5 Great Ways To Put Your Thanksgiving Leftovers To Good Use
It's that time of year again. That's right, it's Thanksgiving and all those leftovers that come along with it! Every year Americans make way too much food on Thanksgiving and according to CNN 79% of Americans said eating Thanksgiving leftovers is more important than eating their regular Thanksgiving meal. So if you are tired of more Turkey and Mashed Potato meals… here are 5 delicious ways to turn your Turkey leftovers into something completely new!
1) Thanksgiving Leftovers Egg Rolls
Tasty's recipe teaches us how to make Thanksgiving Leftovers With a Sweet & Sour Cranberry Sauce.
Ingredients: (Yields 10 servings)
- 1 cup Turkey or Ham
- 1 cup Mashed Potatoes
- 1 cup Stuffing
- 1 packages Egg Roll Wraps (can be found in produce section at store)
- 1 Egg (to brush wrap with)
- 1 cup Cranberry Jelly
- 1/3 cup Apple Cider Vinegar (regular vinegar is fine)
- 1/2 cup Sugar
- 1 vegetable oil
1. In medium size bowl, combine turkey or ham, mashed potatoes, and stuffing
2. Scoop 1 spoon full of mixer onto a sheet of egg roll paper. NOTE: Be sure not to double up on paper
3. Before rolling completely, brush egg on last bit to seal the wrap
4. In large pan, pour in vegetable oil to approx halfway and heat on high. Once heated, reduce to a Medium/Medium-High heat and gently place egg rolls in oil. Carefully turn on occasion until a light golden color. REMEMBER: even after removed from the oil, the oil on the egg roll will keep cooking.
SWEET&SOUR CRANBERRY SAUCE: combine cranberry jelly, vinegar, and sugar in sauce pan over medium heat. Remove from heat after combined thoroughly.
- 3 slices bread
- Mayonnaise, to taste
- Cranberry sauce, to taste
- A few slices of roast turkey
- 1-2 tablespoons turkey gravy
- 2 leaves of red or green leaf lettuce
- About 1/2 cup stuffing
1. Toast the bread. For structural integrity, toast the bread on the darker side (especially with the slice that will become the moist maker). Spread 1 slice with mayonnaise, 1 with cranberry sauce. Top the cranberry-sauced slice with turkey.
2. Spread a couple tablespoons of gravy in a shallow dish. Dip the remaining piece of bread in the gravy on both sides, spreading it evenly.
3. Put the gravy-soaked piece of bread on top of the turkey. Put the lettuce on top of that. Put a layer of stuffing on top of the lettuce, and top the sandwich with the mayonnaise-spread piece of bread. Carefully cut the sandwich in half.
3) Thanksgiving Leftovers Dip
From Brandi Milloy, POPSUGAR FOOD
- 4 oz. cream cheese
- 1/2 cup pepper jack cheese, shredded & divided
- 1/2 cup cheddar cheese, shredded & divided
- 1 cup cooked turkey, diced or shredded
- 1 cup mashed potatoes
- 1/2 cup gravy
- 3/4 cup stuffing, prepared
- 1/2 cup cranberry sauce
- 1 French baguette, sliced
2 tablespoons butter
6-8 fresh sage leaves
1. Preheat the oven to 350ºF.
2. Into a pot set over medium heat, mix together the cream cheese, 1/4 cup of the pepper jack cheese, 1/4 cup of the cheddar cheese, and turkey until melted. Add gravy and mashed potatoes. Fold in stuffing.
3. Remove from heat and pour into oven safe dish and sprinkle with remaining cheese. Bake for 5 to 7 minutes or until the cheeseis melted and top is bubbly. Use a pot a pot holder or oven mitt to remove the dish from the oven and allow to rest for 5 minutes before serving.
4. To make fried sage leaves: In a small pot melt butter on low heat until melted. Raise temperature to medium heat and continue cooking and stirring. Keep an eye on it so it doesn't burn. After five minutes, the butter will start to foam. Keep stirring to prevent butter from sticking to the pan. Once the butter has browned and you can see dark golden flecks in the butter, turn off the heat. It should smell nutty and toasty. Add sage leaves to butter and let cook until crispy. Sprinkle sage on top of dip and serve immediately. Serve with cranberry sauce and toasted baguette slices.
4) Martha Stewart's Hand Pies Recipe
- Cream Cheese Pastry Dough
- All-purpose flour, for rolling
- Cooked, shredded turkey (optional)
- Prepared mashed potatoes (optional)
- Prepared sweet potatoes (optional)
- Prepared stuffing (optional)
- Cranberry sauce (optional)
- 1 large egg, beaten
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
- For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
- Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
- Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
5) Or you can donate your leftovers to non-profit "Rescuing Leftover Cuisine"
'Tis the season of giving. So, if you are sick and tired of all the thanksgiving leftovers, donate your leftovers to the non-profit organization "rescuing leftover cuisine" or any other organization, shelter, etc. that feeds the hungry.