New Ways With Turkey Leftovers
Susan Mills-Gray, Nutrition Specialist,
Cass County Extension Center, University Outreach and Extension

The guests have gone home, the dishes are done, and the kitchen is back in order. Thanksgiving is over--almost. What are you going to do with all that leftover turkey? Have no fear; here are a few recipes to turn those otherwise-drab leftovers into delicious dinners all throughout this next week. You can also freeze turkey to be used later in the winter for some great dishes to warm your family on these cold Missouri nights!

First guidelines on storage time:

• Refrigerator:
  • Cooked turkey - 3 to 4 days
  • Stuffing and gravy - 1 to 2 days
  • Other cooked dishes - 3 to 4 days
• Freezer
  • Cooked turkey - 3 to 4 months
  • Turkey in gravy or broth - 4 to 6 months
  • Cooked turkey dishes - 4 to 6 months
  • Stuffing and gravy - 1 month

Turkey Wrap - this is a great alternative for a sandwich.

A few pieces of turkey
4 slices cooked bacon
2 flour tortillas (whole wheat will add fiber!)
Lettuce
2 to 4 slices of tomato
1 small onion, sliced
Lite Mayonnaise

Spread each tortilla lightly with mayo. Divide turkey, and put half on each tortilla. Add two slices of bacon, some lettuce, tomato slices, and onion to each tortilla. Wrap tightly and serve.

Quesadilla - kids love this tasty Mexican dish!

Sauté sliced onions and green peppers in a small amount of olive oil. Set aside. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Place one tortilla in the pan. Place a thin layer of Monterey Jack cheese on the tortilla. Place thin slices of cooked turkey on top of the cheese. Sprinkle the sautéed vegetables on top of the turkey. Layer with more cheese. Place another tortilla on top and press down slightly. Cook for a minute or two. Use a large spatula to turn over the quesadilla. Cook until the cheese melts. Remove to a plate, cut into wedges and serve with your favorite condiments like salsa, sour cream, guacamole, black olives and jalapeno peppers. Use your imagination and taste for different veggies to add!

Turkey Chinese Casserole - a new twist for an old favorite!

2 cups leftover turkey diced)
2 cans cream of chicken soup
1 can chow mein vegetables drained
1 can Chinese noodles
1 c. diced celery
1 tsp. lemon juice
1/2 c. mayonnaise
2 tbsp. onion (optional)

Mix all ingredients together and put in greased casserole and bake 1 hour at 350 degrees until bubbly. If you like cheese, it's great to sprinkle on the top near the end of the baking time.