Today, give thanks for … turkey leftovers

It usually hits around 6 p.m. on Thanksgiving day -- the sudden realization that you may be eating leftover turkey until the middle of May.

When only five pounds of the 25-pound turkey get eaten, there are plenty of leftovers. And while turkey sandwiches sound great, after the first 17 of them, they tend to get old. That's when you have to get creative.

Today more people are eating leftovers after Thanksgiving than any other time of the year. Turkey pizza, turkey barbecue, turkey salad and turkey sandwiches will be on everybody's menus for the week or so after the holiday. Creativity is the key to spicing up the leftover meals.

Instead of slapping turkey between two pieces of bread, try a turkey wrap. All you need is ranch dressing, some green onions and sun-dried tomatoes (see recipe on this page). Using basically the same ingredients as sandwich fixings, the turkey wrap is a delicious alternative.

Try topping a homemade pizza with chunks of turkey, or try making Sloppy Joe sandwiches with turkey, instead of beef. Turkey is a healthy alternative to beef in a lot of recipes as well, providing even more options.

You can even use leftover turkey to spice up your mornings. A turkey frittata (see recipe on this page) is a great way to kick off your day, and use a little extra turkey in the process. A turkey and cheese omelet is another alternative.

After a traditional American Thanksgiving dinner, you can use leftover turkey for an international twist. Try using leftover turkey for stir fry instead of steak or chicken. You can add turkey to pasta sauce for an Italian feel, and you can even use some of the leftover turkey for burritos and tacos if Mexican food is more to your liking.

ZESTY TURKEY WRAPS

1 cup finely chopped cooked turkey

1-4 cup sliced green onions

1-4 cup finely chopped sun-dried tomatoes

1-2 cup prepared ranch salad dressing

Lettuce leaves

6 flour tortilla or 4 pita pockets

Combine turkey, onions, tomatoes and dressing in a medium bowl. Place lettuce leaves toward one edge of the tortilla. Divide turkey salad among the tortillas, placing on lettuce. Roll to wrap. If using pita pockets, cut pockets in half, line with lettuce and add turkey salad.

TURKEY FRITTATA with TOMATO SALSA

6 eggs

1-3 cup milk

1 Tbsp. spicy brown mustard

1-2 tsp. salt

1-8 tsp. ground black pepper

1 Tbsp. vegetable oil

2 cups refrigerated shredded hash brown potatoes

1 cup chopped cooked turkey

1-2 cup sliced green onions

1-2 cup shredded cheddar cheese

Tomato salsa to taste

TOMATO SALSA

3 Tbsp. butter (do not substitute margarine)

1 can (14.5 ounces) diced tomatoes with green peppers, celery and onions, drained.

Beat eggs in medium bowl. Blend in milk, mustard, salt and pepper. Set aside. Heat oil in large nonstick skillet over medium heat. Add potatoes and cook eight to 10 minutes or until lightly browned, turning once. Stir in turkey and onions. Reduce heat to low, cover and heat three minutes. Stir again. Pour egg mixture over potato mixture, cover and cook 10 minutes or until eggs are set. Lift edges so uncooked egg flows to bottom of skillet. Sprinkle with cheese, cover and cook until cheese melts. Cut into wedges and serve with tomato salsa.

To prepare tomato salsa, melt butter in medium saucepan over medium heat and continue heating until butter has browned lightly. Add drained tomatoes with potato masher to make chunky sauce.

ARTICHOKE TURKEY PIZZA

1 package prebaked seasoned pizza crust

1 1-2 cups shredded mozzarella cheese

1 can (14.5 ounces) diced tomatoes with Italian herbs, drained

1 cup chopped cooked turkey

1 can (14 ounces) quartered artichoke hearts, drained and coarsely chopped

1 can (2.25 ounces) sliced black olives, drained

1-2 cup shredded Parmesan cheese

Preheat oven to 450 degrees. Place crust on baking sheet. Sprinkle crust with mozzarella cheese and top with tomatoes, turkey, artichokes, olive and Parmesan cheese. Bake for 10 to 12 minutes, or until cheese melts.

TURKEY SANDWICH

2 slices of bread

Lots of turkey

Lots of mayonnaise

Prepare bread by taking out of bag. Top with lots of mayonnaise. Put lots of turkey on one slice. Top with second slice. Put on paper plate, go to recliner. Recline. Eat sandwich. Repeat if necessary. Sleep rest of Thanksgiving weekend away.

Recipes courtesy of Butterball.