If you are like me, you had turkey at both Thanksgiving and Christmas. Which means once again you have leftover turkey. You probably want to try something new, so here are 4 new recipes you’ll enjoy.

Turkey Chilaquiles

* 2 tablespoons vegetable oil
* 1 1/2 cups red onion, chopped
* 1 (4-ounce) can diced green chilies (recommended: Ortega)
* 1 (10-ounce) can diced tomatoes and green chilies (recommended: Ro’tel)
* 3 cups leftover cooked turkey, shredded
* 1 (16-ounce) jar chunky salsa (recommended: Pace)
* Salt and freshly ground black pepper
* 5 cups tortilla chips, crushed
* 1 1/2 cups shredded Mexican 4-cheese blend
* 1/4 cup cilantro leaves, chopped
* 1/4 cup sour cream

Preheat oven to 400 degrees F.

Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and sauté until soft. Add green chilies, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes.

Remove from oven. Garnish with cilantro and serve immediately with side of sour cream.

Turkey Quesadillas

* 2 flour tortillas
* 2 tablespoons cranberry sauce
* 3 tablespoons grated Jack or Cheddar
* 2 tablespoons leftover stuffing
* 2 tablespoons cooked and chopped green beans
* 3 tablespoons chopped cooked turkey
* 1 teaspoon chopped jalapeno peppers
* Vegetable oil cooking spray

Place 2 tortillas on your board. Spread 1 with cranberry sauce and set aside. Sprinkle the cheese over the other one and crumble the stuffing on top. Add the green beans, turkey, and jalapeno peppers. Pick up the first tortilla and place it cranberry side down onto the filled one. Press gently but firmly to keep the quesadilla together.

Spray a nonstick skillet with cooking spray and put it over medium heat. Place the quesadilla in the skillet and cook until the bottom is lightly browned and the cheese is melted, about 2 minutes. Flip the quesadilla and cook it on the other side for another 2 minutes. Slide it onto a cutting board, cut it into wedges, and serve.

Turkey Pot Pie

* 1 package long-grain wild rice (recommended: Uncle Ben’s)
* 1 medium onion, diced
* 1 yellow bell pepper, diced
* 1 green bell pepper, diced
* 1 package fresh sliced mushrooms
* 1 tablespoon oil
* 1 can French style green beans, drained
* 3 cups cooked turkey, chopped
* 1 cup mayonnaise
* 2 cups grated Cheddar
* 1 small can sliced water chestnuts, drained
* 1 teaspoon poultry seasoning
* 1 cup sour cream
* 1 package preformed pie crust
* 1 egg, beaten

Preheat oven to 350 degrees F.

Prepare the rice according to package instructions and set aside. Sauté onions, peppers, and mushrooms in oil and set aside.

Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside.

Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.

Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.

This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.

Turkey Tetrazzini

* 6 tablespoons butter
* 1/2 pound mushrooms thinly sliced
* 1 tablespoon Madeira (or a good red wine)
* 4 tablespoons flour
* 1 1/2 cups chicken or vegetable broth
* 1/2 cup heavy cream
* 2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice
* 1/2 pound linguine cooked to al dente stage
* 1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread crumbs
* Salt and freshly ground black pepper

Heat 2 tablespoons of the butter in a skillet. When the foaming subsides, add the mushrooms and sauté, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Madeira and evaporate over high heat.

In another saucepan heat 3 tablespoons of butter. When foaming subsides, stir in the flour and cook for a minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the cream. Season to taste with salt and pepper. Fold in the mushrooms and turkey.

Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoon of butter. Heat for 45 minutes or until heated through, sauce is bubbling and top is browning.