Leftover turkey is one of the rewards for cooking Thanksgiving dinner. It naturally lends itself to great late-fall meals — and many nutritionists consider turkey among the most healthful meats we eat.

It has plenty of tasty protein but, when eaten without skin, the meat is low in fat. Even with skin, 3 ounces of roasted breast meat has only 130 calories, 19 percent of them from fat. Dark meat is higher in fat than light meat, but is still relatively lean if eaten without skin, according to “Wellness Foods A to Z” from the University of California-Berkeley (Rebus, 2002, $39.95).

“The dietary sins at the holiday table aren’t in the turkey. They’re in the stuffing, the giblet gravy and the butter-laced mashed potatoes,” says Kate Slate, editor of “The Wellness Kitchen” cookbook, also from the University of California-Berkeley (Rebus, 2003, $34.95).

Among its 140 recipes for healthful eating, the cookbook has suggestions for tasty low-fat dishes using Thanksgiving leftovers, including roast turkey salad with cranberry vinaigrette, hearty turkey stew, and herb-roasted sweet potato skins.

Roast Turkey Salad With Cranberry Vinaigrette

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1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

2 navel oranges

3 cups shredded Romaine lettuce

6 ounces roasted turkey breast, torn into 1-inch pieces (about 1 cup)

1/2 cup thinly sliced scallions

1/3 cup frozen cranberry juice concentrate, thawed

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons coarsely chopped pecans, toasted

2 tablespoons dried cranberries or raisins

In a vegetable steamer, cook the sweet potatoes until tender, about 8 minutes.

Meanwhile, remove the peel and white pith from the oranges. Cut each orange in half lengthwise, place the halves flat on a cutting board, and cut crosswise into 1/4-inch-thick slices.

Spread the lettuce on a platter. Top with the sweet potatoes, turkey, and orange slices. Sprinkle with the scallions.

In a screw-top jar, combine the cranberry juice concentrate, vinegar, oil, salt and pepper, and shake to combine. Pour the vinaigrette over the salad and sprinkle with the pecans and dried cranberries.

Makes 4 servings.

Nutrition information per serving: 396 calories, 6.9 grams total fat (0.9 gram saturated), 35 milligrams cholesterol, 6 grams dietary fiber, 68 grams carbohydrates, 18 grams protein, 343 milligrams sodium.

Hearty Turkey Stew

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1 tablespoon olive oil

1 onion, cut into 1/2-inch chunks

1 pound Yukon Gold potatoes, cut into 1-inch chunks

4 ounces mushrooms, halved (2 cups)

5 cloves garlic, minced

1 1/2 cups chicken broth, homemade or reduced-sodium canned

1/2 teaspoon salt

3 cups broccoli florets and thinly sliced stems

3 cups cooked turkey chunks

1/2 cup fat-free or 1 percent milk

2 tablespoons flour

In a nonstick Dutch oven or flameproof casserole, heat 1 tablespoon oil, add onion and cook, stirring occasionally, until the onion is lightly browned and soft, about 7 minutes.

Stir in the potatoes, mushrooms and garlic. Add the broth and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are firm-tender, about 10 minutes.

Add the broccoli and cooked turkey, cover, and cook until the potatoes and broccoli are tender, about 5 minutes.

Meanwhile, in a small bowl, whisk the milk into the flour until smooth. Stir the flour mixture into the simmering stew and cook, stirring until the sauce is slightly thickened, about 2 minutes.

Makes 4 servings.

Nutrition information per serving: 368 calories, 9.05 grams total fat (2.29 grams saturated), 80.41 milligrams cholesterol, 4.53 grams dietary fiber, 33 grams carbohydrates, 38.47 grams protein, 569 milligrams sodium.

Herb-Roasted Sweet Potato Skins

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2 pounds small sweet potatoes

1/4 cup grated Parmesan cheese

3 tablespoons chopped parsley

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary, crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat the oven to 400 degrees.

Prick the sweet potatoes, place them on a baking sheet, and bake for 35 to 45 minutes, or until tender but not mushy. Remove from the oven and set on a rack to cool. (Alternatively, cook the sweet potatoes in the microwave.)

Meanwhile, in a medium bowl, combine the Parmesan, parsley, garlic, oregano, rosemary, salt and pepper.

Preheat the broiler. When the potatoes are cool enough to handle, halve the whole ones (if using) lengthwise. Scoop the sweet-potato flesh out of the skins, leaving a 1/4-inch thick wall. (Reserve the scooped-out flesh for another use.) Cut each sweet-potato shell lengthwise into 1/2-inch-wide wedges.

Add the skins to the herbed Parmesan mixture and gently toss to combine. Place the sweet-potato skins on a baking sheet and broil 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted. Serve hot.

Makes 4 servings.

Nutrition information per serving: 98 calories, 1.6 grams total fat (1 gram saturated), 4 milligrams cholesterol, 3 grams dietary fiber, 18 grams carbohydrates, 4 grams protein, 248 milligrams sodium.