Quicker than you can cook the holiday bird, comes a dilemma - what do you do with all that left over turkey.

From pot pie and casserole to soup and pasta, the Reporter dug several recipes that should take the hum drum out of day after Thanksgiving dining and is sharing a couple posted at allrecipes.com.

If you have a favorite recipe share, email it to news@theglenrosereporter.com or share on Facebook on "The Glen Rose Reporter" page.

Until then, here are a couple to try:

Turkey Tetrazzini - makes six servings


1 pound cooked turkey, chopped 1 (8 ounce) package angel hair pasta 2/3 cup sliced onion 1/4 cup butter 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground white pepper 1/2 teaspoon poultry seasoning 1/4 teaspoon ground mustard 2 cups milk 1 cup shredded sharp Cheddar cheese 2 tablespoons chopped pimento peppers 1 (4.5 ounce) can sliced mushrooms


1. Preheat the oven to 400 degrees. Cook pasta about four minutes, or until almost tender. Drain.

2. Melt butter in a saucepan over medium heat. Add the onion and cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.

3. Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.

4. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

Southwestern Turkey Soup - makes eight servings


1 1/2 cups shredded cooked turkey 4 cups vegetable broth 1 (28 ounce) can whole peeled tomatoes 1 (4 ounce) can chopped green chile peppers 2 roma (plum) tomatoes, chopped 1 onion, chopped 2 cloves garlic, crushed 1 tablespoon lime juice 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin salt and pepper to taste 1 avocado - peeled, pitted and diced 1/2 teaspoon dried cilantro 1 cup shredded Monterrey Jack cheese


1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.