Transformed Turkey

Happy Thanksgiving!

If you have leftover turkey, here are four transformed recipes that are so delicious you may find a reason to make another one. Bon post-holiday appétit!

Grilled Turkey, Stuffing, Cranberry And Swiss Cheese Sandwich(Makes 1 sandwich)Two thin slices rye bread

Butter, for spreading

Three slices roast turkey

1 tablespoon cranberry sauce, drained

2 tablespoons leftover stuffing

2 slices Swiss, cheddar or provolone cheeseTo prepare:Place one slice of buttered bread, buttered side down, in a non-stick skillet or griddle to brown over moderate heat.

Layer turkey, cranberry sauce and stuffing, then top with cheese and the other slice of buttered bread, buttered side up.

Press the sandwich down with a spatula and grill until the bottom slice is browned and crusty, about 3 to 4 minutes.

Flip over, press and grill the other side until crusty.

Serve warm.Turkey BLT(Makes 1 sandwich)2 thick slices multi-grain bread, toasted

1 tablespoon extra virgin olive oil, plus more for drizzling

1 to 2 teaspoons white pear balsamic vinegar

2 large romaine lettuce leaves, cut into chiffonade

2 thin slices red onion

3 or 4 slices cooked turkey breast

3 thin slices firm ripe Hass avocado, rolled in lemon juice

4 thin slices Granny Smith apple, rolled in lemon juice

2 slices turkey bacon, cooked crispTo prepare:Toast the bread and place on a cutting board.

Drizzle toasted slices with a few drops of olive oil.

Meanwhile in a small bowl, whisk vinegar and oil until blended.Sea salt and freshly ground black pepper, to tasteToss lettuce and onion together with the dressing, then taste and adjust the seasoning.

Place half of the “salad” on a slice of toast.

Layer with turkey, avocado, apple slices and bacon.

Top with remaining salad and the second slice of toast and serve.

Stir Fry Turkey And Vegetables(Serves 4)4½ ounces dry rice noodles

1 tablespoon safflower or peanut oil

2 slices fresh ginger the size of a quarter, slivered

1 clove garlic, slivered

1 can drained bamboo shoots, sliced into thin batons

1 small scallion, sliced thin

2 medium carrots, sliced into thin batons

1 small Napa cabbage, cut into thin slaw

2 to 3 cups small broccoli florets, blanched

4 cups cooked turkey meat, cut or torn into thin batons

2 tablespoons Thai fish sauce

2 tablespoons soy sauce

2 tablespoons plum sauce

2 teaspoons sesame oil

2 teaspoons light brown sugar

A squeeze of lime juice

1/2 small bunch fresh cilantro, choppedTo prepare:Bring water to boil in a large pot over high heat.

Add rice noodles and cook according to directions on the side of the package, then drain well and set aside.

Meanwhile, heat the oil in a frying pan or wok over moderate heat.

Stir-fry ginger and garlic until golden, about 2 to 3 minutes.

Remove from the pan and reserve.

Add bamboo shoots and increase the heat to high.

Stir-fry for about 5 minutes.

Add carrots, cabbage and broccoli then stir-fry until the vegetables begin to char on the edges, about 5 minutes.

Add turkey, scallions and reserved ginger and garlic and stir-fry until heated through, approximately 3 minutes.

Whisk together the fish, soy and plum sauces.

Whisk in the sesame oil, sugar and lime juice and then stir the mixture into the vegetables.

Add noodles and cilantro and toss well to coat the noodles.

Transfer to warm bowls and serve at once.Green Tea Turkey, Mushroom, And Lemon Grass Soup(Serves 4 to 6)1 lemongrass stalk, roots trimmed

5 cups water

1 cup good quality chicken or turkey stock

3 green tea bags

2 black peppercorns, bruised

1½ cups frozen shelled edamame

2 cups shiitake mushrooms, washed, stems removed and sliced

3 cups turkey breast meat, torn or cut into thin strips

1½ cups cooked brown rice

Sea salt and freshly ground black pepper, to taste

1 tablespoon sesame oil, to taste

Juice of half a lime, to taste

1/2 bunch scallions, sliced thin for garnish

Several cilantro leaves, for garnishTo prepare:Cut off the lower 2 inches of the lemongrass stalk and chop it very fine.

Bruise the remaining pieces of stalk.

Bring water to boil in a large stockpot over moderate high heat.

Add chopped and bruised lemongrass, tea bags and peppercorns and simmer 2 minutes.

Remove from the heat and steep for 15 minutes.

Strain the soup into a clean stockpot and bring to a simmer.

Add edamame and mushrooms and cook until the vegetables are tender, about 6 minutes.

Add turkey and rice and simmer until hot.

Stir in salt, pepper, sesame oil and lime juice.

Taste and adjust the seasonings.

Add scallions, then simmer to blend the flavors, about 2 minutes.

Ladle into warm soup bowls, garnish with cilantro leaves and serve at once.