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Here's another favorite use for planned over turkey and the stock made from it. Cooked chicken and chicken stock works as well. I found this recipe many years ago in the News-Sun Sentinel.

Fusilli Turkey Recipe
Serves 6

You can substitute fresh spinach for the broccoli rabe

1 TBS olive oil
5 cloves garlic, peeled and cut into slivers
2 red bell peppers, seeded and julienned
1/2 to 1 tsp. hot red pepper flakes
2 cups chopped cooked turkey
1 1/2 cups turkey or chicken stock, warmed
salt and freshly ground black pepper, to taste
12 oz. tri-color fusilli (tri-colored pasta)
2 bunches (about 2 lbs.) broccoli rabe, stems discarded and leaves cut into 2" to 3" pieces
freshly grated Parmesan cheese (optional)

Bring a large pot of water to a boil.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Saute the garlic, red pepper and hot red pepper flakes until the vegetables are starting to brown, 5 to 7 minutes.

Stir in the turkey and the warmed broth and continue cooking until all is heated through, about 5 minutes more. Season with salt and pepper to taste, cover and keep warm over low heat.

Cook the pasta in the boiling water for about 7 minutes; stir in the broccoli rabe leaves and cook for 2 minutes more.

Drain the fusilli and greens and transfer to a serving bowl. Add the sauce and toss well. Serve at once with a bowl of Parmesan.

I would have done it with maple peanut butter then added a nice slice of sharp VT cheddar when the pie was still warm...

no cinnamon (that notion especially pains me) and no top crust. if i didn't have so much faith in you, oh master of all things peanut butter, i'd write this one off in a hot second.

Sounds great -- we eat peanut butter and apples together. Not sure why I never thought of a pie. I'm picturing a silly Reese's peanut butter cup inspired commercial in my head.

This sounds like a great idea. Looks like I have a project for the weekend.

i'm the only person i know who does this - if there is anyone else, please confess! i NEED my ice cream to be nice and soft and melty, but have no patience, so i always zap a cold bowl of it in the microwave for ten seconds to take off the chill. am i the only one?

Sorry thought it was best foodie vacation you went on. I would like to eat my way across Italy.

As a Brit who's been to a lot of the places already mentioned (Japan, Lebanon, France, Italy) I would choose Chicago. Give me endless deep-dish and tavern-style pizza. Fill me with Italian Beef (cheesy, combo with peppers, dipped). Get the tamales at the ready. Start turning the gyros. Take the cheesecake out of the fridge. Hang the steaks to dry. Cast a net for the lake perch. Toss the sweetcorn on the grill. Heat up the pizza puffs. Grab a Vienna Beef, and drag it through the garden. Call Milwaukee, tell them we'll be needing a large supply of Bratwurst to be cooked in beer with hot mustard. A large bag of Jay's potato chips. Proper Kielbasa, on a soft roll; or better yet, small slices of the spicy sausage Uncle Jan used to bring at Christmas. Carson's Ribs, stand at the ready. And have the Strohs and the Old Style well-chilled.

Grew up in the city, now live 4000 miles away, and miss it like crazy a lot of the time. I want a burger from Schoop's and a dog from Boz's so much...and a Lou Malnattis pizza would probably kill me with joy.

Definitely Japan! I could eat anything and everything there...best foodie place I've been to so far.

Domestic: New Orleans

Abroad: Japan, South America, China, Singapore.

@bgwell - them is fightin' words to a Canadian - we have Tim Horton's on every street corner, coast to coast - I have been to a couple of American franchises especially along 1-75 in Ohio - please do not discount Timmie's until you try one in Canada! It doesn't taste the same.

Do they still have Ground Rounds, Bennigan's or Perkins anywhere?

@Martini Me: I'm with you on Kopp's being better than Culvers in terms of custard (more butterfat!), but I personally have to go with Culvers for burgers and fish sandwiches. Kopp's burgers are always so goopy and fall-apart-y when I eat them. It never occurred to me to consider Kopp's a chain... I guess three locations qualifies it.