The opening event in a season of overeating, Thanksgiving puts turkey front and center on the holiday table. The first go-round on Thanksgiving Day is all enjoyment, but the challenge comes when faced with what seems like a multiplying mound of turkey and a family that can quickly lose interest in leftovers.

From a value standpoint, turkey ranks high in terms of affordability, nutrition and versatility. The trick is to think "planned-overs" rather than leftovers. Even as you are roasting the Thanksgiving bird, think ahead to the best ways to make the most of your investment!

Here are some tips and ideas that can help with planning:

• Buy a turkey large enough to provide for several meals. Make sure your oven can hold a larger bird and plan ahead for the time it will take. If you have a plan for using the whole bird, you get more value with size.
• Be ready to store leftovers safely after the meal. Gone are the days when the roasted turkey sat on the table long after the meal for all-day grazing. This means, while others are helping with the dishes, make sure someone's taking charge of the bird! Keep in mind the 2-hour rule and refrigerate. (If it isn't particularly appealing to you to pick apart the turkey after the big meal, refrigerate, removing any stuffing first, and do it the next morning!)
• Separate the meat that is left into slices, chunks and slivers. Each has its own uses (see below).
• Even the carcass has value: it can be used to make a flavorful stock for soup. Everything left (including the neck and the wing tips) can go into a large stockpot, with water to cover, onions, carrots, celery and bell pepper. Bring to a boil and let simmer at least an hour. Strain into a large container and refrigerate so it's easy to skim off the fat and use for soup or sauce. If it looks like too much, bring to a boil and let some of the liquid reduce, leaving a richer stock.
• Plan to use the cooked meat within three days or freeze for later use — but don't wait for three days to put it in the freezer. Age does not improve the flavor, texture or safety of cooked meat. That's part of the planning process.

Here are some quick and easy ideas for creative "planned-overs":

Slices — Along with the usual second-day meal of sliced turkey over stuffing, plan ahead for some other meal options. Adding some new ingredients is important to keep the excitement in the meal. Try portabella mushrooms, diced pimentos, sliced water chestnuts or jicama, or chopped nuts — all add new textures. Dill, grated or sliced ginger root, chopped cilantro and basil add new flavors that complement turkey.

BLT or Club Sandwiches — Try croissants or alternating layers of multigrain or whole wheat with white bread, grilled uncured bacon slices and a variety of vegetables. For some interest on the sandwiches, try honey mustard, cranberry chutney, tomato or cranberry salsa mixed with plain Greek yogurt or mayonnaise.

Grilled Panini — Ciabatta or panini buns with turkey slices, romaine or spinach and thinly sliced tomato and cucumber. Add a slice of Muenster, Brick or other mild cheese, or some fresh Mozzarella.

Open-faced Sandwiches — Turkey slices on toasted bread topped with gravy or a light cream sauce is a retro day-after-Thanksgiving meal that also helps use up those leftover mashed potatoes. While you're heating up the turkey, add some sliced portabella or button mushrooms, diced pimentos, or green or red bell pepper. And if gravy isn't to your liking, top with shredded cheese and broil!

Chunks or Slivers — Cut into the sizes that fit your needs and freeze in portions that fit your family's needs. These are great for wraps, quesadillas or as a salad. Tortillas are available in whole wheat, corn, and wheat and wraps come in a variety of great flavors, making it easy to be creative. Combine chunks of turkey with salsa and chopped bell pepper for a Southwest flavor. Grated Pepper Jack cheese and diced jicama are also good additions. Serve cold or hot.

Diced — Try diced turkey with chopped celery and grape halves mixed with mayonnaise or Greek yogurt. Good in a wrap or sandwich or as a salad in fresh cantaloupe rings or fresh pineapple wedges or on a bed of baby greens with fresh berries,. A dash of curry or dill adds a new flavor. Sliced almonds or walnuts are also good additions. Go exotic by adding crushed pineapple, grated coconut and chopped Macadamia nuts to diced turkey. Mayonnaise or Greek yogurt hold this salad together. Serve with slices of mango and papaya on romaine.

Turn to skillet meals (see recipe below) or a stir-fry as a way to squeeze a final, quick meal from those last bits and pieces of turkey. Add some cheese, nuts, tofu cubes or a can of drained chickpeas for some additional protein. Serve over rice or noodles. Try turkey hash: diced potatoes, onions, turkey and broth along with other veggies you may want for flavor. Great with poached eggs for brunch but fits any meal!

Turkey Skillet Meal

Makes 4 servings
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Vegetable oil or spray
1 cup sliced onion
1 cup sliced green pepper
2 cups vegetables (mushrooms, diced zucchini, broccoli, tomatoes)
2 cups cooked turkey, cut into strips
1½ cups shredded cheese (Mozzarella, Cheddar, or blend)
2 cups cooked brown or white rice, noodles or thin pasta

Directions:

Spray skillet with oil. Brown onions add remaining vegetables and cook for 10 minutes or until vegetables are fork tender. Add turkey and chicken stock or water if needed. Top with cheese (save enough for a topping) and continue to cook, stirring lightly until the cheese is melted. Serve over hot rice with additional cheese or stir in the cooked rice just before adding the cheese.

For a finishing touch, use an oven-safe skillet and broil the skillet meal for 4 minutes for a melted cheese topping.

Frozen, canned or cooked vegetables can be used — a good use for leftover veggies.

For an Asian spin, omit the cheese and add 1 can sliced water chestnuts, a small can of baby corn and some sliced gingerroot. A dash of soy sauce adds flavor.

Season with basil and oregano and add some grated Romano or Parmesan for an Italian meal.

Use Feta cheese and add a small can of sliced black olives toward the end of cooking.

Have a question for Judy about this article or need more recipes using leftovers?
Send her an e-mail at nutritionist@GiantEagle.com.

November 2009