The food… the food… I love the food. There is just so much of it. So, if you are like me, there are only so many turkey sandwiches post-Thanksgiving that you can ingest before it turns your stomach.
I’ve got some great ideas (not all my own) for how to make use of those leftovers. Give them a try!
Thanksgiving Burritos
Place a line of sliced turkey meat and a dollop of sweet potatoes and stuffing inside a flour tortilla. Roll it up and bake, seam side down, at 350˚F for 20 to 25 minutes. Dunk in leftover gravy.
Turkey Shepherd’s Pie
Chop up leftover light and dark turkey meat. Stir in some cold gravy, salt, and pepper. Layer the meat with mashed potatoes in a baking dish, topping with bread crumbs. Bake at 350˚F for 35 to 40 minutes.
Cranberry-Sauce Pancakes
Breakfast for dinner! Whip up your fave pancake mix. Top them with warmed leftover cranberry sauce, ricotta cheese, and orange zest.
Turkey Soup
Heat vegetable stock in a large pot. Season to taste, then add precooked turkey leftovers, spinach, and cannellini beans. Bring to a boil; toss in some frozen gnocchi. Cook until they float. Top with parmesan.
Turkey casserole
Preheat oven to 350 degrees F (175 degrees C). Prepare stuffing according to package directions (leftover is OK). In a medium bowl, spoon of mix sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix. Spread green beans in a 9×13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing and bake 30 minutes.
