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There’s more than
one way to eat a bird

As is traditional, this Thanksgiving-eve space is devoted to your needs for beyond tomorrow, when the leftovers of the Big Bird are hanging around your fridge.

Space permits just one recipe, but I know where you can get plenty more. Check out www.eatturkey.com, the Web site of the National Turkey Federation.

Click on "Recipe Database," then on "consumer." You'll be offered a checklist that you can personalize.

Under the category of Product Type, click on "cooked turkey," or specify roasted breasts, smoked turkey, broth, etc.

Then you can make more choices -- low-fat, low-carb, brunch item, dinner entrˇe, cooking technique (such as baking or frying). You can even specify that you want a salad, sandwich, omelet or whatever, and choose an ethnic cuisine, such as Asian, Cajun or Mexican.

Narrow the field as much as you want, or survey a wide range of ideas.

For the heck of it, I clicked on "New American" as an ethnic cuisine, partly to see what that was. This stir-fry dish popped up. I like it because it produces a different combination of flavors from what we'll be having on Thanksgiving, yet uses some ingredients likely to be left over, such as apple cider, nuts and dried cranberries.

Sautˇ bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon pan drippings, discarding the rest.

Heat drippings in skillet over high heat. Stir-fry onion, carrot, celery and garlic until soft, about 3 minutes.

Add cider, vinegar and turkey; stir to combine. Simmer, stirring frequently, until nearly all liquid has evaporated, about 2 minutes. Mixture should not be completely dry.

Stir in white and wild rice, cranberries, nuts and thyme. Stir-fry until heated through, about 2 minutes. Garnish with additional thyme. Serves 6.

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Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.