Thanksgiving is such a joyous holiday. We give thanks for our all the wonderful people in our lives, we reflect on life’s blessings, and we indulge on the season’s finest foods and treats. But after the parades and football games, and everyone has parted ways, we’re often left with a fridge full of leftovers. Turns out we didn’t actually need that 30 pound turkey after all!
Rather than having the same meal five days in a row, use those leftovers creatively. Here are some recipes to try out this year.
Thanksgiving Leftover Turkey and Stuffing Muffins – Just a Taste
- 4 ½ cups crumbled leftover stuffing
- 2 cups chopped leftover turkey
- 3 large eggs, lightly whisked
- ½ cup chicken or turkey stock
- Leftover cranberry sauce or gravy, for serving
- Lightly grease muffin tin while preheating oven to 350 degrees.
- In a large bowl, combine stuffing, turkey, eggs, and stock.
- Divide mixture evenly into 12 muffin cups and bake for 30 minutes, or until slightly crisped and cooked through.
- Remove from oven and let muffins cool for 5 minutes.
- Serve with cranberry sauce or gravy.
Cheesy Leftover Mashed Potato Pancakes – Just a Taste
- 3 cups chilled leftover mashed potatoes
- 2/3 cup shredded cheddar cheese
- 2 Tablespoons chopped scallions (green and white parts)
- 1 egg, lightly beaten
- 3 Tablespoons all-purpose flour
- Vegetable oil, for pan-frying
- Salt to taste
- Sour cream, for serving
- In a large bowl, stir mashed potatoes, cheese, scallions, egg, and three tablespoons flour until well combined.
- Using your hands, divide mixture into 12, equal-sized patties. Flatten until about ½ inch thick.
- Place remaining ½ cup of flour in shallow dish, and carefully dredge each pancake in flour.
- Heat 3 to 4 tablespoons of vegetable oil in a large pan over medium heat.
- Fry pancakes, in batches, until golden brown and crispy on both sides – about 3 to 4 minutes. Add more oil to the pan as need for each batch.
- Transfer pancakes to plate covered with paper towel and sprinkle with salt.
- Serve with sour cream.
Leftover Turkey and Swiss Panini – The Pioneer Woman
- 1 ½ cup leftover turkey, shredded
- ½ cup leftover cranberry sauce
- ¼ cup chopped pecans
- 2 Tablespoons fig or apricot jam
- 4 Tablespoons Dijon mustard
- 8 slices Swiss cheese
- 8 Tablespoons softened butter
- Spread one side of each slice of bread with jam and Dijon mustard.
- Top four slices of bread with turkey.
- Mix together cranberry and pecans and spread over turkey.
- Top with remaining four slices of bread, jam, and Dijon, side down.
- Spread outside of sandwich with butter and toast in a Panini press. Cook until both sides are golden brown.
Leftover Turkey Cheese Dip – Delish
- 2 ½ cup shredded Colby-Jack cheese, plus more for topping
- 2 Tablespoons freshly grated Parmesan cheese
- ½ onion, diced
- 1 clove garlic, minced
- 1 cup mayonnaise
- 1 cup diced turkey
- 1 round loaf sourdough bread, optional (a standard bake pan works, too)
- ½ bunch chives, chopped for garnish
- Preheat oven to 350 degrees. In a large mixing bowl, mix cheeses, onion, garlic, mayonnaise, and turkey until well combined.
- Using a serrated knife, carve the top off the sourdough bread, creating a lid. Use your hands to tear out the inside of the bread to create a bowl. If using a standard baking dish, disregard this step.
- Pour the cheese dip into the bread bowl and top with additional Colby-Jack cheese. Sprinkle with chives, if using. Bake for 20 minutes or until cheese has melted and turned golden brown.
- Chop leftover bread into pieces and serve alongside dip.
Thanksgiving Leftovers Crescent Ring – Hip 2 Save
- 2 cans refrigerated Pillsbury Crescent Rolls (8-oz cans)
- 3 cups of Thanksgiving Day leftovers (turkey, stuffing, mashed potatoes, gravy, green bean casserole, peas, and cranberry sauce)
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees. On a large, greased pizza pan, arrange crescent rolls in a circle overlapping one another. Place the straight edge toward the middle and the pointed end toward the outside.
- Spoon Thanksgiving mix around the center of the dough ring. Top with cheddar cheese.
- Fold pointed ends of dough in toward the middle and tuck underneath the bottom of the ring.
- Bake for 20-22 minutes until browned.
Turkey and Mashed Potato Casserole – Olivia’s Cuisine
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups shredded turkey
- 1 cup gravy
- Salt and pepper to taste
- 1/3 cup parsley, chopped
- 4 cups mashed potatoes
- ½ cup heavy cream, if necessary
- ½ cup freshly grated Parmesan cheese
- Preheat oven to 400 degrees.
- In a large skillet, over medium-high heat, heat olive oil and sauté onions and garlic until translucent and fragrant (about 2 minutes).
- Add shredded turkey to pan and cook one minute. Feel free to add any leftover vegetables you have at this time, too.
- Add gravy and parsley and cook and cook until incorporated. Season with salt and pepper.
- Spread ¼ of the mashed potatoes on the bottom of a lightly greased 9×13 baking pan. Layer with turkey mixture and top with remaining mashed potatoes.
- Sprinkle Parmesan cheese on top and back for 30 minutes, or until bubbly and golden brown.