3 Simple Thanksgiving leftover recipes

SAVORY BREAD PUDDING

2 large eggs

2 cups (1-percent) milk

6 cups stuffing, separated into bite-size pieces

2 cups diced turkey

1/2 cup shredded reduced-fat Cheddar

1. Preheat the oven to 350 degrees. Coat an 8-by-8-inch inch baking dish with cooking spray.

2. Lightly beat the eggs; stir in the milk. Add the stuffing and turkey and transfer to the baking dish. Top with the cheese.

3. Bake until the filling is set, about 45 minutes.

Makes 6 servings

Nutritional analysis for each serving: 504 calories, 28 g protein, 48 g carbohydrates, 6 g fiber, 22 g fat, 6 g saturated fat, 1118 mg sodium

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T-DAY + 1 PANINI

4 ounces Swiss cheese, divided

8 slices rye bread

8 ounces thinly sliced turkey

1/2 cup cranberry sauce/relish, softened with a fork

4 tablespoons olive oil, divided

1. Divide the cheese in half; distribute one half over 4 of the slices of bread; top with the turkey and cranberry sauce. Finish the filling with the remaining cheese and close the sandwiches. Brush 1 tablespoon of the olive oil over the top of each sandwich.

2. Heat 1/2 tablespoon of the olive oil in a large nonstick skillet over medium high. Add 2 sandwiches (olive oil side facing up) and top them with a heavy skillet to press. Cook until the undersides are golden, about 3 minutes; turn and cook until the cheese is melted, another 2 to 3 minutes. Drape loosely to keep warm and repeat with the remaining ingredients. Makes 4 servings

Nutritional analysis for each serving: 474 calories, 32 g protein, 48 g carbohydrates, 4 g fiber, 18 g fat, 5 g saturated fat, 467 mg sodium

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TURKEY TORTILLA SOUP

3 (6-inch) corn tortillas

2 tablespoons olive oil, divided

3/4 teaspoon ground cumin, divided

1/4 teaspoon salt

1 medium onion, chopped (about 1 cup)

3 cloves garlic, minced

2 ribs celery, chopped

1 carrot, chopped in 1/4-inch pieces

1/4-1/8 teaspoon cayenne

1 cup thawed frozen corn

2 (14.5-ounce) cans diced tomato

4 cups low-sodium chicken broth

2 cups diced cooked turkey

1/4 cup shredded reduced-fat Cheddar

1. Preheat oven to 350 degrees. Coat a baking sheet pan with cooking spray.

2. Brush the tortillas lightly with 1 tablespoon of the oil, sprinkle with 1/4 teaspoon of the cumin and the salt, and cut them in 1/4-inch-wide strips. Spread the strips out on the prepared pan and bake until golden and crisp, about 10 minutes.

3. Heat the remaining 1 tablespoon oil in a soup pot over medium high; add the onion, garlic, celery, carrot, remaining 1/2 teaspoon cumin and cayenne. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn, tomato and chicken broth, and bring to a boil; reduce to a simmer and add the turkey. Cook 10 to 12 minutes, until the broth is flavorful and the turkey heated through.

4. Ladle into 4 bowls and top each with cheese and tortilla strips. Makes 4 servings

Nutritional analysis for each serving: 269 calories, 29 g protein, 26 g carbohydrates, 4 g fiber, 5 g fat, 1 g saturated fat, 797 mg sodium