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Take turkey leftovers to the next level

It’s time to talk turkey. Or, rather try once again to figure out what I’m going to do with all the leftover turkey that I end up with every Thanksgiving.

You see, I invariably buy a bird the size of a small planet and no matter how many people I invite to share our feast, we end up with turkey coming out of our ears.

So here are some really great recipes to help you use up any and all leftovers.

Black Bean and Turkey Tortilla Roll Ups

1/2 cup canned black beans, rinsed and drained

1 large tomato, seeded and chopped

2 jalapeños, seeded and chopped (you may want to wear rubber gloves while handling) (optional)

4 teaspoons fresh lemon juice

1/2 teaspoon chili powder

Salt

1/2 ripe avocado

2 tablespoons mayonnaise

Four 10-inch tortillas

1/2 pound thinly sliced cooked turkey

1 cup lettuce, shredded

In a bowl combine the black beans, tomato, jalapeños, 2 teaspoons lime juice and chili powder. Mix to combine and then salt to taste. Set the mixture aside. In a food processor combine the avocado, mayonnaise, remaining 2 teaspoons lime juice and salt to taste and process until combine and smooth. (You can also use a fork to mash the avocado mixture until it is smooth.) Spread the avocado mixture on the tortillas and arrange the turkey slices across each tortilla just below middle. Top the turkey slices with the salsa and lettuce. Roll the tortillas tightly, leaving the ends open. Cut the tortillas diagonally with a serrated knife and serve. Makes 4 sandwiches. This recipe can be doubled or tripled.

Turkey Hot Pot

5 tablespoons oil

2 cups chopped onions

5 tablespoons flour

4 cups turkey stock, chicken or vegetable broth

1 cup water

1 (28-ounce) can whole tomatoes

2 cups diced raw potatoes

1 cup diced green bell pepper

2 bay leaves

3/4 teaspoon paprika

1 teaspoon salt

1/4 teaspoon cayenne pepper

2 cups diced, cooked turkey

1 (10-ounce) package frozen corn, thawed

In large stock pot sauté the onions in the oil until softened. Add flour to the onions and cook for 2 minutes, stirring constantly. Add the stock and water to the onions and stir until smooth and thick. Add the tomatoes, potatoes, green peppers, bay leaves, paprika, salt and cayenne pepper. Cover and simmer 15 minutes or until potatoes are tender. At this point add the turkey and corn and bring the chowder to a boil. When the turkey and corn are hot, the chowder is ready to serve. Makes 6 servings.

Macadamia Turkey Salad

3 cups cooked rice

2 cups cooked turkey (coarsely chopped)

1 cup pineapple chunks in juice, drained; reserve juice

1 cup water chestnuts, sliced and drained

1 to 2 tart apples, cored and chopped

1/2 to 1 cup chopped macadamia nuts

1/2 teaspoon salt

1/2 cup mayonnaise

2 to 3 cups lettuce, shredded

1/4 cup sliced green onions

1/3 cup rice noodles

In a bowl combine the rice, turkey, pineapple, water chestnuts, apple, macadamia nuts and salt. Add the mayonnaise and 1 tablespoon of the reserved pineapple juice to the mixture and mix to combine. Divide the lettuce between 8 salad plates and serve the salad garnished with the sliced green onions and rice noodles. Serves 8 as a small salad or 5 as a lunch salad. This recipe can be doubled or tripled.

– Submitted by Gene Nison of Gary Slice of Life is a food column that offers recipes, cooking advice and information on new food products. It appears Sundays. If you have a question about cooking or a food item, contact Eileen Goltz at ztlog@frontier.com or write The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.

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