Thanksgiving is over!  I hope you had an awesome thanksgiving day!  Like most of us you should have a ton of leftovers packed in your fridge.  Here are some deligful recipe ideas from Recipe Zaar for your Thanksgiving leftovers.  Enjoy and remeber if use these recipes come back to the Bingo-Fun-O-Rama forums and let us know.  Click on the "read more" link for the recipes.

Rescued Turkey Stock

I call this "rescued" because so many people throw away the turkey
carcass after a big meal. Don't! Rescue it! Making stock is not hard
or complicated. You'll be rewarded with delicious soup, and an
amazing aroma will fill your home as you make the stock. You don't
even have to make soup right away -- just freeze the stock! -- by Lennie

1 turkey carcass (see first two lines of directions)
16 cups cold water
2 large celery ribs, sliced
2 large carrots, scraped and sliced
2 onions, quartered (do NOT peel)
10 sprigs fresh flat leaf parsley (or more, if you wish)
1 tablespoon peppercorns
2 teaspoons dried thyme

   1. First, you need a turkey carcass, stripped of all its meat; if
you're lucky, you'll be at someone's home and they'll be throwing it
away-- that's the time to shout, I'll take it!
   2. You will also likely discover that you'll be able to rescue a
lot of meat off the carcass; this is a bonus, since you now have the
meat for the soup as well.
   3. Try to make the stock the day after the turkey was cooked, but
if you have to wait another day or so, that's okay; it'll taste best,
though, if you can get to it soon.
   4. Let's get started; first, get out a large pot.
   5. Next, start to strip off any meat clinging to the carcass; put
this in a container and set aside; note that this is a hands-on job
and you will get a little messy; that's okay, both your hands and
your counter wash up easily.
   6. As you are stripping off the meat (don't fret, you won't get
it ALL, some stubbornly clings to the bones and that's okay, it too
flavours the stock), continue to break up the bones and put them in
the pot; also put in the pot any turkey skin and all the other
assorted"bits" that aren't edible meat.
   7. When you have the pot full of bones, pour the cold water over
and turn heat to high; bring to a boil.
   8. Now wash up and prepare the veggies and parsley; make sure to
leave the onion skin ON as it gives your stock a lovely rich colour.
   9. When the stock comes to a boil, add all remaining ingredients
and turn heat down to a lightly bubbling simmer, the type where the
bubbles barely break the surface.
  10. Now let it simmer for 3 to 4 hours, stirring every once in a
while.
  11. I much prefer letting it reduce down to where I'll only get 7
or 8 cups of stock; I find the flavour much better and stronger, even
if I have to add water when making the soup.
  12. If you only let it simmer till you have about 12 cups of
stock, it will be ready sooner but the flavour is much weaker.
  13. Once you feel your stock is ready, strain it through a fine-
meshed sieve into a large bowl; if your sieve is not fine, line it
first with cheesecloth; discard the bones and veggies you used to
make the stock, all their goodness is now in your stock.
  14. Refrigerate stock, covered, for several hours or preferably
overnight; then you can either make soup the next day, or freeze the
stock; make sure you skim off the solidified fat before you either
make soup or freeze the stock.
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Creamy Crockpot Turkey Soup

A "souper" delicious way to use up leftover turkey! Don't hesitate to
mix in leftover gravy or veggies. Leftover stuffing? Layer it on top
of the turkey. No leftover turkey? Cook boneless turkey breasts in
chicken broth and use the liquid instead of milk. -- by Lorac

1 medium onion, chopped
1 (8 ounce) package sliced fresh mushrooms
2 cups chopped cooked turkey
2 (10 1/2 ounce) cans condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
1 1/2 cups frozen peas and carrots, thawed
1/2 cup milk

   1. Layer onion, mushrooms and turkey in a crockpot.
   2. Mix soup, poultry seasoning and black pepper and pour over the
turkey.
   3. Cover, cook on Low 8 hours or on High 4 hours.
   4. If cooking on Low, turn to High, stir in peas and carrots and
milk.
   5. Cook an additional 10 minutes or until heated through.

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Turkey Cranberry Bites by Dancer

3/4 cup light mayonnaise
3 tablespoons honey mustard
1/2 teaspoon coarsely ground pepper
1 lb turkey breast, slices chopped
3/4 cup chopped celery
3 tablespoons chopped fresh parsley
3/4 cup dried cranberries, chopped
6 ounces shredded swiss cheese
1/2 cup chopped walnuts
60 miniature phyllo cups

   1. Preheat oven to 375 degrees.
   2. Measure mayo, mustard and black pepper into bowl.
   3. Add chopped turkey, chopped celery, chopped parsley, chopped
cranberries, shredded cheese, and walnuts.
   4. Stir to combine.
   5. Spoon into mini phyllo cups and bake for 12 to 15 minutes
until heated through.

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