Do you know how to use leftover turkey? If you cooked a 20 pound bird, and only 10 people showed up- or if all of your guests were saving room for pie, you may have more turkey than you can handle. There are a number of creative ways you can use leftover turkey to save both time and money on future meals. Read on to learn how to use leftover turkey.

In order to prevent food borne illness, turkey should be refrigerated within 2 hours after being removed from the oven.http://www.fsis.usda.gov/factsheets/Lets_Talk_Turkey/index.asp As turkey generally needs to sit for at least 30 minutes before carving, you'll need to pack it away immediately after dinner. When storing the turkey, think about how you'll be using it. You'll want to slice turkey that you'll be using for a repeat turkey dinner or sandwiches. Turkey for casseroles, pot pies or soups should be cubed in bite sized pieces, and turkey that's intended for enchiladas can be shredded. The carcass should be broken into pieces to be used for turkey stock or soup. If you won't be using the turkey within 3-4 days, you can freeze it.http://www.fsis.usda.gov/factsheets/Lets_Talk_Turkey/index.asp Package the freezer turkey in quantities of 1 or 2 cups, so you can thaw exactly the amount you'll need for a recipe later on. frozen turkey will retain its quality for 2-6 months, depending on freezer conditions.http://www.fsis.usda.gov/factsheets/Lets_Talk_Turkey/index.asp

You'll need 1/2 cup of dressing and 1 cup of vegetables for each 1 1/2 cups of turkey.

Turkey Salad Dressings

• Combine 1/2 cup mayonnaise or aioli with 1 tablespoon lemon juice
• Use 1/2 cup vinaigrette dressing
• Add 1 tablespoon curry powder to 1/2 cup mayonnaise
• Combine 1/2 cup mayonnaise with 2 teaspoons mustard and 2 teaspoons relish
• Combine 1/2 cup mayonnaise with 1/2 cup chutney

Turkey Salad Add-ins

• Use a combination of any of the following:
• Celery
• Scallions
• Onions
• Bell peppers
• Grapeshttp://allrecipes.com/Recipe/Turkey-Red-Grape-Salad/Detail.aspx

Use canned chicken stock for a quick and easy turkey soup.

1. Add 2 cups diced carrots, 1 cup diced onions, and 1 cup diced celery to 8 cups of canned stock.
2. Cook for 20 minutes, then add 2 cups diced turkey and cook for 10 more minutes.http://inadvertentgardener.wordpress.com/2007/01/27/quick-turkey-soup/
3. Serve with crusty bread, or over noodles or rice.

Combine leftover turkey with cooked vegetables and gravy to make a turkey casserole.

1. Chop leftover turkey, and combine with frozen vegetables of your choice until you have 1 cup of mixture per person.
2. Blend with cooked noodles or rice (use 1/2 cup per person)
3. Add gravy, condensed soup, and/or sour cream (1/4-1/2 cup per person)
4. place in casserole dish, top with grated cheese if desired, and bake for 35 minutes at 350, until heated through.