Three easy dishes to make with turkey extras

It's part of the pleasure, following up the holiday feast with informal bites of leftovers. Try any of the following recipes for some speedy fixing up.

Turkey-Filled Endive Leaves

(Preparation time 20 minutes)

1 cup chopped cooked turkey

1 cup coleslaw mix or shredded green cabbage

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped water chestnuts

2 tablespoons rice vinegar or white wine vinegar

1 tablespoon sugar

1 tablespoon vegetable oil

1 1/2 teaspoons soy sauce

1/4 teaspoon salt

1/4 teaspoon ground ginger

25 to 30 Belgian endive leaves (4 medium heads)

Toss together turkey, coleslaw mix, red pepper and water chestnuts in medium bowl. Whisk together vinegar, sugar, oil, soy sauce, salt and ginger in small bowl. Pour vinegar mixture over turkey mixture and stir to combine. (Turkey mixture may be prepared up to 4 hours before serving.)

Spoon about 1 tablespoon turkey mixture onto each endive leaf. Cover and refrigerate until ready to serve.

Makes 25 to 30 appetizers or snacks.

Moroccan Turkey Stew

(Preparation 25 minutes, cooking time 30 minutes)

2 tablespoons olive oil

1 cup chopped onion

1 clove garlic, minced

2 cups diced peeled sweet potatoes or butternut squash

1 cup sliced carrots

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

16-ounce can diced tomatoes, undrained

1/2 cup raisins

1 3/4 cups water

10-ounce box plain couscous

2 cups chopped cooked turkey

1/4 cup shelled pistachio nuts, chopped

Heat oil in large saucepan or Dutch oven over medium heat. Add onion, garlic, sweet potatoes and carrots. Cook and stir 6 minutes or until onion softens. Stir in cumin, ginger, cinnamon and salt; cook 1 minute more.

Add tomatoes, raisins and water. Bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until vegetables are tender.

Meanwhile, prepare couscous according to package directions and keep hot. When vegetables are tender, add turkey and heat 5 minutes more or until turkey is hot. Serve stew over couscous and sprinkle with pistachio nuts.

Makes 6 servings.

This recipe balances turkey, berries and avocado with walnut oil and blue cheese crumbles.

Bountiful Avocado Turkey Salad

(Preparation time 20 minutes)

4 to 6 cups cooked turkey meat, cubed (about 1 pound)

2 ripe avocados, peeled, seeded, cubed

1 cup blue cheese, crumbled

1 jicama, peeled and cut in julienne-style pieces

1 orange, peeled and sliced

1 cup fresh raspberries, or dried cranberries

1 pomegranate, peeled and cut into small kernels

10 cups mixed greens

Vinaigrette dressing (recipe follows)

6 tablespoons toasted walnut pieces

Place mixed greens on large serving platter or in large salad bowl. Combine turkey, avocado, cheese, jicama, orange, raspberries or cranberries and pomegranate, and place on top of greens. Pour vinaigrette dressing over salad. Sprinkle top of salad with walnut pieces to serve.

Makes 6 servings.

Vinaigrette Dressing

2 tablespoons minced shallot

1 small clove garlic, minced

2 tablespoons balsamic vinegar

3 tablespoons fresh orange juice

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup walnut oil

Whisk all ingredients except oil in large bow. Add oil in thin stream, whisking constantly. If dressing is prepared in advance, keep refrigerated in glass jar and shake well before using.