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You’ve had your Thanksgiving Day feast, and if you took the advice of experts, you brought the biggest turkey you could lay your hands on or that would fit in your oven. And, most likely not all of it was eaten. I’m sure this thought has crossed your mind –– “They told me to buy a really big turkey and I did. Now, how else can I use all this turkey in new and different ways that will satisfy my family?” You don’t have to go cold turkey in just sandwiches, as there are hundreds of recipes for making good use of the leftovers and not just the turkey, but gravy, stuffing, cranberry sauce, etc. I don’t have a hundred recipes for you but I have a few that I think you and your family or friends would enjoy.

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So, here we go. Above all, after you’ve stripped the birds, don’t throw the carcass in the garbage, especially if you’re a soup lover. And, if you don’t care for soup, at least cook the broken carcass in water, just to cover the bones with onion, celery, bay leaf, parsley and a few peppercorns to make a tasty broth to use for a delicious turkey gravy.

ALMOND TURKEY

CASSEROLE

2 cans condensed cream of mushroom or chicken soup, undiluted

1/2 c. mayonnaise (don’t substitute “lite” mayo in this recipe)

1/2 c. sour cream

2 T. diced onion

2 T. lemon juice

1/2 t. salt

1/2 t. white pepper

5 c. cubed cooked turkey

3 c. cooked rice

4 celery ribs, diced

1-8 oz. can sliced water chestnuts, drained

1 c. sliced almonds (not slivered)

TOPPING

1-1/2 c. crushed butter-flavored crackers (about 38)

1/3 c. butter or margarine, melted

1/4 c. sliced almonds

In large bowl, combine first seven ingredients. Stir in next five ingredients. Turn into a greased 9x13 inch baking pan.

Combine topping ingredients; sprinkle over turkey mixture.

Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and golden brown. Makes 8-10 servings.

NOTE: Recipe is easy to cut in half if amount is too large for your family.

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BARBECUED TURKEY SANDWICHES

2 celery ribs, thinly sliced

1/2 c. diced onion

1/4 c. diced green pepper

3-4 T. olive or canola oil

1/2 c. ketsup

1/4 c. packed brown sugar

1-1/2 t. chili powder

1/2 t. salt

1/8 t. pepper

1/8 t. hot pepper sauce

4 c. shredded cooked turkey

8 large hamburger buns, split

In a saucepan, saute first four ingredients until tender. Add next seven ingredients. Bring to a boil, stirring constantly. Lower heat; cover and simmer for 5 minutes. Add turkey; heat through. Serve on buns. Makes eight sandwiches.

NOTE: If you’re in a real hurry, substitute your favorite barbecue sauce rather than making it from scratch, start with about 1/2 cup. If too dry, add more.

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How about . . .

THANKSGIVING

TOMORROW

3 c. leftover stuffing or 1-6 oz. package stuffing mix, prepared according to package directions

2 c. cooked turkey, cubed

1 can low-sodium cream of mushroom or chicken soup

1/2 c. thinly sliced celery

1/2 c. diced onion

1 t. poultry seasoning

1/2 t. pepper

Combine all ingredients in large bowl. If mixture is too dry, add a little water to moisten. Turn into lightly greased 1-1/2 qt. casserole dish. Bake at 350 degrees for 35-40 minutes or until hot and lightly browned on top. Serve with cranberry sauce and serve with warm, crusty french bread slices.

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Turkey and citrus fruits? Good!

TURKEY CITRUS SALAD

6 c. fresh spinach leaves or combination of spinach and Romaine lettuce

2 c. cooked, cubed turkey (can substitute chicken)

3 c. fresh grapefruit sections (about 3 large grapefruit) drained, save the juice

1-15 oz. can mandarin oranges, drained, save the juice

Arrange spinach leaves on four salad plates. Divide grapefruit and orange sections between the four salads alternately in spoke-wheel fashion on spinach. Put 1/2 c. cubed turkey in center of each fruit wheel.

DRESSING

1 t. honey

1/2 t. dry mustard and paprika

1/4 t. garlic powder

1/2 t. poppy seeds

dash powdered ginger

1/4 c. “lite” mayonnaise

In a small bowl, measure 3 T. orange juice and 1 T. grapefruit juice; add rest of ingredients and mix thoroughly.

Use dressing with salad. Makes 6 servings.

NOTE: If too much turkey leftover to use in three to four days, cut it, freeze on cookie sheet, put in freezer bags for other meals.

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I hear someone saying, “But we didn’t have turkey, we had ham and there are leftovers.” Not to worry. Try this creamy casserole.

CHEESY HAM AND PASTA CASSEROLE

1-7 oz. pkg. elbow macaroni or spiral (rotini) pasta, cooked according to package directions

4 T. butter or margarine

1/4 c. flour

1/4 t. salt

dash or two of pepper

2 c. milk

2 c. (8 oz.) shredded sharp cheddar cheese

2 c. cubed cooked ham

1-4 oz. can mushrooms, drained

1-2 oz. jar diced pimiento, drained

1/2 c. crushed butter-flavored crackers (about 12)

minced fresh parsley (optional)

Put cooked macaroni in large bowl; set aside.

In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually whisk in milk.

Bring to a boil; cook and stir for one minute or until thickened. Lower heat; add cheese and cook and stir until melted. Stir in ham, mushrooms, pimiento and macaroni.

Turn into greased shallow 2-1/2 qt. baking dish (9x13 works well). Sprinkle with cracker crumbs. Bake at 350 degrees for 25-30 minutes or until heated through and bubbly. Sprinkle with parsley as a garnish if you wish. Makes 8 servings.

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Thought for today: May your life have just enough clouds to form a glorious sunset.

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