What to Do with the Leftover Bird?

I almost never have to worry about leftover turkey. I go to friends’ houses to get stuffed on the main meal with all the trimmings.

But I do get a doggie bag and usually have a time-honored favorite for that turkey. But if you don't know quite how to gobble up the rest of your bird, or if you want to try something new, try these leftovers.

Let us know if you have any favorite recipes.

All of these recipes were found on myrecipes.com.

If you want to try something different, stir-fry those leftovers:

Ingredients

• 9 ounces fresh Asian egg noodles
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 cup sliced red bell pepper
• 2 cups quartered mushrooms
• 8 ounces snow peas
• 2 cups cubed cooked turkey or rotisserie chicken
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 1/4 cup sliced green onions
• 1 1/2 teaspoons toasted sesame seeds

Preparation

• 1. Cook noodles according to package directions; drain and spread out on a serving platter.
• 2. Heat oils in a large wok or frying pan over high heat. Add garlic, ginger, bell pepper, mushrooms, and snow peas and cook until fragrant and peas are bright green, about 4 minutes. Add turkey, broth, and soy sauce and cook, stirring once, until mixture is hot, about 3 minutes. Pour over noodles and sprinkle with onions and sesame seeds.

If Mexican fare is more to your liking, here’s another:

Ingredients

• 3 cups shredded skinned cooked turkey (see notes)
• 2 cups sour cream
• About 2 cups shredded sharp cheddar cheese (8 oz.)
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 12 corn tortillas
• 1 jar (16 oz.) medium-hot salsa (see notes)

Preparation

• 1. In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.
• 2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
• 3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.
• 4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

Don’t forget that hot open-faced sandwich. Here’s a time-tested use that’s pleases a crowd:

Ingredients

• 3/4 pound Yukon gold potatoes
• 1/2 teaspoon dried thyme
• 1/2 pound boned, skinned turkey breast slices (about 1/4 in. thick)
• Salt and pepper
• About 3 tablespoons all-purpose flour
• 1 teaspoon salad oil
• 1 1/4 cups chicken broth
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 4 teaspoons cornstarch $
• About 2 tablespoons hot nonfat milk
• 2 slices (about 2 oz. total) white bread
• 3 to 4 tablespoons canned cranberry sauce

Preparation

• 1. In a 2- to 3-quart pan over high heat, bring 3 cups water to a boil.
• 2. Meanwhile, peel potatoes and cut into 1-inch chunks. Add to boiling water, cover, and simmer over medium heat until potatoes are very tender when pierced, about 15 minutes. Drain potatoes, return to pan, cover, and keep warm.
• 3. As potatoes cook, rub thyme over turkey slices and lightly sprinkle with salt and pepper, then coat with flour, shaking off excess.
• 4. Place a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add oil and tilt to coat bottom. Add turkey, without crowding, and brown lightly, turning once, 3 to 4 minutes per batch. Meat should be white in center (cut to test). Transfer turkey to a platter as cooked and keep warm.
• 5. Mix broth, sherry, soy sauce, and cornstarch; add to frying pan. Stir over high heat until boiling, about 1 minute. Add salt and pepper to taste.
• 6. Mash potatoes and add enough milk to make them creamy. Add salt and pepper to taste.
• 7. Place a slice of bread on each plate and top each slice with half the turkey. Mound potatoes equally on meat, pour gravy over the sandwich, and accompany with a dollop of the cranberry sauce.

My favorite? I put turkey, cranberry sauce and lettuce between two slices of lightly toasted wheat or multi-grain bread. Mayo on that bread is optional.