Got leftover turkey? I certainly hope so – it’s one of my favorite parts about the Thanksgiving meal – getting to enjoy the leftovers for the next several days. I love the old standbys such as open-faced turkey sandwiches with stuffing and piping hot gravy on toast, with some cranberry sauce on the side, or just plain turkey, mayo, salt and pepper on soft white bread – yum!

This year, try thinking outside the box and try one (or all) of these ways to use your leftover turkey: turkey and brie panini sandwiches, turkey tetrazzini, and turkey and white bean soup with homemade turkey stock and kielbasa, made in the crockpot.

Turkey, Brie, Apple and Cranberry Panini Sandwiches

These sandwiches are so good – the creaminess of the brie and the tartness of the Granny Smith apples go great with the turkey and the tanginess of the cranberry sauce. I pull out my old George Foreman grill to make these, but you can also just use a skillet on your stovetop. If you don’t have brie on hand, Swiss cheese is a good alternative. Click here for the recipe.

Turkey Tetrazzini

My grandfather introduced me to turkey tetrazzini years ago, when Stouffer’s came out with its frozen variety, which is really quite good. However, I do prefer my own, and the ingredients include turkey, sherry, Parmesan cheese, fresh breadcrumbs, green peas, baby portabella mushrooms, celery, onion and seasonings in a creamy sauce (click here for the recipe.) Pair this with a small green salad, bread and a glass of wine for a wonderful meal using leftover turkey!

Turkey and White Bean Crockpot Soup

This easy-to make soup combines turkey, northern white beans and kielbasa to make a earty, one-dish meal (click here for the recipe.) Simmer in your crockpot for several hours, and then serve with some crusty bread. Yum!

Eat, drink and be merry!