We challenged Test Kitchens professional Alyssa Porubcan to turn holiday leftovers into divine new recipes. One idea, Next-Day Turkey Dinner Bake, comes from her mom, Ruth. It's so good our Foods staff came back for seconds. To make sure leftovers are safe to eat the next day, Alyssa reminds us to chill hot foods within two hours of removing them from the oven or cooktop. Cold foods should be re-refrigerated within two hours. Use leftovers within four days, except for gravy, which should be used within two. SHIRLEY HARRINGTON

MAIN DISH TURKEY SALAD WITH CRANBERRY VINAIGRETTE AND GARLIC CROUTONS

MAKES 4 SERVINGS

PREP: 15 MIN.

1 head romaine lettuce, torn

2 cups coarsely chopped cooked turkey

4 bacon slices, cooked and crumbled

1 medium-size Granny Smith or Braeburn apple, thinly sliced

1 cup Garlic Croutons

Cranberry Vinaigrette

TOSS together first 4 ingredients in a large serving bowl. Top salad with Garlic Croutons, and serve with Cranberry Vinaigrette.

Garlic Croutons:

MAKES ABOUT 3 CUPS

PREP: 10 MIN., COOK: 2 MIN., BAKE: 25 MIN.

2 large garlic cloves, pressed

¾ teaspoon ground red pepper

4 large dinner yeast rolls, cubed (about 3 ¼ cups cubes)

MELT butter in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds. Remove from heat; stir in bread cubes until evenly coated.

SPREAD bread cubes in an even layer on a lightly greased aluminum foil-lined jelly-roll pan.

BAKE at 300° for 20 to 25 minutes or until browned and crisp, stirring occasionally. Spread in a single layer on wax paper to cool completely. Store in an airtight container up to 1 week.

Cranberry Vinaigrette:

MAKES ABOUT 1 CUP

PREP: 10 MIN.

Balsamic vinegar gives this dressing a rich reddish-brown color.

½ cup whole-berry cranberry sauce

2 tablespoons balsamic vinegar

½ teaspoon grated orange rind

2 tablespoons fresh orange juice

1 ½ teaspoons Dijon mustard

½ teaspoon honey

1/8 teaspoon salt

¼ cup olive oil

STIR together first 7 ingredients until blended. Stir in olive oil, 1 tablespoon at a time, until well blended.

NEXT-DAY TURKEY DINNER BAKE

MAKES 6 SERVINGS

PREP: 15 MIN.; BAKE: 1 HR., 15 MIN.; STAND: 5 MIN.

If the mashed potatoes won't spread, warm them slightly in the microwave with a little milk. After the big meal, large amounts of leftovers, such as cornbread dressing, should be divided into smaller portions (2 to 4 servings) so they'll chill more quickly in the fridge.

2 ½ cups coarsely chopped cooked turkey

2 ½ cups prepared cornbread dressing

3 cups chilled prepared turkey gravy

3 cups prepared mashed potatoes

½ tablespoon butter

LAYER a lightly greased 8-inch-square baking dish with turkey, dressing, and gravy. Spread mashed potatoes evenly over gravy, sealing to edges. Dot evenly with butter.

BAKE at 325° for 1 hour and 15 minutes. Let casserole stand 5 minutes before serving.

RUTH OUVERSON

MONTROSE, MINNESOTA

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