So you’ve had the turkey and dressing, and the turkey sandwich, what now? The National Turkey Federation offers these recipes.

Creamy Turkey Soup

1 pound celery, diced

1-1/2 Cups margarine

1 cup onions, finely chopped

3 cups flour

1/2 teaspoon thyme, ground

1 Teaspoon salt

1/2 Teaspoon white pepper, ground

6 Quarts turkey broth, heated

1-1/2 Pounds pulled turkey or cooked turkey, light and dark meat, cubed

1 quart milk, heated

1-1/2 cups pimiento, chopped

1/4 cup fresh parsley, chopped

As needed, garlic croutons

Cut celery into dice (1/4 inch). Melt margarine and sauté celery and onions 5 minutes until vegetables are tender.

Stir flour and seasonings into vegetable mixture. Cook 5 to 6 minutes at medium heat.

Gradually whisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly.

Fold turkey into sauce and continue cooking 15 minutes.

Stir in milk, pimiento, and parsley. Continue cooking until a temperature of 160 degrees F is reached.

Serve each portion with garlic croutons, if desired.

Vermont Turkey Club

(Dressing makes 10 sandwiches)

1/2 Cup Dijon mustard

1/4 Cup honey

1/4 Cup mayonnaise:

2 TBS smoky barbecue sauce:

2 TBS sour cream

Turkey bacon, cooked crisp

Kaiser sesame rolls, sliced and grilled:

Sliced turkey breast

Sliced Swiss cheese

Sliced white cheddar cheese:

2 ½ cups fresh button mushrooms, cleaned, sliced and sauteed:

Thinly sliced red onion

Smoky Honey-Dijon Dressing

Combine Dijon mustard, honey, mayonnaise, 2 tablespoons barbecue sauce and sour cream. Whisk well to blend. Cover and reserve.

Assembly:

For each sandwich, place bottom half of roll on flat surface. Spread with 1 tablespoon Smoky Honey-Dijon Dressing and top with roasted turkey slices, 1 slice each Swiss and Cheddar cheeses, 2 slices bacon and ¼ cup sautéed mushrooms.

Spread top half of roll with 1 tablespoon Smoky Honey-Dijon Dressing.

Garnish with lettuce leaf and onion.