You may already be sick of turkey. If so, you can prepare some of these and freeze or refrigerate them for later. But we always run out of turkey long before we run out of some of our favorite turkey leftover recipes. I hope you enjoy these. They are listed from the simplest to prepare on up.

COLD TURKEY SANDWICHES

These are self-explanatory. Save some pieces of turkey meat in a container in the fridge for sandwiches. The sandwich can be as simple as bread spread with mayo and topped with turkey meat. You can add options, of course, to make it as fancy as you’d like. Some suggestions: butter, mustard, tomatoes, lettuce, avocado, sprouts, cucumber. You can also vary the variety of bread, of course.

BUTTER TURKEY & RICE

This is great with leftover cooked turkey meat or chicken. You will need either leftover rice, reheated, or make a small batch of steamed rice.

For the meat, heat a skillet and add a generous slab of butter to melt—I usually start with about 3 tablespoons, and maybe add more later if I feel like it. Once the butter is melted, add the leftover turkey or chicken meat. I suggest about 1 cup per person. Add salt and pepper to taste. If you’d like, add veggies and stir-fry it all together.

Serve the butter-sauteed meat over the steamed rice. Yummm…

TURKEY SOUP

Check out my blog post on making great stock. Use the tips to make a yummy turkey stock from any leftover turkey bones or carcass you have. Once you have the stock, you can make up a delicious turkey soup or stew. Add any vegetables you’d like. If you wish, add some pearl barley, rice or pasta as well. You  may choose to add tomatoes to make it more like a stew. Add chunks of leftover turkey meat near the end, with just enough time to reheat the meat. Don’t forget seasonings—besides salt and pepper, you might consider dried or fresh sage or thyme.

TURKEY TETTRAZINE

This is one of our favorites. Cook up some pasta (8-16 oz., or enough to feed your family). In a large bowl, mix together the cooked & drained pasta, leftover pieces of turkey meat (about 1/2 cup per person), and 1-2 cans of condensed cream of mushroom soup. Add some milk to make it liquidy enough (about 1/2 cup per can of mushroom soup). If you wish, add some frozen peas. You may also season to your taste—salt & pepper, sage, etc. Bake in a 350 degree oven for about 30-40 minutes or until heated and bubbly.