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The day after Christmas, all the gifts are unwrapped, the big question now is “what do I do with all this turkey?” Fortunately, turkey is a very lean protein food with one of the lowest saturated fat contents of all meats. The darker meat is a bit higher in fat but also higher in iron. Turkey is an excellent source of niacin, a B-vitamin, and a good source of phosphorous.
Nutrition for 100g serving:

White meat Dark Meat
130kcal 140 kcal
1g fat 3g fat
30g protein 27g protein
55mg Cholesterol 80mg cholesterol

You can keep cooked leftover turkey in the refrigerator for 3-4 days or in the freezer for up to 4 months. To help minimize the space needed to store your turkey in the fridge and to ensure proper storage, cut off all the meat from the bones and store in an air tight container. If you plan to make soup, this is the time to do it. Toss in the bones and start simmering with herbs, onions and celery.

My favorite turkey leftovers:
Turkey and cranberry sauce sandwich with light mayo and lettuce on whole grain bread

Turkey wraps with diced turkey, light mayo, mango chutney, curry powder, fresh red grapes, lettuce on whole wheat tortilla.

Turkey pizza with pesto sauce, sundried cranberries, pine nuts, fresh spinach, bell peppers, feta and mozzarella cheese.

Turkey and macaroni casserole. Do it the same way you would for tuna casserole with cheese and crackers crumbled on top.

Turkey Club House sandwich. Use cooked black forest ham instead of bacon, then add turkey, light mayo, avocado, tomatoes and lettuce.

Chef salad with hard boiled egg, turkey, cheese cubes, lettuce, lightly steamed green beans, cherry tomatoes, cucumber, lettuce and oil and vinegar dressing.

Turkey stir fry with onions, garlic, peppers, mushrooms, asparagus, green beans, zucchini, carrots, broccoli, ginger, soy sauce and oyster sauce. Serve on brown rice.