Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce. (Deb Lindsey/For The Washington Post; Tableware from Salt & Sundry)

Turkey is the core staple for Thanksgiving dinner. And for many, the leftovers are just as big a part of the tradition as the main Thanksgiving dinner. Choose a healthful recipe to reinvent your turkey feast a day or two later.

Leftovers are given a Southwestern spin in this healthful hash recipe loaded with bell peppers, celery, onions, sweet potatoes, red potatoes and tomatoes. It is perfect for the morning after Thanksgiving and all weekend long. It’s naturally gluten-free and also guilt-free, leaving out butter and gravy.

To cut back on calories and saturated fat, this recipe calls for white-meat turkey with the skin removed. Although dark meat is higher in fat, if you do opt for that instead, you can feel good knowing it contains important nutrients such as iron, zinc and several B vitamins.

The recipe uses a minimal amount of salt and oil, and the hash gets most of its flavor from spicy jalapeño, onions, turkey broth, black pepper, fresh cilantro and fresh lime juice.

Food safety

Before diving into this recipe or any other post-Thanksgiving dish, remember these leftover tips for proper food safety.

• The day of the meal: When your guests are running late or the turkey is finished cooking before the sides, keep cooked turkey hot in a 200-degree oven with the internal temperature at least 165 degrees.

• A few days after: Refrigerate leftover turkey within two hours of cooking and for no more than three to four days in a shallow, airtight, clean container. After two hours, harmful bacteria can grow quickly, according to the Academy for Nutrition and Dietetics, putting you at risk of foodborne illness.

• Fridge tips: Label your container with the expiration date and keep the fridge temperature at 40 degrees or less.

• Packing lunch: If you are bringing leftovers to lunch the Monday after Thanksgiving, be sure to transfer using an insulated container with ice packs to keep the turkey at or below 40 degrees.

• The golden rule: Regardless of how long it has been, if you are ever in doubt, throw it out.

Find the recipe here

More from The Washington Post

How to earn that Thanksgiving feast

Thanksgiving recipes

The science of Thanksgiving feasts

What is the ‘best’ milk to drink?

How safe is your microwave?

Two breakfasts, or none?

Kombucha: Is it really good for you?

Follow the MisFits on Facebook

Subscribe to the Lean & Fit Newsletter

Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthful recipe site Find her on Twitter at @EatingbyElaine.