A Cure For the After Thanksgiving Turkey Blahs - 4 Tasty Recipes For Leftovers

We've all heard the "...Oh no! Not that again..." when faced with more of the same for dinner. These suggestions can add a little spice to tired palates and free up your time in the kitchen.

o Turkey Hash with Sweet Potatoes and Onion.

Use three large peeled and chopped sweet potatoes
One large yellow or sweet onion minced
Two and a half cups of chopped turkey (white or dark meat)
Two tablespoons of canola or light olive oil
Salt and pepper to taste

Sauté sweet potatoes in oil (covered) until fork tender (takes approximately 30 - 40 minutes) stir three or four times to prevent over browning on one side
Add onions after 20 minutes and salt and pepper
Add turkey after 25 minutes

Serve with tossed green salad of your choice
Serves 4 (One of our family favorites)

o Turkey Tacos (easy and quick)

Shred approximately three cups of turkey and sauté with your favorite taco mix (following directions)
Serve in taco shells with traditional toppings, refried beans and Mexican rice.
(This one is usually a crowd pleaser)

o Turkey Waldorf Style Salad

Use a half a head of lettuce or one bag of your favorite mixed greens
One cup chopped walnuts
Two of your favorite red apples cored and chopped (but not peeled)
One cup dried cranberries
Two stalks of celery cleaned and chopped
Two and a half cups of cooked turkey cubed

Toss all ingredients together

Serve with four heaping tablespoons of mayonnaise mixed with a table spoon of red wine vinegar (mixed well) as a dressing or a raspberry vinaigrette dressing. Start the meal with a bowl of hot soup of your choice and adding a loaf of warm crusty Italian or French bread makes this a great quick and casual evening meal.

o Another family favorite is Turkey Pot Pie with tarragon

Use two refrigerated pie crusts, one for the pie bottom and one for the top
One third cup butter or margarine
One third cup chopped onion
One third cup all purpose flour
One half teaspoon salt
One quarter teaspoon pepper
One teaspoon ground tarragon
One fourteen ounce can of chicken broth
Two and one half cups chopped turkey
One package (box) frozen peas and carrots thawed

Heat oven to 425 and prepare crusts according to package directions for a two crust pie
Sauté onion in butter over medium heat until onion is tender but not brown
Stir in flour and salt and pepper until well blended
Add chicken broth and milk and cook (stirring) until mixture bubbles and slightly thickens, remove from heat
Stir in turkey, peas and carrots and tarragon, mix well
Pour mixture into pie crust lined pie plate
Top with second crust, flute edges and cut at least four slits in the top to let out the steam

Bake thirty to forty minutes until crust is golden brown and let stand for five to ten minutes before serving

Add a tossed garden salad to complement the pot pie and everyone will ask for seconds!