CREATIVE RECIPES FOR THANKSGIVING LEFTOVERS

We all know and love Thanksgiving food, the turkey, dressing, macaroni and cheese yum, but by like Friday afternoon, you kinda want something different. We've all had (or maybe even made) turkey soup or maybe even turkey and dressing hash. There's nothing wrong with these dishes but here are some of my tips for creatively using Thanksgiving leftovers to create totally new and exciting dishes. 

Enjoy!

Lorinda

TURKEY QUESADILLAS AND TURKEY ENCHILADAS


These are staples in my family the Friday after Thanksgiving.  Here's what I do.  Mince 1 onion, 2 cloves of garlic and 1/2 of a bell pepper.  Saute in 2 tablespoons of oil for 5 minutes. Shred 8 cups of turkey.  Add turkey to a pan, then add 1/2 cup of water.  Season liberally with cumin, paprika and Lawry's seasoned salt.  Heat through.  Remove half of turkey and get 8 flour shells.  Scoop 2 - 3 tbs of turkey on half of shell, cover with cheese and fold over.  Brush with oil and bake on 350 degrees for 10 - 15 minutes until cheese is melted. (MY KIDS LOVE THESE).  With the remaining turkey, season with 2 tablespoons of Chilli Powder, 1/2 tsp of ground Chipotle and 1 teaspoon of Spanish Paprika.  Heat through. (Add a little bit more water, if turkey starts to dry out, about 1/4 cup).

Place your corn tortillas on a microwave safe plate with store bought enchilada sauce. Place one tablespoon of sauce on the shell and spread it out over the shell.  Repeat until all the shells are sauced and on the plate. Heat the corn tortillas in microwave for 15 seconds (maybe a little more depending on your microwave). Shells should be warm, not hot.
Fill shells with turkey, shredded cheese and place seam side down.  Repeat until all shells are filled.  Cover with sauce and cheese.   Bake in the oven on 350 degrees for 10 minutes or until cheese is completely melted.
BUTTERNUT SQUASH OR SWEET POTATO PANCAKES 
Adapted from Louisiana Sweet Potato Pancakes at allrecipes.com
I make candied butternut squash but this could work just as well with candied yams or sweet potatoes.

  • 1 1/2 - 2 cups mashed sweet potatoes (or butternut squash)

  • 1 1/2 cups all-purpose flour

  • 3 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 2 eggs, beaten

  • 1 1/2 cups milk

  • 1/4 cup butter, melted

  • 1/2 cup of cranberry sauce

  • 1 cup of maple syrup

    1. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
    2. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
    3. Mix leftover cranberry sauce with maple syrup.  Heat to a bubble and serve over pancakes.
    TURKEY AND DRESSING PANINI


    Everybody thought I was nuts, when I suggested we have turkey and dressing sandwiches. In fact, nobody wanted to try this but baby, after I made it,  my whole family tore them up.

    • 2 Slices of Bread (Wheat or whatever you have on hand.  I like Rye.)
    • 2 Slices of Cheese (I prefer swiss or provolone.)
    • Sliced Turkey
    • 1/4 Cup of Dressing
    • 1/4 Cup of Cranberry Sauce
    • Butter

    Liberally spread butter on two slices of bread and flip over.  Spread thin layer of dressing on one slice of bread.  Spread a thin layer of cranberry sauce (or cranberry chutney) onto the other slice of bread. Place slice of cheese on each slice of bread.  Add turkey then combine slices of bread.  Place in cast iron skillet and add another pan on top (if you don't have a panini press).  Cook until heated through and flip.  Remove from pan when cheese is melted and each slice of bread is golden brown.

    BUFFALO TURKEY DIP

    Adapted from Buffalo Chicken Dip at allrecipes.com

    I love this dip and make it often for parties.  This is a great way to use leftover turkey.  Thanks Kimmie for the recipe.


  • 1 1/2 cups Shredded turkey

  • 2 (8 ounce) packages cream cheese, softened

  • 1 cup Ranch dressing

  • 3/4 cup pepper sauce (such as Frank's Red Hot®)

  • 1 1/2 cups shredded Cheddar cheese

  • 1 bunch celery, cleaned and cut into 4 inch pieces

  • 1 (8 ounce) box chicken-flavored crackers or Pita Chips or Ritz Crackers or Tortilla Chips

    1. Heat turkey and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a small baking dish. Sprinkle the remaining cheese over the top, place in 350 degree oven and cook until hot and bubbly. Serve with celery sticks and crackers or tortilla chips. 

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