A Thanksgiving feast deserves to be enjoyed for more than just one meal. Amaze your family with these recipes using their favorite Thanksgiving leftovers.
Turkey Stuffing Waffles
This recipe makes 4 smaller waffles, which could work better than making a large one. A large waffle can be difficult to remove from the waffle iron.
- 2 eggs, beaten
- 1/2 cup mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/2 cup turkey, cooked and diced
- 1 tablespoon butter
Heat up the waffle iron and melt the butter in the microwave.
Mix all the ingredients in a large bowl, except the butter.
Use the butter to grease the waffle iron. Take out 1/4 of the batter and add to the center of the waffle iron. Close the lid and wait until done.
Top with turkey, cranberry sauce, or whatever you like.
Turkey Swiss Quiche
- 1 pastry shell (9 inches), unbaked
- 1 1/2 cups finely chopped cooked turkey
- 4 large eggs
- 3/4 cup half-and-half cream
- 2 cups shredded Swiss cheese
- 4 green onions, finely chopped
- 2 tablespoons diced pimientos (cherry peppers)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- Dash salt and pepper
- 3 slices (3/4 ounce each) Swiss cheese, cut into thin strips
Preheat oven to 450° F. Line the unpricked crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove the foil; bake until golden brown, 5-7 minutes longer. Reduce heat to 375° F.
Sprinkle the turkey into the pastry shell.
In a large bowl, whisk the eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into the crust.
Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before cutting.
Turkey Salad Sandwiches
- 1 pound leftover turkey, chopped
- 1 stalk celery, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- Salt and pepper
- Toasted bread
Remove any skin from turkey and roughly chop. Both white and dark meat can be used. Place the turkey in a medium bowl.
Add celery, green bell pepper, and onion to the bowl with the turkey.
Stir in the cranberries, mayo, and vinegar. Stir well to combine. Season with salt and pepper to taste.
Serve on toasted bread.
Turkey Corn Chowder
- 2 cups shredded leftover fully cooked turkey
- 2 15-ounce cans cream style corn
- 1 15-ounce can sweet yellow whole kernel corn
- 3 cups low sodium chicken broth or vegetable broth
- 1 celery rib, chopped
- 1 red bell pepper, diced
- 2 cups cubed golden or red potatoes
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
In a large stock pot combine cream style corn, whole kernel corn, broth, celery, bell peppers, potatoes, Italian seasoning, and garlic powder.
Cover and simmer over medium heat for 20-25 minutes, until potatoes are tender and easily pierced with a fork.
Stir in turkey and season with salt and pepper. When the turkey is heated through, serve and garnish with fresh parsley or thyme as desired.
Turkey Shepherd’s Pie
- 2 tablespoons unsalted butter
- 3/4 cup onion chopped
- 1/3 cup celery chopped
- 1/3 cup carrots chopped
- 1 clove garlic minced
- 2-1/2 cups leftover turkey meat
- 1/4 cup peas or green beans
- 1/4 cup corn
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 cup gravy
- 2 cups mashed potatoes
- 4 ounces cheddar cheese shredded
Preheat oven to 350°F.
In a large skillet over medium heat, melt the butter. Add onion, celery and carrots, and cook until the onions are translucent. Add the minced garlic, cooking for an additional minute. Then add the turkey, corn and peas (or green beans), along with seasonings and gravy. Cook until heated through.
Transfer to a 1 quart baking dish, pressing into an even layer.
Heat the mashed potatoes until lukewarm and easy to stir. Add half of the shredded cheese to the potatoes and stir to combine. Spread the mashed potatoes over the turkey filling. Sprinkle with the remaining cheese.
Bake for 30 minutes. If desired, broil or use a kitchen torch to char cheese slightly.
- 1 puff pastry sheet thawed according to the instructions on the package
- 1/2 cup mashed potatoes
- 5 tbsp gravy, divided
- 1/4 cup corn
- 1/4 cup green bean casserole
- 1/2 cup chopped turkey
- 1/2 cup stuffing
- 1/2 cup shredded cheddar cheese
- 1/4 cup French fried onions
- 1/4 tsp freshly ground black pepper
- Basil, parsley, or thyme for garnish
*You can use whatever leftovers you have from your holiday dinner for this Thanksgiving pizza. Dice up leftover ham, or add creamed corn, cooked carrots, and squash.
Try to keep the total amount of leftovers on the pizza to about 2 to 2-1/2 cups.
Preheat oven to 400° F.
Gently press puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them to fill in any empty spaces along the sides of the pan.
Spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy.
Sprinkle with corn and green bean casserole.
Top with turkey, stuffing, and three tablespoons of gravy.
Sprinkle with shredded cheddar cheese.
Bake at 400° F for 18-20 minutes.
Sprinkle with French fried onions and bake for an additional 3-5 minutes.
Garnish with basil, parsley, or thyme, and freshly ground black pepper.
Baked Sweet Potato Pudding
- 4 cups mashed sweet potatoes
- 1/2 cup heavy whipping cream
- 3 large eggs, separated
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup sweetened shredded coconut, divided
- 1/3 cup packed brown sugar
- 1/3 cup slivered almonds (pecans optional)
- Vanilla ice cream, optional
In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest, and spices until smooth. Fold in 2/3 cup coconut.
In a large bowl using clean beaters, beat the egg whites on medium speed until soft peaks form. On high speed, gradually beat in the brown sugar, 1 tablespoon at a time, until stiff glossy peaks form and the sugar is dissolved.
With a spatula, stir 1/4 of the egg whites into the sweet potato mixture, until no white streaks remain. Fold in the remaining egg whites until combined.
Transfer to a greased 11 x 7 inch baking dish. Sprinkle with almonds (or pecans) and remaining coconut. Bake at 325° F for 50-55 minutes, or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired.
- 1 piecrust
- 1 1/2 cup fresh cranberries
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1 egg white
- 1 cup heavy whipping cream
Preheat oven to 425° F.
Roll out the piecrust and arrange in a 9-inch pie pan. Pour the cranberries into the crust to form a thick layer.
In a medium bowl, sift together 2/3 cup sugar and flour.
In a separate bowl, beat the egg white until stiff peaks form, then fold into the flour mixture. Slowly stir in the cream until combined.
Cover the cranberries with the remaining 1/3 cup sugar, then pour the cream mixture on top.
Bake pie for about 10 minutes, then lower the oven temperature to 350° F, and bake for about 40 more minutes. Let the pie cool before serving.
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