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.
This tasty sandwich includes all of your Thanksgiving favorites – turkey, mashed potatoes, gravy, and stuffing.
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
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!
This pull-apart crescent roll is everything.
- 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)
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.
- 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
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.
These Friendsgiving nachos are perfect for sharing and getting rid of the massive amounts of leftovers taking over your fridge.
- 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
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!
Because who doesn’t like turkey, bacon, and avocado together?
- 3 slices bacon
- 1 tbsp. butter
- 2 slices bread
- 2 slices turkey
- 1/2 avocado, sliced
- 2 slices cheddar
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.
This recipe combines two of America’s favorite things – pizza and Thanksgiving. It’s a win-win.
- 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
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.
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