Tasty Recipes for Thanksgiving Holiday Leftovers

By Taylor Pineda

After a wonderful Thanksgiving feast, it is more than likely that you have leftovers. Here are a couple creative creations that you can make out of your leftover dishes. These recreations might even be better than the originals.

 Macaroni and Cheese with a Turkey Day Twist:

 Ingredients:

 1 pound  Cooked elbow macaroni

1 pound  Shredded turkey meat

1 cup  Leftover stuffing (optional)

3  Medium size sweet potatoes, cut into small dices, cooked in salted water till tender

1 cup  Cooked peas

½  Onion, chopped

5  Sage leafs, minced

2  Garlic cloves, minced

½ cup  Leftover cranberry relish (optional)

1½ quarts  Milk

¼ cup  Butter

¼ cup  Flour

4 cups  Grated cheddar cheese

1 cup  Mascarpone cheese

1 cup  Grated Fontina cheese

Preparation:

Step 1

In a large pot add butter, onion, sage and garlic and sauté for 5 minutes.

 Step 2

Add flour, whisk and cook for another 5 minutes.

 Step 3

Add milk and continue to whisk till mixture comes to a boil and thickens.

 Step 4

After milk has thickened, whisk in the mascarpone, fontina and one cup of the cheddar cheese.

 Step 5

Once cheese melts and sauce becomes smooth, fold in the turkey meat, sweet potatoes, peas and pasta. Season with salt and pepper to taste.

 Step 6

Place pasta mixture in a 3-inch baking dish, cover with remaining cheddar cheese and bake at 350 for 20 minutes till golden brown.

 Step 7

Serve with a tablespoon of cranberry relish.

A Savory Sweet Turkey Sandwich:

Ingredients:

Slices of leftover turkey

1  scoop leftover stuffing

 cranberry sauce

2  slices white Cheddar cheese

2  slices applewood smoked bacon 2  slices Brioche bread

Preparation:

 Step 1

Pile the leftover turkey, stuffing, cranberry sauce, bacon and cheese on the Brioche.

 Step 2

Heat in the oven for 2-5 minutes, until cheese is melted.

 Step 3

Serve open-faced or as a traditional sandwich.

Turkey Shepherd’s Pie:

 Ingredients:

2  cups sage and chestnut stuffing, or other leftover stuffing

2  cups leftover turkey (mixed white and dark meat), chopped

3  cups giblet gravy

1  cup green bean mushroom casserole

1  cup pea and carrot medley

3  cups whipped sweet potato or yams

3  cups mashed potato

2  cups small marshmallows

2  tablespoons sage, finely chopped

2  tablespoons madras curry

3/4  cup Cranberry orange marmalade

Preparation:

Step 1

Preheat oven to 300°F. As oven warms, distribute the stuffing evenly into the bottom on 6 cocottes or a small baking dish.

 Step 2

In a mixing bowl, combine the chopped turkey, giblet gravy and green bean casserole (topping included). Stir to combine and distribute mixture evenly over the stuffing.

 Step 3

Mix the pea and carrot medley with the chopped sage and distribute evenly over top of the turkey/gravy stew.

 Step 4

Cover the stew with a thin layer of mashed potatoes and top with a thin layer of whipped sweet potatoes or yams.

 Step 5

Dust each dish lightly with the madras curry.

 Step 6

Bake for 45-50 minutes, or until entire cocotte heats through.

 Step 7

Once dishes are heated through, remove from the oven and distribute a single layer of marshmallows over the sweet potatoes, return to the oven on broil and cook until the marshmallows are golden and soft (approx. 3-5 minutes). Serve immediately.