Day after turkey tips

THE ELECTRIC KITCHEN

THIS is the fourth and final week in our series on favorite Thanksgiving recipes from our files. Ideally, by now you have your menu plans set for the Thanksgiving feast. So today we're offering suggestions on how to serve up the leftovers you might have after the big meal.

Here's wishing you and your loved ones a happy Thanksgiving and e 'ai a piha (eat to your heart's content)!

Pineapple Turkey Salad

» Dressing:

1 cup mayonnaise
1/4 cup mango chutney, chopped
1-1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon salt

In a bowl, toss turkey, pineapple, celery and green onions.

Combine dressing ingredients; gently stir into chicken mixture. Chill two hours. Serves 6.

Approximate nutritional analysis, per serving: 450 calories, 35 g total fat, 6 g saturated fat, 85 mg cholesterol, 500 mg sodium, 13 g carbohydrate, 1 g fiber, 10 g sugar, 22 g protein

Jook

Place turkey carcass in a pot. Add water, bring to a boil and simmer until meat falls off bone.

Remove all remaining meat from carcass. Strain broth; remove small bones. Add water to broth to make 3 quarts.

Put broth, meat, rice and ginger into pot. Bring to a boil; simmer about 1 hour, stirring occasionally. Add salt. Serve with parsley and green onions. Serves 8.

Approximate nutritional analysis, per serving (assumes 8 ounces turkey left on carcass): 140 calories, 1.5 g total fat, 0.5 g saturated fat, 20 mg cholesterol, 850 mg sodium, 19 g carbohydrate, less than 1 g fiber, no sugar, 10 g protein