Leftover Turkey Good Base For Many Recipes

Like many a cook, you roast extra turkey on Thanksgiving so you can relax and have plenty of leftover meat stashed in the fridge to score an instant replay. But this time around, plan to put this most valuable player in a different guise - such as pasta, salads, sandwiches, casseroles or chili.

There are plenty of inspired easy-to-make options offered in today’s collection. You might even toss some cooked turkey into favorite recipes like quiches, toastadas, quesadillas, macaroni and cheese, pizza and the like.

To avoid overcooking the prepared meat, add it to chilis, pastas, soups and such the last few minutes of the cooking time. Or turn it into an interesting cold salad or sandwich.

Keep in mind that refrigerated leftover turkey should be used within two to three days. Otherwise freeze it (well wrapped) and use within a month or two.

Turkey Melts With Cheddar and Chutney

2 cups cooked diced turkey

1 rib celery, finely chopped

3 green onions, trimmed and finely chopped

2 tablespoons minced fresh cilantro (optional)

1/4 cup chutney

1/2 cup mayonnaise

Salt to taste

4 sandwich-sized English muffins, split and lightly toasted

Sliced tomatoes (optional)

Sprouts (optional)

4 ounces shredded sharp Cheddar cheese

In a bowl, combine turkey, celery, green onions, cilantro and chutney. Mix in mayonnaise to bind and season to taste with salt. Store in refrigerator until ready to use.

To assemble melts, arrange English muffin halves on a baking sheet and top with sliced tomatoes, turkey mixture, a sprinkling of sprouts and cheese.

In preheated broiler, broil a few inches from heat until hot and bubbling, about 3 to 4 minutes. Serve at once.

Yield: 8 open-face sandwiches.

Nutrition per serving: 277 calories, 15 grams fat (49 percent fat calories), 18 grams protein, 18 grams carbohydrate, 50 milligrams cholesterol, 1 gram dietary fiber, 401 milligrams sodium.

Turkey Tortilla Pizzas

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

2 cups cooked julienne strips turkey breast

5 tablespoons olive oil

1 red bell pepper, seeded and cut into thin julienne strips

1 yellow bell pepper, seeded and cut into thin julienne strips

1 medium onion, cut into crescent slivers

6 (8-inch) flour tortillas

1/2 pound shredded smoked Cheddar OR regular Cheddar cheese

4 plum tomatoes, seeded and chopped

1/4 cup minced fresh cilantro

Combine all dried herbs and spices, tossing to blend. Toss herbs with turkey strips and drizzle with 1 tablespoon olive oil. Set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add pepper strips and onion, saute until softened, 5 to 7 minutes. Add turkey mixture and saute another 2 minutes. Remove from heat and set aside.

To assemble pizzas, brush tortillas lightly on one side with remaining oil. Place tortillas, oil-side up, on baking sheets.

Bake in preheated 375-degree oven about 5 minutes until just beginning to crisp.

Remove tortillas from oven and sprinkle each with some cheese to cover surface lightly all over. Divide turkey-vegetable mixture evenly among pizzas. Sprinkle top of each with some diced tomatoes and cilantro.

Return pizzas to oven and bake about 10 minutes until cheese has melted and tops are beginning to brown lightly.

Cut each pizza with a pizza cutter into 6 wedges and serve at once.

Yield: 3 dozen wedges.

Nutrition per wedge: 98 calories, 5 grams fat (46 percent fat calories), 5 grams protein, 8 grams carbohydrate, 13 milligrams cholesterol, less than 1 gram dietary fiber, 103 milligrams sodium.

Turkey Pasta Salad

2 cups cubed cooked turkey

2 cups tri-colored rotini pasta, cooked and drained

1 small zucchini, sliced

2 small tomatoes, cut into wedges

1/2 cup chunked yellow bell pepper

1/2 cup chunked red bell pepper

1/2 cup chunked green bell pepper

1/2 cup crumbled feta cheese

1 can (2-1/4 ounces) sliced ripe olives, drained

1/3 cup fresh basil leaves, cut into strips

1 cup prepared Italian salad dressing

Combine turkey, pasta, vegetables, cheese, olives and basil in a large bowl. Toss with salad dressing.

Chill at least 2 hours before serving.

Yield: 6 servings.

Nutrition per serving: 382 calories, 24 grams fat (57 percent fat calories), 20 grams protein, 23 carbohydrate, 51 milligram cholesterol, 2 grams dietary fiber, 572 milligrams sodium.

