Give thanks for those turkey leftovers

The best way to express your gratitude for all of your Thanksgiving bounty is to create some mouthwatering dishes using your leftovers. From sandwiches and soups to casseroles and pies, quick and easy recipes for turkey are endless.

So this year, turn up the dial on those day-old dishes with the help of these three tasty recipes.

LOCAL STYLE TURKEY JOOK (RICE PORRIDGE)

• 1 medium turkey carcass
• 3 quarts water
• 1 cup rice, washed
• 1-inch piece ginger, grated
• 2 pieces lup cheong, thinly sliced
• 4 shiitake mushrooms, soaked and thinly sliced
• 4 green onions, chopped
• 1 bunch Chinese parsley, chopped
• 1 tablespoon oyster sauce, or to taste
• 1 teaspoon salt
• 1/2 teaspoon pepper

In a large pot, simmer turkey and water until turkey falls off the bones. (Tip: bring leftover turkey to room temperature before reheating to keep it from drying out.)

Separate meat from bones (you should have about 2 cups); set aside. Strain broth into another pot to remove any small bones. Add water to broth to make 3 quarts.

Add turkey meat, rice, ginger, lup cheong and shiitake mushrooms to broth. Bring to a boil, then simmer about 1 hour, stirring occasionally.

Just before serving add green onion, Chinese parsley, oyster sauce, salt and pepper. Serves 8.

Approximate nutritional information, per serving: 230 calories, 7 g total fat, 2.5 g saturated fat, 30 mg cholesterol, 600 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g sugar, 16 g protein.

TURKEY POT PIE

• 2 tablespoons butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1/4 cup flour
• 4 cups turkey or chicken stock
• 2 potatoes, peeled and diced
• 2 cups shredded turkey
• 1/2 cup frozen peas, thawed
• 1 prepared pie crust
• 1 egg, lightly beaten

Heat oven to 350 degrees.

In a medium saucepan, saute butter and chopped onion. Add celery and carrots; cook 2 minutes. Stir in flour and cook another 2 minutes.

Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey and peas.

Pour mixture into 9-inch casserole dish. Top with pie crust and brush with egg. Bake 30 minutes, until crust is golden. Serves 6.

Approximate nutritional information, per serving: 450 calories, 17 g total fat, 7 g saturated fat, 85 mg cholesterol, 950 mg sodium, 53 g carbohydrate, 5 g fiber, 5 g sugar, 20 g protein.

TURKEY ALA KING

• 2 tablespoons butter
• 3/4 cup sliced fresh mushrooms
• 1 celery rib, chopped
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup reduced-sodium chicken broth
• 1 cup fat-free milk
• 2 cups cubed cooked turkey breast
• 1 cup frozen peas
• 1 cup frozen carrots
• 1/3 cup pimientos
• 1/4 teaspoon salt, or to taste

In a large skillet, heat butter over medium-high. Add mushrooms, celery, onion and garlic; cook and stir until tender.

In a small bowl, mix flour and broth until smooth; stir into vegetable mixture with milk. Bring to a boil; cook and stir 1-2 minutes, until thickened. Add remaining ingredients; heat through. Serves 4.

Approximate nutritional information, per serving: 260 calories, 7 g total fat, 4 g saturated fat, 75 mg cholesterol, 350 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g sugar, 28 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.