If yet another round of soups, sandwiches and casseroles cobbled out of Thanksgiving leftovers leaves you uninspired, try these popover-style breakfast treats studded with chopped turkey and stuffing. The combination of eggs, stuffing (think toast) and turkey works wonderfully together. They would be delicious served with maple syrup.

Or how about this hearty Caesar salad made with leftover turkey, a refeshing change from the carb-heavy feasts of Thanksgiving. To save time, the croutons could be made ahead.

Shredded Turkey And Arugula Caesar Salad With Grilled Croutons

Servings: 4

¼ pound baby arugula (about 5 cups loosely packed), washed and dried

2 tablespoons plus 2 teaspoons lemon juice

2 teaspoons finely grated lemon zest

4 oil-packed anchovy fillets

2 large cloves garlic

¼ teaspoon black peppercorns

8 tablespoons extra-virgin olive oil, divided

1 tablespoon Dijon mustard

Kosher salt

4 tablespoons finely grated Parmesan cheese, divided

4 slices French baguette, cut 1 inch thick on an extreme diagonal

2 cups shredded cooked turkey

2 cups halved cherry tomatoes

Heat a gas grill or the broiler. Place the arugula in a large bowl, then cover with a damp paper towel and refrigerate.

In a blender, combine the lemon juice and zest, anchovies, garlic, peppercorns, 6 tablespoons of the olive oil, the mustard and ½ teaspoon salt. Blend thoroughly until most of the peppercorns are well broken up and the dressing is emulsified.

Add 2 tablespoons of the Parmesan cheese and blend to incorporate. Leave the dressing in the blender.

Brush the bread with the remaining 2 tablespoons olive oil, then season each slice with salt. Grill or broil the bread until dark around the edges and golden brown at the center, 1 to 2 minutes per side.

If desired, cut each bread slice into 10 cubes. The bread also can be served whole.

Pulse the dressing in the blender. Add a bit of the dressing to the arugula and toss to coat.

Divide the arugula among 4 serving plates and sprinkle with some of the remaining Parmesan.

In a medium bowl, toss the turkey with the remaining dressing, then divide it between the plates of arugula. Sprinkle with Parmesan and arrange the croutons and tomatoes around the salad.

- RECIPE FROM “HOW TO COOK A TURKEY AND ALL THE OTHER TRIMMINGS,” BY THE EDITORS OF FINE COOKING MAGAZINE, TAUNTON PRESS, 2007

Turkey Fried Rice

Servings: 6

1/3 cup low-sodium soy sauce

2 tablespoons turkey stock or chicken broth

1 tablespoon rice vinegar

2 teaspoons dark sesame oil

1 teaspoon chili garlic sauce

½ teaspoon salt

¼ teaspoon ground black pepper

5 teaspoons canola oil

2 cups shredded green cabbage

1 cup sliced scallions

1½ teaspoons minced peeled fresh ginger

5 cups cooked long-grain white rice, chilled

4 cups chopped cooked turkey (light and dark meat)

2 cups leftover green peas or frozen peas, thawed

1 cup leftover carrots or frozen carrots, thawed

1/3 cup chopped fresh cilantro

In a small bowl, whisk together the soy sauce, turkey stock, rice vinegar, sesame oil, garlic sauce, salt and pepper. Set aside.

In a large nonstick skillet over medium-high, heat the canola oil. Add the cabbage, scallions and ginger, then saute for 3 minutes, or until tender.

Add the rice, turkey, peas, and carrots, then saute for another 3 minutes, or until thoroughly heated. Stir in soy sauce mixture and cook for another 2 minutes. Remove the skillet from the heat and stir in the cilantro.

- RECIPE FROM COOKING LIGHT MAGAZINE

Leftover Turkey Popovers

Start to finish: 25 minutes

Servings: 6

1 cup heavy cream

3 eggs

1 teaspoon thyme

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup all-purpose flour

1 cup chopped cooked turkey

½ cup stuffing

½ cup grated cheddar cheese

Heat the oven to 375 degrees. Lightly coat a 6-cup muffin tin with baking spray.

In a blender, whip the heavy cream until it begins to thicken, about 30 seconds. Add the eggs, thyme, salt and pepper, then blend again until smooth. With the blender running on low, sprinkle in the flour and blend until smooth.

Divide the batter between the prepared muffin cups. Divide the turkey between each cup, dropping it into the egg mixture. Top each serving with a spoonful of the stuffing, then sprinkle it with cheese.

Bake for 20 minutes, or until puffed and lightly browned. Cool briefly.

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