Let's Talk Turkey!

I know--unoriginal title and unoriginal subject. But, for tradition's sake, I'm going to write down a list of ideas for what to do with your turkey leftovers. This is from the magazine, "American Baby" - November 2007, pgs 110&112, and there are some unique suggestions among the well-known ones. Below that is a unique way to use up turkey meat - in an Italian-style bolognese sauce! However you decide to eat up those leftovers, I hope you have a blessed and delicious Thanksgiving!

1) Chop and use as an omelet filling along with cheddar, green onions, and tomatoes.
2) Chop and add to chicken broth with thin slices of carrots, celery, and chopped onions for a light soup. You also can add quick-cooking rice toward the end of cooking. Season with your favorite snipped fresh herb.
3) Slice, dice, and add to a chef salad.
4) Heat with cooked rice and canned black beans, then use to top tostada shells along with shredded lettuce and chopped tomatoes.
5) Make manicotti: melt cream cheese with chives, onion, and some milk to make a sauce, mix in a little Parmesan, and stir about half with chopped turkey and cooked broccoli. Fill cooked manicotti shells, arrange in a baking dish, and spoon the rest of the sauce on top of the shells. Bake at 350 degrees for 25 to 30 minutes to heat through.
6) Chop and add to prepared macaroni and cheese with a little pesto for a new twist.
7) Chop or slice and add to a pasta salad.
8) Combine chopped turkey with coleslaw mix, ramen noodles, mandarin orange sections, and your favorite vinaigrette for a quick and crunchy Asian turkey salad.
9) Create a turkey Caesar sandwich by layering lettuce, sliced turkey, tomatoes, and avocado slices between horizontally split pita bread. Drizzle bottled Caesar dressing over filling before putting the sandwich tops in place.
10) Slice and toss with barbecue sauce and use as a topper for a store-bought pizza crust along with provolone cheese, caramelized onions, and sliced apples.
11) Chop and use as a quesadilla filling along with your favorite cheese, salsa, and chopped cooked vegetables.
12) Make biscuit pockets by flattening refrigerated biscuit dough and filling them with chopped turkey, Monterey Jack cheese, and a little honey mustard. Bake at 400 degrees for 10 minutes.
13) Slice and wrap in tortillas with lettuce, tomato, and bacon.
14) Chop and roll in purchased refrigerated crepes with stuffing, and drizzle with gravy.
15) Wrap in tortillas with plum sauce and shredded broccoli slaw for Asian wraps.
16) Chop and combine with mayonnaise and your favorite turkey-salad ingredients.
17) Slice and add to a grilled cheese sandwich before grilling.
18) Chop and sprinkle over tortilla chips spread in a baking pan, top with shredded Mexican-blend cheese, and bake at 350 degrees for 5 to 7 minutes for easy nachos.
19) Chop and add to mixed greens along with strawberries or mandarin oranges and balsamic dressing for an easy, citrusy salad.
20) Stir chopped turkey with pizza sauce, add mozzarella cheese, and use as a filling for squares of refrigerated pizza dough. Bake per package directions.
21) Make turkey Reuben sandwiches by spreading bread with Thousand Island dressing, then layering on sliced turkey, tomato slices, Swiss cheese, and coleslaw. Top with another slice of bread and grill in a skilled or on a griddle.
22) Shred and add to your favorite chili recipe of beans, tomatoes, and onion. Top with cheese.

Below is a recipe from "Giada's Family Dinners" by Giada de Laurentiis, who suggests using leftover turkey in this, because it calls for the dark meat and people usually use up the leftover white meat with sandwiches, soups, and salads.
Turkey Bolognese (8-10 servings)
1/3 cup extra-virgin olive oil
2 onions, chopped
6 garlic cloves, minced
2 celery stalks, finely chopped
1 large carrot, peeled and finely chopped
1 1/2 pounds coarsely shredded cooked turkey (preferably dark meat)
6 cups marinara sauce
1 cup water
2/3 cup chopped fresh basil
salt and freshly ground black pepper
1 1/2 lb. spaghetti
freshly grated parmesan cheese
1) Heat the oil in a large, heavy pot over medium heat. Add the onions and garlic and saute until translucent, about 8 minutes. Add the celery and carrot, and saute until the vegetables are tender, about 8 minutes. Add the turkey and saute 1 minute. Add the marinara sauce and water. Bring the sauce to a simmer over medium-high heat, then decrease the heat to medium-low and simmer gently for 25 minutes, stirring often, to allow the flavors to blend. Stir in the basil. Season the sauce generously to taste with salt and pepper. (The sauce can be made 1 week ahead. If storing for future use, cool the sauce completely, then transfer it to a container and freeze. Bring the sauce to a simmer before using).
2) Meanwhile, in a very large pot of boiling water, cook the spaghetti, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough of the reserved cooking liquid to moisten as needed. Serve with the Parmesan.