Thanksgiving Leftovers

By Trilby Goouch
Blogs Editor

Thanksgiving dinner is one of those meals that tastes equally good the next day. Make use of that extra turkey and leftover cranberry sauce — it’s not everyday you get to indulge in a turkey dinner feast. Give Mom a break in the kitchen and whip up one of these delicious leftover meals for the whole family to enjoy.

Roasted Vegetable and Turkey Melt (serves 4)

Ingredients
2 cups white mushrooms, cleaned and sliced 1/4 inch lengthwise
Salt and pepper
Olive oil, for drizzling
6 ripe plum tomatoes, sliced 1/4-inch lengthwise
2 vidalia onions, halved and sliced
2 red or yellow bell peppers, halved lengthwise, seeds removed
3 tbsp fresh flat-leaf parsley leaves, cleaned and chopped
1 loaf of bread, such as ciabatta or baguette
1/4 cup whole-grain mustard
Sliced roasted turkey, enough to spread generously over your bread
Sliced Swiss cheese, serving according to preference
Directions
• Saute onions, peppers, mushrooms and tomatoes in olive oil for three to five minutes
• Combine all vegetables in a bowl, and toss with parsley; season with salt and pepper and set aside
• Halve bread lengthwise. Spread mustard on both sides; layer with roasted vegetables. Arrange turkey and/or ham over vegetables; top with cheese
• Place on baking pan; transfer to broiler until warmed through and cheese is melted, about two minutes

Simple Turkey Soup

Ingredients
8 cups leftover turkey stock
Salt and pepper
3 carrots, thinly sliced diagonally
2 cups dried wide egg noodles
1 1/2 cups shredded cooked turkey
Chopped fresh or dried dill, for garnish
Lemon wedges, for serving
Directions
• Bring stock to a boil, and season with salt and pepper
• Add carrots and noodles; reduce heat, and simmer until carrots are tender and noodles are al dente, about four minutes
• Stir in turkey, and simmer for one minute. Sprinkle with dill, and serve with lemon wedges

Turkey and Sweet Potato hash (serves 4)

Ingredients
2 sweet potatoes, peeled, cut into 1/2-inch-thick, 1 1/2-inches-long wedges
5 tbsp of butter, plus more for toast
1 apple, peeled, cored, and cut into 1/4-inch-thick wedges
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
2 celery stalks, cut into 1/4-inch-thick slices
1/2 cup dry white wine
2 cups cooked turkey breast, shredded
1/2 cup heavy cream
1/2 cup homemade or low-sodium store-bought chicken stock
2 tbsp of fresh or dried sage
Salt and pepper
4 slices whole-wheat bread, toasted
Directions
• Place potatoes in a medium saucepan; cover with cold water, and bring to a boil. Reduce heat; simmer until just tender, about seven minutes. Drain; set aside
• Heat three tbsp butter in a large non-stick skillet over medium heat. Add apple; cook until golden, about 11 minutes. Transfer to a plate; set aside
• Add remaining two tbsp butter, the onion, and celery to skillet; cook until slightly softened, nine to 10 minutes
• Add wine; cook until liquid has almost evaporated. Add turkey, potatoes, cream, and stock. Simmer until sauce is creamy and vegetables are tender, about 12 minutes. Stir in sage and apple; season with salt and pepper. Spoon onto buttered toast, and drizzle with sauce

Turkey Melt (serves 1)

Ingredients
Mashed potatoes
Sliced cheddar
Sliced turkey
Whole-wheat sandwich bread
1 tbsp butter
Directions
• Layer mashed potatoes with sliced cheddar and turkey on whole-wheat sandwich bread. Pan-fry with a tbsp butter until sandwich is browned on both sides

Cranberry Pancakes (serves 2)

Ingredients
3/4 cup cranberry sauce
2 cups pancake batter
Directions
• Reheat cranberry sauce with about one tbsp water. Drain berries, reserving syrup
• For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with one tbsp berries. Flip pancake when it releases easily from pan; continue cooking until golden brown. Serve with butter, if desired, and reserved syrup

Enjoy those tasty leftovers!
All recipes adapted from Martha Stewart.

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