Yucatan-Style Turkey and Vegetable Soup: Brimming with turkey, zucchini, carrots, and tomatoes, and enlivened with Latin flavors including chipotle peppers, cilantro, lime, and a sprinkle of queso fresco, this soup makes a complete meal-in-a-bowl. Queso fresco is a mild Mexican cheese with a crumbly texture similar to that of feta or farmer's cheese. Look for it at Hispanic food markets or larger supermarkets.
Turkey and Sweet Potato Chowder: This soup, thickened with sweet potato, can be prepped ahead. Peel and cut up the potatoes, turkey, and parsley the day before. Refrigerate the potatoes, covered, in water, and the turkey and parsley separately in airtight containers.
Turkey Vegetable Soup: This soup is topped with a homemade pistou, a basil-based, garlic-infused condiment similar to pesto. Use pistou in other ways: Stir it into pasta, spoon it over vegetables, or serve it on top of a baked potato.
Creamy Turkey Vegetable Soup: Starting with refrigerated Alfredo sauce means you don't have to make cheese sauce from scratch.
Turkey Noodle Soup: The tangy flavor of lemon lends a delightfully brisk lift to a classic turkey noodle soup. It's a perfect way to use leftover cooked turkey or chicken that is tucked away in your freezer.
Turkey Rice Soup: Marsala or sherry adds a special flavor to this nutritious and easy-to-prepare turkey, rice, and vegetable soup.
Continued on page 2: Salads