Tasty Turkey Leftovers

November signals more than the beginning of great holiday food. It also begins the season of what to do with all those leftovers. Try some of these ideas for your holiday bird beginning the day after Thanksgiving, and give your family a break from all those sandwiches.

TURKEY QUESADILLAS
6 slices bacon
1 medium onion, chopped
2 tsps. oil
2 cups chopped, cooked turkey
1 cup coarsely grated Gruyere or Swiss cheese
2 Tablespoons chopped fresh parsley
8 (6- or 7-inch) tortillas

Cook bacon and drain. Sauté onion in oil until soft and translucent. Layer four tortillas with equal amounts of bacon, onion, turkey, and cheese. Cover with remaining tortillas. In a heavy skillet, grill (with no oil) until lightly browned. Carefully flip and grill the other side until cheese is melted. Cut each into four wedges, garnish with parsley, and serve hot. Serves 4.

POPPY SEED TURKEY SALAD
1 cup uncooked rice
2 cups chicken broth
2 cups cooked turkey breast slices
1-1/2 cups unpeeled diced apple
1 cup chopped celery
1/3 cup chopped pecans, toasted
1/3 to 1/2 cup poppy seed salad dressing
Salt and pepper
4 large lettuce leaves

Put rice in chicken broth and bring to a boil. Reduce heat, cover pan, and simmer 15 minutes without disturbing until liquid is absorbed. Let stand five minutes without removing cover. Cool and chill. Combine all ingredients, except lettuce leaves, in a medium bowl and toss with a fork. Check for seasoning and add salt and pepper if needed. Spoon onto 4 large lettuce leaves. Serves 4.

EASY TURKEY POT PIE
2 Tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped
4 Tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded, cooked turkey
2 Tablespoons fresh chopped parsley or 2 teaspoons dried parsley
3/4 cup frozen peas
1 deep-dish piecrust
1 egg, lightly beaten

Preheat oven to 350°. Melt butter in large saucepan and sauté chopped onion until tender. Add celery and carrots and cook an additional two minutes. Stir in flour and cook two more minutes. Add stock and bring to a simmer, stirring constantly. Add potatoes and simmer until tender. Stir in turkey, parsley, and peas. Pour into large, round casserole and top with piecrust. Brush with egg and bake 30 minutes until crust is golden brown. Serves 6.

TURKEY REUBEN MELTS
1 cup sliced green onions
1 tsp. oil
1/2 cup Thousand Island dressing
8 slices rye bread
8 slices turkey breast, cooked
8 slices Swiss cheese
Butter

In a nonstick skillet, sauté green onions in oil. Spread each slice of bread with a thin layer of dressing. Layer each slice with turkey breast and Swiss cheese. Combine sandwiches to make 4. Melt a small amount of butter in skillet and brown each sandwich on both sides. Slice and serve hot. Serves 4.

OLD FASHIONED TURKEY CASSEROLE
2 cups macaroni
2 Tablespoons butter
1 cup sliced mushrooms
1/4 cup minced onion
1 can (11 oz.) condensed cheddar cheese soup
1 can (11 oz.) condensed cream of chicken soup
1/2 cup milk
2 cups cooked turkey, diced
1 teaspoon tarragon
1/4 teaspoon pepper
1/2 cup buttered breadcrumbs

Preheat oven to 350°. Cook macaroni in boiling salted water until al dente, or still slightly firm. Drain. In saucepan combine butter, mushrooms, and onion. Sauté over medium-low heat until tender. Stir in remaining ingredients, except macaroni and breadcrumbs. Heat sauce five minutes over low heat. Stir in macaroni. Pour into 2-1/2-quart buttered casserole and bake 30 minutes. Remove from oven and top with breadcrumbs. Continue baking 10 more minutes. Serves 6.

Coming Next Month: Fireside Supper