6 soft rolls, e.g. onion, egg, sesame, lightly toasted

For the slaw:] In a small bowl, whisk together mayonnaise, vinegar and celery seeds. Taste for pepper, and salt if using. Add cabbage and carrots and toss to blend. Cover and chill.

For the BBQ:] in a medium saucepan, over medium heat, sauté bacon until crisp and brown, about 5 minutes. Add tomato puree, vinegar, water, brown sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer 5 minutes. Taste for seasonings. Add turkey, bring mixture to a boil, reduce heat and stir just until turkey is heated through. Divide turkey and slaw among rolls. Serve warm. Makes 6 sandwiches.

Wild turkey "chowdah"

Submit a Letter to the Editor for the Laurel Leader, Columbia Flier and Howard County Times

OK, so now you're down to the bones and the meat that's still on them. No waste is allowed, especially in this economy. So, the night before or the morning of the evening in which you want to serve the soup, get that carcass out of the fridge, place it in a large soup pot, cover it with water, add a couple of bay leaves and a few sprigs of any other fresh herbs you have around, bring to a boil, reduce heat, partially cover and simmer for a couple of hours. Let cool enough to handle, then remove any meat from the bones.

And while you're at it, cook the wild rice.

Now you can discard the carcass, but not before you've removed the wishbone, which you'll dry, then have a couple of family members wish upon it.

See? You've made turkey stock. Or, go ahead, just buy enough reduced fat/sodium chicken broth to make 10 cups, and use whatever turkey meat you have left.

2 1/2 cups water

3/4 cup wild rice

1 tablespoon vegetable oil

6 ounces pancetta (Italian bacon), diced

12 ounces baby bella mushrooms, sliced

1/4 cup unsalted butter

1 cup diced carrots

2 celery stalks, diced

1/2 cup chopped sweet (Vidalia) onions

1/3 cup flour

10 cups turkey stock (or chicken broth)

1/2 teaspoon each, dried crushed rosemary and dried thyme

3 to 4 cups chopped cooked turkey

1 1/2 cups frozen corn kernels

1 cup half and half

Chopped, fresh flat-leaf parsley, garnish

For the rice: In a medium saucepan, bring the 2 1/2 cups water and rice to a boil, reduce heat to low, cover and simmer until rice is tender but still firm, 45 to 60 minutes. Drain and set aside.

In a large pot, over medium, heat vegetable oil. Add pancetta and cook until browned and soft, stirring often about 8 minutes. With a slotted spoon, transfer pancetta to paper towels.

Add mushrooms to pot and cook until just beginning to brown, 8 minutes. Transfer to a bowl.

Add butter to same pot. Add carrots and celery, cover and cook until vegetables begin to soften, about 5 minutes. Add onions and stir until soft, about 3 minutes. Sprinkle flour over vegetables and stir 1 minute, until flour is smooth. Return mushrooms to pot. Add turkey stock (or chicken broth), rosemary and thyme, bring to a boil, stirring occasionally. Reduce heat to medium-low, partially cover and simmer 15 minutes.

Add wild rice, pancetta, turkey meat and corn. Simmer 10 minutes. Stir in half and half and simmer, uncovered, 5 more minutes. Taste for seasonings. Serve garnished with parsley. Makes 8 to 10 servings.