Trot out the turkey again -- this time in enchiladas, curry, soup and more

McClatchy Newspapers (MCT) - If your family's had enough of turkey, dressing and potatoes by day's end, you may need good ideas for using up that mountain of leftover bird. We found a wealth of appetizing recipes from Whole Foods Market, which offers preparation and nutrition tips on its Web site, www.wholefoodsmarket.com. Here are a few of our favorites; maybe some will become family traditions in your home.

TURKEY-SWEET POTATO CURRY

"Here's a high-protein option that's also gluten-free. Serve with naan (Indian bread) or toasted pita and serve over brown basmati rice"

Serves 4 to 6

2 tablespoons finely chopped ginger

2 tablespoons finely chopped garlic

2 teaspoons crushed red-pepper flakes

2 tomatoes, chopped

2 tablespoons curry powder

2 tablespoons garam masala

1 cup nonfat yogurt

½ bunch cilantro, chopped

1 pound chopped cooked turkey

1 tablespoon extra-virgin olive oil

1 small yellow onion, chopped

1 pound chopped cooked sweet potatoes

3 tablespoons brown sugar

2 tablespoons half-and-half (optional)

1. Make a marinade by combining ginger, garlic, pepper flakes, tomatoes, curry powder, garam masala, yogurt and cilantro in a deep bowl, stirring to combine.

2. Add turkey, toss well, cover and refrigerate overnight.

3. Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Stir in turkey and marinade, sweet potatoes, sugar and half-and-half, and cook until heated through. Transfer to a large bowl and serve.

TURKEY BLT SANDWICHES

"After your hard work in the kitchen, this is a day-after meal you can relax over. Plus, it's easy enough for the kids to make"

Serves 2

1 teaspoon extra-virgin olive oil

6 strips all-natural, uncured turkey bacon

6 slices roasted turkey

2 teaspoons butter, or to taste

4 slices whole grain bread, lightly toasted

Mustard and mayonnaise, as desired

1 cup spinach leaves

4 slices tomato

Salt and pepper to taste

1. Heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, turning once.

2. Meanwhile, butter both slices of bread and toast lightly. Spread with mustard or mayonnaise as desired.

3. For each sandwich, layer half the bacon, turkey, spinach, and tomatoes onto one slice of bread. Sprinkle with salt and pepper, if desired. Top with the remaining bread. Slice and serve.

TURKEY ENCHILADAS

"If your family likes chicken enchiladas, they'll love these. It's a simple preparation, thanks to prepared salsa verde and enchilada sauce you'll find on the Mexican food aisle in the grocery store. Serve with corn-black bean salad"

Serves 4 to 6

2 cups shredded cooked turkey or chicken

1 cup salsa verde

2 (10-ounce) cans enchilada sauce, divided

1 ½ cups shredded Monterey Jack cheese

½ cup vegetable oil

12 corn tortillas

Âľ cup crumbled feta cheese

1. Preheat oven to 350 degrees. In a bowl, toss together turkey, salsa, ÂĽ of the enchilada sauce and Monterey Jack cheese.

2. Heat oil in a medium skillet over medium-low heat. Working with one tortilla at a time, dip it briefly into the warmed oil, then transfer to a clean work surface.

3. Arrange about ÂĽ cup of the turkey filling down the middle of the tortilla, fold one side of tortilla over the filling, then fold other side over and place enchilada seam-side down in a baking dish. Pour remaining enchilada sauce over the top of the enchiladas and bake for 15 to 18 minutes.

4. Top with crumbled feta cheese and serve.

TURKEY NOODLE SOUP

"The most traditional way to use your leftover turkey, this one's revved up with antioxidant-rich ingredients. If you have time, make your own turkey stock with bones from your turkey. Feel free to augment the recipe with fresh or dried herbs, such as basil, thyme, oregano or rosemary"

Serves 4

1 tablespoon extra-virgin olive oil

2 cloves garlic, thinly sliced

1 yellow onion, chopped

2 teaspoons chopped thyme

3 ½ to 4 cups low-sodium chicken broth

2 cups baby spinach

2 cups cubed or shredded turkey or chicken

1 ½ cups uncooked wide egg noodles

1 (15-ounce) can cannellini beans, drained

1 (14.5-ounce) can sliced carrots, drained

Salt and pepper to taste

1. Heat oil in a large pot over medium-high heat. Add garlic and onions and cook for 3 minutes.

2. Add thyme and stir to blend.

3. Add broth, spinach, turkey, noodles, beans, carrots, and salt and pepper, and stir well.

4. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve.

___

© 2008, Fort Worth Star-Telegram.