the Red Cat in New York City couldn't be simpler. If you don't have any turkey stock left, you can thin leftover gravy with water, or use chicken stock.

4 cups mashed potatoes
1 1/2 cups heavy cream
3 3/4 cups turkey stock
Salt and freshly ground pepper
Cayenne pepper
3/4 cup shredded Cheddar cheese (3 ounces)
1 thinly sliced scallion

In a large saucepan, stir the mashed potatoes with the cream over moderate heat until warmed through. Whisk in the stock. Season with salt, pepper and cayenne and bring to a simmer. Ladle the soup into bowls, garnish with the Cheddar and scallion and serve.

4 servings.

In a large saucepan, bring the stock to a boil. Using the side of a heavy knife, smash the ginger and chile and add them to the stock. Cover and simmer for 30 minutes. Discard the ginger and chile and season the soup lightly with salt and pepper. Cover and keep hot.

In separate heatproof bowls, cover the bean threads and shiitake mushrooms with the boiling water and set aside until softened, about 10 minutes. Drain the shiitakes; cut off and discard the stems and cut the caps into thin slices. Drain the bean threads.

In a medium saucepan of boiling water, blanch the spinach for 15 seconds. Using a slotted spoon, transfer it to a colander to cool. Add the carrot to the boiling water; cook for 10 seconds. Add the carrot to the colander. Squeeze the spinach dry and coarsely chop it.

Put the turkey in 4 bowls and season with salt and Szechwan pepper. Add the bean threads, shiitakes, spinach, carrot and scallions to the bowl, pour the hot stock on top and serve.

4 servings.

NOTE: Szechwan pepper can be found at Chinese markets.

RICH TURKEY STOCK

8 pounds turkey parts, such as wings, thighs and drumsticks
14 cups water
Reserved turkey neck and giblets (except the liver)
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, sliced
1 teaspoon kosher salt
Freshly ground pepper

Preheat the oven to 400°F. In a large roasting pan, roast the turkey parts for about 1 hour, turning occasionally, until well browned; transfer to a large pot.

Set the roasting pan over 2 burners. Add 3 cups of the water and boil over moderately high heat, scraping up any browned bits from the bottom of the pan. Add the liquid to the pot.

Add the neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, several pinches of pepper and the remaining 11 cups of water. Bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using.

Makes about 3 quarts.

MAKE AHEAD: The turkey stock can be refrigerated for up to 2 days or frozen for up to 1 month.

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