BETTY SHIMABUKURO / BSHIMABUKURO@STARBULLETIN.COM Quesadillas made of leftover turkey would make a nice, light meal for the day after Thanksgiving.

The Day After

WHY SHOULD Thanksgiving be limited to one day? Making the most of leftovers can stretch your celebration -- and your dollar.

Russell Siu, executive chef at 3660 on the Rise, hosted the fifth annual Wine & Turkey Fundraiser for the Rotary Club of Honolulu Sunrise earlier this month, with proceeds going to Roosevelt High School's Senior Scholarship Fund. The event focused on creative uses of turkey -- after the festivities.

"The larger the turkey you buy, the more yield you have," said Siu. In other words, calculate what you think you need, then go bigger.

Siu also recommends making extra stock to use the next day. One of his favorite post-Thanksgiving dishes is turkey and gravy over rice.

Get creative while you simplify your cooking on Friday and Saturday: Experiment with Siu's simple quesadillas and crepes.

FL MORRIS FMORRIS@STARBULLETIN.COM Chef Russell Siu prepares his quesadillas in bulk for the Rotary Club's Wine & Turkey Fundraiser. TURKEY TIPS Siu's tips for a succulent turkey and delicious leftovers: » For an 18- to 20-pound turkey, cook at 375 degrees for 15 to 20 minutes, then reduce the temperature to 300 for 2 1/2 to three hours, until the internal temperature is 160 to 170 degrees. » Don't overcook. Relying on a pop-up device to tell you when your turkey is done will almost guarantee a dry bird. When you cut into the turkey, just make sure there's no pink in the juice. » Place a small slit between the turkey's legs and body. This will help cook the legs faster. » To keep leftovers safe, don't let the turkey sit out for more than an hour before getting it into the refrigerator. » Eat leftovers within two days. Don't freeze, as this will dry them out.

Turkey and Mushroom Crepe

» Crepes:
1/2 cup flour
3/4 cup milk
1 egg, beaten
1/2 tablespoon vegetable oil
Pinch salt

To make crepes: Combine ingredients in bowl and beat with electric mixer until smooth.

Lightly grease a 6-to 8-inch skillet over moderate heat until water dropped on surface sizzles.

Add 2 tablespoons batter and tilt skillet to spread batter in thin layer. When crepe is brown underneath it will be cooked through. Use a small metal spatula to loosen edges and invert pan over paper towels to remove. Continue to make 8 crepes. Set aside.

To make filling: Melt butter in a non-reactive pot over medium heat. Sauté onions, bell peppers and mushrooms about 3 minutes.

Deglaze pan with sherry and let simmer 2 minutes, until alcohol burns out.

Add turkey, gravy and heavy cream and simmer about 8 minutes over low heat. Season with salt and pepper.

Preheat oven to 300 degrees.

To assemble: Using a slotted spoon, place a spoonful of turkey mixture onto center of each crepe. Roll and place in baking dish. Cover and bake 7 minutes.

Strain excess sauce into a pot and bring to boil.

Serve 2 crepes on each plate, topped with sauce. Serves 4.

Turkey Quesadilla

Heat oil in sauté pan over high heat. Add onions; sauté 2 minutes. Add turkey and toss another minute, until warm. Season with salt and pepper.

On half of each tortilla spread turkey mixture, sprinkle cilantro, tomatoes and cheese. Fold tortillas in half.

Melt 1 tablespoon butter in heated fry pan over medium heat. Add 1/2 teaspoon garlic. Place one quesadilla in pan and cook until golden brown. Flip and cook till golden brown on other side. Slice and serve immediately with salsa and guacamole. Serves 4.