Thanksgiving is tomorrow.. Can you believe that it’s already here? Everyone will be spending time together eating and enjoying each other’s company.. but when the folk are gone and everything calms down, you’re left with tons of leftovers. So now what? What are you going to do with all that leftover turkey? It would be a shame to waste such a tasty bird.
Well fear not! There are so many ways you can use your leftover turkey to make something delicious. Make a casserole, put it in a sandwich.. you can just eat it plainly but that will get tiring. So spice it up with the yummy recipes I’ve found. I’ve listed the ingredients and the instructions just for you!
Turkey Noodle Casserole
Ingredients:
8 oz egg noodles cooked in chicken stock
3 TBSPs unsalted butter
1 cup frozen peas
1 cup frozen corn
2 cloves garlic minced
2 TBSPs all purpose flour
1 cup milk I used skim
1 tsp dried thyme
1 tsp dried sage
salt and pepper to taste
2 cups cooked turkey I used Jennie-O Oven Ready Bone-In Turkey Breast
2 cups shredded cheddar divided
Instructions:
1) Preheat your oven to 425 degrees. Spray a 3 quart casserole dish with cooking spray and set aside.
2) Cook the pasta in chicken stock according to package directions. Drain and set aside.
3) Melt the butter over medium low heat in a large stock pot. Add the garlic to the pan and cook for about 30 seconds.
4) Add the flour to the pan, mixing it in to make a paste. Very slowly add the milk, approximately a tablespoon of milk at a time, waiting until the last bit of milk was completely combined before adding the next bit.
5) Once all the milk is mixed in, add the thyme and sage. Then season to taste with salt and pepper. Stir in one cup of the cheese. Then add the turkey, cooked noodles, and frozen vegetables. Pour the mixture into the greased casserole dish and top with the remaining cup of cheese.
6) Bake for 15 to 20 minutes, or until the cheese on top begins to bubble.
Source: WineAndGlue.com
Best Thanksgiving Sandwich
Ingredients:
2 tbsp. mayonnaise
2 tbsp. Dijon mustard
4 slices sourdough, toasted
2 c. leftover roasted turkey
1/2 leftover mashed potatoes
1/2 c. cranberry sauce
1/2 c. leftover stuffing
1/4 c. gravy, warmed
1/4 c. baby spinach, packed
Directions:
1) In a small bowl, mix together mayo and mustard. Spread one side of two pieces of bread with Dijonnaise mixture. This is your base for both sandwiches.
2) Top each of the two slices of bread with 1 cup of turkey, ¼ cup of mashed potatoes, 2 tablespoons cranberry sauce, ¼ cup of stuffing, and then 2 tablespoons of gravy and spinach.
3) Place second pieces of bread on top to complete sandwiches. Slice in half and serve.
Source: Delish.com
Leftover Turkey and Stuffing Stuffed Peppers
Ingredients:
1 large egg, beaten
2 c. leftover turkey, shredded
2 c. leftover stuffing
kosher salt
Freshly ground black pepper
4 red and yellow bell peppers, hollowed out
1 1/2 c. shredded mozzarella
Fresh parsley, for garnish
Direction:
1) Preheat oven to 350 degrees F. In large bowl, combine beaten egg, turkey, and stuffing. Season with salt and pepper and mix together.
2) Spoon mixture into bell peppers and top with mozzarella.
3) Transfer peppers to baking dish and bake until peppers are tender and cheese is melty, 25 to 30 minutes. Garnish with parsley.
Source: Delish.com
Thanksgiving Noodles
Ingredients:
2 tbsp. unsalted butter
1 c. chopped onion
1 c. chopped celery
3 cloves garlic, minced
1 tsp. fresh thyme leaves
1/2 tsp. Ground sage
kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 12 oz. package No Yolks Dumplings
3 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
1 1/2 c. leftover vegetables (Brussels sprouts and sweet potatoes)
1 1/2 c. leftover turkey, chopped into bite-size pieces
1 c. shredded white Cheddar
Freshly chopped parsley, for garnish
Crispy shallots, for garnish
Directions:
In a large skillet over medium heat, melt butter. Add onion and celery and cook until tender, 5 to 7 minutes. Add garlic, thyme, and sage and cook until fragrant, 1 minute more. Season with salt and pepper, then sprinkle with flour and cook 2 minutes.
Add No Yolks Dumplings, chicken broth, and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until dumplings are tender and liquid mostly absorbed, 10 to15 minutes.
Turn off heat and stir in leftovers and Cheddar.
Garnish with parsley and crispy shallots and serve.
Source: Delish.com
Turkey Hash
Ingredients:
4 Idaho potatoes, peeled, diced into 1? chunks
3 cups roasted or smoked turkey, diced
3 cloves garlic, minced
1 white onion, diced
1/2 bunch green onions, sliced
1 teaspoon creole seasoning or seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper
1 cup cheddar cheese, grated
extra virgin olive oil
sour cream to top if desired
buttered toast with jam to serve
Instructions:
In a medium pot add diced potatoes, cover with cold water and boil for 5-7 minutes, until potatoes are tender which pricked with a fork.
Drain and set aside.
In a medium skillet add 2 tablespoons of olive oil and heat over medium heat. Add onion and saute for about 5 minutes. Add garlic and cook 1 minute more.
Add potatoes to pan, season with spices, mix well and cook for about 5 minutes more.
Add turkey, mix well, and cook for 5 more minutes.
Preheat broiler.
Top hash with grated cheese and broil until cheese melts about 4 minutes.
Top with green onions and serve.
Source: CreoleContessa.com
Turkey Tetrazzini
Ingredients:
1 pound spaghetti or linguine, cooked according to package directions
1/2 cup unsalted butter, divided
1/2 sweet onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken stock or broth
2 cups heavy cream
2-4 cups shredded leftover turkey
1 cup frozen peas
kosher salt & freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup freshly grated parmesan
Instructions:
Preheat oven to 400F.
Heat skillet over medium heat. Add 1/4 cup butter and, once melted, add onions. Cook until soft and translucent, about 5 minutes. Add garlic and cook for one minute more. Sprinkle flour over onions, cooking for one to two minutes, stirring occasionally. Whisk in chicken broth and heavy cream. Bring just to a strong simmer, reduce heat and cook until slightly thickened, stirring occasionally, about five minutes. Season to taste with salt and freshly ground black pepper. Stir in turkey, cooked noodles and frozen peas (you may want to use a large mixing bowl for this). Pour mixture into a greased 2-quart casserole dish or 13×9 pan.
Melt butter in a microwave-safe bowl. Add breadcrumbs and parmesan, mix thoroughly. Sprinkle breadcrumb mixture over the top of casserole.
Bake for 30 minutes or until hot and bubbling and topping is lightly browned.
Source: TheWickedNoodle.com
I hope you enjoy these recipes! Let me know what you like to do with your leftovers in a comment below!
Until next time!
