Thanksgiving Leftover Recipes

Thanksgiving is over and that means tons of food is probably still leftover. The hype has worn off and you’re probably tired of eating it by now.

Well before you start tossing good food, try any of these recipes that let you turn your leftovers into more meals you’ll actually want to eat!

From our partner

Do you still have gout symptoms even though you're taking medication? You’re not alone. The Kadence study is a clinical research study for adults with uncontrolled gout. Learn More

1. Turkey Soup

Ingredients:

• 8 cups chicken broth
• 1 turkey carcass, all meat removed
• 1 carrot, halved lengthwise, plus 1 carrot, minced
• 1 whole stalk celery, plus 1 stalk, minced
• 1 onion, halved, plus 1 onion, minced
• 2 bay leaves
• 3 cups dark turkey meat
• 2 cloves garlic, smashed
• 2 tablespoons olive oil
• 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
• 1 tablespoon chopped fresh sage

Directions:

1. Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot.
2. Bring to a boil and then simmer for about 1½ hours.
3. Dice the turkey meat. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)
4. Before straining the broth, remove the large bones and carcass with tongs.
5. Strain the broth and remove the solids.
6. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer.
7. In a large soup pot, heat the garlic in the olive oil over medium heat.
8. Allow it to brown slightly, about 3 minutes. Add the minced carrots, celery and onions.
9. Dice the leftover Thanksgiving vegetables
10. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf.
11. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup.
12. Bring it back up to a simmer.
13. Finally, add the sweet potatoes.
14. Turn the heat off and cover.
15. Allow it to sit and steam, 5 to 7 minutes.
16. Let simmer for 5 more minutes and serve.

2. Fried Stuffing Bites and Cranberry Pesto Sauce

Ingredients:

• Leftover stuffing
• 2 eggs
• 2 teaspoons milk
• 1 cup seasoned bread crumbs
• 1 cup cranberry sauce
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup walnuts
• Oil, for frying

Directions:

1. Cut leftover stuffing into bite-sized cubes and set aside
2. In a small bowl whisk eggs and milk
3. Coat each stuffing bite with this egg wash
4. Then dredge in the bread crumbs until fully coated and set aside
5. In a food processor blend cranberry sauce, pepper and walnuts and set aside
6. Heat oil
7. Fry each piece of stuffing until golden brown, about 4 minutes
8. Drain on a paper towel and serve with cranberry pesto

RELATED: Crock Pot Thanksgiving Recipes

3. Turkey Chilli

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 small jalapeno, seeded and minced
• 2 cloves garlic, chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces
• One 28-ounce can of fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• Two 15-ounce cans of pinto beans
• Leftover mashed potatoes or cooked rice, for serving
• Sour cream and chopped scallion, for serving

Directions:

1. Heat the oil in a large pot or Dutch oven over medium heat
2. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes
3. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute
4. Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper
5. Add the turkey and stir until well coated in the spices
6. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan
7. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
8. Drain and rinse one of the cans of beans
9. Leave the bean liquid in the second can
10. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes
11. Season to taste with more salt and pepper
12. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions

 

From our partner

People 16+ years old struggling with lupus: Find out if the PHOENYCS FLY Study may be for you. Study-related care provided at no cost.

Follow me on Instagram: @Ooolala_laa