What’s Left?

Sometimes it seems that we track our years one turkey at a time.

There was the first year we made Thanksgiving dinner, when emotions ran as raw as the turkey we nearly forgot to roast. Or the Thanksgiving when we feasted like kings on a great browned gobbler, stuffed with peaches in brandy we had put up that July.

Each year, we assemble to appreciate a feast so large that no appetite can survive it. Try as we might, the meal always wins, leaving a week’s worth of food in its wake. The turkey lingers in soups, hot sandwiches and pot pies. It comes to haunt us as meatloaf, stir-fries, casseroles. It returns weeks later as turkey-sage croquettes or a turkey-mushroom ragout. Here are a few of the better ways to remember a turkey.

SOUTHERN-FRIED TURKEY

Dip room-temperature leftover roast turkey parts in 1 egg beaten with 1 tablespoon honey, then dredge in bread crumbs.

Set aside 10 minutes. Deep-fry turkey in oil heated to 375 degrees until golden brown.

TURKEY FRIED RICE

Stir-fry 1 cup chopped onion in 1 teaspoon peanut oil until lightly browned. Add 1/8 teaspoon crushed hot red pepper, 1/2 cup diced celery, 1/2 cup diced sweet red pepper, 2 cloves minced garlic, 1 teaspoon minced ginger root and 2 cups bite-size pieces cooked turkey meat. Stir-fry 1 minute more. Add 2 cups leftover stuffing, if desired, and 1 tablespoon soy sauce and stir-fry 2 minutes more. Stir in 2 teaspoons sesame oil and 4 green onions, sliced.

LEFTOVER TURKEY CHOWDER

Heat 2 tablespoons rendered bacon fat in large soup pot set over medium heat. Add finely chopped white of 2 large leeks, 2 peeled and diced carrots, 2 stalks peeled celery, 2 peeled and diced boiling potatoes, 1/2 cup diced sweet red pepper and 2 cups diced leftover turkey meat and cook until vegetables are tender.

Add 2 cups sliced mushrooms, 1 teaspoon dried thyme, 1/2 teaspoon ground sage, 1/2 teaspoon crumbled rosemary and 1 bay leaf. Cook and stir until mushrooms are tender.

Add 1 quart chicken or turkey broth. Season to taste with salt and pepper and simmer 20 minutes. Remove bay leaf. Dissolve 1 tablespoon cornstarch in 1 cup cold milk and stir into soup. Bring to boil. Remove from heat and serve.

CRANBERRY-TURKEY CASSEROLE

Brown 1/2 cup chopped onion in 1 tablespoon peanut oil. Add 1 clove minced garlic, 1 cup cranberries and 2 tablespoons sugar and cook until cranberries pop, about 5 minutes.

Add 1 cup chicken or turkey broth. Toss with 3 cups bite-size pieces leftover turkey meat and 3 cups leftover stuffing. Bake in greased 2-quart casserole at 350 degrees 45 minutes.

TURKEY-CRANBERRY TURNOVERS

Cook 2/3 cup cranberries, 2 tablespoons sugar and juice and grated zest of 1/2 orange in small saucepan until berries pop, about 5 minutes. Mash lightly with fork.

Saute 3 tablespoons chopped onion in 1 teaspoon butter until tender. Add 1 cup finely chopped roasted turkey meat and cranberry mixture to onion. Season well to taste with salt and pepper.

Cool mixture. Using 2 frozen puff-pastry sheets, form 8 turnovers, using turkey mixture as filling. Bake at 400 degrees 20 to 25 minutes.

TURKEY TABBOULEH

Soak 1 cup fine bulgur in 1 1/2 cups cold water and 6 tablespoons olive oil until all liquid is absorbed. Toss in 3 cups diced roasted turkey meat, 1 unpeeled diced apple, 1 clove minced garlic, 1/2 cup finely chopped parsley, 1/4 cup finely chopped red onion, 1 stalk diced celery, 1/2 cup chopped almonds, 1 cup plain yogurt and 3 green onions, sliced. Season to taste with salt and pepper.

SESAME TURKEY

Brush 4 thick slices roasted turkey breast to taste with sesame oil and dredge in mixture of 1 cup sesame seeds, salt, black pepper and cayenne pepper. In skillet, saute slices in heated peanut oil until brown on both sides.

Remove to platter. Deglaze skillet with 1 clove minced garlic, 1 teaspoon sesame oil and 2 tablespoons light soy sauce. Pour sauce over turkey.