MMario, how many people do you feed?? I was going to suggest 2 turkeys, but then I re-read your post and realized you DO cook 2 turkeys. 3? OK, how about buying a small extra one and freezing it for future leftovers? I know it defeats the concept of the thing, but...I've been very sad when there was no leftover turkey, not even for a sandwich.
Curried Potato and Mussel Chowder
6 medium russet potatoes
3 Tbl butter or ghee
1 tsp salt
1 tsp cumin
1/2 tsp mustard seeds or ground mustard
1 tsp tumeric
1 tsp ground coriander
1/2 tsp cayenne pepper
1-1/2 to 2 cups water
1/2 to 2/3 cup frozen peas
1/2 cup milk
2 lbs mussels, scrubbed, de-bearded, etc.
1 cup water
1/2 cup white wine
1 clove garlic, crushed
Peel the potatoes and dice them.
Heat the butter in a large skillet over medium low heat. When warm, add spices. Let them simmer 2-3 minutes. Add potatoes, stirring them around until they are evenly coated with butter and spices. Turn up heat and cook/saute 5-10 minutes until some of the potatoes are a little crisped on the edges.
Add water. Bring to a boil. Then lower heat, cover the skillet and cook for about 1/2 hour, stirring occasionally, until potatoes are tender.
While this is doing, combine water, wine and garlic in a pot. Bring to a boil. Add mussels and steam until they open. Remove mussels. Strain and reserve liquid. Let mussels cool, then remove from shells.
Smash potatoes with a masher or back of a spoon or puree some in a blender. Leave some chunky. Add peas, milk and some of the reserved mussel broth. Simmer until peas are cooked. Stir in mussels.