After hours and days and weeks of planning, Thanksgiving has come and gone, leaving in its wake several days worth of leftovers. While one could just eat the same plate of leftover goods day after day, the IFFS Nutrition Team has a few recipes for those looking for a little more pizzazz:

Turkey and Rice Soup

Ingredients

2 tablespoons unsalted butter
1 medium onion, diced
3/4 cup celery, diced
1 medium potato, diced
4 1/2 cups of Easy Turkey Stock recipe
1 1/2 cups shredded cooked turkey
1 cup or cooked brown rice *
Coarse salt and fresh pepper

Directions

Melt butter in a medium saucepan over medium-high heat. Add onion, celery, potato, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is translucent, about 2 minutes.
Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

* For extra-delicious rice, cook in Easy Turkey Stock, as opposed to regular old water!

Nutrition Facts per Serving (Makes 4 Servings): 265 Calories, 23 grams of carbohydrates, 9 grams of fat, 23 grams of protein, 211 milligrams of sodium, and 3 grams of sugar.

Easy Turkey Stock

Ingredients

Bones of 1 cooked turkey
5 quarts of water
2 onions, quartered
1 celery stalk
1 carrot
1 dried bay leaf
1 teaspoon black peppercorns

Directions

In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours. Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.

For Breakfast:

Turkey Hash and Sunny-Side Up Eggs

Ingredients

1 pound red potatoes, diced
1 1/2 teaspoons salt
2 tablespoons olive oil
4 teaspoons olive oil
1 small yellow onion, diced
3 cloves of garlic, minced
1 bell pepper, diced
1 1/2 tablespoons fresh herbs, chopped
1/2 teaspoon freshly ground pepper
3 cups diced leftover roast turkey
8 large eggs

Directions

In a medium pot of water over high heat, bring potatoes and 1 teaspoon salt to a boil. Cook for 3 minutes, drain potatoes, and set aside.
Meanwhile, in a large skillet, heat 2 tbs oil over medium-low heat. Sauté onion and garlic, until soft, about 5 minutes. Add bell pepper, fresh herbs, pepper, and remaining salt, and sauté for 3 minutes more.
Increase heat to medium-high, add 1 tbs more oil, potatoes, and turkey and cook, stirring occasionally, for 5 minutes. Add 1/4 cup water and stir to mix. Cover, reduce heat to low, and cook for 10 minutes more. Remove hash from heat and cover loosely with foil.
In two large nonstick skillets over medium heat, heat 2 teaspoons oil in each. Add 4 eggs to each pan and fry until whites are cooked, about 4 minutes. Divide hash among serving plates and top each with a fried egg, taking care not to break yolks. Garnish with remaining herbs.

Nutrition Facts (Makes 8 Servings): 230 calories, 10g Total Fat, 481mg Sodium, 17g ,Carbohydrates, 18g Protein

For Lunch