Short on time for a post-holiday meal? Try our quick and easy soup inspired by the flavors of Minnesota, which leads the nation in turkey production. Smoked turkey mixes with the state grain, wild rice. Meaty shiitake mushrooms add more substance to the bowl.
Another soup option: Aunt Maude's Southwestern Turkey Chili. The blend of chile peppers and spices give it a smoky flavor and a nice kick of hotness to stave off the cold. It's a regular on the winter menu at Aunt Maude's restaurant in Ames, Iowa.
Grilled sweet peppers and onion add crunch to the sweet-smoky Applejack Turkey Sandwich from Gobbler's Restaurant in Gaylord, Michigan.
Another Midwest restaurant favorite: Twisted Seester. A customer inspired this turkey sandwich at The Artichoke Sandwich Bar in Wichita, Kansas. It's a twist on a pastrami sandwich they serve and was named for one of two sisters who was employed there.
This variation of a classic quiche recipe combines smoked turkey breast with Swiss cheese, eggs and cream. Serve with fresh fruit and homemade sweet rolls for a hearty start to the day. The recipe comes from the Engesser House Bed and Breakfast in St. Peter, Minnesota.
This from-scratch deep-dish turkey or chicken casserole comes from a Caledonia, Michigan, reader. "Anyone who tries it just can't get enough of it," says the reader, who adds a bit of pork sausage for farm-hearty flavor.
Cranberry-orange relish, sliced turkey and fresh watercress or spinach leaves make a colorful appetizer-size sandwich. The recipe includes instructions for making focaccia, but purchased bread works fine, too.
Len Skvor trades the traditional corned beef for thin-sliced turkey in this twist on a classic Reuben at his Cork 'n Fork Deli 'n Grill in Cedar Rapids, Iowa. To reduce the sodium, rinse sauerkraut with cold water before using.