TURKEY WITH TWO SALADS:

6 teaspoons olive oil
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
Coarse salt and ground pepper
1 medium yellow onion, finely chopped
1 cup Israeli couscous
2/3 cup dried cranberries or cherries
1/4 cup fresh lime juice (from about 2 limes)
1 tablespoon Dijon mustard
3 packed cups loose spinach (about 5 ounces), trimmed, well washed and dried
1 pound cooked turkey, thinly sliced, room temperature

In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6 to 8 minutes. Transfer to a bowl; set aside.

Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in couscous, 1 1/4 cups water, and 1/2 teaspoon coarse salt; bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8 to 10 minutes (liquid should be completely absorbed). Stir in dried cranberries.

Meanwhile, make vinaigrette: In a large bowl, whisk together remaining 4 teaspoons oil, lime juice, and mustard; season with salt and pepper. Pour half the vinaigrette into another large bowl. To first bowl, add couscous mixture and mushrooms (along with any accumulated juice), and to the other, spinach. Toss contents of each bowl until well combined.

Divide spinach among four serving plates; top with turkey slices, and serve with couscous.

ASIAN TURKEY SALAD:

Sliced turkey breast, cabbage, and tangy peanut sauce make a filling salad.  Use leftover turkey or buy it cooked plain or smoked.  Tender napa cabbage leaves hold salad.  A piquant peanut dressing adds Asian flair.

1 LARGE HEAD NAPA CABBAGE, RINSED AND DRAINED (ABOUT 1 3/4 LB.)
1 CUP LIGHTLY PACKED FRESH CILANTRO (CORIANDER) LEAVES
1/2 CUP THINLY SLICED GREEN ONION, INCLUDING TOPS
1/2 CUP DRAINED PICKLED SHALLOTS OR ONIONS, COARSELY CHOPPED
PEANUT DRESSING (RECIPE FOLLOWS)
1/4 CUP DRY ROASTED PEANUTS, COARSELY CHOPPED
3/4 POUND BONED AND SKINNED COLD COOKED OR SMOKED TURKEY

DISCARD BRUISED CABBAGE LEAVES.  ARRANGE 4 TO 8 LARGE OUTER LEAVES ON 4 PLATES. FINELY SHRED REMAINING CABBAGE AND MIX GENTLY WITH CILANTRO, GREEN ONION, PICKLED SHALLOTS, AND 2/3 OF THE DRESSING.  MOUND SALAD EQUALLY ON LEAVES; SPRINKLE WITH NUTS.  THINLY SLICE TURKEY AND PLACE BESIDE SALADS.  ADD REMAINING DRESSING TO TASTE. SERVE WITH SESAME BREADSTICKS.  MAKES 4 MAIN DISH SERVINGS.

PEANUT DRESSING:

1/4 CUP CREAMY PEANUT BUTTER
1/4 CUP HOISIN SAUCE (OR 3 TABLESPOONS PEANUT BUTTER)
2 TABLESPOONS WATER
1 TABLESPOON SOY SAUCE
2 TEASPOONS EACH: CIDER VINEGAR AND SUGAR
3 TABLESPOONS SEASONED RICE VINEGAR (OR 3 TABLESPOONS RICE VINEGAR AND 1 TEASPOON SUGAR)
1/2 TEASPOON ORIENTAL SESAME OIL

MIX PEANUT BUTTER, HOISIN SAUCE, WATER, SOY SAUCE, CIDER VINEGAR AND SUGAR, SEASONED RICE VINEGAR AND ORIENTAL SESAME OIL.

Sunset

MEXICAN TURKEY HOT POT

Sprinkle bowls of this chunky soup with Cheddar or Monterey Jack cheese.

2 Tbsp. vegetable oil
1 large onion, coarsely chopped
1 clove garlic, minced
1/2 tsp. hot pepper flakes
3 potatoes, peeled and cubed
4 cups turkey stock or chicken stock
1 tsp. dried oregano
1 can (19 oz./540 mL) tomatoes (undrained)
1 can (14 oz./398 mL) pinto or kidney beans, drained and rinsed
2 cups frozen lima beans
2 cups diced cooked turkey
1 1/2 cups corn kernels
3 Tbsp. chopped fresh coriander or parsley
1 Tbsp. lime or lemon juice
Salt and pepper

In saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring, for 3 to 5 minutes or until softened.

Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes or until potatoes are tender.

Add tomatoes, breaking up with spoon; add pinto and lima beans, turkey and corn.  Simmer, covered, for 5 minutes or until lima beans are tender.  Stir in coriander, lime juice, and salt and pepper to taste.  Makes 8 servings.

The Canadian Living Christmas Book

JAMBALAYA

Choice morsels of turkey, ham and spicy sausage cook with rice for an excellent buffet dish.

1 Tbsp. vegetable oil
1/4 pound hot or sweet Italian sausage
1 large stalk celery, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp. hot pepper flakes
1 1/2 cups parboiled rice
2 1/4 cups turkey stock
1 can (19 oz./540 mL) tomatoes (undrained)
1/2 tsp. Cajun spice or chili powder
3 cups chopped cooked turkey
1 cup cubed cooked ham
1 cup frozen peas, thawed
1/2 cup chopped fresh parsley
Salt and pepper

In Dutch oven, heat oil over medium low heat; prick sausage and cook, turning often, for 20 minutes or until no longer pin inside.  Remove and set aside.

Drain all but 2 Tbsp. drippings from pan; cook celery, onion, garlic and hot pepper flakes over medium heat for 3 minutes or until onion is softened.  Add rice and cook, stirring, for 3 minutes.

Stir in stock and tomatoes, breaking up with spoon; add Cajun spice and bring to boil.  Cover and bake in 350 F. oven for 25 minutes.

