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What to do with all that extra turkey

Most of us are waking up this morning thinking about two things: Should I head out and face the shopping madness and what am I going to do with all of those leftovers in my refrigerator?

While I can’t help you decide whether you should face the crowds at the stores, I can help you reconfigure your leftovers. Here are some recipes to get you excited about otherwise boring leftovers.

This is a great soup for using up leftover turkey — especially if you have lots of dark meat. Don’t skip the toppings — they always make this soup feel special.

Tortilla turkey soup
10 (6-inch) corn tortillas, cut into ½-inch strips
Nonstick cooking spray
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 jalapeno, seeded and finely minced
1 poblano pepper, seeded and finely minced
1 quart chicken stock
1 (10 ounce) can enchilada sauce
3 cups leftover turkey meat, cut into bite sized chunks
1 teaspoon ground cumin
Salt and pepper to taste
Toppings: diced avocado, shredded Cheddar and Monterey Jack cheese, chopped cilantro, chopped tomatoes, minced jalapeno, minced onion

Preheat oven to 450 degrees. Place half tortilla strips on a baking sheet and spray with nonstick cooking spray. Bake for 12 minutes or so, until browned and crispy. Remove from oven and set aside. In a saucepan, heat olive oil over medium-high heat. Cook onion, garlic, jalapeno and poblano until very soft, about 10 minutes. Add uncooked tortilla strips and chicken stock and bring to a boil. Reduce to simmer and add enchilada sauce, turkey meat, cumin, salt and pepper and simmer 15 minutes. Taste for seasoning. Ladle into soup bowls and top with crispy tortilla strips and toppings.

Turkey salad with cranberry dressing
Leftover rolls
2 tablespoons butter, melted
1/2 teaspoon dried Italian seasoning
8 cups salad greens
2 cups leftover turkey or ham, or both, cut into bite sized pieces
1/2 English cucumber, sliced
1/3 cup balsamic vinegar
2 garlic cloves, minced
1/2 cup olive oil
1/3 cup whole berry cranberry sauce
1 tablespoon Dijon mustard
Salt and pepper to taste

Preheat oven to 425 degrees. Cut dinner rolls into cubes and brush with melted butter. Sprinkle with Italian seasoning. Bake in oven until golden brown, turning occasionally, about 15 minutes. Remove from oven and set aside. Place salad greens in salad bowl and top with cubed turkey, ham, and cucumbers. In a blender, combine balsamic vinegar, garlic, olive oil, cranberry sauce, Dijon, salt and pepper to taste. Add dinner-roll-croutons to salad and toss with salad dressing.

Don’t worry if you don’t have a Panini maker. Simply use a cast iron skillet or other heavy bottomed skillet with a few cans of tomatoes in it to weigh down the sandwich. This is delicious with a hot bowl of soup.

Turkey and cranberry panini
4 tablespoons mayonnaise
4 tablespoons Dijon mustard
1 teaspoon prepared horseradish
8 slices Swiss cheese
Leftover turkey, sliced
1 cup cranberry sauce
4 soft sandwich rolls
Nonstick cooking spray

Mix together mayonnaise, Dijon and horseradish. Spread mayonnaise on both halves of rolls. Layer with cheese, turkey, and cranberry sauce. Cover with roll tops and spray liberally with cooking spray. Place in skillet (or Panini press) and weigh down with heavy skillet (with a few cans of tomatoes inside) and cook until browned. Turn over and continue weighing down until golden brown.

Pumpkin pie milkshake
2 slices pumpkin pie
1 1/2 cups vanilla almond milk
1/2 cup ice
1/2 teaspoon vanilla extract
Whipped cream
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg

In blender, combine pumpkin pie, almond milk, ice and vanilla extract. Pour into glass and top with whipped cream, cinnamon and nutmeg.