and stash them in my freestanding freezer. Just cooked one last week in fact. Let thaw in fridge a couple days, then place in the ol crock pot with canned green enchilada sauce, some cumin, chopped onion and let it cook for about 3 hours. Check with meat thermometer, cool a few minutes, slice, serve with rice or corn on the cob, some quac and tortilla chips. Easy-peasy and delicious.

I share your wonder that turkey isn't a year round thing. It's so versatile. For summer, cold turkey leftovers + chopped apple, celery, green grapes, pecans makes a lovely summer salad.

I don’t make one in the hot summer months, though, don’t want to have the oven on that long.

Enjoy!!!

If all of you come, we will have to come up with some miraculous feeding plan like wings and wishes instead of loaves and fishes.