Thanksgiving is known for its leftovers

McClatchy Newspapers (MCT) - The nice thing about cooking a huge feast for Thanksgiving dinner is that there are lots of leftovers. Most of us will indulge in so many rich foods today that we can't enjoy their true flavors.

On Friday, after a morning of shopping, we'll really appreciate the turkey tucked between slices of artisan bread, or combined with eggs and tomatoes for a frittata, or mixed with leftover gravy and seasonings to make turkey cakes.

"How to Cook a Turkey and All the Other Trimmings" recommends roasting a little more bird than you need for the main meal so you'll have the chance to enjoy second-day recipes. The cookbook, from the editors and contributors of Fine Cooking, suggests turning the turkey carcass into a rich stock that can be used for a soup or frozen for future use.

As soon as the tables are cleared, divide the leftovers into small, shallow containers, and refrigerate them, but don't overstuff the fridge. The food experts at the University of Kentucky Cooperative Extension Service recommend keeping the leftovers for just a day or two. And remember the old adage: If in doubt, throw it out.

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STORAGE TIPS FOR LEFTOVERS

The quality of holiday leftovers depends on several factors: how well the food is wrapped, the freezer temperature, your own personal taste, and the length of time you've kept them.

_Within 2 hours of roasting, remove stuffing from turkey and carve the remaining meat off the bone. Wrap separately and store it all in the refrigerator or freezer.

_Store turkey slices, stuffing and gravy separately, then refrigerate. Make sure to eat within 3 days.

_Freeze leftovers if you plan to store them for a longer time. Wrap in heavy foil, freezer wrap or place in freezer bags. Label with the storage date to keep leftovers from getting too old. For optimal taste, use stuffing within 1 month and turkey within 2 months.

_Leftovers kept for longer than 2 months are good only in casseroles or soups, and their freshness really should be considered before consumption.

Source: Butterball.com

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These recipes will make those leftovers even better the second time around.

TURKEY CAKES WITH SPICY ROASTED TOMATO SALSA

For the spicy roasted tomato salsa:

3 large plum tomatoes (about ľ pound total), cored

1 hot red or green chili (like serrano), ribs and seeds included, finely chopped

1 tablespoon chopped fresh cilantro leaves

1 tablespoon fresh lime juice

˝ teaspoon kosher salt

Freshly ground black pepper

For the turkey cakes:

˝ pound diced cooked turkey (˝-inch dice)

2 tablespoons chopped fresh cilantro leaves

1 tablespoon finely chopped chives or finely diced scallion

1 red or green chili (like a serrano or jalapeno), seeded and finely diced

1 cup fresh bread crumbs

Grated zest of 1 lime

2 tablespoons fresh lime juice

3 tablespoons leftover turkey gravy (or heavy cream)

Kosher salt and freshly ground black pepper

1 large egg, separated

1 tablespoon cold water

Ľ cup fine cornmeal

Ľ cup olive oil

To make salsa: Heat the oven to 400 degrees. Cut the tomatoes in half lengthwise and remove the seeds. Set them cut side down on a foil-lined baking sheet and cook until the skins split and the tomatoes soften, about 10 minutes. Let them cool slightly before removing the skins. Put the skinned tomatoes in the food processor with the remaining ingredients. Process until well-blended. Adjust seasonings and serve alongside turkey cakes.

To make turkey cakes: Put the diced turkey in a food processor and pulse until very finely chopped. Transfer to a bowl and add cilantro, chives or scallion, chili, bread crumbs, lime zest, lime juice, and gravy or cream; mix until well-combined. Season with ľ teaspoon salt and pepper to taste. Mix in egg yolk.

With wet hands, mold the mixture into eight ˝-inch-thick patties; they should only just hold together. Cover with plastic and refrigerate for 30 minutes.

