Thanksgiving has not only brought us memories, family, and holiday cheer, but also presented us with a refrigerator full of leftovers. Here are three easy recipes using leftovers that will fill your stomach and help clean out your fridge.

Turkey Enchiladas:

Ingredients:
• 1/3 cup shredded cheddar and Monterey Cheese blend
• 1/8 onion, chopped
• 1/8 (2 ounces) can sliced black olives
• 4 (6 inch) corn tortillas
• 1/8 (19 ounce) can red enchilada sauce
• 2/3 cup cooked turkey chopped

Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
2. In a small bowl, mix the cheese, onion, and black olives.
3. In a small skillet, heat enough oil to lightly coat one tortilla and cook until soft. Remove and dip in the enchilada sauce to coat.
4. Add turkey and cheese mixture to center of tortilla, roll, and place tortillas in the prepared dish. Repeat until bottom of pan is covered with enchiladas. Spread enough sauce over the layer to cover it completely.
5. Spread the remaining sauce on top of enchiladas and sprinkle with the remaining cheese mixture. Bake for 20 minutes or until cheese is melted.

Turkey Salad with Apples and Cranberries:

Ingredients:
• 2 cups chopped cooked turkey meat
• 1 apple, peeled, cored, chopped
• 1/4 cup of dried cranberries
• 2 tablespoons of chopped green onion or chives
• 2 tablespoon of chopped fresh cilantro (can substitute parsley)
• 1 rib celery chopped
• Dressing:
• 1/4 cup yogurt
• 1/4 cup mayonnaise
• 1 tablespoon of honey
• 1/4 teaspoon ground ginger
• Salt and pepper

Directions:
1. In a large bowl, mix the yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper for taste.
2. Gently fold in the chopped, cooked turkey, apple, dried cranberries, green onions, cilantro, and celery.
3. Serve on a bed of lettuce greens or in a sandwich.

Turkey and Cranberry Panini:

Ingredients:
• 8 slices whole-grain bread
• 6 ounces thinly sliced cheese of your choice
• 8 ounces sliced leftover turkey
• 1/2 cup leftover cranberry jam/relish
• 1 cup arugula leaves
• Extra-virgin olive oil

Directions:
1. For each sandwich, lay two slices of bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread
2. Top with 2 ounces of turkey meat, 2 tablespoons of relish, about 5-6 arugula leaves, and an additional 3/4 ounces of cheese.
3. Brush the top of the sandwich with olive oil and heat a non-stick skillet over medium heat.
4. Put the sandwich, oiled-side down, into the pan.
5. Place a weight (such as a small heavy pan, or an aluminum foil-wrapped brick) on top of the sandwich to press it down.
6. Cook until bread is golden and crisp and cheese is beginning to melt. This will take about five minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Repeat process on other side.
7. To serve, slice each sandwich on the diagonal and serve warm.