Thanksgiving is a great time to share good food with family and friends. However, we often end up with lots of leftover food in the fridge. Turkey, stuffing, mashed potatoes, cranberry sauce, veggies, you name it, we tend to eat leftovers from our Thanksgiving meal for many days. It may get a little boring to eat these foods day after day, so here are a few easy recipes to use them up in fun, creative ways.
Easy Leftover Bake
Makes about 12 servings
This first recipe is an easy dish that could be changed depending on what leftover foods you have. It is a way to use up a lot of your leftovers in one simple meal. You can adjust the amounts of ingredients used in this recipe based on the amount of leftovers you have.
Ingredients
2-3 cups turkey
1 1/2 cups cranberry sauce
3-4 cups mashed potatoes
2 cups corn, peas, green beans, or other leftover veggies
1-2 cups turkey gravy
1/3 cup 1% or skim milk
4-5 cups leftover stuffing
1/4 – 1/3 cup low sodium chicken broth (or to taste)
Directions
1. Preheat oven to 400 degrees F.
2. Shred turkey.
3. Mix turkey and cranberry sauce.
4. Spread on the bottom of a 9×13 glass baking dish.
5. Press mashed potatoes over turkey and cranberry sauce.
6. Sprinkle corn or other veggies on top.
7. Mix milk and gravy. Spread on top.
8. Sprinkle stuffing on top.
9. Drip chicken broth over the top. This will keep the stuffing from drying out.
10. Cover with foil.
11. Bake at 400 degrees for about 35-40 minutes, or until heated through.
12. Serve and enjoy!
All The Vegetables Soup
Makes 4 servings
Here is a soup that also uses up a lot of leftovers in one dish. This puts a little more creative spin on it, in case the recipe above did not change those Thanksgiving flavors enough for you.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons “no salt added” tomato paste
1 large sweet potato, peeled and thinly sliced
3 large tomatoes, chopped
1 can (14.5 ounces) low sodium chicken broth
1/2 teaspoon dried, crushed rosemary
Salt and pepper, to taste
1 pound cooked turkey, cut into bite-size pieces
Directions
1. In a large saucepan with a lid, heat oil over medium heat.
2. Add onion and garlic.
3. Cook, stirring occasionally, until softened, about 5 minutes.
4. Stir in tomato paste.
5. Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary.
6. Season with salt and pepper.
7. Bring to a boil, then reduce to a simmer.
8. Cover and cook until potato is tender, about 12 to 15 minutes.
9. Stir in turkey. Cover and simmer just until turkey is heated through.
10. Serve and enjoy!
Green Chile and Turkey Tostadas
Makes 2 servings
This next recipe will allow you to use up your leftover turkey in a more tasty, creative way than a turkey sandwich. This homemade tostada puts a fun, healthy spin on the flavor of turkey.
Ingredients
2 fresh green chilies
1/2 teaspoon olive oil
2 whole wheat flour tortillas
1 1/2 cups leftover turkey, shredded
1 cup grated, low-fat, white cheddar cheese
1/2 small red onion, sliced
Salt and pepper, to taste
Cranberry relish or salsa
Directions
For the roast chiles:
1. Heat oven to broil. Place oven rack 4 inches from heat.
2. Cut stems from chiles and place on a baking sheet.
3. Broil, turning a few times, until charred all over, about 20 minutes.
4. Place chiles in a bowl and cover with plastic wrap. Let steam about 20 minutes.
5. With a paper towel, rub off chile skins. Throw away seeds.
6. Thinly slice chiles and set aside.
For the tostadas:
1. Brush each side of tortillas with oil and place on baking sheet.
2. Broil until golden, about 3 to 5 minutes.
3. Turn tortillas over. Evenly layer with chiles, turkey, cheese, and onion.
4. Season with salt and pepper.
5. Broil until cheese is golden, about 5 minutes.
6. Serve with cranberry relish or salsa, and enjoy!