New ways to gobble that extra gobbler Published Nov. 19, 2009 By Airman 1st Class Torey Griffith 509th Bomb Wing Public Affairs WHITEMAN AIR FORCE BASE, Mo. -- Chances are, when all of the pumpkin pie and cranberry sauce is long gone, leftover turkey will still grace the refrigerator for several days at some point during the holiday season. Instead of the tired old (yet reliable and delicious) turkey sandwiches for a month afterward, why not try something different with all that Thanksgiving refuse? A quick Internet search reels in thousands of sites with advice for leftover turkey. Thousands of options are available, from soups and salads, to turkey tetrazzini and turkey pot-pies. Here are some highly-suggest recipes: Turkey Enchiladas from allrecipes.com Ingredients 2 cups shredded Cheddar and Monterey cheese blend 1 onion, chopped 1 (2 ounce) can sliced black olives 24 (6 inch) corn tortillas 1 (19 ounce) can red enchilada sauce 4 cups cooked turkey, chopped Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a small bowl, combine the cheese, onion, and black olives. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until the bottom layer of the pan is covered with enchiladas. Spread enough sauce over the bottom layer to cover it. Repeat process with a second layer; spread remaining sauce on top and sprinkle with the remaining cheese mixture. Bake for 20 minutes in the preheated oven, or until cheese is melted. Nutritional Information Amount per serving alories: 677 | Total Fat: 33.1g | Cholesterol: 136mg Kentucky Hot Brown also courtesey of allrecipes.com Ingredients 1/2 cup butter 6 tablespoons all-purpose flour 3 cups milk 1/2 cup freshly grated Parmesan cheese, 1 egg divided , beaten Salt and pepper to taste 1 tablespoon butter 2 cups sliced fresh mushrooms 1 tomato, thinly sliced 1 pound thinly sliced cooked turkey 8 slices bread, toasted 8 slices bacon, cooked Directions In a large skillet, melt 1/2 cup of butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow it to boil. Remove from heat, and season with salt and pepper to taste. Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft, then set it aside. Preheat the oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Sprinkle the remaining Parmesan cheese over the top. Repeat with the remaining ingredients. Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove th e dish from the broiler, criss-cross two slices of bacon on top, and serve. Nutritional Information Amount per serving calories: 1081 | Total Fat: 65.6g | Cholesterol: 296mg Turkey Curry from toomanychefs.net Ingredients 1 1/2 cups chopped turkey meat, heavy on the dark meat 2 medium onions, roughly chopped 2 knobs of ginger, about two Tbs when finely chopped 3 plump juicy garlic cloves a large bunch of coriander leaves and stalks, chopped 1 Tbs chopped fresh or frozen basil 1 Tbs dried chili flakes 2 tsp cumin seeds 10 green cardamom pods 1 Tbs ground tumeric 6 tomatoes, chopped 1/2 a small zucchini/courgette 1 pot of unsweetened plain yogurt Juice from half a lemon 4 heaped Tbs crème fraîche salt to taste oil/butter Directions Put a little oil or butter or both in a large deep frying pan and set the onion in it to soften. Add the ginger and garlic. In the meantime, open the cardamom pods and extract the black seeds. Crush these with half the cumin seeds with a mortar and pestle or in a plastic bag with a rolling pin. Add these and the rest of the dried spices to the onion mix and let it simmer a while, even if this means a bit sticks to the bottom of the pan. Chop the tomatoes and add them to the pan. As they give off their juice, use it to scrape up the bits of spice on the bottom of the pan. Add the coriander, reserving a tablespoon or so for garnish. Add the chopped courgette and turkey and simmer for a while. Taste the sauce for spiciness. Add the crème fraîche, lemon juice and basil. Simmer for about ten minutes or so and taste for spiciness and salt. Put the basmati rice on to boil, and give the curry a stir over a low flame and leave it to simmer. Serve with fresh basil and/or coriander and enjoy! These ideas will hopefully bring a bit of flair to leftovers, and make some fridge space, all at the same time.