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.
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