(from lowfatcooking.about.com - modified by Linda Cherry)

When you have lots of left over turkey, there is actually quite a bit you can do with it. You can slice, chop, dice or shred it, seal it in freezer bags and have it a freezer door away for quick use.

1. Soups: Add 2 cups chopped leftover turkey, a selection of chopped vegetables and 1 cup of uncooked rice or noodles to 3 cans fat-free, low sodium, no MSG chicken broth. (I use Swanson's 14.5 oz. cans.)

2. Salads: Add leftover turkey to a mix of arugula and spinach, sliced mushrooms, cranberries, shredded carrots, sliced red onions and a sprinkling of heart-healthy walnuts. Toss with your favorite low fat or fat free fruity dressing or vinaigrette.

3. Sandwiches and Wraps: Use slices of leftover turkey to make all kinds of sandwiches and wraps using whole grain breads or rolls, and low fat or fat free fillings. If you don't like the taste of fat-free mayo, use mustard instead, or flavor the mayo with a little curry powder or another herb or spice. Make a turkey-salad filling with crunchy celery, cranberries and apple. Use plain low fat yogurt for the dressing. Stuff into a whole wheat pita or spoon into the center of a whole wheat tortilla wrap and roll it up.

4. Pizza Toppings: Top a prepared whole wheat crust with 1/2 cup tomato or barbecue sauce, 1 cup chopped turkey and 1/2 cup reduced fat cheese. Bake for 10 minutes at 450 degrees.

5. Quesadillas: Combine shredded turkey with a little cumin. Spoon on one half of a low fat corn tortilla; sprinkle with reduced fat cheese; fold tortilla in half and cook in a nonstick skillet (coated with a no cholesterol cooking spray) for 2 1/2 minutes per side.

6. Burritos, Enchiladas, Fajitas and Tacos: Add shredded turkey to salsa, black beans, fat free sour cream or plain yogurt, and reduced fat cheese; or combine with sauteed onions and sweet bell peppers; with shredded lettuce and chopped tomatoes; or mix with mild green chilies, seasonings, scallions and a can of enchilada sauce. Use low fat wheat or corn wraps with these fillings.

7. Pot Pies: Add leftover turkey, sliced mushrooms and leftover green beans and carrots to fat free, reduced sodium, condensed chicken or mushroom soup. Top with a low fat biscuit topping (Bisquick now has a low fat version) or low fat pastry sheets.

8. Casseroles: Cook 2 cups whole grain rice in fat free, low sodium, no MSG broth, according to directions. Combine with 2 cups chopped leftover turkey, 1 can of (drained) chopped tomatoes, and a selection of chopped vegetables in a 2-quart casserole dish. Cover and bake at 325 degrees for 30-40 minutes or until vegetables are tender.

9. Skillet Meals: Add 1 1/2 cups of chopped leftover turkey to sauteed onion, mushrooms, broccoli and rice cooked in fat free, low sodium, no MSG chicken broth. Sprinkle with Parmesan before serving.

10. Pasta Dishes: Add leftover turkey to any number of pasta dishes. Use shredded turkey instead of ground beef in your favorite lasagna recipe. Be sure to use reduced fat cheeses.

Finally, don't forget the carcass. Place it in a large pot of water along with some onion, carrots, celery, peppercorns and herbs. Bring it to a boil, then simmer. After a couple of hours you'll have a rich stock, which you can de-fat and use for low fat soups and stews. (To de-fat, cool at room temperature then refrigerate. When cold, take a large spoon and scoop off the top, removing any fat.)

I can't wait for leftovers! Enjoy!
Linda