I had requests mid-November for my fabulous turkey leftover recipes. Gee, we haven’t even had Thanksgiving yet, I thought to myself. But then again, I was pleased people were thinking ahead. And what’s not to like about the Ultimate Leftover? These tried and true recipes are the best way to handle the plentiful leftovers that are certainly hanging out in your fridge. If you’re lucky enough to have a lot of everything, try Alice Johnston’s Fabulous Thanksgiving Pie.

Then again, if you’ve had enough Thanksgiving and are looking for new flavors for your copious leftovers, try the other two recipes.

Alice Johnston’s Thanksgiving Pie
Serves 4 to 6

Leftover gravy, heated
Leftover turkey, chopped
Leftover stuffing/dressing (whatever you call it at your house)
Leftover mashed potatoes
Leftover veggies
Leftover cranberries

Preheat 375 degrees.

In an 8 to 9 inch pie pan, press the leftover stuffing into a bottom to make a pie shell of sorts. Next, make a layer of potatoes, then veggies. Add the chopped turkey to the heated gravy and mix well. Pour that turkey mixture into the middle of your pie and put it in the oven. Bake for 20 minutes or so until completely heated through. Serve with leftover cranberries.

Beanless Turkey Chili
Serves 4

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, pressed
1 red bell pepper, chopped (seeded and deribbed)
1 stalk celery, chopped
2 jalapeno peppers, chopped (seeded and deribbed) peppers are OPTIONAL
1-2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 (28-oz.) can tomatoes, broken up
4-5 cups cooked turkey, chopped
2 tablespoons fresh cilantro, chopped
Juice of one lime

In a large saucepan or skillet, heat oil over medium heat. Sauté onion, garlic, celery, peppers and seasonings over medium-low heat for about 5 minutes.

Add tomatoes. Simmer gently for 20 minutes. Stir in cooked turkey and cook until heated through. Before serving, add lime juice and fresh cilantro and stir gently.

Per Serving: 283 Calories; 8g Fat; 31g Protein; 11g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.

Serving Suggestions: Serve in bowls and top with shredded cheddar cheese and blop of sour cream. Serve with a big green salad and cornbread muffins.

If you don’t have that much turkey left, you can add a can of drained white beans and one cup drained canned corn and it becomes more of a chili.

Barbecued Turkey Pasta
Serves 6

1 pound fusilli or other medium pasta shape, uncooked
1 tablespoon olive oil
3 cups leftover turkey, cubed
1 small green bell pepper, sliced thin
1 small red onion, sliced thin
2 cloves garlic, pressed
1/2 cup spaghetti sauce (your favorite)
1/4 cup barbecue sauce
1 cup grated Provolone cheese
3 green onions, chopped
1/4 cup cilantro, chopped

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add turkey and sauté, stirring occasionally, until starting to brown on all sides, about 1 minute. Add the bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Now add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot (this is Naked Chef trick if you watch Food Network). Add turkey mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don’t want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.

Per Serving: 530 Calories; 11g Fat; 43g Protein; 61g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 487mg Sodium. Exchanges: 4 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Suggestions: A big spinach salad and whole grain rolls.