Put a baking sheet in the oven and heat the oven to 350 degrees. Put the cornmeal in a shallow bowl. Whisk the egg white with the water. Dip the patties into the egg white, then coat with cornmeal. Heat a large frying pan over medium heat; add oil; when it's hot, add the patties and work in batches if necessary). Cook on each side until golden, about 2 minutes per side. Transfer the patties to the heated baking sheet in the oven. Bake until heated through, about 5 minutes. Serve with roasted tomato salsa. Makes 4 servings.

From "How to Cook a Turkey" from the editors of Fine Cooking

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DAY-AFTER THANKSGIVING FRITTATA

No-stick cooking spray

14.5-ounce can diced tomatoes, drained

1˝ cups chopped leftover cooked turkey

˝ cup chopped zucchini or green beans

8 large eggs, slightly beaten

Ľ cup shredded fresh Parmesan cheese

Preheat broiler with rack 4 to 5 inches from heating unit. Spray medium skillet with oven-proof handle with cooking spray; heat on medium-high heat. Add drained tomatoes, turkey and vegetable. Cook 3 minutes, or until heated through, stirring occasionally.

Pour eggs evenly over turkey mixture. Reduce heat to medium. As edge begins to set, lift up using a spatula to let liquid mixture flow underneath until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top. Place skillet under broiler. Broil 1 to 2 minutes, or just until top is set. Cut into 6 wedges.

From Butterball.com

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This recipe was created by Samuel Adams chef/partner David Burke. It combines leftover vegetables, stuffing and turkey. A seasonal craft beer is used to flavor and moisten the leftover stuffing.

ULTIMATE THANKSGIVING LEFTOVER SANDWICH

2 slices thick white bread

2 tablespoons butter

2 tablespoons mayonnaise

8 ounces sliced dark and/or white meat turkey, sliced

4 slices Swiss cheese

2 pieces, cooked bacon

˝ cup leftover stuffing

1 ounce Samuel Adams Cranberry Lambic, to moisten stuffing

Leftover green beans or other vegetables

On outside of bread slices, spread butter evenly (as if you were making a grilled cheese). On the inside of the slices, spread mayonnaise evenly. Stack turkey, cheese, bacon, stuffing (with beer) and vegetables on top of one slice of bread. Place other slice on top pressing down firmly to hold together. Insert toothpicks into each corner of the sandwich.

Preheat oven to 350 degrees. In a non-stick pan, brown on each side, about 3 minutes per side. Remove from pan and place on oven sheet. Roast for 10 minutes at 350 degrees, flipping at halfway point.

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TURKEY AND CURRIED RICE CASSEROLE

3 tablespoons butter, divided, plus extra for the dish

2 medium onions, chopped

˝ pound mushrooms, sliced

2 cups diced cooked turkey

˝ cup diced cooked ham

1 cup crumbled leftover stuffing or toasted and seasoned bread cubes

2 tablespoons chopped fresh parsley

Pinch of dried thyme

Salt

Pepper

1 tablespoon curry powder

1 cup rice

2 cups hot turkey or chicken broth

Preheat oven to 375 degrees. Butter a 2- to 3-quart casserole.

In a large skillet, melt 2 tablespoons butter and add onions and mushrooms. Saute over medium heat for 5 minutes, or until the vegetables are softened.

Transfer onions and mushrooms into the casserole dish and add turkey, ham, stuffing, parsley and thyme, and season with salt and pepper.

Melt remaining tablespoon of butter in the skillet and add curry powder and rice, stirring. Add broth, stir well, and pour over ingredients in the casserole.

Bake, uncovered, for 25 minutes, or until rice has absorbed all of the liquid.

From "The Best Casserole Cookbook Ever" by Beatrice Ojakangas

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TURKEY STOCK

Bones of 1 cooked turkey

5 quarts water

2 onions, quartered

1 celery stalk

1 carrot

1 dried bay leaf

1 teaspoon whole black peppercorns

In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.

Strain into airtight containers; cool completely. Cover and refrigerate up to 3 days or freeze up to 6 months.

From Martha Stewart Food

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© 2008, Lexington Herald-Leader (Lexington, Ky.).