The holidays are always full of memories with loved ones, but at the end of the day, they may have also filled your fridge with leftovers. We’ve compiled some of our favorite Pinterest recipes that will change the way you cook the leftovers from your holiday spread.
1. Day After Thanksgiving Pancakes
Pancakes are a favorite when it comes to breakfast food, so why not spice up your regular recipe with this one? The added turkey is perfect for turning this into a perfect brunch menu item.
Ingredients:
- 3/4 cup Almond Flour
- 2 large eggs
- 1 tbsp Butter
- 1/2 cup Cheddar Cheese
- 3 oz cooked turkey (leftovers)
- salt (to taste)
- pepper (to taste)
Directions:
In a bowl combine eggs and melted butter. Mix together with a hand mixer. You can use a fork/whisk as well. Add almond flour and continue to mix until combined. Fold in turkey and cheese. Heat a nonstick skillet over medium heat. Add cooking oil or spray to the pan to prevent sticking. Once pan is heated scoop in the batter. You may have to form the pancakes with the back of your scoop as this is a very thick batter. Cook for 5 minutes per side.
2. Leftover Thanksgiving Stuffing Waffles
Pancakes might not be your thing but if stuffing and waffles are, you’ll enjoy this recipe. Rather than using syrup, you can drizzle gravy over these waffles to change it up!
Ingredients:
- 4 cups crumbled leftover stuffing (see notes)
- 2 large eggs
- 1/4 cup chicken broth
- Leftover gravy, for serving
- Optional 2 eggs prepared overeasy
Directions:
Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, stir together the leftover stuffing and 2 eggs until combined. Add 1/4 cup of chicken broth and mix until incorporated and moist. Scoop half of the stuffing mixture into the prepared waffle iron and spread evenly until the entire iron is covered with a thin layer of stuffing. Close the lid and let the waffle bake until crispy golden brown and the egg is cooked throughout. Transfer waffles to a serving plate and repeat the process with remaining stuffing. Prepare the other 2 eggs as desired (I chose over easy) and serve on top of the stuffing waffles. Pour warm gravy over the egg and stack of waffles. Serve immediately.
A warm and fresh sandwich containing only the best ingredients – yours. Put your skillet to work and prepare to grill your leftovers to freshness.
Ingredients:
- 3 cups leftover mashed potatoes
- 1 (1-ounce) packet Hidden Valley Dips Mix Original Ranch, divided
- 1 egg, slightly beaten
- 2 green onions, sliced
- 1/2 cup finely diced ham
- 1/2 cup shredded cheddar cheese
- 1 cup Panko or bread crumbs
- 1 (8-ounce) container sour cream
- 4 tablespoons Vegetable oil, divided
Directions:
Heat a skillet or panini press to medium high heat. Place the bread on a plate. Layer the ingredients between the two pieces of bread: turkey, sage, cranberry sauce, goat cheese, bacon, and Muenster cheese. Spread each piece of bread with butter on the outside. Transfer to the hot skillet or panini press and press together gently to help the whole thing stick together. When the outside is golden brown and the inside is melted and warm, remove from heat, slice, and serve.
Pizza is probably the last thing on your mind after a traditional Thanksgiving meal, but rather than pack everything into separate dishes, pack everything onto a pizza!
Ingredients
- 1 puff pastry sheet thawed according to the instructions on the package
- 1/2 cup mashed potatoes
- 5 tbsp gravy divided
- 1/4 cup corn
- 1/4 cup green bean casserole
- 1/2 cup chopped turkey
- 1/2 cup stuffing
- 1/2 cup shredded cheddar cheese
- 1/4 cup French fried onions
- 1/4 tsp freshly ground black pepper
- Basil parsley or thyme for garnish, optional
Directions:
Preheat oven to 400 degrees. Gently press puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them into fill in any empty spaces along the sides of the pan. Spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy. Sprinkle with corn and green bean casserole. Top with turkey, stuffing, and three tablespoons of gravy. Sprinkle with shredded cheddar cheese. Bake at 400 degrees for 18-20 minutes. Sprinkle with French fried onions and bake for an additional 3-5 minutes. Garnish with basil, parsley or thyme and freshly ground black pepper.
