Ingenious Recipes to Use Up Your Thanksgiving Leftovers

Directions

Cook spaghetti until al dente. Drain and set aside. Heat oven to 350 degrees. In a large pot, melt butter over medium heat. Whisk in flour to make a roux. Slowly add the milk (or half-and-half). Whisk rapidly, then add cheese, wine and seasonings. Stir until the mixture is smooth. Add mushrooms with the juice and chopped turkey. If the mixture is thicker than you prefer, add the stock a little at a time to loosen the sauce. Stir in almonds if using them. Add spaghetti to the pot and mix until evenly coated. Pour into a greased casserole dish. Top with breadcrumbs, then bake for 20 minutes or until bubbly and golden brown.

The Thanksgiving Burger

The Thanksgiving Burger is layered with all the flavors of the holiday table.

Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)

If you run out of turkey after Thanksgiving but still have plenty of side dishes, this recipe is a tasty way to use them. — MKD

Makes 4 burgers

Ingredients 

1 pound ground turkey

Salt and pepper to taste

4 brioche buns

½ cup cranberry sauce

1 cup mashed potatoes (warmed)

1 cup stuffing (warmed)

½ cup turkey gravy (warmed)

Directions

Mix meat with seasonings and shape into 4 patties. Grill over medium heat until they reach the desired doneness. Spread 1 tablespoon of cranberry sauce over each bun half. Make each sandwich with a burger patty, followed by 4 tablespoons mashed potatoes, 4 tablespoons stuffing and 2 tablespoons gravy, then add the top of the bun.

Mashed Sweet Potato Muffins

Mashed Sweet Potato Muffins turns the beloved side dish into a delicious treat.

Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)

These muffins are a great way to use up cooked sweet potatoes. I often double the recipe and freeze half for later. — MKD

Makes 6 muffins

Ingredients

1½ cups leftover sweet potato casserole

1 (7½-ounce) box cornbread mix

¼ cup brown sugar

½ teaspoon vanilla

½ teaspoon nutmeg

½ teaspoon cinnamon

½ cup milk

1 large egg

¼ cup oil

Directions

Preheat oven to 400 degrees. Mix all ingredients and pour into a well-greased 6-muffin tin. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Serve warm with butter.

Leftover Turkey Hash

This quick Turkey Hash can be an easy and hearty breakfast.

Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)

The perfect morning-after breakfast. Pairs well with mimosas and Bloody Marys as well as any leftover wine from the big meal. — Bob Blumer

Serves 4

Ingredients

2 tablespoons olive oil

2 tablespoons butter

4 garlic cloves, minced

1 large chopped shallot

1 cup each of diced roasted potatoes and carrots or other leftover root veggies

1 cup salvaged turkey leftovers, torn or cut into half-inch pieces

¼ cup of any leftover fresh herbs or parsley

¼ teaspoon chipotle powder (optional)

Salt and pepper to taste

4 eggs (1 per serving)

Directions

In a cast-iron or heavy-bottom pan over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter.

When the butter has melted, add minced garlic cloves, chopped shallots, diced roasted potatoes and carrots, and/or other leftover root vegetables. Sauté for about 10 minutes, add garlic and shallots, and cook for 5 more minutes or until veggies begin to brown.

Add turkey leftovers, leftover fresh herbs or parsley, chipotle powder, and salt and pepper.

Continue to sauté for a few more minutes until the contents are transformed into crispy, browned nuggets. Remove pan from heat.

As hash is at the final stage of browning, poach or fry eggs. Then transfer eggs onto the hash and serve straight out of the pan.

Leftover Turkey Pizza

Leftover Turkey Pizza combines all your Thanksgiving staples.

Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)

All your favorite Thanksgiving leftovers together on one crust. — BB

Serves 4

Ingredients

Premade pizza crust

2 tablespoons olive oil

1 cup leftover cranberry sauce

2 cups shredded leftover turkey

½ cup leftover dressing or stuffing

Leftover green beans, squash, bacon (optional)

1½ cups grated cheese

Leftover gravy (optional)

Directions

Preheat oven to 450 degrees. Brush pizza crust with olive oil and bake directly on the oven grate for 5 minutes or until it starts to get crispy. Remove from oven and immediately spread the entire surface with cranberry sauce. Top with shredded turkey, then crumble dressing or stuffing over the top. Add any other bits that seem appropriate (i.e., green beans, squash, bacon), and top with grated cheese.

Return pizza to oven and bake for 5-10 more minutes or until cheese is fully melted and bubbling. While the pizza is finishing, warm ¼ cup leftover gravy in a small pot.

Remove the pizza from the oven and drizzle with the gravy. Slice and serve immediately.

Leftover Turkey Tacos With Turkey-Skin Bacon

Hoisin sauce and a mandarin-avocado salsa elevate these Turkey Tacos With Turkey Skin Bacon.

Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)

This Chinese/Mexican mash-up leans on a simple hack that turns turkey skin into turkey bacon. — BB

Serves 4

Ingredients

1½ cups turkey meat (ideally, the dark meat), cut or torn into ½-inch pieces

As much turkey skin as you can salvage

½ cup canned mandarin slices, drained

1 avocado, skinned, seeded and diced

2 green onions, sliced thinly

2 tablespoons pomegranate seeds (optional)

4 6-inch flour or corn tortillas

4 tablespoons hoisin sauce

Jalapeño slices (optional)

Lime wedges

Directions

In a large heavy pan over medium heat, add the turkey skin, fat side down, and cook for about 10 minutes, turning once or until skin is super crispy — but not charred. Dredge on a paper towel. Reserve. Also reserve pan with fat.

To make the mandarin-avocado salsa, add drained mandarin slices, avocado, green onions and pomegranate seeds to a medium bowl.  Toss and reserve.

Just before serving, heat the pan to medium-high, then add the turkey. Cook for 3 minutes, stirring occasionally.

While turkey is warming up, heat tortillas. If you have a gas stove, grill directly over burner for about 30 seconds per side, turning several times or until the tortilla is burnished on both sides. Repeat with all 4 tortillas. If you have another type of stovetop, heat tortillas in a dry pan over medium-high heat until they start to brown. Reserve.

To serve: Spread a tablespoon of hoisin sauce around the center of each tortilla. Spoon a quarter of the turkey mixture and a quarter of the mandarin-avocado salsa on top. Top with a few jalapeño slices and crumble the turkey-skin bacon over the top. Serve with a lime wedge.