Every year we face the question of “what to do with Thanksgiving leftovers?” and this time, we have the answer for you. We have 10 answers in fact and they are these delicious snack recipes, which you can use to make the most out of your Thanksgiving dinner.
- Thanksgiving Leftovers Nachos
Who can refuse nachos especially with everyone’s favorite Thanksgiving leftovers? Not many people, so it’s a great option for this year’s leftover snack plans.
- 6 cups restaurant-style tortilla chips (6 oz.)
- 2 cups shredded leftover roasted turkey
- 1 cup cranberry sauce
- 1/2 cup HEINZ Home Style Classic Chicken Gravy
- 1 cup leftover prepared stove top Stuffing Mix for Turkey
- 6 KRAFT Singles, quartered
- Heat oven to 350ºF.
- Spread chips onto a rimmed baking sheet.
- Top with remaining ingredients.
- Bake 10 to 12 min. or until Singles are melted and remaining toppings are heated through.
- Fried Stuffing Bites with Cranberry Sauce Pesto
Don’t get too intimidated with this recipe, it’s actually very easy to make and it will be a great snack for the family.
- Deselect All
- Oil, for frying
- 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
- Preheat oil to 350 degrees F.
- Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
- In a food processor blend cranberry sauce, pepper and walnuts and set aside.
- Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
- Deep-Fried Green Beans
These crunchy deep-fried green beans are the ultimate snack for a day filled with family time. The cornmeal-buttermilk batter is what gives them a flavorful crunch, and a touch of cayenne adds just the right amount of heat.
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 cup cornmeal
- Toss 1 pound leftover cooked or raw green beans with 1 teaspoon salt, 1/4 teaspoon cayenne pepper and 1 cup buttermilk
- Soak for 15 minutes.
- Season 1 cup cornmeal with salt and cayenne.
- Dredge the green beans in the cornmeal, then deep-fry in 2 inches of 375 vegetable oil until golden brown, 2 to 3 minutes.
- Potato Puppies
It’s no surprise that a lot of people have leftover mashed potato, there’s just so much food that it can be looked over. But it is perfect for a good leftover snack the day after.
- Vegetable or canola oil, for frying
- 1 cup leftover mashed potatoes (see Cook's Note)
- 1/4 cup whole milk
- 1/4 cup water
- 3 tablespoons unsalted butter
- Salt and pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup grated Parmesan
- Pour oil into a large pot to a depth of 2 inches. Heat over medium heat until the oil registers 340 to 350 degrees F on a deep-frying thermometer.
- In a saucepan, combine the milk, water, butter and a generous pinch of salt. Bring to a simmer over medium heat, allowing the butter to melt completely. Add the cayenne to the flour and, all at once, pour the mixture into the saucepan. Cook, stirring with a wooden spoon, until the "paste" pulls away from the pan, about 2 minutes. Continue stirring for another 2 minutes to allow the moisture to evaporate.
- Off the heat, add the mashed potatoes to the saucepan. Return to the heat and stir for another minute. Taste and adjust the seasoning with salt and pepper if needed.
- Remove from the heat and continue stirring. Whisk the eggs together and, while stirring, add the eggs to the mashed potato mixture. Continue stirring until a smooth paste is formed. Stir in the Parmesan and season with pepper.
- Transfer the mixture to a large pastry bag fitted with a large open star tip. In batches, pipe inch-long dollops of the choux paste into the hot oil, using a knife or the side of the pan to cut the paste. Fry until the fritters are deep golden brown all over, 3 to 4 minutes. Remove with a slotted spoon and turn out onto a paper towel-lined plate.
- Cranberry-Apple Hand Pies
Most of us will have the ingredients for this recipe left from all the Thanksgiving cooking that we did. So gather them up and start baking these delicious mini pies.
- 2 all-purpose pie crusts
- 3/4 tsp. ground cinnamon
- 1/2 c. apricot jam
- 1 tsp. pure vanilla extract
- 2 Granny Smith apples, peeled, cored, and chopped into 1/4-inch pieces
- 2/3 c. fresh or frozen cranberries, thawed if frozen, chopped
- 1/2 c. granulated sugar, plus more for sprinkling
- all-purpose flour, for work surface
- 1 large egg, beaten
- Make pie dough as instructed, whisking cinnamon in with flour mixture.
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper. Whisk together jam and vanilla in a bowl. Add apples, cranberries, and sugar and toss to combine.
- On a lightly floured work surface, roll dough into 2 13- by 21-inch rectangles. Trim rough edges. Cut 1 piece into 16 2 1/2- by 4 1/2-inch rectangles. Place on prepared baking sheets. Top with apple mixture (about 3 tablespoons each), leaving a 1/2-inch border all around. Lightly brush borders with beaten egg.
- Cut remaining dough into 16 3- by 5-inch rectangles. Place on top of apple mixture. Press edges with a fork to seal and cut a few small slits in the top of each. Brush tops with remaining egg and sprinkle with sugar. Bake, until golden brown, 15 to 17 minutes.