Make the most of your mashed potatoes by changing up how you make them after a formal dinner. These are a great snack or great side dish to add to any meal.
Ingredients:
- 3 cups leftover mashed potatoes
- 1 (1-ounce) packet Hidden Valley Dips Mix Original Ranch, divided
- 1 egg, slightly beaten
- 2 green onions, sliced
- 1/2 cup finely diced ham
- 1/2 cup shredded cheddar cheese
- 1 cup Panko or bread crumbs
- 1 (8-ounce) container sour cream
- 4 tablespoons Vegetable oil, divided
Directions:
Place mashed potatoes in a large bowl and stir in 1 tablespoon of Ranch mix. Add egg and mix in well. Add green onions, diced ham, and shredded cheddar, and stir to combine. Shape into golf ball-sized balls and flatten some. Coat each side in Panko crumbs and place on a baking sheet. Place in refrigerator for 30 minutes. Heat 2 tablespoons oil in a large pan. Place half of croquettes in pan and cook until golden brown on bottom. Flip over and cook until the second side is golden brown. Repeat with second batch, using remaining oil. Stir remaining ranch mix into sour cream and serve with croquettes.
Change up the turkey sandwich routine and have some fun putting these Pop Tarts together with your loved ones. Pull all of the ingredients together into dough for a wonderful treat right out of the oven.
Ingredients:
- 3 cups flour
- 1 tablespoon granulated sugar
- 1 1/2 sticks butter, cubed and cold
- 1/4 cup shortening, cold
- 1/2 cup ice cold water
- cranberry sauce
- mashed potatoes
- stuffing
- turkey
- gravy
- 1 egg
- 1 teaspoon water
Directions:
Pour the flour, sugar, cold butter and shortening into the bowl of a food processor. Pulse it about 12 to 15 times, or until the butter is pea-sized and the dough looks crumbly. Then, slowly add in the ice-cold water, pulsing the food processor until the dough pulls from the sides into a large ball. Be careful not to over-mix. Roll out the pie dough into a large rectangle measuring about 28 inches x 12 inches, and about 1/8 inches thick. Cut off the excess edges using a pizza cutter. Next, cut the dough into 8 rectangles that measure about 7 inches x 5 inches. Roll out the excess scraps into a smaller rectangle that’s about 14 inches x 10 inches, and cut out 4 more rectangles. You should now have a total of 12 rectangles. Place them on a baking sheet lined with parchment paper, cover and chill in the refrigerator for 1 hour. Preheat your oven to 350°F. Remove the chilled rectangles from the refrigerator, along with your Thanksgiving leftovers. Spoon 1 tablespoon of cranberry sauce onto a rectangle. Then, layer on 1 tablespoon of mashed potatoes, 1 tablespoon of stuffing and small bits of turkey. Cover the tart with another dough rectangle, and pinch the edges together to seal. Repeat this step with all of the rectangles until you have 6 pop tarts. Use a fork to make lines along the edges of the pop tarts (cut off uneven edges to make a clean edge, if desired). Place the pop tarts on a baking sheet lined with parchment paper. Use a toothpick to poke several small holes in each pop tart to let the air out when they bake. Beat together the egg and 1 teaspoon of water in a small bowl, and apply an egg wash on each tart. Bake on 350°F for 25 to 30 minutes, until golden brown. Once the pop tarts are done baking, drizzle them with leftover gravy that’s been reheated. Serve while warm and enjoy!
These easy-to-make little sandwiches make the most out of your turkey and sides. Sliders are bite-sized enjoyment and also work as an excellent appetizer to a main course (which you might also be making out of leftovers).
Ingredients:
- 1 frozen turkey breast
- 1 (16 ounce) package soft rolls
- 6 tablespoons of desired spread 6-12 ounces sliced provolone
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon poppyseeds
Directions:
To cook the turkey breast, use either a slow cooker or an electric pressure cooker. If using a slow cooker, follow the directions here. If using an electric pressure cooker, add one can chicken broth, one whole yellow onion (peeled and quartered) and two stalks celery (chopped) to the bottom of the electric cooker. Place completely thawed turkey breast on top. Cook on high pressure for 22-30 minutes (for 2-6 pound breast) and allow to release the pressure slowly once done. Insert an instant read thermometer and if it is not yet at 165 degrees F, continue to cook for several more minutes on high pressure. Once turkey has finished cooking, slice against the grain to desired thickness. Preheat oven to 350 degrees F. Set the rolls in a baking dish and split the rolls with a knife and remove the tops. Cover with spread, turkey, and cheese. Replace the tops of the rolls. Melt butter in microwave and add garlic and poppy seeds. Brush mixture on top of rolls. Bake in preheated oven for about 20 minutes until heated through.
