What to do with that after Thanksgiving turkey.

I LOVE Thanksgiving with all the trimmings, but it seems like we're always up to our ears in leftovers. Here are a couple of delicious recipes that I have discovered over the years that will make you thankful for those leftovers!

Creamy Turkey and Wild Rice Soup

Serves 6 to 8

Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.

Ingredients: For Turkey Broth
2	tablespoons unsalted butter
2	onions , chopped
1	celery rib , chopped
1	turkey or chicken , chopped into 4 pieces
3	cups white wine
6	cups low-sodium chicken broth
For Soup
1	cup wild rice
2	carrots , peeled and chopped
1/2	teaspoon dried thyme
1/4	teaspoon baking soda
1/4	cup all-purpose flour
1	cup heavy cream
3	cups chopped cooked turkey
	Salt and pepper

1. For the turkey broth: Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

2. For the soup: Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.

3. Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

From America's Test Kitchen

Turkey Waldorf Salad

Serves 4-6

Ingredients

• 2 cups shredded leftover turkey meat
• 2 stalks celery, sliced
• 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
• 1 crisp apple, such as Gala or Macintosh, cored and chopped
• 1 cup red seedless grapes, halved
• 1/2 cup pecans, toasted, and coarsely chopped
• 1/2 cup non-fat yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon honey
• 1/4 teaspoon salt, plus more as needed
• 1 small celery root, peeled and cut into matchsticks
• Freshly ground black pepper

Directions

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

From The Food Network: Wes Martin

 

Get creative....have fun with it and then please share your favorite Thanksgiving leftovers recipes in the comments section!