Top 6 Thanksgiving Leftover Turkey Recipes

Now that Thanksgiving is over, the real feast begins!  Thanksgiving leftovers are undoubtedly one of the best things about this festive holiday. It’s easy to keep it to the classics when reheating casseroles, turkey, and mashed potatoes, but to get the most out of your favorite dishes reinvent the wheel with these delish leftover recipes.  If you have tons of leftover turkey in your freezer, all of these recipes are perfect for a weeknight meal.

1.  Thanksgiving Sandwich

This tasty sandwich includes all of your Thanksgiving favorites – turkey, mashed potatoes, gravy, and stuffing.

Ingredients

2 tbsp. mayo

2 tbsp. Dijon mustard

4 slices toasted sourdough

2 cup leftover roasted turkey

1/2 cup leftover mashed potatoes

1/2 cup cranberry sauce

1/2 cup leftover stuffing

1/4 cup gravy, warmed

1/4 cup baby spinach, packed

Directions

In a small bowl, combine mayo and dijon mustard. Spread mixture on one side of the two pieces of bread. Then, top each of the slices with 1 cup of turkey, ¼ cup of mashed potatoes, 2 tablespoons of cranberry sauce, ¼ cup of stuffing, and two tablespoons of gravy and spinach. Place second pieces of bread on top, slice in half, and enjoy!

2.  Thanksgiving Ring

This pull-apart crescent roll is everything.

Ingredients

  • 1 8-oz. tube crescent rolls
  • 1 cup leftover mashed potatoes
  • 1 cup leftover stuffing
  • 1 1/2 cup shredded leftover turkey
  • 1 cup leftover cranberry sauce
  • 1 tbsp. melted butter
  • 1 tbsp. garlic powder
  • Freshly chopped parsley, for garnish
  • Leftover warmed gravy (for a dip)

Directions

First, preheat oven to 375 degrees Fahrenheit. Unroll the crescent roll and separate each triangle. Then, arrange the crescent roll on a baking sheet in a starburst pattern, with the pointy end of the triangles facing outward. Make sure the bases of the triangles are overlapping.

Then, spread the mashed potatoes over the triangle bases, creating a ring. Then add the stuffing, turkey, and cranberry sauce on top of the mashed potatoes. Fold the triangle tips over the filling. Gaps where the ingredients peak out between the triangles are okay.

Brush the melted butter over the crescent dough and sprinkle garlic powder over it. Place in oven and bake until golden, approximately 15 to 20 minutes.

Top with parsley and serve with warmed gravy as a dip.

3.  Thanksgiving Leftover Turkey Noodle Soup

This simple and easy soup is everything your classic chicken noodle soup is – just with your leftover Thanksgiving turkey.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, sliced
  • 1 medium yellow onion, chopped
  • 1 leek, cleaned and chopped, whites and light green parts only
  • 3 cloves garlic, minced
  • 4 cups turkey stock(or low-sodium chicken broth)
  • 3 cups water
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 1 12-oz. package egg noodles
  • 3 cups cooked shredded turkey
  • Pinch crushed red pepper flakes
  • Small bunch thyme
  • Small bunch rosemary
  • Kosher salt
  • Freshly ground black pepper

Directions

First, using a large pot over medium heat, add and heat oil. Once oil is hot, add carrots, celery, onion, and leek and cook until soft, about 5 minutes. Season with salt and pepper to taste, then add garlic and cook until fragrant.

Next, add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes into the pot. Bring mixture a boil, add egg noodles, and cover and cook until pasta is cooked through, approximately 7 minutes. Remove rosemary, thyme, and bay leaf and discard.

Add turkey and simmer until warmed through, about 5 minutes. Season with more salt and pepper to taste, then sit back and relax with a bowl of soup.

4.  Friendsgiving Nachos

These Friendsgiving nachos are perfect for sharing and getting rid of the massive amounts of leftovers taking over your fridge.

 Ingredients

  • 1 bag Ruffles potato chips
  • 1 c. Gouda
  • 1 c. cooked, shredded turkey
  • 1 1/2 c. leftover stuffing
  • 1 can cranberry sauce
  • 1/2 c. turkey gravy

Directions

First, preheat oven to 375° Fahrenheit. As it heats, line a baking sheet with parchment paper, and spread potato chips on it. Top the chips with half of the cheese, turkey, and stuffing, then add more chips and add remaining cheese, turkey, and stuffing. Bake until the cheese has melted, about 8 to 10 minutes.

Top with cranberry sauce and drizzle turkey gravy over it. Enjoy!

5.  Turkey-Bacon-Avocado Grilled Cheese

Because who doesn’t like turkey, bacon, and avocado together?

Ingredients

  • 3 slices bacon
  • 1 tbsp. butter
  • 2 slices bread
  • 2 slices turkey
  • 1/2 avocado, sliced
  • 2 slices cheddar

Directions

First, cook bacon over medium-high heat until crisp, approximately 6 minutes. Drain the excess grease on a paper towel, then wipe the pan down and reduce stovetop heat to medium.

