Well I am making a turkey pot pie type deal and then turkey noodle soup because they are two of my favorite things. I have a recipe book that some great ideas such as turkey wraps with some Asian flavor.

Well the only reason I think turkey is worth the effort is for Turkey Day Casserole.
Layered bits of the leftovers..Of course we often have to make sure we make extra so the leftovers happen. LOL

Layer in this order:
bite size turkey, drizzle of gravy
stuffing/dressing, drizzle of gravy
green peas or broccoli
mashed potatoes, lots of gravy
Cover and refrigerate until the next day. Or sometimes I bake it off, then eat some, then eat it every day until it's all gone!
LOL 350F..until it's bubbly..take foil off to "crisp" up the top for 10 minutes or so.

oh and I eat mine with a side of reheated sweet taters.

We have what we call the Traditional Day After Thanksgiving Day Feast: Some good bread, layers of everything that was served on Thanksgiving including the potatoes, turkey, stuffing, cranberry sauce, veggies,the whole deal, some salad greens and mayo. Press that second slice of bread on top and chomp into it! Pie can wait til the sandwich is downed.

LOL Mimsic, you took the "turkey" right out of my mouth ... that IMO is the best way to do leftover turkey :) A big old Dagwood sandwich !

One of our favorites, and I'm really looking forward to it this year, is Marigene's Antlers Wild Rice Soup.

Antlers Wild Rice Soup (Marigene)

1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth or 5 1/4 cups homemade chicken stock
1 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 cups sliced fresh mushrooms
2 T butter
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 cup whipping cream or Half/Half
2 cups chopped cooked chicken or turkey
Snipped fresh chives (I use green onion)

In 4 qt. Dutch oven, combine uncooked wild rice, 2 cans broth, carrot, celery and onion. Bring to boiling; reduce heat, simmer 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. In medium saucepan, melt butter, stir in flour, salt and pepper. Add the remaining 1 can of broth. Cook and stir until bubbly for 1 minute more; stir in the cream. Add cream mixture to rice mixture, stirring constantly. Stir in chicken, heat through. Garnish each serving with chives.

NOTE: I added a large clove of garlic and abt 1/4 tsp of sage or you can add Thyme.

Michelle

Here are a couple of ideas.
Turkey Curry and Noodles as seen in an Italian Restaurant:

2 - 3 portions
1 lb turkey breast, cooked and cut into chunks
butter - 1 heaping TBS
flour - 1 heaping TBS
milk - about 1 1/2 cups
heavy cream - about 1 1/2 cups
1 chicken stock cube or spoonful of chicken bouillon mix
1 heaping TBS curry powder (I used Sharwoods's mild)
fettuccini noodles for 2 - 3 servings
fresh ground pepper
butter

4) Put back on low heat and finish adding milk, then cream
a little at a time and stirring. Crumble in chicken stock cube and curry powder. Stir to blend.

Source: My own recipe - SharonCb
**********************************

TURKEY CURRY
****************

1 apple, peeled and chopped
1 onion, chopped
2 TBS oil
2 TBS curry powder
1 level TBS flour
15 fluid oz (scant 2 cups) stock (boil turkey bones to make stock)
1 TBS chutney (I use Sharwoods Mango Chutney)
1/4 to 1/3 cup (60 grams) sultana raisins
8 oz (225 grams) diced turkey (include different sized small pieces from the leftovers on the turkey platter)
salt

We like turkey burritos after our Christmas turkey - just chop up the meat and sub for ground beef.
Or turkey Divan with broccoli, cream sauce and parmesan cheese.

Turkey Tetrazzini
Turkey Pot Pie
Turkey Spaetzle Soup
Turky Marsala

Stuffing, potatoes and gravy I just eat as is!

Sometimes I will put together "TV dinners" with leftovers and freeze in individual portions. Makes for an easy dinner on nights when I don't feel like cooking.

Linda

We love simple turkey sandwiches (toasted bread, some mayo salt and pepper) so well, it's hard to do anything else with the meat. If there is any left, Mayo Clinic has a great sherried turkey dish that goes well with mashed potatoes.

