I tried 3 leftover turkey recipes, and I'd cook a whole bird just to remake the soup again

For the first recipe, I utilized all of my Thanksgiving leftovers to make a sandwich from The New York Times.

Our typical Thanksgiving leftovers include mac and cheese, mashed potatoes, and green-bean casserole, so I bought a few store-bought versions for my test.

I also gathered ingredients like thick sandwich bread and turkey gravy.

I began by mixing the mayonnaise and cranberry sauce to create a cranberry mayo and combined the chopped turkey and gravy to make a sauce.

Next, I made a box of stuffing, pressed it into a square pan, and refrigerated it until it hardened.

Once it was solid, I fried each side in a bit of oil. The stuffing step took the longest to prepare and required some planning ahead.

The recipe called for stacking layers of cranberry mayonnaise, gravy, mac and cheese, stuffing, green-bean casserole, mashed potatoes, and the turkey between two slices of bread.

I knew it would be a messy disaster before I even put the two pieces of bread together.

Overall, the sandwich was messy and difficult to eat.

When I tried to take a bite out of it, all of the ingredients slid out onto the plate.

I ended up eating everything with a knife and fork, which made me wonder why I went through the hassle of stacking it all into a sandwich.

The easiest dish to make was a turkey salad, which was similar to chicken versions I've made in the past.

The ingredients were simple: celery, green onion, paprika, mayo, Dijon mustard, salt, pepper, and finely chopped leftover turkey.

I dislike the crunch of celery or onion, so for this turkey salad, I changed things up a bit.

Instead of adding diced celery, green onion, and salt, I just added celery salt to give the dish more flavor without the harsh crunch.

But if you like a crunch to your salad, I could see the benefit of adding celery.

I love chicken salad, so I was excited to try the turkey recipe in the form of a sandwich.

Overall, I thought it was simple to make and, as an added bonus, required ingredients I already had in my pantry and refrigerator.

It tasted great, as it had plenty of flavor from the mustard, paprika, and celery salt while showcasing the turkey.

I'd make this turkey-salad recipe again if I had leftovers on hand.

I'm a fan of hearty fall meals, so I was happy to find a recipe for leftover turkey soup.

Out of the three recipes, the soup had the longest ingredient list, including long-grain wild rice, chicken broth, and diced carrots, celery, and onions.

After lots of chopping, I was ready to try the recipe out.

I love a soup dish that starts with cooking aromatics like carrots, celery, and onions.

Simmering the chopped vegetables in a bit of butter immediately set the tone for the savory soup I was about to enjoy.

After sautéeing the chopped vegetables, I added chicken broth and a box of long-grain wild rice to the pot and allowed it all to simmer until the grains were cooked through.

I also added the half-and-half the recipe called for, though I think you could forgo it to make a lighter soup.

Once I added the half-and-half, the soup was creamy and ready to serve.

I thought the finished dish was so delicious, hearty, and savory. I loved the flavor of the vegetables and turkey.

My family returned for seconds so we hardly had any leftovers the following day.

I wouldn't mind cooking turkey breast again just to make the soup.

Of all three recipes, the one I'd be most likely to make again is the creamy, delicious turkey-and-wild-rice soup.

Though the Thanksgiving leftovers sandwich and turkey salad were good, I wouldn't go out of my way to cook another bird for either dish.

Next time I'm looking craving turkey or have leftovers, you can bet I'll make the wild-rice soup.