GOLDEN VALLEY, Minn. - Thanksgiving is a week from Thursday, while you may be concentrating on the main event, Monday's guest on KARE News@4thinks nowis the perfect time to stock up on things you'll need to make the most of those tasty leftovers.

Food writer and cookbook author, Beth Dooley, served up a few new twists for tasty leftover turkey and the trimmings.

Curried Turkey & Rice Soup with Coconut

Serves 4 to 6
¼ cup shallots, minced
1 tablespoon vegetable oil
2 teaspoons curry powder or more to taste
5 cups chicken or turkey stock
½ cup long grain white rice
1 carrot peeled and cut into 1/2 -inch pieces
1 celery stick, but into ½-inch pieces
½ cup coconut milk
1 cup cooked, diced turkey meat
1 tablespoon fresh lime juice, optional
Salt and freshly ground black pepper to taste
¼ cup chopped cilantro for garnish
¼ cup toasted shredded* coconut for garnish

In a large deep pot set over medium heat, sauté the shallots in the vegetable oil until just tender, about 1 minute. Stir in the curry powder to coat. Stir in the stock, rice, carrot and celery. Increase the heat and bring the liquid to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.
Stir in the coconut milk and turkey meat. Season with the lime juice, salt and pepper to taste. Serve garnished with the chopped cilantro and shredded coconut.

• To toast the coconut, spread it out on a baking sheet and bake in a preheated 350-degree oven until it is golden brown, about 2 to 3 minutes, watching closely. It goes quickly.

Turkey & Onion Stout Pot Pie with Cheddar Mashed Potato Crust

4 to 6
1 large onion, thinly sliced
1 tablespoon unsalted butter
1 tablespoon flour
½ cup dark beer
½ cup turkey or vegetable stock
½ cup leftover cooked vegetables, cut into ½-inch dice
1 tablespoon fresh thyme
¼ cup fresh parsley
1 cup cooked, diced turkey meat
2 cups mashed potatoes
½ cup shredded Cheddar cheese

Preheat the oven to 350-degrees F. In a large deep saucepan set over medium heat, sauté the onion until it is translucent, about 2 to 3 minutes, then reduce the heat and continue cooking until it is golden brown, about 10 minutes. Stir in the flour to make a thick paste and cook for 1 minute. Whisk in the beer and stock and cook until the mixture thickens, about 3 to 5 minutes. Stir in the leftover vegetables, thyme, parsley and turkey meat. Turn this into a baking dish.

In a medium bowl. Stir together the mashed potatoes and cheese. Spread the mixture over the turkey. Bake until the potatoes are bubbly and hot, about 30 minutes.

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