Turkey Noodle Soup With Asian Spices

Serves 6.

Note: This light soup is sparked with ginger and chili. Mint and cilantro, added at the end, give it a bright, bold finish. From Beth Dooley.

• 3 1/2 oz. rice noodles, broken into 6-in. lengths

• 6 to 7 c. turkey or chicken stock

• 1/3 c. sliced green onions

• 1-in. fresh ginger root, peeled and sliced thin

• Generous pinch red pepper flakes

• 2 tbsp. soy sauce, and more to taste

• 2 c. diced cooked turkey meat (about 10 oz.)

• 1 to 2 tbsp. rice wine vinegar, or to taste

• 2 tbsp. chopped fresh cilantro

• 1 tbsp. chopped fresh mint


Put the rice noodles in a large bowl and pour enough boiling water over them to cover; set aside until the noodles are soft, about 5 minutes. Drain.

In a large pot, combine the stock, green onions, ginger, red pepper flakes and soy sauce. Bring to a boil and reduce the heat to low and simmer for about 10 minutes. Remove and discard the ginger slices. Stir in the drained noodles and turkey, and continue cooking until heated through. Season to taste with the vinegar and more soy sauce. Serve the soup garnished with the chopped cilantro and mint.

Sweet Potato (or Roast Squash) Waffles

Serves 4 to 6.

Note: Here’s how to use up those sweet potatoes. Serve these drizzled with warm maple syrup and a dollop of cranberry sauce. From Beth Dooley.

• 2 1/2 c. flour

• 2 tbsp. sugar

• 1 tbsp. baking powder

• 2 tsp. ground ginger

• 1 tsp. cinnamon

• 1/4 tsp. ground nutmeg

• 1/2 tsp. salt

• 1 1/2 c. milk

• 1 c. mashed and cooked sweet potatoes or squash

• 4 eggs

• 4 tbsp. unsalted butter, melted

• Vegetable oil for greasing waffle iron


Preheat the oven to 200 degrees.

In a large bowl, stir together the flour, sugar, baking powder, ginger, cinnamon, nutmeg and salt.

In a separate bowl, whisk together the milk, sweet potatoes, eggs and melted butter. Stir the sweet potato mixture into the dry mixture until just blended; some lumps will remain.

Set a wire rack over a baking pan. Heat a waffle iron to medium-high and lightly brush the waffle iron grids with vegetable oil. Ladle about ½ cup batter into the center of the iron, close and cook until the waffles are golden, about 4 minutes.

Transfer the waffles to the wire rack and hold in the warm oven until ready to serve. Repeat with the remaining batter.

Turkey Apple Salad with Cranberry-Maple Vinaigrette

Serves 6 to 8.

Note: Here’s a turkey salad with plenty of spark. You can make the vinaigrette a day ahead and assemble the whole thing last-minute. Store leftover vinaigrette in a covered jar in the refrigerator for up to 2 weeks. It’s great drizzled over roasted chicken or pork. From Beth Dooley.

• 1 tbsp. chopped shallot

• 1/3 c. cider vinegar

• 1/4 c. cranberry sauce

• 2 tbsp. maple syrup

• 1 tsp. coarse Dijon mustard

• 2/3 c. vegetable oil

• 1/2 to 3/4 lb. cubed cooked turkey

• 2 tart apples, cored and cubed

• 2 green onions, white parts sliced

• Salt and freshly ground black pepper to taste

• 5 to 6 oz. mixed salad greens

• Stuffing Croutons (see recipe) or toasted walnuts, optional


To make the dressing: In a blender, pulse together the shallot, vinegar, cranberry sauce, maple syrup and mustard. With the motor running, add the oil in a slow, steady stream.

For the salad: In a medium bowl, toss the turkey, apples and green onions with enough vinaigrette to lightly coat. Season with salt and pepper to taste. Serve on top of the mixed greens and garnish with the Stuffing Croutons or toasted walnuts.


Stuffing Croutons

Makes 2 cups.

Note: These snack-worthy croutons are delicious tossed in a salad, on top of soup, or stew. From Beth Dooley.

• 1 tbsp. vegetable oil

• 2 c. stuffing


Preheat the oven to 375 degrees. Generously grease a baking sheet with the vegetable oil. Turn the leftover stuffing onto a baking sheet tray and pat it out to a 1/2 -inch-thick rectangle. Bake the stuffing until it’s firm and dark as toast, about 40 to 45 minutes. Remove and cut into 1/2-inch cubes. Once cooled, these may be stored in an airtight container for up to a week.

Turkey Bánh Mì

Serves 4 to 6.

Note: Bánh mì the Vietnamese hoagie, layers two cultures in a crisp baguette. Sharp, hot and sweet flavors are the perfect antidote to turkey fatigue. From Beth Dooley.

• 2 tbsp. sesame or vegetable oil

• 1/4 c. chopped onion

• 8 to 10 oz. shredded turkey meat with skin on

• 1 to 2 tbsp. Asian chili sauce, to taste, plus more as needed

• Several splashes soy sauce

• Several splashes rice wine vinegar, plus more as needed

• Ground black pepper, to taste

• 2 (10 to 12-in.) baguettes, sliced in half horizontally and quartered vertically

• 4 to 6 tbsp. good quality prepared mayonnaise, or more as needed

• 1/2 c. shredded carrot

• 1/2 c. shredded daikon or radish

• 1/2 c. chopped fresh cilantro

• 1 small English cucumber, thinly sliced

• Salt, to taste


Heat the oil over medium heat and sauté the onion and turkey until the turkey is hot and begins to brown and crisp, about 1 to 2 minutes. Season with the chili sauce, soy sauce, vinegar and pinch of black pepper. Remove and set aside.

Preheat the broiler to high. Generously slather the cut side of the baguettes with the mayonnaise and arrange on a baking sheet and broil until hot and crusty, about 1 to 2 minutes. Remove and immediately pile on equal amounts of the turkey, carrot, daikon or radish, cilantro and cucumber slices. Season with more chili sauce and vinegar and salt and pepper to taste. Put the top halves of the baguettes on the filling and serve immediately.