Turkey Day 2

Everyone loves the turkey sandwiches, the soup and the other leftovers in the days after Thanksgiving. It's amazing how much meat is on a turkey. It seems to last forever. On this page and the next are some ideas for what to make with that meal.

Thai-style turkey curry is an unusual dish that offers something different from the soups and sandwiches.

It's a takeoff on Thai chicken curry, that spicy, fragrant bowl of warmth. Got some acorn squash left over? Dice it and throw it in the curry. Excess green bean casserole? Chop the beans and add them too. Most other cooked vegetables also would do well in the dish.

The recipe for turkey strudel gives the Thanksgiving bird a lift with buttery phyllo dough and sweet raisins.

Kid-friendly shredded turkey and pinto bean burritos puts a South of the border spin on leftovers, and turkey Cobb salad wraps offer a quick and easy way to get a meal on the table in the days after Turkey Day.

Thai-Style Turkey Curry

8 oz. fettuccine

1 tablespoon vegetable oil

5 green onions, sliced on diagonal

3 cloves garlic, minced

1 teaspoon Thai green curry paste

1 can (15 oz.) chicken broth

1/2of a 15-oz. can coconut milk

2 cups cubed cooked turkey

1 cup each: cubed cooked squash, cooked green beans

1/2teaspoon salt

Grated lemon zest, chopped cilantro, optional

Heat a large pot of salted water to a boil; add fettuccine. Cook according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium heat. Add green onions; cook, stirring, 1 minute. Add garlic; cook, stirring 1 minute.

Stir in curry paste; cook 30 seconds. Stir in chicken broth; heat to a boil. Cook 5 minutes to reduce slightly. Stir coconut milk to mix in the cream at the top. Add to skillet. Reduce heat to low; cook 5 minutes. Add turkey, squash, green beans and salt. Cook until turkey is warmed through, 5 minutes. Serve over fettuccine in shallow bowls. Garnish with lemon zest and cilantro. Makes 4 servings.

The Wichita Eagle—11/25/09

Day After Thanksgiving Turkey Strudel

1 pkg. (6 oz.) fresh spinach

2 1/2 cups turkey, chopped

1/4cup seedlessraisins, chopped

2/3cup mayonnaise

2/3cup sour cream

2 teaspoons curry powder

2 teaspoons cornstarch

1/2teaspoon salt

8 sheets phyllo dough

1/2cup butter, melted

Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients; stir in spinach.

Place one sheet of phyllo on an ungreased cookie sheet. Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter.

Top with remaining sheets (going in same direction as the last sheet) and brush with butter.

Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape, make sure phyllo encloses all of the filling. Brush with remaining butter.

Bake at 350 degrees 50 minutes or until golden brown. Cut in wedges to serve. Makes 8 servings.

The Wichita Eagle—11/25/09

Turkey Cobb Salad Wraps

3 cups cooked turkey strips

2 tomatoes, seeded and chopped

2 avocados, peeled and chopped

4 slices bacon, cooked and crumbled

1/2cup crumbled blue cheese

1/4cup French salad dressing

1/4cup creamy Parmesan salad dressing

6 (10-inch) flour tortillas

2 cups bagged baby spinach leaves

In bowl, combine turkey, tomatoes, avocados, bacon, and blue cheese. In bowl, mix salad dressings; drizzle over turkey mixture and stir to coat. Refrigerate up to 2 days. When ready to eat, make sandwiches with filling, flour tortillas, and baby spinach leaves. Fold up bottom edge and fold in sides, and serve. Makes 6 servings.

The Wichita Eagle—11/25/09

Shredded Turkey and Pinto Bean Burritos

1 tablespoon canola oil

1 medium onion, halved and sliced

2 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon chile powder

1 can (15 oz.) can diced tomatoes with green chiles

2 tablespoons lime juice

4 cups shredded cooked turkey or chicken

1 can (15 oz.) pinto beans, rinsed

6 10-inch whole-wheat flour tortillas or wraps, warmed

3/4cup grated Monterey or pepper jack cheese

2 cups shredded green cabbage

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Tip: To warm tortillas: Wrap in foil and bake at 300 degrees until steaming, or wrap in barely damp paper towels and microwave on high for 30 to 45 seconds. Make ahead tip: Prepare the filling (step 1), cover and refrigerate for up to 2 days.

The Wichita Eagle—11/25/09