Turkey leftovers with a twist

Long on ingenuity, but short on prep, these recipes elevate holiday leftovers to celebrity status.

Leftovers … whether you love ‘em, or hate ‘em, everyone seems to ponder one thing: What do you do with them, especially after the holidays? You could eat turkey sandwiches every day for a week, or just give up and toss it out altogether. Better yet, you could transform those mounds of turkey, gravy and stuffing into something new and exciting.

Consider a recipe for Turkey Tetrazzini. It puts a new twist on this perennial Italian favorite. This luxurious dish combines chicken bouillon granules, butter, cream, white wine and freshly grated Parmesan cheese with your leftover turkey for a dish that’s simple to make but elegant enough to serve for company.

If you want to turn the ordinary into the extraordinary and like to flex your culinary muscles, try Turkey Croquettes. Your friends and family will never guess that the origin of these tasty French delicacies was your own humble turkey dinner. The recipe can add flair to any meal as hors d’oeuvres, a side dish or an entree. Just add pre-made roasted turkey gravy for dipping and a side of cranberry sauce — then sit back, relax, and call it a holiday.

Looking for something the kids or grandkids will love? A savory Leftover Turkey Casserole wins the prize for ease and convenience. Pull up a chair and let your little ones spread the mashed potatoes. They can also help you stir leftover turkey, gravy and stuffing together and spoon it on top of the potatoes. And, if you don’t have any of your famous, homemade gravy left, a jar of ready-to-eat roasted turkey gravy has a taste that’s so close to homemade your guests won’t know the difference. Thirty minutes later you have a leftover holiday dinner reinvented into a new one-dish meal.

Leftover Turkey Casserole

Serves: 4 to 6

2 1/2 cups prepared mashed potatoes

2 cups cooked, shredded turkey

1 12-ounce jar home style roasted turkey gravy

1 cup prepared stuffing

Salt and pepper to taste

Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray and spread prepared mashed potatoes in the bottom.

Combine turkey and gravy in large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly.

Cover and bake 25 to 30 minutes, or until heated through.

Turkey Tetrazzini

Serves: 8

1/2 cup unsalted butter

1/2 cup all-purpose flour

3 cups hot water, combined with 1 tablespoon chicken bouillon granules

1/2 cup whole milk

1/2 cup white wine

1 cup heavy cream

1/4 cup chopped parsley

Salt and freshly ground black pepper to taste

1 pound fettuccini, cooked al dente

1 pound fresh mushrooms, halved and sautéed until tender

3 cups leftover turkey cubes

1 cup freshly grated Parmesan cheese, divided

1 1/2 cups fresh breadcrumbs

Toasted almonds for garnish

Blend butter and flour in saucepan over low heat and cook, stirring constantly, 3 to 4 minutes. Add chicken broth, milk and wine. Cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms and turkey. Mix in 1/2 cup Parmesan cheese.

Grease 9- by 13-inch glass baking dish; pour tetrazzini mixture into dish.

Sprinkle liberally with breadcrumbs and top with remaining Parmesan cheese and toasted almonds. Bake in a preheated 350°F oven until bubbly, about 30 minutes.

Turkey Croquettes

Makes: 8 croquettes

Croquettes

1/2 cup chopped onion

3 tablespoons unsalted butter

1/4 cup all-purpose flour plus 1/2 cup additional for dredging

1/2 cup whole milk

1/2 cup water plus 1/2 teaspoon chicken bouillon granules

2 cups finely chopped, cooked turkey

3/4 cup mashed potatoes

1/4 teaspoon paprika

1/2 teaspoon poultry seasoning

Pinch of nutmeg

Salt and freshly ground black pepper to taste

1/4 cup chopped parsley

Coating

2 large eggs beaten with 1 tablespoon water

1 1/2 cups dry seasoned bread crumbs

Vegetable oil for deep-frying

Home style roasted turkey gravy

Leftover cranberry sauce

In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.

Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; roll or mold into desired shape. Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper. Allow them to dry at room temperature for 30 minutes before frying.

In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain. Serve croquettes with gravy and cranberry sauce.