Thanksgiving Leftovers
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  • Turkey meat can be substitute in any recipe calling for cooked chicken
  • 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
  • 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.
  • Turkey Corn Chowder- using homemade Turkey Stock, add 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 Kicked Up 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!!!
  • Turkey Pot Pie- make your favorite pot pie filling using turkey, 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.
  • Turkey Melt- spread leftover cranberry jelly on rye bread or a sub bun and layer thin slices of turkey and farmers cheese, top with onion marmalade (sauté 1 lg. onion in olive oil until caramelized.  Add 1 tsp minced garlic, 1 T chopped parsley and 1 T rice wine vinegar. Sauté 2 minutes, season with salt and pepper). Wrap sandwiches in foil. Heat at 350 degrees F for 15 minutes or until the cheese is melted and the turkey is warm   
  • Pulled Turkey BBQ Sandwiches- add a dash of liquid smoke and hot sauce to your favorite BBQ sauce to jazz it up.


  • Potato Cheese Soup- thin leftover mashed potatoes with turkey stock until soup consistency, bring to a simmer, remove from heat and whisk in shredded sharp cheddar cheese and fresh chopped chives, season to taste. 
  • 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. 
  • Sweet Potato Casserole- great use for leftover sweet potatoes







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