My family’s Thanksgiving was a bit disconnected this year. I was in Arlington, while David went to Garland and both of our sons worked. I spent the entire week in Arlington to help out while my mother suffered through shoulder replacement surgery and its recovery. I came home for the weekend, but she continues to recover at the home of my sister, brother-in-law and twin 7-year-old nieces. Bless all their hearts!

My sister’s home is always a little chaotic with sweet and rambunctious twin girls and full schedules, but now add decorating for Christmas – which she always does to the hilt – and my mom taking up residence in their living room. Obviously there was a little bit of stress. I drove home through Dallas traffic in the dark and heavy rain. That was stressful too. When I arrived home, I can honestly say I was so happy that I could have cried. Of course I didn’t, but Home Sweet Home never felt so good.

I’ll be going back in a week or so to help out more, but in the meantime, I left my sister with a few recipes that will help use up all that leftover turkey.

Curried Turkey Salad
1-1/2 c. cooked turkey, diced
1/2 c. apple, diced
1/2 c. mayonnaise
1 tsp. curry powder
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
1 stalk celery, chopped
2 Tbsp. onion, chopped
8 slices whole wheat bread

Combine all ingredients turkey through onion. Refrigerate for about 30 minutes and then spread on bread. Add lettuce and/or sliced tomatoes and then serve.

Turkey Bacon Cream Cheese Sandwich
1 pkg. softened cream cheese
1 Tbsp. chopped chives
1 pinch each salt and pepper
Cooked bacon
Sliced Turkey
Toasted bread slices

Combine cream cheese, chives, salt and pepper. Spread mixture on the top and bottom of two slices of bread. Layer turkey slices on bottom slice and top with a couple pieces of bacon. Place top slice of bread, cream cheese mixture down, on top of all. Serve.

Leftover Turkey Reuben Sandwiches
8 slices rye bread
2 Tbsp. Dijon mustard
2 Tbsp. Thousand Island dressing
8 slices roasted turkey
1 c. sauerkraut
8 slices Swiss cheese
Butter for spreading

Spread Dijon mustard on 4 slices of bread. Layer 4 slices of Swiss, roasted turkey, 1/4 of the sauerkraut and remaining 4 slices of Swiss cheese. Spread Thousand Island dressing on the remaining slices of bread and place, dressing side down, on top.

Spread butter outside the top and bottom slices of bread and sear each side in a skillet or panini press until golden brown and the cheese has melted. Serve with sliced pickles and chips.