The DU Lounge

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.