Turkey sandwiches are great, but they can be annoying. Use some new dairy-free ideas to add energy to your turkey menu left over after Thanksgiving. We also have a dairy-free recipe for Thanksgiving leftovers. But these are extra quick and simple ideas that you can make instantly with whatever you have on hand. Because I know that many of you, like me, have a lot of leftover turkeys that should not be wasted!

Unlike ordinary sandwiches, these ideas also apply to frozen leftover turkey. Therefore, you can freeze it to keep it fresh, and take out some to make these dishes when you need it to be quick and delicious.

How to: Melt 2 tablespoons of dairy-free butter in a pot over medium heat. Add 2 tablespoons of flour and stir until smooth and golden brown. Add 1/2 cup chicken broth and stir until smooth. Add 1 1/2 cups of chicken broth and stir until combined. Optionally add several portions of onion powder or garlic powder. Add the chopped turkey and boil while stirring. Add peas or other vegetables, reduce the heat, and simmer until the sauce reaches the consistency you want. Stir in 1/2 teaspoon black pepper. If necessary, taste and season with salt. Serve cooked pasta.

How to do: If you have leftover green onions, leeks, mushrooms or onions, use a tablespoon of oil to sauté them until softened. If not, you can skip them. Prepare rice noodles. Add chicken broth or any remaining stock to the pot. Add any leftover holiday vegetables, such as carrots and peas, and leftover turkey. Heat to the temperature you want. Season with soy sauce or gluten-free tamales. Add the softened rice noodles. If desired, drizzle with sesame oil and/or chopped coriander.

How to: Preheat the oven to 350°F. In a bowl, mix the remaining vegetables (potatoes, peas, carrots, green beans, etc.), chopped turkey, and some remaining milk-free gravy (enough to cover and make a gravy, but not thick). If there are no leftovers, you can use frozen vegetables. Use a spoon to pour the mixture into the ramekins. Place the remaining dairy-free pie crust, cut shortcrust pastry or crescent rolls on top of each. Bake for 20 to 30 minutes, or until the crust is cooked and golden brown.

Freezer option: Grease regular or large muffin tins. Press the pie crust, shortcrust pastry or crescent roll into the muffin tin and press it up to form the crust. Fill it with pie crust, shortcrust pastry or crescent roll on top. Pinch the bottom and top shells. Follow the instructions above to bake. These can be frozen and reheated.

How to: Choose your favorite combination of ingredients and sandwich them between two slices of dairy-free bread (see the combination suggestions below). You can choose to coat the outside of the bread with a tablespoon of dairy-free butter. Heat your panini press or pan to medium, and lightly grease the bread if you are not spreading butter on the bread. Put the sandwich in the Panini press and close the lid. Or put the sandwich in the pan and use a clean lid or smaller pan to press down while the sandwich is cooking; flip the sandwich to brown evenly.

How to: Preheat the oven to 350°F. Fill the small tortillas with turkey and desired filling on one side (we prefer to use flour for enchiladas) (see suggested combinations below). Roll it up and place it in a baking pan with the seam side down. Put the remaining gravy or enchilada on top (depending on your filling. Bake the enchiladas for about 20 minutes, or until the tortillas are soft.

Click on the link below to view our large number of recipes for you to enjoy after the grand feast! We update new options every year, including anti-allergic and vegan options.

Alisa is the founder of GoDairyFree.org, food editor of Allergic Living magazine, author of the best-selling book "Dairy-Free: Milk Allergy, Lactose Intolerance and Casein-Free Living Guide and Recipes", as well as new recipes, free dairy products : Basic recipes for your daily meals, snacks and sweets. Alisa is also a professional formula creator and product ambassador for the natural food industry.

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