Luckily for me I made an early Christmas dinner, so I can put up a post about leftovers in time to share what I make with them every big festival meal. It has to go up beforehand because the main ingredient is the amazing sauce we make for the turkey:
5 tbsp butter
1/2 onion, minced
1/4 cup flour
1 1/2 cup chicken broth
1 tsp salt (unless you're using salty canned/powdered broth)
1 tsp freshly ground pepper (why would you have a different kind?)
3 tsp tarragon (at least)
2/3 cup heavy or whipping cream (it's Christmas. Live a little)
reserved basting liquid from turkey
In a heavy sauce pan melt butter over medium heat. Stir in onions and cook but don't brown. Add flour, blend and simmer several minutes. Stir in broth. Stir continuously until smooth and thick. Reduce heat, add seasoning. Gradually add cream and enough basting liquid to make a rich, smooth sauce.
This is from the Woman's Day Encyclopedia of Cookery with just a couple tiny changes. It's unbelievably good. Roast loads of potatoes, onions, carrots, and garlic with the turkey and you'll be ready for Part Two of the leftover recipe, coming very soon.