Use Up Your Turkey
Sweet-and-Spicy Pitas Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped celery and scallions. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.
Asian Ginger Salad Combine 2 cups chopped leftover turkey with 1/2 cup mandarin oranges, a handful of slivered almonds and half of a thinly sliced red onion in a bowl. In a separate bowl, whisk 2 teaspoons grated ginger, 1 tablespoon soy sauce, 2 tablespoons rice vinegar and 1 teaspoon each red pepper flakes, sugar and sesame oil. Whisk in 1/4 cup vegetable oil and season with salt and pepper. Drizzle the dressing over the turkey salad and toss.
BBQ Sandwiches Mix 4 cups chopped leftover turkey, 1 cup barbecue sauce, 2 minced garlic cloves and the juice of 2 limes in a slow cooker. Cover and cook on low 2 to 4 hours. Shred with a fork, then add cider vinegar and salt to taste. Serve on soft buns.
Nutty Noodles Microwave 2 tablespoons chunky peanut butter 20 seconds. Stir in 1/4 cup salsa, 1 tablespoon each mirin and soy sauce, and a splash of water. Toss with 2 cups cold chopped leftover turkey, 2 cups cold cooked spaghetti and 1 chopped scallion.