Recipes for Thanksgiving Leftover Lovers
Hopefully your Thanksgiving meal includes leftovers!
Many favorite meals revolve around leftovers from a Thanksgiving meal! This week, we are including a few new ideas for you to try!
We here in the test kitchen are thinking about our holiday cooking and baking. If you have a favorite recipe you would like to share with our readers this holiday season, we invite you to please submit it to:
Attn.: Now We’re Cookin’
Have a great week!
BLT Turkey Salad
Prep Time: 20 min.
Servings: 12
1/2 C. plain yogurt
1/2 C. mayonnaise
2 T. sugar
2 T. red wine vinegar
1/2 tsp. garlic powder
6 C. torn romaine lettuce
4 C. cubed cooked turkey
1-1/2 C. chopped tomatoes
1-1/2 C. shredded part-skim mozzarella cheese
1-1/2 C. shredded cheddar cheese
10 bacon strips, cooked and crumbled
1/2 C. chopped green pepper
1/2 C. chopped red onion
1/2 C. chopped cucumber
In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients; toss to coat. Serve.
Creamy Turkey Soup
Prep Time: 20 min.
Cook Time: 30 min.
Servings: 8 (2 quarts)
1 lg. onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 T. butter
6 T. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. each dried thyme, savory and parsley flakes
1-1/2 C. milk
4 C. cubed cooked turkey
5 med. carrots, cut into 1/4-inch pieces
1 to 2 C. turkey or chicken broth
1 pkg. (10 oz.) frozen peas
In a large kettle, sauté onion and celery in butter until tender, about 10 min. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 min. or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 min.
Add peas; cover and simmer for 15 min. or until vegetables are tender.
Turkey Crepes
Prep Time: 30 min.
Cook Time: 50 min.
Servings: 6
3 lg. eggs, room temperature
3-1/4 C. 2% milk
2 C. all-purpose flour
1 tsp. salt
1 tsp. baking powder
Filling:
3 T. butter, divided
1 C. frozen peas and carrots (about 5 oz.), thawed
1/2 C. chopped onion
3 T. all-purpose flour
1 C. 2% milk
1 C. chicken broth
2 C. chopped cooked turkey
1/2 tsp. salt
1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme
1/8 tsp. pepper
In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a large saucepan, heat 2 T. butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 min. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 min. Stir in remaining ingredients; heat through.
Spread 1/4 C. filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 T. butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.
Turkey Quesadillas with Cranberry Salsa
Prep Time: 10 min.
Cook Time: 20 min.
Servings: 4
3/4 C. fresh or frozen cranberries
2 T. sugar
1/4 C. water
1 small pear, chopped
1/4 C. chopped red onion
1 jalapeno pepper, seeded and chopped
3 T. chopped celery
2 tsp. grated lemon zest
1 T. lemon juice
1/2 tsp. ground cumin
4 flour tortillas (6 in.)
2 C. cubed cooked turkey breast
1 C. shredded reduced-fat white or yellow cheddar cheese
Salsa: in a small saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat to medium; cook, uncovered, until berries pop, about 10 min., stirring occasionally. Remove from heat; cool slightly. Stir in pear, onion, jalapeno, celery, lemon zest and juice, and cumin.
Preheat griddle over medium heat. Top one half of each tortilla with 1/2 C. turkey; sprinkle with 1/4 C. cheese. Fold tortilla to close. Cook on griddle until golden brown and cheese is melted, 1-2 min. per side. Serve with salsa.
One-Pot Thanksgiving Dinner
Prep Time: 15 min.
Cook Time: 30 min.
Servings: 6
1 pkg. (6 oz.) stuffing mix
2-1/2 C. cubed cooked turkey
2 C. frozen cut green beans, thawed
1 jar (12 oz. turkey gravy
Pepper to taste
Preheat oven to 350°. Prepare stuffing mix according to package directions. Transfer to a greased 11x7-in. baking dish. Top with turkey, beans, gravy and pepper. Cover and bake until heated through, 30-35 min.
Turkey Tetrazzini
Prep Time: 15 min.
Cook time: 40 min.
Servings: 6
1 pkg. (7 oz.) spaghetti, broken into 2-inch pieces
2 C. cubed cooked turkey
1 C. shredded cheddar cheese
1 can (10-1/2 oz.) condensed cream of mushroom soup, undiluted
1 med. onion, chopped
2 jars (4-1/2 oz. each) sliced mushrooms, drained
1/3 C. 2% milk
1/4 C. chopped green pepper
1 jar (2 oz.) chopped pimientos, drained
1/4 tsp. salt
1/8 tsp. pepper
Minced fresh parsley, optional
Preheat oven to 375°. Cook spaghetti according to package directions; drain. Transfer to a large bowl; stir in the next 10 ingredients.
Spoon into a greased 2-1/2-qt. baking dish; if desired, sprinkle with additional cheese. Bake, uncovered, until heated through, 40-45 min. Sprinkle with parsley if desired.
Simple Pumpkin Pie
Prep Time:10 min.
Cook Time: 50 min.
Total Time: 1 hr.
Servings: 8
1 (9-inch) pie
1 (9 in.) unbaked pie crust
1 (16 oz.) can pumpkin puree
1 (14 oz.) can sweetened condensed milk
2 lg. eggs
1 tsp. pumpkin pie spice
Gather all ingredients. Preheat the oven to 425°F
Fit pie crust into a 9-inch pie dish and place it on a baking sheet. Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined. Pour mixture into the pie crust. Bake in the preheated oven for 15 min. Reduce heat to 350°F and continue to bake until filling is set, 35 to 40 min. Remove from the oven, set on a wire rack, and cool completely before serving.
Cinnamon Roll Apple Crisp
Prep Time: 20 min.
Cook Time: 40 min.
Total Time: 1 hr.
Servings: 6
1 (12.4 oz.) package refrigerated cinnamon roll dough with icing
1 C. rolled oats
1 C. brown sugar
1/2 C. all-purpose flour
1 T. ground cinnamon
1/2 tsp. salt
1/2 C. margarine, softened
8 Granny Smith apples, peeled and sliced, or more to taste
1/4 C. white sugar
1 tsp. ground cinnamon
Preheat oven to 350° F.
Roll cinnamon rolls onto a work surface to desired thickness; press into the bottom of a 9x13-inch baking dish.
Mix oats, brown sugar, flour, 1 T. cinnamon, and salt on a bowl; add margarine and mix until crumbly.
Spread apples over cinnamon roll crust. Mix white sugar and 1 tsp. cinnamon together in a bowl and sprinkle over apples; top with oat mixture.
Bake in the preheated oven until apples are tender, 40 to 50 min.
Place icing in a microwave-safe bowl; heat in microwave until warmed, 20 to 30 seconds. Pour icing over crisp.
Leftover Turkey Recipes FAQ
What do I do with dry leftover turkey?
You can rejuvenate your dry turkey scraps by gently reheating them in a bit of broth or stock or throw the leftover meat directly into soups and saucy casseroles and potpies to allow the meat to soak up the surrounding liquid.
How long is leftover turkey good for?
Use up refrigerated leftover turkey within four days.
Quote of the Week:
“The more you practice the art of thankfulness, the more you have to be thankful for.”
~ Norman Vincent Peale