Next, spread butter on one side of each slice of bread. On the non-buttered side of one slice, layer turkey, bacon, avocado, and cheddar, then top the sandwich with the other slice of bread.

Place sandwich in the pan, cover, and cook until golden brown, about 3 to 4 minutes. Flip and cook the other side until cheese is melty and bread is golden brown, approximately 2 minutes more.

Slice in half and serve.

6.  Thanksgiving Leftover Pizza

This recipe combines two of America’s favorite things – pizza and Thanksgiving. It’s a win-win.

Ingredients

  • 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

Directions

First, preheat oven to 400 degrees Fahrenheit. Then, gently press puff pastry sheet into a greased 9-inch pie pan. Trim the corners of the puff pastry and use the trimmings to fill in any empty spaces along the sides of the pan.

Next, spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy, then top with corn and green bean casserole. Add the turkey, stuffing, and three tablespoons of gravy, and finally, sprinkle with shredded cheddar cheese.

Bake the pizza at 400 degrees for about 18-20 minutes. Once finished, sprinkle with French fried onions and bake for an additional 3-5 minutes. Top with basil, parsley or thyme and freshly ground black pepper.

For more delicious recipes, click here.

 

 

 

 

Five Perfect Thanksgiving Side Dish Recipes

What do all of these things have in common: Macy’s Thanksgiving Day Parade, football scrimmages in the front yard, and lots of laughter?

That’s right, it’s finally Thanksgiving!

Whether you’re having the entire family over, are keeping it small, or having your annual Friendsgiving, these recipes from the Food Network are must-haves for every Thanksgiving Day celebration.

The Best Sweet Potato Casserole for Thanksgiving

Ingredients

Filling:

  • 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
  • 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
  • 1/2 cup milk
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs

Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 3/4 cup chopped pecans

Directions

Special equipment: a 2-quart baking dish

For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Alton Brown’s Best Ever Green Bean Casserole

Ingredients

For the topping:

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray

For beans and sauce:

  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Directions:

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Bobby Flay’s Parker House Rolls Thanksgiving Recipe

Ingredients

  • 1 1/2 cups milk
  • 1 stick unsalted butter, cut into pieces, plus more for brushing
  • 1/2 cup sugar
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons salt
  • 6 cups all-purpose flour

Directions:

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Ree Drummond’s Creamy Mashed Potatoes Perfect for Thanksgiving

Ingredients

  • 5 pounds Yukon gold or russet potatoes
  • 1 1/2 sticks softened butter, plus more for baking
  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 1/2 cup half-and-half
  • 1/2 cup cream
  • Salt and freshly ground black pepper
  • Milk, if needed, for thinning

Directions

Preheat the oven to 350 degrees F.

Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.

Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

Sunny Anderson’s Cheesy Mushroom and Broccoli Casserole 

Ingredients

  • 3 tablespoons butter, plus extra for casserole dish
  • 2 tablespoons all-purpose flour
  • 1/2 pound shiitake or baby bella mushrooms, sliced
  • 1/4 cup onions, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken stock
  • 1 (10-ounce) box frozen chopped broccoli, thawed and drained
  • 2 cups shredded Cheddar-Monterey blend
  • 3 cups cooked rice
  • Salt and freshly ground black pepper

Directions

Special equipment: 1 1/8-quart oval casserole dish

Preheat oven to 425 degrees F.

Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.

Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar.

Bake until cheese is melted and golden, about 20 minutes.

For more delicious recipes that you can use for Thanksgiving, click here.

 

 

Thanksgiving Roast Turkey

 

Last, but certainly not least, we will be featuring a scrumptious Turkey recipe for our final recipe before Thanksgiving. This amazing roasted Turkey is a crisp, clean way to serve your bird this year. The rosemary and sage seasoning are a light, fresh seasoning choice that really makes this dish.

If you have missed some of our other great side dishes, you can find them here or here. And don’t forget this delicious dessert that we posted about here.

We hope you have a wonderful Thanksgiving spent with friends and family.

Enjoy!

INGREDIENTS

  • 1 12-14 lb. whole turkey, neck, and giblets removed
  • kosher salt
  • Freshly ground black pepper
  • 1 onion, cut into wedges
  • 1 bunch thyme
  • Small handful of rosemary sprigs
  • 1 small handful sage leaves
  • 1 head garlic, halved crosswise
  • 1/2 c. melted butter
  • 2 c. chicken broth

DIRECTIONS

  1. Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  2. Brush butter all over turkey then season generously with salt and pepper. Place turkey breast side up on a roasting rack inside of a large pan. Pour chicken broth into the pan. Transfer to oven and immediately reduce oven heat to 350°.
  3. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, or until the juices run clear when you cut between the leg and thigh. (The meat temperature should be 165°).
  4. Cover cooked turkey with aluminum foil and let rest for 20 minutes before carving.