Many of my childhood Turkey Day recollections remain centered on gravy. I know it sounds strange but I loved gravy as a kid. I remember pouring it, in somewhat epic proportions, making a gravy soup of everything on my plate. There never seemed to be enough to go around as the gravy boat made its way around the table; all my family members taking their equal share. Undoubtedly the gravy was also scarce for the upcoming endless week of heated up turkey and stuffing as well.
Now, as an adult, there is only one thing I love more than Thanksgiving dinner…ironically, it’s the leftovers. I welcome the challenge of creating something completely different from what was served the night before, especially because the gravy is still always lacking. Besides making a hearty turkey pot pie, there are a lot more possibilities to Thanksgiving reruns than tired turkey sandwiches and reheated potatoes.
Turning the usual excess of turkey meat into a soup is a great idea, helping to warm all those who ventured to the mall on the day-after. I believe of all the squash out there, butternut is definitely one of my favorites. I love its color and sweet taste. Putting this together with fresh corn kernels and tortillas and then pureeing those, makes for a nicely textured, sweet tasting soup. Your family will not believe this combination came from the turkey served only a day or two before.
What exactly is the root of all this antipathy toward Brussels sprouts? Is it the color? Sometimes it's not easy being green. Or yellowish-green.
Here's the deal about Thanksgiving dinner at our house: it's the same every year, except for one thing. Every year one thing changes. 
You certainly don’t need me to tell you that the Big Food Holiday is next week. Everywhere you turn you see tips, tricks and ideas for Thanksgiving so you’ll understand me when I say that I’m going to join the chorus!