Paprika-Lemon-TurkeyEvery holiday season, the “what to do with leftover turkey” recipes come out. And while there’s nothing wrong with that, let’s face it—too often, it’s turkey and cranberry sauce sandwiches or turkey chowder, and they all start with an old-fashioned roast turkey.

This year, we decided to spice things up a bit. Starting with a preserved lemon turkey of Tunisian influence, we then turn its meaty remains into a Provençal-inspired salad, a fast Anglo-Indian entrée, a Mediterranean-style sandwich, and a tortilla soup built on a simple roast turkey stock recipe that you’ll want to turn into a family standby—one that would be right at home on a table in central Texas.

Dessert? Well, let’s stick to tradition here and roll out the pumpkin pie!

Roast Turkey Stock/Turkey Tortilla SoupRoast-Turkey

Makes 4 servings

For stock
Roasted turkey bones, back, neck and other parts of carcass
1 large sweet onion, cut up
1 large carrot, peeled and cut up
1 medium parsnip, peeled and cut up
1 small bulb fennel, trimmed and cut up
1 small chipotle pepper in adobo sauce
6 whole peppercorns
1⁄2 teaspoon sea salt

Combine all ingredients in a medium stockpot and cover with water. Simmer, uncovered, over low heat for three hours or until liquid is reduced by about two-thirds. The liquid should become about 24 ounces of rich-tasting broth.

Do not stir. Let cool and carefully pour off clear liquid. Discard solids.Pesto-Turkey

For soup
1 flour tortilla, cut into strips
1 corn tortilla, cut into strips (or use purchased tortilla strips or chips)
Turkey stock (see recipe above)
1 cup cooked turkey, cubed or shredded
1 small ripe but firm avocado, cut crosswise into small slices or small dice
Sprigs fresh cilantro

Preheat oven to 425˚F. Spread tortilla strips on a baking sheet sprayed with olive oil or other oil spray. Bake for 10 to 12 minutes or until golden. Remove from oven and cool.

Heat stock in a large saucepan over low heat until just simmering. Add cooked turkey and continue simmering until turkey is just cooked through. Divide avocado and tortilla strips into four large, warmed bowls. Ladle over broth and turkey; top with cilantro sprigs.

Turkey Tortilla Soup
TD&N Nutrient Analysis:
Calories: 219; Total Fat: 10 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 6 g; Cholesterol: 30 mg; Sodium:Turkey-Medallions 389 mg; Carbohydrates: 16 g; Fiber: 4 g; Protein: 16 g

Turkey Medallions Marsala With Chutney

Makes 4 servings

1 tablespoon walnut, toasted peanut, hazelnut, or canola oil
3⁄4 to 1 pound cooked boneless turkey*, cut into medallions
1 large clove garlic, minced
1⁄4 to 1⁄2 teaspoon dried red chili flakes (optional)
1⁄4 cup favorite chutney
1⁄3 cup sweet Marsala wine
1⁄4 cup orange juice
Sea salt and pepper, to taste
Hot cooked rice

Heat oil in a large skillet over medium-high heat. Sear turkey medallions for a minute or two on both sides. Add garlic and chili flakes, cooking and stirring gently for a minute. Add chutney and stir in until it “melts.” Add Marsala and juice; reduce heat and simmer until liquid is reduced to a sauce, stirring occasionally and adjusting salt and pepper to taste.

Serve over hot rice.

*If using raw turkey, brown medallions for 3 minutes per side.

TD&N Nutrient Analysis: Calories: 228; Total Fat: 6 g; Saturated Fat: 1 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 1 g; Cholesterol: 59 mg; Sodium: 64 mg; Carbohydrates: 10 g; Fiber: 1 g; Protein: 26 g