5 Delicious Ways to Eat Left Over Thanksgiving Turkey

For many people, Thanksgiving leftovers are even better than the actual dinner of the holiday. And they can’t wait to cook up something delicious with them the next day. The star of the leftovers is, of course, the turkey, which you can even freeze and keep for months. But not many can wait that long, most people use up the leftovers the next day. Now, if you are one of those people and you are tired of your usual leftover recipes, we have a great selection for you here. 


  1. Thanksgiving Leftovers Panini

Everyone likes a good leftover stuffed sandwich. This one is special because it packs all our favourite flavours that remind us of Thanksgiving. Turkey, stuffing, cranberry sauce and Muenster cheese are all inside this delicious panini. You can add any other leftovers that you might have from the day before. In total, it takes 20 minutes or even less to make this panini so no worries about the time.


INGREDIENTS

  • 4 slices ciabatta, sourdough or good quality white bread
  • 2 Tablespoons butter 
  • 1 1/2 cups leftover turkey, sliced 
  • 1 cup leftover stuffing/dressing 
  • 1/2 cup cranberry sauce 
  • 4 slices Muenster cheese 
  • 1 cup leftover turkey gravy

INSTRUCTIONS 

  1. Heat a panini press or large skillet over medium heat. Grease with non-stick spray. 
  2. TO MAKE 2 PANINI'S: Butter one side of all 4 bread slices. Top 2 pieces of bread evenly with turkey. Spread cranberry sauce over turkey. Top turkey with stuffing/dressing. 
  3. Place 2 slices of cheese over stuffing. Top with remaining two buttered bread slices. Place both sandwiches in preheated panini press or skillet. Cook for 2 to 4 minutes or until cheese has melted and bread is golden brown. Serve immediately with warm gravy for dunking. Enjoy!

 

  1. Leftover turkey taco salad 

This recipe is just the perfect way of using up leftover turkey. It is very easy, quick and very delicious. 


INGREDIENTS

  • 6-8 cups chopped romaine lettuce 
  • 1 can black beans, drained and rinsed 
  • 1 can yellow corn, drained and rinsed 
  • 2 roma tomatoes, diced 
  • 1/4 cup cilantro leaves, roughly chopped 

INSTRUCTIONS

  1. Toss together lettuce and next 7 ingredients. Top with tortilla strips. 
  2. Whisk together ranch, taco seasoning, and chilli powder. Serve with salad.
  3. 1 cup shredded Mexican cheese (cheddar, monterey jack, colby jack,) 
  4. 2 avocados, diced 
  5. 2-3 cup shredded turkey tortilla strips, OR crushed tortilla chips 
  6. 1 cup ranch dressing (or see notes) 
  7. 3 tablespoons taco seasoning 
  8. 1 teaspoon chilli powder

  1. Turkey Pasta Bake 

This one is a serious meal for the whole family to enjoy the next of your Thanksgiving dinner. This recipe might take a little more time than the others but it is definitely worth it especially if you have a lot of leftover turkey. 


INGREDIENTS

  • unsalted butter 
  • 8 oz. penne 
  • 2 tbsp. olive oil 
  • 1 package cremini mushrooms 
  • Kosher salt pepper 
  • 1 medium onion 
  • 2 stalk celery 
  • 1 tbsp. all-purpose flour 
  • 1/2 c. dry white wine 
  • 1 c. low-sodium chicken broth 
  • 1 c. Grated Parmesan cheese 
  • 4 oz. cream cheese 
  • 1 1/2 tsp. grated lemon zest 
  • 2 tbsp. fresh lemon juice 
  • 3 c. shredded leftover turkey or rotisserie chicken 
  • 1 c. frozen peas 1/2 c. 
  • fresh flat-leaf parsley

INSTRUCTIONS

  1. Heat oven to 375 degrees F. Lightly butter a shallow broiler-proof 2-quart casserole dish. Cook the pasta according to package directions. Drain the pasta and return it to the pot. 
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, tossing occasionally, until golden brown, 4 to 5 minutes; transfer to a plate. 
  3. Reduce heat to medium, and add the remaining tablespoon oil along with the onion, celery, and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. 
  4. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Stir in the wine and then the broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat. 
  5. Add the cream cheese, lemon zest and juice, and 3/4 cup Parmesan and stir until the cream cheese melts. Add the sauce to the pasta along with the turkey and toss to coat, then fold in the mushrooms, peas, and parsley.

  1. Turkey Pot Pie

This recipe is for the cooks who love spending time at the kitchen and baking. It is not a hard one as well. Use your leftover turkey on this pot pie that has a comforting creamy centre with an extra-flaky top.


INGREDIENTS


FOR THE CRUST:

  • 1 1/2 c. (3 sticks) butter, cut into small pieces 
  • 3 3/4 c. cups all-purpose flour 
  • 1 1/2 tsp. kosher salt 
  • 2 tbsp. granulated sugar 
  • 1 1/2 tbsp. apple cider vinegar chilled 
  • 6 tbsp. ice water, plus more if needed

FOR THE FILLING:

  • 3 tbsp. butter, plus more for greasing a baking dish 
  • 1 medium onion, finely diced 
  • 2 medium carrots, peeled and medium diced 
  • 4 cloves garlic, minced 
  • 3 tbsp. all-purpose flour 
  • 3/4 c. white wine 
  • 1 1/3 c. heavy cream, plus 2 tablespoons for brushing 
  • 2 1/2 c. shredded turkey meat 
  • 1 1/2 c. frozen peas 
  • 3 tbsp. freshly chopped parsley 
  • 3 sprigs thyme, stems removed 
  • Kosher salt 
  • Freshly ground black pepper 
  • Flaky salt

INSTRUCTIONS

  1. Make the crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into the feed tube, 1 tablespoon at a time, until the dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time until it does.
  2. Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.
  3. Make the filling: Preheat oven to 375°. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes. Add garlic, then stir in flour and cook until golden and beginning to bubble. Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out about 3 minutes. Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly about 5 minutes. Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.
  4. To assemble: On a lightly floured surface, roll out one disk of dough into a large roundabout ¼" thick. Place into a greased, shallow 9" pie dish or deep skillet, trim edges to leave a 1" overhang and then add the cooled filling. Roll out the second disk of dough into a large roundabout ¼" thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.
  5. Bake pie until crust is golden and filling is bubbling about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil.
  6. Let pie cool for 15 minutes before serving.

  1. Turkey nachos 

This is just a very quick recipe that your family can enjoy and share at dinner the next day. 


INGREDIENTS

  • Enough gluten-free corn tortilla chips to fill the bottom of your baking pan 
  • 2 cups leftover turkey, chopped and pulled 
  • 2-3 cups shredded colby jack or cheddar cheese, depends on how cheesy you want it 
  • 1/2 cup chopped tomatoes 
  • 1/4 cup white onion, chopped 
  • 1/8 cup green onion, chopped
  • 1-2 jalapenos, thinly sliced sriracha sauce 
  • 1-2 tsp taco seasoning

INSTRUCTIONS

  1. Preheat your oven to low broil. 
  2. Fill the bottom of a baking pan with tortilla chips. add the turkey and then the cheese evenly on top of the chips. 
  3. Sprinkle the tomatoes, green and white onions, and jalapenos on top. 
  4. Drizzle with sriracha and sprinkle with the taco seasoning. 
  5. Broil for 4-8 minutes, or until the cheese has melted and the outside chips/cheese are starting to turn a nice golden brown colour.



In conclusion: Choose the recipe that will fit the best with your family and of course according to how much leftovers you have. 

Be the first to comment

All comments are moderated before being published