8. Thanksgiving Leftovers Lasagna
One thing that is just as comforting as sharing a Thanksgiving meal with loved ones is a hearty slice of lasagna. With this dish, you get the best of both worlds.
Ingredients:
- 1 cup ricotta cheese
- 1/2 cup cranberry sauce
- 1 large egg
- 1 teaspoon finely chopped fresh herbs, such as thyme or sage
- 1/2 teaspoon kosher salt
- 1 1/2 cups turkey gravy, divided
- 1 (10-ounce) package no-boil or oven-ready lasagna noodles, divided
- 3 cups leftover sweet potato casserole or mashed potatoes, divided
- 1 1/2 cups shredded, cooked Brussels sprouts, divided
- 3 cups cooked, shredded turkey, divided
- 2 cups dressing or stuffing
Directions:
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9×13-inch baking dish (glass or ceramic) with cooking spray; set aside. Place the ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth. Spread 1/2 cup of the gravy in a thin layer on the bottom of the baking dish. Top evenly with 1/3 of the noodles, 1/2 of the potatoes, 1/2 of the Brussels sprouts, 1/2 of the turkey, and 1/3 of the ricotta mixture. Repeat layering with 1/3 of the noodles, 1/2 cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey, and 1/3 of the ricotta mixture. Finish with the remaining noodles. Top the final layer of noodles with the remaining gravy. Spread the remaining ricotta in a thing, even layer over the gravy. Top with the dressing or stuffing in an even layer. Bake until the noodles are tender, the top is golden brown and the gravy is bubbling, about 40 minutes. Cool for at least 15 minutes before serving.
For a fun twist on leftovers, stuff the turkey and all your favorite fixin’s in an egg roll wrapper, fry it and dip it in cranberry sauce. You’ll be happy you did.
Ingredients:
- Egg roll wrappers, about 12
- 2 cups stuffing
- 2 cups mashed potatoes
- 1 1/2 cups diced turkey
- Vegetable oil for frying
- 1 cup canned cranberry jelly
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
Directions:
Heat about 2 inches of vegetable oil in a heavy bottomed pan over medium heat until it reaches 360 degrees. Prepare egg rolls in the meantime. With an egg roll wrapper at a diagonal, top with about 2 tablespoons of stuffing, 2 tablespoons of mashed potatoes and a sprinkling of diced turkey. Don’t worry about being exact. Use as much or as little of each item as you like. With a small dish of water at the ready, roll the bottom corner of the wrapper over the filling and give it a little tuck. Fold in the left and right corners, dipping your finger in the water to brush the corners to seal them. Continue rolling up until closed and wet and press and seal the last corner down. Repeat with remaining filling and wrappers.
Once the oil reaches 360 degrees, use tongs to drop in egg rolls for frying. Overcrowding the pot will cause the temperature to drop, so keep batches to 2-3 egg rolls at a time. Turn occasionally and fry until the wrappers turn golden brown and cooked throughout. Remove egg rolls from the oil when ready and transfer to a paper towel lined plate or cooling rack to drain and cool.
To make the cranberry dipping sauce, combine cranberry jelly, orange juice and maple syrup in a small saucepan over medium heat. Cook sauce until bubbling, reduce heat and let simmer and reduce for 5 minutes. Remove from heat. Serve alongside Thanksgiving egg rolls.
All of that turkey you’ve got stored – time to wrap it up! Enchiladas are a fantastic way to pile food together and enjoy with your favorite side.
Ingredients:
- 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
- 1/2 cup sour cream
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked turkey or chicken
- 1 can (about 4 ounces) chopped green chiles
- 8 flour tortillas (8-inch), warmed
- 1 cup shredded Cheddar or Monterey Jack cheese
Directions:
Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4.