We like this recipe, but honestly we just want to reheat our turkey and gravy and stuffing over and over again til its gone :)

TURKEY TETRAZZINI WITH SPAGHETTI SQUASH

1- 3 1/2 pound spaghetti squash
salt and pepper to taste
3 tablespoons unsalted butter
3 tablespoons flour
3 cups canned chicken broth or chicken stock
1 bay leaf
3 cups diced cooked turkey
1/2 cup heavy cream or half and half
1 tablespoon Madeira or dry sherry
1/2 cup freshly grated Parmesan
fresh lemon juice to taste
freshly ground nutmeg to taste
2 tablespoons buttered bread crumbs

Bake the spaghetti squash, pierced with a knife, on a baking sheet in a preheated 400* oven for 45 to 50 minutes, or until tender and let cool. Halve the squash lengthwise, remove seeds and strings and scrape the flesh into a buttered 9 x 13 buttered baking dish. Season with salt and pepper.

In a saucepan, melt the butter, stir in the flour and cook over moderately low heat, stirring, for 3 minutes. Add the broth, whisking vigorously until the mixture is smooth. Add the bay leaf and salt and pepper to taste and simmer for 20 minutes. Stir in the turkey, cream and Madeira, bring to a boil and simmer for 5 minutes. Add 1/3 cup of the Parmesan, lemon juice and nutmeg and salt and pepper to taste. Discard the bay leaf. Spoon the turkey mixture over the squash and sprinkle with remaining Parmesan and buttered bread crumbs. Bake at 350* for 25-30 minutes until bubbling and golden brown.
Serves 4
Best of Gourmet, 1990

Michelle

Thanks for the soup recipe, I have copied and pasted it :)

It's become tradition to make Turkey Enchiladas at our house. I think a couple of the kids like that better than the Thanksgiving Feast!

Turkey Enchiladas

1 can Cream of Chicken Soup (or homemade)
1 cup Sour Cream
1 small can mild green chilis, chopped
1 can black olives, chopped (reserve a few whole ones to slice and "decorate" the top)
about 2 cups of chopped turkey (or chicken)
about 2-3 cups of shredded cheddar cheese (1/2 to 1 cup reserved)
10 burrito size flour tortillas

In one bowl, mix first 3 ingredients.
In second bowl mix next 3 ingredients.

Steam the tortillas just enough to soften so they'll roll easily.

In a greased 9 x 13 pan, spread a small amount of the sauce.
Fill each tortilla with mixture from 2nd bowl and place in pan. Pour the rest of the sauce over. Top with the reserved cheese and a few olive "rings".
Bake at 350 for about 40-45 minutes, or until heated through and cheese is browned and bubbly.

Deanna

I haven't tried either of these. They were in our newspaper today and looked interesting.

MINTED WILD RICE PILAF WITH TURKEY, FETA, AND OLIVES
Prep and cook time: About 1-1/2 hours

Makes: 2 servings

1 tbsp. salted sweet cream butter

1/2 cup brown rice

1/2 cup finely chopped onion

1/2 cup wild rice, rinsed and drained

1-1/2 cups vegetable broth

2 tbsp. finely chopped parsley

1/2 tsp. dried rosemary

1 cup bite-size pieces cooked turkey

3 oz. feta cheese, cut into 1/2-inch cubes

1/4 cup pitted, chopped kalamata or other Greek olives

3 tbsp. chopped fresh mint

Mint sprigs

Melt butter in a 3- to 4-quart pan over medium-high heat. Add brown rice and onion. Cook, stirring often, until rice is lightly toasted and opaque, about 6 minutes.

Add wild rice, broth, parsley, and rosemary. Bring to a boil; reduce heat, cover, and simmer until wild rice is tender to bite and liquid is mostly absorbed, 45 to 55 minutes.

Uncover pan and stir in turkey, feta, and olives. Stir often until meat is heated through, about 5 minutes. Stir in chopped mint then transfer pilaf to a serving dish or individual plates. Garnish with mint sprigs.

Per serving: 658 calories, 38 percent (252 cal.) from fat; 35 g protein; 28 g fat (13.5 g sat.); 66 g carbohydrates (5.2 g fiber); 1082 mg sodium; 115 mg cholesterol

TURKEY-COUSCOUS SALAD WITH GINGER-PEACH DRESSING
Prep and cook time: 20 minutes, plus 30 minutes cooling time

Notes: While you wait for the water to boil, slice the vegetables. To save more time, use jarred pureed or chopped garlic instead of peeling and chopping fresh garlic. The dressing can be made and kept refrigerated up to one week in advance.

Just before serving, combine salad, dressing, and turkey.

