Thanksgiving’s over, and thank goodness.

Most of us couldn’t wait to get home and away from the stress of school, and just a week later, we couldn’t wait to get away from the stress of home and go back to school. Still, there is one hangover problem from Thanksgiving — all the extra food your mom made you bring back to college.

This is a problem I’ve gotten quite used to handling. Every year, my family makes two turkeys. We rarely finish one.

Why make two, then? We do it because we like to deep fry our turkey in peanut oil, making every bit of turkey is deliciously juicy. However, you can’t stuff a turkey you’re going to fry, and my mother detests stuffing made in a pan. Therefore, we make an entire turkey for the sole purpose of baking stuffing inside it. The result? I have four pounds of sliced meat and three legs in my fridge.

Here’s a fairly simple recipe which is good for getting rid of all that extra turkey.

Turkey and Noodles

Ingredients:

1 16-oz. bag egg noodles

Directions:

Simmer chunks of turkey meat (you may want to cut them into smaller pieces) in turkey broth. Cook the noodles as per instructions on the bag and strain. After noodles are done cooking and strained, put them into turkey and broth. Stir. Add salt and pepper to taste. You’re done.