Well the big day has come and gone, and with a little luck youve got a little turkey and trimmings left over or maybe a lot! Those leftovers are pretty tasty for a day or two, but after that they can be hard to swallow again, and again, and again! This week, ways to use up all that bird without sparking a family revolt.Getting your leftovers packaged quickly is the best way to preserve their quality and reduce bacteria, so pick that turkey carcass clean as soon as you can. Forget the knife, just remove the meat with your fingers, placing just enough for a family meal into individual Ziploc bags. Squeeze out all the air and freeze all the packages that you cant use in a day or two. At first you can get away with dishes reminiscent of Thanksgiving such as turkey soup or pot pie. These dishes can also help use other leftovers mashed potatoes can be used to thicken your soup or as a delicious topping for a Shepards Pie. Gravy and assorted veggies are right at home in pot pie and quick soups. But once the weekend has come and gone, its time to get creative.Leftover turkey is a beautiful thing, but the family can only take so much! Get those leftovers in the freezer, and save my recipes for some great quick meals over the next few weeks! Buon Appetito Salte! Chef Mick Rosacci, Tonys Meats & Specialty FoodsThe Day After Thanksgiving SoupTurkey carcass2 carrots, sliced4 stalks celery, sliced1 thumb ginger, sliced1 onion, quartered1⁄2 tsp. salt12 whole peppercorns6 whole cloves1 head garlic, split3 bay leavesSprigs of thyme and parsleyFresh lemon or orange zest16 cups waterAfter removing most of the meat from the turkey carcass, break it up and place it in a large stockpot with remaining ingredients. Bring to a boil, skim, and reduce to a steady simmer to reduce until the stock is tasty, at least 3 hours. Strain, remove and discard solids. Can be refrigerated at this point.Simmer sliced carrots, sliced onions, sliced celery and cubed potatoes in stock until veggies are soft (or use leftover veggies and simply warm). Add cooked egg noodles or cooked rice and shredded leftover turkey and warm through. Season to taste with salt, pepper and herbs. Chef Mick Rosacci, Tonys Meats & Specialty FoodsChefs Note: Customize this soup with just about anything you like. Leftover gravy can be added to richen the broth, and mashed potatoes and/or cream can be added for creaminess. The soup can also be extended or enriched with flavorful chicken stock or stock concentrate (such as More Than Gourmets Glace de Poulet).Turkey Pot Pie2 prepared pastry crusts4 cups low-sodium chicken stock3⁄4-cup whole milk4-5 TBS flour2 cups turkey, shredded or cubed2 cups cubed veggies3⁄4 tsp. thyme2-3 TBS chopped parsley1⁄2 tsp. white or black pepperSalt to tasteSimmer chicken stock and reduce by half. Whisk flour into COLD milk until all lumps are gone, then slowly whisk in 1⁄2 cup of hot stock, then slowly whisk back into reduced stock. Bring to a boil and simmer, stirring regularly with a flat wooden spoon. Taste and adjust.Toss meat, veggies and gravy in a bowl, adding herbs and spices to taste. Roll out pastry and lay in pie pan. Pour in filling and lay the second crust over the top, fold pastries together and crimp. Place on a cookie sheet and brush with butter. Cut steam vents and bake in a 375 degree oven until the crust is brown and filling bubbling, about 45 minutes (convection fan on if you have one). Rest 10 minutes and serve. Chef Mick Rosacci, Tonys Meats & Specialty FoodsTurkey Shepards PiePrepare pot pie as above, omitting pie pastry. Place meat, veggie and gravy medley into oven-safe ceramic bowls, spreading or piping leftover mashed potatoes (or sweet potatoes) over the top. Bake in a 350 degree oven until hot and toasted.Turkey LasagnaOlive oilMinced garlic Sliced onion, zucchini and mushrooms Prepared marinara sauceLeftover turkey, shredded15-oz. container whole milk ricottaParmigiano-Reggiano, finely gratedFresh Italian flat leaf parsley, minced8 oz. whole milk mozzarella, grated1 egg, lightly beatenLasagna pastaSaut garlic and onion until soft, add zucchini and mushrooms and a pinch