Having too much leftover turkey after Thanksgiving is one problem some of us look forward to.
There are so many ways to use turkey creatively to come up with delicious, easy meals that your family will love - Thanksgiving or any other time of the year.
Angel Hair Pasta in Sundried Tomatoes with Shiitake Mushrooms and Turkey

• 1 500 gram pack of angel hair pasta
• 2 tbsp olive oil
• 5 cloves garlic, crushed
• 1 500 gram can of crushed tomatoes
• 5 tbsp of sun dried tomatoes
• 1 cup sliced shiitake mushrooms
• 2 cups shredded leftover turkey

Prepare pasta according to package instructions.
Heat olive oil in a skillet on high heat and saute garlic for one minute.
Add sundried tomatoes and sautee for two more minutes.
Add crushed tomatoes and stir well until the misture starts to bubble.
Drop the heat to low and let simmer.
After simmering for about five minutes, add the sliced shiitake mushrooms and the shredded turkey.
Simmer for three more minutes.
Pour on top of pasta and serve.
Turkey Fingers with Wasabi-Mayo Dip

• 1 1/2 to 2 cups flour
• 1 1/2 tsp.
  salt and pepper
• 2 1/2 tsp.
  thyme
• 2-3 tsp.
  paprika
• 2 tsp.
  powdered cumin
• 2 tsp.
  garlic powder
• 1-2 eggs, beaten
• 1/2 cups milk
• 2 tbsp.
  lemon juice
• 4 cups of leftover turkey strips
• Vegetable oil
• 1/2 cup mayo
• 1 tbsp honey
• 1 tbsp dijon mustard (NOT ballpark, but maille or grey poupon!)
• 1 tbsp prepared wasabi, or to taste of wasabi powder
• 2 tbsp lime juice
• couple drops of sesame oil

Combine first 6 dry ingredients in bowl.
Combine egg, milk, and lemon juice in another bowl.
Dip turkey breast strips in flour mix, then egg, then flour mix.
Refrigerate for 30 minutes.
Cook in 1/2 inch of hot vegetable oil at 375 degrees until brown.
Remove and drain.
For the dip, whisk together mayo, honey, mustard, and wasabi until well incorporated.
Chill in refrigerator before serving.
Turkey Chowder with Wild Rice, Crimini, and Pancetta

• 2 1/2 cups water
• 3/4 cup wild rice, rinsed and drained
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 2 3-ounce packages sliced pancetta, diced
• 6 cups crimini mushrooms, sliced
• 1/4 cup ( 1/2 stick) butter
• 2 carrots, diced
• 2 celery stalks, chopped
• 1/2 cup chopped shallots
• 1/3 cup all purpose flour
• 10 cups turkey stock
• 1 teaspoon dried crushed rosemary
• 2 to 4 cups chopped cooked turkey meat (reserved from carcass)
• 1 1/2 cups frozen corn kernels
• 1 cup heavy cream
• Chopped fresh Italian parsley

Bring the water, rice, and salt to boil in a medium saucepan then reduce heat to low.
Cover and simmer until rice is al dente (tender but still firm to bite) - about 45 to 60 minutes.
Drain and set aside.
In a large pot, heat oil using medium heat.
Cook pancetta in oil for about 8 minutes or until browned, stirring often.
Transfer the pancetta using a slotted spoon to a plate lined with paper towels to drain the extra oil.
Using the same oil from cooking the pancetta, cook the mushroon until the mushrooms begin to brown - about 8minutes.
Remove the mushroom from the pot to a bowl.
Add butter to the oil in the pot.
While the butter melts, add the carrots and celery.
Cook until the vegetables begin to soften (about 5 minutes).
Add shallots and stir until soft, about 2 minutes.
Sprinkle flour over and stir for 1 minute.
Add the previously cooked mushrooms then pour the turkey stock and add the rosemary.
Stirring occasionally, bring to boil then change the heat to medium-low.
Partially cover the pot and simmer for 15 minutes.
Add rice, pancetta, turkey meat, and corn to the soup.
Simmer for another 10 minutes then Stir in cream.
Season with salt and pepper to taste.
Remove from heat.
Divide soup among bowls, garnish with chopped with parsley, and serve.
Note: This dish can be made 3 days ahead prior to serving.
To preserve the dish follow these steps; After removing from heat, cool slightly before chilling.
Chill uncovered first until cool then cover and keep chilled.
Just rewarm over medium heat before serving.
TurkeyTortilla Wrap

• 2 large flour tortillas
• 1 tsp olive oil
• 1/2 cup turkey, cut into thin strips
• 4 tbsp grated cheese
• 1 avocado
• 2 tsp lime juice
• 1/4 tsp green or red Tabasco
• salt to taste
• pinch of chilli powder
• sour cream
• Salsa

Cut the avocado in half.
Remove the seed before scraping the fruit into a bowl.
Mash the avocado.
To the mashed avocado, add the lime juice, tabasco, salt and chilli powder then stir the mixture until well combined.
Add enough olive oil to just thinly cover the surface of a non-stick frying pan.
Heat the pan on low heat for a few seconds.
Add the tortilla, wait until it is warm before sprinkling on some grated cheese.
Cook until the cheese is partly melted before laying turkey strips across one half of the tortilla.
Let the turkey heat for a few seconds then evenly spread two heaping tablespoons of the avocado mixture on the other half of the tortilla.
Let the tortilla stay in the pan for about 30 seconds more before folding the side with the guacamole over the turkey side.
Immediately remove from pan.
Repeat this for all tortillas.
Serve hot with sour cream and salsa.
Turkey and Lentil Soup

• 1 pound dried lentils
• 2 cups shredded leftover turkey
• 8 cups of water
• 2 chicken bouillon cubes
• 3 medium potatoes, peeled and diced
• 1 small onion
• 4 scallions
• 3 cloves garlic
• 1 tomato

In a large pot, add lentils, water and bouillon cubes.
Bring to a boil, then reduce heat to medium-low.
Cover with lid, simmering about 15 minutes, and add shredded turkey and add diced potatoes to the pot.
Meanwhile, in a mini chopper, finely chop onions, scallions, garlic, and tomato.
Add them to the soup, and simmer lentils are soft.
If needed, add more water.