Thanksgiving has came and went and you are still left with a ton of food. Over the long holiday weekend, it's nice to use Thanksgiving meal leftovers to make interesting sandwiches, appetizers, tiny bites, and mini meals, so when you come indoors from decorating your home, or get back from a shopping spree, you have wonderful little foods ready and waiting to pop in the oven or pull out of the fridge. These recipes will remind you of Thanksgiving foods, but with a special twist. Small bites of this and that are also much more appealing after that huge dinner!

Try these delicious recipes using the remains of your holiday feast to make wonderful meals for family or guests.

Ingredients:

• 3 cups cooked wild rice
• 3 cups chopped cooked turkey
• 16 oz. pkg. frozen french cut green beans, thawed
• 17 oz. jar alfredo sauce
• 1/2 cup soft bread crumbs

Preparation:

• To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.
• Preheat oven to 350 degrees.
• Mix rice, turkey, green beans and alfredo sauce in large bowl.
• Place in 12x8" glass baking dish and sprinkle with bread crumbs.
• Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned.

Ingredients:

• 2tbsp sunflower oil
• 500g/1lb 2oz leftover cooked British Turkey breast, cut into bite size pieces
• 3 shallots, peeled and thinly sliced
• 2 courgettes, trimmed and sliced
• 1 red pepper, deseeded and sliced
• 2tsp ground turmeric
• 1tsp chilli powder
• 2tsp cornflour
• 200ml/7fl oz chicken stock
• 200ml/7fl oz carton of coconut cream or coconut milk
• Salt and black pepper
• 2 pineapple rings, chopped
• 50g/2oz cashew nuts, lightly toasted
• 1 bunch of leaf coriander, chopped

Method:

• Heat the oil in a large pan and add the shallots, courgettes and red pepper. Gently fry for 5 minutes, stirring occasionally.
• Add the turmeric and chilli powder and cook for 1 minute.
• Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock.
• Stir over the heat until boiling, lower the heat to a simmer and add the cooked turkey to the pan.
• Cover and cook gently for 15 minutes.
• Stir in the coconut cream or milk and season to taste.
• Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.
• Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.

• In a skillet heat oil. Add pieces of leftover turkey cooking just to brown.
• Take out the turkey so it doesn't get dry, and reserve it.
• Add bell peppers and cook until softened.
• Wrap turkey and peppers up in warmed tortillas with the greenery of your choice (fresh oregano from the turkey garnish or a hearty green lettuce).

• Cook a bunch of pasta and reserve.
• In a pot, heat oil. Cook onions until softened.
• Add broth (and water) and bring to a boil.
• Add carrots (and any other veggies desired), in addition to salt and pepper. (A little dill or a sprinkling of lemon zest is nice too.)
• Cook until carrots are almost tender.
• Add cooked pasta and turkey, cooking just enough to heat through
• Serve hot

Ingredients:

• Lettuce
• Cucumber
• Tomatoes
• Eggs
• Leftover turkey.

Method:

• Wash and break your lettuce into medium pieces just like making any other salad.
• Strip your turkey pieces about a cups and a half.
• Dices your tomatoes.
• Slice your cucumber
• Boil your eggs.
• Slice the eggs into the salad mix
• Toss all ingredients together in a large bowl to make Turkey egg salad