What To Do With Thanksgiving Day Leftovers     

Besides being a reminder that we should be thankful for everything we have, Thanksgiving also means watching football on TV, visiting with family and friends, hunting, eating, resting and eating some more.  The traditional Turkey Thanksgiving dinner is one of my favorite meals and the leftovers I would have to say are a close runner up as my next favorite
     Many of my friends seem to be at a lost or at least struggling when it comes to doing more with the leftover than just reheating them. Here are a couple really great recipes to use for turkey leftovers. 
  
TURKEY CHILI 
1 cup chopped onion
1 cup chopped green and or red pepper 
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp ground cumin 
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can Great Northern beans drained
2 cups shredded cooked turkey 
3/4 cup water

  Combine onion, pepper, garlic, and oil in a 2 quart glass measure.
Cover and microwave at high 3 minutes or until onion is tender, stirring every minute. Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes. 

Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. 
Makes 5-6 servings
  
TURKEY TETRAZZINI 
1/2 cup chopped onion
1/2 cup fresh mushrooms
1/4 cup each flour & margarine
1 cup skim milk
1 1/2 cups chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp fresh ground pepper
1 dash of ground nutmeg
2-1/2 cups cooked pasta of your choice
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded Swiss cheese divided     Saute onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well. Cook one minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in parsley, tarragon, pepper and nutmeg. Stir in pasta, turkey, and half of the cheese, mixing well. 
    Pour into a greased 1-1/2 quart casserole bake at 350 for 20 minutes.  Sprinkle remaining cheese over the top and bake an additional 5 minutes  Makes 4-5 servings

For a copy of Chef Nick's cookbook go to chefnickskitchen.com, or John's Fine Foods, 88 North Ave, Owego; Front & Center; 188 Front St. Owego; or Down to Earth Whole Foods, 305 Grant Ave. Endicott. E-mail Chef Nick at nfc@stny.rr.com