- Cranberry Turnovers
Imagine having these special pastries as your breakfast the morning after Thanksgiving. It sounds so good, especially if you get the family involved in the kitchen. So don’t hurry to throw away your leftover cranberry sauce.
- 8 oz. cream cheese
- 2 egg yolks
- 2 c. confectioners’ sugar
- 1 package Puff Pastry
- 3/4 c. leftover cranberry sauce
- Preheat the oven to 400 degrees F. In a medium bowl and using an electric mixer set on low, beat cream cheese, egg yolks, and 1 cup confectioners' sugar until smooth, 2 to 3 minutes. Set aside.
- Roll out 1 puff pastry sheet into a 10-inch square. Cut into four 5-inch squares. Place 2 tablespoons cream cheese mixture in the center of each square. Top each with 1 1/2 tablespoons cranberry sauce. Dampen the edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal. Transfer turnovers to a parchment-lined baking pan. Repeat with the second puff pastry sheet to make remaining turnovers.
- Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.
- In a small bowl, stir together remaining confectioners' sugar and 4 tablespoons water until a thick but flowing icing forms. (If icing is too thick, add more water, a few drops at a time.) Fill a resealable plastic bag with icing, seal bag, and snip off a tiny corner. Pipe icing over turnovers, as shown.
- Thanksgiving Leftover Hot Pockets
They taste as good as they look. This Thanksgiving might be the perfect time to experiment with your baking and this recipe will definitely help you with that.
- 2 pie crust sheets, thawed
- 1 cup Thanksgiving leftovers
- ¼ cup extra-virgin olive oil
- Mushroom gravy, for dipping (optional)
- Preheat the oven to 350°F. Use a small bowl (4 – 5 inches in diameter) to stamp the pie crust sheets into 10 circles. You’ll have to gather the scraps after the first three circles and roll them out to create the final two on each sheet.
- Add about 3 tablespoons of leftovers to 5 of the circles, leaving about an inch around the edges.
- Place the other 5 circles on top of the filling and seal the edges by pressing down with a fork. Flip the pockets over and seal the edges on the other side.
- Lightly brush each hot pocket with olive oil (both sides) and create vents by pricking the top surface with a fork. If you’re making a sweet one, we suggest sprinkling some cinnamon sugar on top before popping it in the oven!
- Bake hot pockets for about 25-30 minutes, until golden brown. Allow them to cool for 5 minutes before serving with a sidecar of warm mushroom gravy.
- Leftover Holiday Ham Pizza Rolls
These pizza rolls will be a great starter for dinner next day.
- 1 sheet of puff pastry (thawed)
- Pizza sauce
- Smithfield Ham
- Mozzarella Provolone Cheese slices
- 1 egg (lightly beaten)
- Preheat the oven to 400F and line a baking sheet with parchment paper
- Top your puff pastry sheet with pizza sauce, Smithfield ham slices, and mozzarella provolone cheese slices.
- Fold over one edge and carefully roll the puff pastry and toppings into a log.
- Brush a little egg over the top, and then using a sharp knife, slice the pizza roll into slices that are about 3/4 inch thick.
- Put the slices on one side on the parchment paper and bake for about 15 minutes.
- Thanksgiving Egg Rolls
Leftovers just can’t get more delicious than this.
- 6 Egg Roll wrappers
- 1 c. leftover turkey, shredded
- 1 c. leftover mashed potatoes
- 1 c. Leftover cranberries
- 1 c. leftover stuffing
- vegetable oil
- 1/3 c. Leftover gravy, for dipping
- Place an egg roll wrapper on a clean surface in a diamond shape and spread a thin layer of cranberries. Next add a couple tablespoons of mashed potatoes, then stuffing, and then turkey. Fold up the bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining leftovers.
- In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
- Serve with heated gravy.
- Cranberry Meatballs
And last but not least are these flavorful cranberry meatballs that are more than just a snack.
- 1 lb. ground beef
- 1 Egg, lightly beaten
- 1/2 c. panko breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp. finely chopped chives
- kosher salt
- Freshly ground black pepper
- 1 c. barbecue sauce
- 1 (14-oz.) can cranberry sauce
- 1 tsp. chili powder
- 1 tbsp. olive oil
- Chopped parsley, for garnish
- Make meatballs: In a large bowl, combine beef with egg, panko breadcrumbs, garlic, and chives. Season with salt and pepper. Roll into small balls, about the size of ping pong balls.
- Make sauce: In a medium bowl, whisk together barbecue sauce, cranberry sauce and chili powder.
- In a large skillet over medium-high heat, heat olive oil. Add meatballs in a single layer and sear on all sides, about 2 minutes per side.
- Pour sauce into the skillet and let meatballs simmer in sauce until cooked through, about 10 minutes. Reduce heat if the sauce is boiling too rapidly.
- Garnish with parsley and serve warm.