Cut sausage into thin slices; stir into rice mixture along with turkey and ham.  Cover and bake for 10 to 15 minutes or until rice is tender.  Gently stir in peas and parsley; season with salt and pepper to taste.  Makes 6 servings.

The Canadian Living Christmas Book

HOLIDAY POT PIE

Put leftover turkey to delicious use in the festive looking pot pie.

5 cups chicken stock
3 cups cubed smoked ham
2 Tbsp. vermouth (optional)
3 carrots, sliced
3 stalks celery, sliced
2 sweet potatoes, peeled and cubed
1 bay leaf
1/2 tsp. dried savory
1 cup frozen peas
1/2 cup diced sweet red pepper
1/3 cup butter
1 onion, chopped
3/4 cup all purpose flour
3/4 tsp. dry mustard
3 cups cubed cooked turkey
Pepper
Pastry for 9-inch single crust pie
1 Tbsp. milk

In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory, bring to oil.  Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender crisp.

Add peas and red pepper; simmer for 2 minutes.  Drain, reserving liquid; discard bay leaf.  Set vegetable mixture aside.

In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened.  Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden.  Stir in mustard.

Gradually whisk in reserved liquid until smooth.  Increase heat to medium high; cook, whisking constantly, until boiling and thickened.  Add reserved vegetable mixture and turkey; season with pepper to taste.  Pour into 12 cup casserole dish.

On lightly floured surface, roll out pastry to 1/4 inch thickness.  With floured cutters, cut out desired shapes.  Overlap cutouts over entire casserole; brush with milk.

Bake on baking sheet in 400 F. oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Makes 8 servings.

The Canadian Lliving Christmas Book

GRAPES TURKEY MORNAY:

An aristocratic sandwich.

MORNAY SAUCE:

4 Tablespoons butter
4 Tablespoons whole wheat flour
1 cup chicken or turkey stock
1 cup milk
2 Tablespoons grated Parmesan cheese
2 Tablespoons grated Cheddar or Swiss cheese
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon grated onion
1/2 cup milk

In saucepan, melt butter, stir in flour, add stock and milk, whisking, to avoid lumps.  Add cheeses, seasonings and onion.  Cook until cheese is melted.  Set aside until ready to serve.  When ready to assemble sandwiches, reheat sauce and add 1/2 cup milk if needed to make sauce thin enough to pour over and coat sandwich.  Yield: approximately 2 1/2 cups.

FRENCH TOAST:

2 eggs
2/3 cup milk
1/2 teaspoon salt
2 Tablespoon oil
6 to 8 slices whole grain bread

Beat eggs, add milk and salt and beat to combine.  Put oil in skillet and heat to medium high temperature.  Dip slices of bread in egg and milk mixture and fry them on both sides until they are golden brown.  Stack slices of French toast and keep them warm until ready to assemble sandwiches.  Yield: 6 to 8 French toast.

ASSEMBLE SANDWICHES:

3/4 pound to 1 pound cooked turkey breast, sliced (allow 2 ounces per sandwich)
6 to 8 slices canned unsweetened pineapple, drained
2 cups to 2 2/3 cups seedless green grapes, washed (allow 1/3 cup per sandwich)

Lay French toast slices in shallow baking dish.  Place slices of turkey on each one and a slice of pineapple on top of the turkey.  Pile approximately 1/4 cup grapes on top of pineapple slice.  Reheat Mornay sauce and if necessary, thin it with extra milk.  Ladle it generously over each sandwich and top with remaining grapes.  Put dish into a low oven 250º F. for approximately 10 minutes to warm the sandwiches completely.  Serve warm.  Yield: 6 to 8 servings.

Day-After-Christmas Soup

STOCK:

Leftover turkey carcass
1 onion, peeled and quartered
3 cloves whole garlic
2 stalks fresh rosemary
Several thyme sprigs

SOUP:

1 Tbsp. olive oil
1 onion, diced small
1 clove garlic, minced
2 leaves fresh sage , minced
Grated zest of 1 lemon
2 sticks celery
2 carrots
1 sweet potato
1 cup red lentils
2 cups cooked turkey , chopped
Sea salt to taste
Freshly ground black pepper
Big handful fresh flat-leaf parsley

To make the stock: Remove any meat you can from the turkey carcass and set aside. Break up the turkey bones and put into a large soup pot with 6 to 8 cups water, rosemary and thyme sprigs, onion and whole cloves of garlic. Bring to a boil, reduce heat and simmer covered for about an hour. Strain off the broth into a bowl.

Heat 1 tablespoon olive oil and sauté the onion and garlic with a pinch of sea salt. Add the sage leaves, lemon zest, celery, carrot and sweet potato and continue to sauté for a minute or so. Add the red lentils, chopped turkey and the turkey stock and bring to a boil. Reduce heat and simmer for about 15 minutes. Add sea salt to taste and continue to simmer for about 10 minutes. Serve in big bowls sprinkled with fresh parsley and a twist of black pepper.

VARIATIONS:

Since we're using up leftovers here, this soup is as versatile as your imagination or whatever you have left over from your dinner. You can add cooked rice or even stir in the remainder of your gravy for added flavor.

Create your own colorful assortment of vegetables. Zucchini, leek and squash would be lovely, or whatever you have to be used up in your fridge.

For a vegan version, simply omit the first step with the turkey and add 1 more cup of red lentils in place of the turkey meat. You can make a vegetable stock with the onion, garlic, rosemary and thyme and any other veggies in your fridge, or you can simply use water or a store-bought vegetable stock and add the fresh or dried herbs to the soup.

You can spice it up with the addition of some dried chili flakes and some dried cumin for a flavor variation.

You could make it more like a turkey chili by using less liquid and adding some beans like pinto or kidney beans—you can use cans of organic beans if you don't feel like cooking them from scratch.