Makes: 6 to 8 side servings

Salad

1 tsp. extra virgin olive oil

1 box (10 oz.) plain couscous

3/4 lb. diced cooked turkey

1/2 cup diced red bell pepper

1/2 cup half-moon sliced cucumber

1/2 cup thinly sliced celery

1/4 cup thinly sliced green onion

1/2 cup shredded carrots

1 can (8 oz.) crushed pineapple, well drained

Peach Dressing

1 tbsp. lemon or lime juice

1/4 cup seasoned rice vinegar

2 tbsp. extra virgin olive oil

1/4 tsp. grated fresh ginger

1/4 tsp. finely chopped fresh garlic or garlic puree

1 can (8.5 oz.) sliced peaches, drained

Salt and hot sauce

Pour 2 cups boiling water into a 4- to 5-quart casserole, bowl, or other non-plastic container with a lid. Stir in oil and couscous. Cover tightly for 5 minutes. When grains are hydrated, fluff them with a fork, re-cover, and place in the refrigerator to cool for 30 minutes. When cooled, fluff and separate couscous grains again with a fork. (If making ahead, refrigerate, covered, for up to two days).

Meanwhile, make dressing. In a blender or food processor, puree lemon juice, vinegar, oil, ginger, garlic, and peaches. Add salt and hot sauce to taste.

Gently mix turkey, red bell pepper, cucumber, celery, green onion, carrot, and pineapple into cooled couscous. Add peach dressing. Stir mixture gently but thoroughly to ensure dressing is evenly distributed. Serve immediately.

Per serving: 308 calories, 16 percent (145 cal.) from fat; 16 g protein; 5.4 g fat (0.8 g sat.); 49 g carbohydrates (2.5 g fiber); 264 mg sodium; 95 mg cholesterol

Turkey sandwiches with mayo, dressing and cranberry sauce or you could do turkey sandwiches with mayo, stuffing and cranberry sauce for a change up.

Love my leftover turkey!

Oh, speaking of sandwiches, there is a place here that makes wonderful turkey sandwiches. They use sliced turkey, cream cheese, pesto, sundried tomatoes, lettuce, onions and a little squirt of a vinegrette on french bread. That would be great with leftovers.

My Grandma always used her leftover turkeys to make a file' gumbo. She usually froze it and saved it for Christmas Eve.

I really just like cold, leftover turkey with a bit of salt and pepper, but I found this recipe and I'm going to try it this year.

TURKEY TACOS

INGREDIENTS:
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh orange juice
1/4 teaspoon ground cumin
1/8 teaspoon hot chili powder
1/8 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
1 tablespoon fat-free sour cream
2 cups (about 12 ounces) cooked, coarsely chopped turkey breast
8 (6-inch) flour tortillas
1 cup drained and rinsed canned black beans
1/2 cup bottled salsa
1 cup shredded iceberg lettuce
1/2 cup preshredded reduced-fat
4-cheese Mexican blend cheese
1/2 cup diced peeled avocado
INSTRUCTIONS:
1. Using a whisk, mix first 7 ingredients (through sour cream) in a small bowl. Toss with turkey. Set aside.
2. Heat the tortillas according to package directions.
3. Spoon 1/4 cup of the turkey mixture onto each tortilla. Then top each tortilla with 2 tablespoons drained and rinsed black beans, 1 tablespoon bottled salsa, 2 tablespoons shredded iceberg lettuce, 1 tablespoon shredded cheese, and 1 tablespoon diced peeled avocado.
4. Fold tortilla around taco mixture and serve.

Annie

We like to make Shepherd's Pie out of the leftovers: mix up leftover turkey with the gravy, vegies and dressing and put it in a pan. Top with some shredded cheddar cheese, then the leftover mashed potatoes. Bake at 350F for about 30 minutes. Yummy :-)

???Already??? Really?

Lemme have some bird first wouldja??

That being said, Sharon Cb's turkey curry is da bomb.

As an alternative, a turkey sammie with muenster, bacon, a stuffing sliver, cranberry and herb mayo on toasted marbled rye would get me off the ferris wheel.

Yum! Some good turkey leftover ideas here!

I saw the other day mention of a Thanksgiving.....pasty? Take a round of pie pastry, on half of it layer all the good stuff leftover from the feast: sliced turkey, dressing, veggies, and drizzle gravy over it all; fold over the other half of the pastry, crimp the edges, bake at 375 (?) until the pastry is golden and everything is hot; serve with cranberry sauce on the side.