Bandstand Chili

1 tablespoon vegetable oil

1-1/2 cups chopped onions

1-1/2 cups choppeded red bell pepper

2 tablespoons mild Mexican seasoning (see Note)

1 clove garlic, minced

1 can (28 ounces) tomato puree with tomato bits

1 can (15-1/2 ounces) red kidney beans, rinsed and drained

2 cups chopped cooked turkey

Heat oil in a large skillet over medium heat until hot. Add onions, bell pepper, Mexican seasoning and garlic. Cook and stir 4 to 5 minutes. Add tomato puree and beans; stir in turkey.

Reduce heat to low; simmer 5 minutes.

Yield: 8 servings.

Nutrition per serving: 189 calories, 2 grams fat (10 percent fat calories), 17 grams protein, 27 grams carbohydrates, 30 milligrams cholesterol, 8 grams dietary fiber, 597 milligrams sodium.

Note: To make Mexican seasoning, combine 1 tablespoon chili powder, 1 teaspoons oregano and 1 teaspoons ground cumin.

Penne Alla Carbonara

3/4 pound (12 ounces) dried penne pasta

1 tablespoon unsalted butter

1 tablespoon olive oil

2 ounces hard or Genoa salami, cut into thin 2-inch-long julienne strips

20 small fresh sage leaves, stems removed

Pinch red pepper flakes

1-1/2 cups diced cooked turkey

1/2 cup dry white wine

5 large egg yolks

1/2 cup heavy whipping cream

1 cup (4 ounces) freshly grated Parmesan cheese

Salt and freshly ground black pepper

Cook penne according to package directions.

Meanwhile, melt butter with oil in a large skillet (large enough to hold penne later on) over medium-high heat. Add salami and cook until beginning to brown and crisp, about 4 to 5 minutes. Add sage leaves and red pepper flakes, cook 1 minute more. Stir in turkey and wine; cook to heat through. Keep warm over low heat.

Whisk together egg yolks and cream until well combined. Stir in 1/2 of cheese and season with salt and pepper.

Drain pasta and toss immediately with turkey mixture. Pour in egg mixture and continue stirring over low heat to cook eggs, making a thick satiny sauce. Serve at once and sprinkle with remaining cheese.

Yield: 6 servings.

Nutrition per serving: 560 calories, 26 grams fat (42 percent fat calories), 31 grams protein, 45 grams carbohydrate, 262 milligrams cholesterol, 4 grams dietary fiber, 666 milligrams sodium.

Turkey Noodle Casserole

1 can (10-3/4 ounces) condensed cream of mushroom soup

1-1/4 cups milk

3 cups hot cooked rotini pasta

3 cups cooked cubed turkey

1-1/3 cups French fried onions

1 package (10 ounces) frozen peas and carrots, thawed

1/2 cup shredded Cheddar OR grated Parmesan cheese

Combine soup and milk in a 3-quart microwavable shallow casserole.

Stir in pasta, turkey, 2/3 cup French fried onions, vegetables ad cheese.

Cover; microwave on high power, 10 minutes or until heated through, stirring halfway through cooking time. Top with remaining 2/3 cup onions. Microwave 1 minute or until onions are golden. Garnish with chopped pimiento and parsley sprigs, if desired.

Yield: 6 servings.

Nutrition per serving: 386 calories, 10 grams fat (23 percent fat calories), 33 grams protein, 43 grams carbohydrate, 74 milligrams cholesterol, 5 grams dietary fiber, 516 milligrams sodium.

Note: Or bake, covered, in preheated 375-degree oven 30 minutes. Stir. Top with remaining onions. Bake 3 minutes until golden.

Turkey and Black Bean Enchiladas

2 jars (16 ounces EACH) mild picante sauce

1/4 cup chopped fresh cilantro

2 tablespoons chili powder

1 teaspoon ground cumin

1 onion, chopped

2 cups chopped cooked turkey

1 can (15 ounces) black beans, rinsed and drained

1 package (about 10 ounces) 7-inch flour tortillas

1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno peppers

Grease a 10x15-inch jellyroll pan. Combine picante sauce, cilantro, chili powder and cumin in a large saucepan. Bring to a boil. Reduce heat to low. Simmer 5 minutes.

Combine 1-1/2 cups sauce mixture, onions, turkey and beans in a medium bowl. Spoon a scant cup filling over bottom third of each tortilla.

Roll up tortillas. Place seam side down in baking pan. Spoon remaining sauce over tortillas.

Bake, uncovered, in preheated 350-degree oven 20 minutes or until heated through. Sprinkle with cheese. Bake 5 minutes or until cheese is melted.

Yield: 6 servings.

Nutrition per serving: 413 calories, 11 grams fat (24 percent fat calories), 29 grams protein, 49 grams carbohydrate, 57 milligrams cholesterol, 9 grams dietary fiber, 1659 milligrams sodium.