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Thanksgiving Leftover Recipes!

The Ultimate Thanksgiving Drink List!
November 19, 2019
Slow Cooker Rosemary & Garlic Beef Stew
December 3, 2019

Our Top 5 Favorite Thanksgiving Leftover Recipes!

 

Ever wondered how you can use your Thanksgiving leftovers to their full potential? Reclaim these extra dishes into beautiful creative new recipes. There are many fun ways to use your Thanksgiving leftovers that involve more than just reheating a plate in the microwave. We’ve rounded up 5 of our favorite Thanksgiving leftover recipes- among them are a classic twist on a Thanksgiving sandwich (Try it warmed with melted cheese!) and a couple unique recipes to bring new flavors into your life. Give these recipes a try to spice up those turkey day leftovers. 

 

  1. Thanksgiving Panini

Ingredients:

  • Sourdough bread
  • Dijon mustard
  • Swiss cheese
  • Leftover Turkey
  • Leftover Stuffing/dressing
  • Leftover gravy
  • Butter for the bread

 

Instructions:

  1. Grab 2 slices of sourdough bread and spread dijon mustard on 1 side of both slices of bread.
  2. Pile on top of 1 slice the swiss cheese, leftover turkey, & leftover stuffing.
  3. Pour gravy over the everything listed above- pro tip* using cold gravy will keep it from spreading everywhere and creating a mess!
  4. Put the other slice of bread on top of the sandwich, and spread softened butter on the outside slice of bread.
  5. Place the sandwich butter side down into a panini press or warmed pan. If using a panini press cover the remaining slice of bread with butter and close the press lid. If you don’t have a panini press, no worries, cook the first side of the sandwich as regular, then once you flip it to cook the other side place a large plate or heavy pan on top of the sandwich and slightly press down. Cook until golden brown and warmed throughout. Enjoy!

 

 

  1. Turkey Noodle Soup

Ingredients:

  • 1 Onion
  • 2 diced carrots
  • 3 ribs diced celery
  • 3 cloves minced garlic
  • 1-2 cups shredded turkey
  • 6 cups Turkey Stock or Chicken Stock *Homemade turkey stock recipe below
  • 3 cups egg noodles
  • Salt & Pepper
  • ⅛ cup cooking oil* Whichever you prefer

Instructions:

  1. *Homemade Turkey Stock Recipe: Save your Thanksgiving turkey carcass and bones and add them to a stock pot along with 3 quartered carrots, 3 quartered ribs of celery, 2 quartered onions, a handful of peppercorns, a few sprigs of fresh rosemary thyme and sage, parsley, and a whole head of garlic cut in half. Bring to a boil, then reduce the heat to simmer and cook on low for at least 3 hours. The longer, the richer the stock!
  2. Fill the bottom of a large pot with your cooking oil and add the onion, chopped. Sautee for about 5 mins or until onion becomes translucent. Finely chop the garlic and add to the pot with the onions. Sautee another 2 mins.
  3. Add the chopped carrots and celery to the pot and sautee an additional 5 mins or until veggies become soft. Season with salt and pepper.
  4. Add the Turkey or Chicken stock, covering the vegetables. Bring to a boil, then reduce to med-low heat and cook for about 20 mins.
  5. Add in the shredded turkey and egg noodles. Cook for 10 more minutes. Add more salt and pepper to taste.
  6. Serve warm & Enjoy!

 

 

  1. Turkey Pot Pie

Ingredients:

  • 3 tbsp butter
  • 1 medium onion cut in 1/2″ dice
  • 1 medium carrot peeled, cut in 1/2″ dice
  • 1 medium stalk celery cut in 1/2″ dice
  • 3 tbsp all purpose flour
  • 2 1/2 cups turkey or chicken broth
  • 1/2 cup whole milk
  • 1/2 cup heavy cream or leftover gravy
  • 1/4 tsp freshly-ground black pepper
  • salt to taste
  • 1/2 large russet potato peeled, cut in 1/2″ dice
  • 1/2 cup frozen peas
  • 2 cups coarsely chopped leftover cooked turkey or rotisserie chicken
  • 1 tbsp minced fresh parsley
  • 1 heaped tbsp minced fresh herbs sage, rosemary, thyme or a mix
  • 1 double or single pie crust
  • 1 egg whisked with 1 tbsp water for egg wash

Instructions:

  1. Heat butter in a large saucepan over medium heat.  Cook onion, carrot and celery until soft, about 7 minutes.  Sprinkle vegetables with flour and stir to coat. Cook, stirring, for a minute, then add the broth, milk and cream.  Bring to a simmer, add pepper and salt to taste. Add potato, cover, and cook until tender, about 12 minutes.
  2. Remove from heat and stir in frozen peas, leftover turkey and herbs. Let cool for 30 minutes.
  3. Meanwhile, preheat oven to 375ºF with a baking sheet or pizza stone placed on the lowest oven rack.  Roll out bottom pie crust (if using) to about 12″ and gently transfer to a 9×2″ pie dish. Chill in the freezer for 10 minutes.  When filling has cooled and oven is hot, pour filling into frozen pie crust. Roll out top crust slightly larger than the pie plate and drape it over the filling, pinching it together with bottom crust. Cut a few slits for steam vents and brush with egg wash. Bake on preheated baking sheet/stone for about 35 minutes, until crust is golden and filling is bubbling out.
  4. Enjoy!

 

  1. Thanksgiving in a Blanket

 Ingredients:

  • 1 tube refrigerated crescent rolls
  • 3/4 c. shredded roasted turkey
  • 3/4 c. prepared stuffing
  • 3/4 c. prepared mashed potatoes
  • 1 c. cranberry sauce
  • 1/4 c. prepared gravy, warmed (for serving)

Instructions:

  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
  2. On a lightly floured work surface, roll out Crescent Rolls. Top with mashed potatoes, turkey, stuffing and cranberries. (You’ll want just a small spoonful of each.) Roll up and transfer to prepared baking sheet.
  3. Bake until golden, 12 to 15 minutes. Serve with gravy for dunking.
  4. Enjoy!

 

  1. Thanksgiving leftover Quesadilla

Ingredients:

  • 4 whole wheat wraps
  • 2 cups turkey breast
  • 1/2 cup cranberry sauce
  • 2 cup shredded cheese we used cheddar, asiago, and pepperjack!
  • 1/4 cup fresh sage chopped

Instructions:

 Spray a large skillet with olive oil and heat over medium heat
  1. Place the first wrap in the bottom of the skillet and top with 1/4 cup cheese, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/8 cup sage, another 1/4 cup cheese, and the second wrap. Grill for about 5 minutes on each side, or until melty and delicious.
  2. Take off of heat and cut into fourths to serve. Repeat with other ingredients to make second quesadilla.
  3. Serve warm & enjoy!

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