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If you entertained family or friends on Thanksgiving, did you look at that big, stuffed bird knowing full well your guests could "never eat all that?" Well, look again. With today's recipes you can turn what's left of the bird into more than one delicious meal. However, if you can't use the leftovers in two or three days, freeze some slices or cut some of it into cubes to be used for meals down the road.

You didn't fix a big turkey? Go to the deli and get some thin or thick slices, depending on what the recipe calls for to use in these recipes. Except for soup, of course, it's a delicious turkey soup and some (not your ordinary turkey, lettuce and mayo) sandwiches today.

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Starting with soup . . .

HARVEST TURKEY SOUP

1 turkey carcass (from about a 12-15 lb. turkey)

5 quarts water

2 large carrots, peeled and sliced (1/4-inch) or diced

1 c. diced celery

1 large onion, diced

4 t. chicken bouillon granules (I prefer to use Herb Ox no sodium chicken bouillon - 4 packets - 1 t. per packet)

2-15 oz. cans stewed tomatoes

3/4 c. frozen peas

3/4 c. long grain rice

1-10 oz. package frozen chopped spinach

2 t. salt (optional)

3/4 t. pepper

1/2 t. dried sage leaves (or 1/4 t. powdered sage)

1/2 t. dried thyme leaves (or 1/4 t. powdered thyme)

4 sprigs parsley or 1 T. dried parsley flakes (fresh parsley's better)

Break up the turkey carcass and put in a soup kettle or Dutch oven; add water. Bring to a boil. Lower heat; cover and simmer for 30 minutes. Remove carcass; allow to cool.

Remove turkey from bones and cut into bite-size pieces; set aside. Strain broth. Add carrots, celery, onion and bouillon to broth, in kettle. Bring to a boil; lower heat. Cover and simmer for 20 minutes. Add rest of ingredients and the turkey pieces. Bring to a boil; cook, uncovered, for 20 minutes or until rice is tender. Makes about 5-1/2 quarts. It freezes well.

NOTE: You can do me turkey carcass cooking and freeze the broth to finish the soup at another time.

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Now for some sandwiches . . .

APPLE-WALNUT TURKEY SANDWICHES

3/4 c. mayonnaise or salad dressing

1/4 c. each, thinly sliced celery, raisins and chopped walnuts

1 medium tart apple, diced small

4 slices turkey breast or 3/4 lb. sliced deli turkey

8 slices sourdough bread or 4 large croissants, split

lettuce leaves

In a bowl, combine the first four ingredients. Stir in apple; set aside.

Put turkey slices on four slices of bread or on croissants. Top with apple mixture, lettuce and rest of bread.

Serve the sandwiches with pickles or raw veggies. Makes 4 sandwiches.

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TACO TURKEY SANDWICH

1/2 c. sliced ripe olives

1/2 t. chili powder

1/4 t. ground cumin

1/4 t. salt (optional)

1/4 c. sliced green onion or 2 T. diced onion

2 T. sour cream

2 T. mayo or salad dressing

4 hoagy buns or Kaiser rolls, split

1/2 lb. thinly sliced turkey breast

1/2 c. EACH shredded cheddar and Monterey Jack cheese

4 thin slices tomato, cut in halves (about 1/2 large tomato)

sliced jalapeno peppers (optional)

In a small bowl, combine first four ingredients. Combine next three ingredients and add to the olive mixture. Spread over cut side of roll bottoms.

Put on a large baking sheet, cut side up, of course. Top with turkey slices. Put tops of buns, cut side up, on baking sheet. Sprinkle these with the cheeses and top with tomato slices. Cover loosely with foil. Bake at 350 degrees for 15-18 minutes or until heated through.

Put the two halves together to make four sandwiches. Serve with sliced jalapeno peppers if you wish (Too hot for me, but to each their own.)

NOTE: This probably sounds confusing, but read it again. It's quite a good sandwich.

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This is not really a sandwich sandwich, but a sandwich spread. Easy to make and a good way to use little leftover pieces of turkey.

TURKEY-PICKLE

SANDWICH SPREAD

2 c. diced turkey, cut very fine or ground in food processor or blender

1/4 c. sweet pickle relish, well drained

3-4 T. mayo or salad dressing (don't add too much or it'll be too moist)

1 t. minced onion

Put all ingredients in a medium bowl; mix well. Makes about one cup spread. This is a good spread to use on saltines, butter crackers or wasa crisp bread, along with a bowl of soup or a lettuce salad.

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Thought for today: The time to relax is when you don't have time for it -- like putting away leftovers or cleaning up the kitchen after a big meal.

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