Recipe: Thanksgiving leftovers
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Here are a few different ideas to use your leftover Thanksgiving turkey and in some recipes, other leftovers as well:

1st things 1st- after you have removed all of the meat from the carcass make turkey stock. Cover the carcass with cold water (you can cut into smaller pieces to fit into your pot), add a chopped onion, 2 carrots and 3 stalks of celery.  Simmer for 3 hours. You can use your crock pot. Strain and discard solids.  Refrigerate overnight to solidify the fat, discard fat, season with salt and pepper and voila, you have a fabulous soup and sauce base. Freeze in ice cube trays for handy small amounts when you don’t need a whole can of stock. Freeze chopped or shredded turkey in stock for future use.  One of my secrets to homemade “fast food” is having these little bits and pieces of things that I can throw together to create a quick meal.


  • White pizza- spread olive oil or pesto over pre-baked pizza crust, top with chopped turkey and other favorite pizza toppings and mozzarella cheese bake to melt cheese. Pesto: in a food processor puree to a paste the following: 2 c fresh basil leaves, 1/3 c pine nuts or walnuts (I use walnuts toasted for 10 min. at 350°F) 2 cloves garlic, ½ c parmesan cheese, ½ c olive oil.
  • Turkey salad- don’t groan- try using a blend of light mayo and plain yogurt thinned with a little milk and celery, onion, red grapes and seasoned with salt and pepper.  Not pasty but light and refreshing.
  • Turkey corn chowder- use the turkey stock you made, adding carrot, celery, onion, Yukon gold potatoes and corn for a hearty twist on turkey soup
  • Turkey supreme- make a light white sauce using leftover gravy and milk or ½ & ½.  Add chunks of turkey, chopped onion, red pepper and celery.  Serve over leftover stuffing, rice or buttermilk mashed potatoes
  • Louisville Hot Brown- stir cubed turkey, onion and mushrooms into a cheddar cheese sauce that can be made with the leftover gravy. Pour over toast with the crusts cut off and top w/crispy bacon slices.
  • Turkey pockets- cut thawed puff dough sheets into 8 squares. Put 1 teaspoon cranberry relish in the center of the square.  Top with chopped turkey and ½ a slice of American or cheddar cheese. Moisten the edges of the puff pastry, fold over corner to corner so it looks like a triangle and press edges together to seal.  Brush with a whisked egg and bake at 350° F for 12-15 minutes. Serve with leftover gravy and more cranberry relish.  Great after school snack!!!
  • Pot pie- make your favorite pot pie filling using turkey and gravy and leftover vegetables (including greenie beanie casserole) top with puff dough cut to size of casserole dish and sealed by moistening edges of dish or spoon cornbread batter on top for dumplings and bake at 350° F 15-20 minutes, until the puff dough is golden and flaky or the cornbread dumplings are baked through. Can also top with leftover mashed potatoes.
  • Cranberry dip or spread- to 1 c cranberry sauce add ¼ c sour cream and 2 tsp. Horseradish. Blend. Serve as a spread for turkey sandwiches or use as a dip for cubed turkey.
  • Pulled turkey BBQ sandwiches- add a dash of liquid smoke and hot sauce to your favorite BBQ sauce to jazz it up.
  • Use in all of your favorite Mexican dishes like tacos, enchiladas, fajitas or tostadas, in place of the chicken or beef that the recipe calls for.



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