Here are a few recipes that you can try with that leftover turkey!

Turkey Parmesan Casserole

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings

1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT 100% Grated Parmesan Cheese, divided
8 oz. spaghetti, broken in half, cooked and drained
3 cups frozen broccoli florets, thawed
2 cups chopped cooked turkey

MIX soup, sour cream and 3/4 cup of the Parmesan cheese in large bowl. Add spaghetti, broccoli and turkey; mix lightly.
SPOON into 2-quart casserole. Sprinkle with remaining 1/4 cup Parmesan cheese.
BAKE at 350°F for 25 to 30 minutes or until thoroughly heated.

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Turkey Mandarin Walnut Salad

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

1/3 cup PLANTERS Peanut Oil
3 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. honey
2 Tbsp. lemon juice
6 cups torn spinach leaves
8 oz. cooked turkey breast, cut into julienne strips
1/2 cup drained mandarin orange segments
1/2 cup PLANTERS Walnut Pieces, toasted

WHISK oil, mustard, honey and lemon juice. Refrigerate.
LAYER spinach, turkey and orange segments in serving bowl. Refrigerate until serving time.
TOSS with prepared dressing and walnuts to serve.

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To store leftover turkey, remove the meat from the carcass, wrap tightly and refrigerate for no more than 3 to 4 days. For longer storage, chop the turkey and freeze in 2-cup portions. Thaw as needed to quickly make salads, casseroles and soups.