of salt and cook five minutes longer. Add turkey and enough prepared pasta sauce to make into a thick sauce and simmer for five minutes, taste and adjust as needed.In another bowl, combine ricotta, 1-2 TBS Parmigiano Reggiano, parsley, egg, and half of the mozzarella. Cook pasta.Assemble in an oiled casserole with a layer of pasta followed by a thin layer of meat and then spoonfuls of the ricotta blend, repeat, finally topping with more Parmigiano and the remaining mozzarella. Heat in a 350 degree oven until bubbling and browned. Chef Mick Rosacci, Tonys Meats & Specialty FoodsTurkey EnchiladasPrepared enchilada sauce Flour or corn tortillasLeftover turkeyMinced onionSharp cheddar cheese, gratedPour enchilada sauce onto a plate. Dip both sides of one tortilla into sauce and place in a casserole pan. Add shredded turkey, minced onion and cheese. Roll up and arrange in pan repeat and fill pan.Drizzle tops of enchiladas with additional sauce and top with shredded cheese. Roast in a 350 degree oven until bubbling and brown. Chef Mick Rosacci, Tonys Meats & Specialty FoodsOrange Lillet Glazed Turkey2 cups shredded turkey 1 TBS butter (preferably clarified)Salt, pepper, thyme3⁄4 cup orange juice1⁄4 cup Lillet Blanc*1 TBS honeyShred leftover turkey by hand into bite-sized pieces and place into a hot skillet with butter (using clarified butter allows higher heat and better browning). Season to taste with salt, pepper and thyme, and quickly stir-fry to lightly brown and warm. Remove meat and reserve.Add orange juice and simmer to reduce by two thirds. Add Lillet and simmer for one to two minutes. Add honey, stirring to dissolve, then add turkey. Stir to glaze and serve over mixed spring greens, rice or couscous, drizzling with remaining sauce. Serves 4. Chef Mick Rosacci, Tonys Meats & Specialty Foods*Lillet Blanc is a lovely French aperitif. You could substitute with sweet Vermouth, sweet Sherry, sweet Madeira or dessert wine.Quick Turkey & Rice White Chili1 TBS olive oil 1 TBS butter 1 medium onion, chopped 2 minced cloves garlic 3 cups shredded cooked turkey 2 cups cooked brown or wild rice 1 can Great Northern white beans 1 can white corn 2 cans diced chiles 15 oz. chicken broth 1 tsp. cumin powder Dash of Tabasco sauce to taste 6 oz. shredded Monterey Jack cheese Saut the onion and garlic in the butter and olive oil until soft. Add the remaining ingredients except for the cheese and cook until piping hot. Adjust seasonings, place in individual bowls and garnish with cheese. Serves 6. Wen ZientekTurkey Fried Rice1 cup mixed veggies, chopped2 TBS canola oil1-2 cups shredded turkey4 cups cooked white rice2 eggs, beaten2-3 TBS soy sauce1⁄4 tsp. sugarSesame oil, sea salt, white pepperSteam veggies in wok to soften (or warm leftover veggies in microwave), set aside. Heat a large wok to very hot, add 2 TBS oil; when shimmering, add rice and turkey, chopping and stirring with wooden spoon until broken up. Stir in soy sauce and sugar, then beaten eggs and veggies and continue to stir and toss until done. Season to taste with white pepper and salt or soy sauce, finishing with a drizzle of aromatic sesame oil. Chef Mick Rosacci, Tonys Meats & Specialty FoodsChefs note: for a spicy rice, add 1⁄2 tsp. (or to taste) Asian hot chili oil to canola oil before adding rice.Turkey and Spinach Stuffed TomatoesA deliciously healthy way to use up turkey leftovers11⁄2 cups sliced mushrooms 1 small minced onion 2 TBS butter 11⁄2 cup milk 5 TBS flour 3 tsp. chicken stock 1 cup grated Swiss cheese 3 cups cooked diced turkey 10 oz. cooked, chopped spinach 6 large tomatoes, tops removed and insides cut out Preheat oven to 350 degrees. Saut the mushrooms and onions in the butter until soft. In a medium saucepan heat the milk, flour, and stock until hot and thickened. Add the grated cheese and heat until melted. In a large bowl combine the turkey, spinach, onion mixture, and 1 cup of the sauce. Mix well until blended. Stuff the tomatoes with this mixture and carefully place in a large flat casserole dish., Cover and bake for 20 minutes. Serve remaining sauce on the side. Serves 6. Wen Zientek