Thanksgiving Leftover Ideas
Thanksgiving leftovers: they can be both a blessing and a challenge. After dinner, the fridge is usually packed with turkey, mashed potatoes, stuffing, and cranberry sauce. On one hand, it’s nice to know you’ve got easy meals ahead, but on the other, it can start to get a little repetitive. But what if you could give those leftovers a new life with just a little creativity? I’ve got you from Breakfast, Lunch, Snacks, to Dinner.
Turkey Breakfast Burritos
olive oil or butter
1 large garlic clove, peeled and minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/4 cup leftover roast turkey, diced
1/4 cup leftover stuffing
3 tablespoon leftover cooked vegetables such as Brussels sprouts, green beans, or roasted root vegetables
1 large egg
1 large spoonful of mashed potatoes or mashed sweet potatoes
1 large flour tortilla (10- or 12-inch, or as big as you can get)
sour cream and chopped cilantro or parlsey for serving, if desired
salsa or leftover cranberry sauce, for serving (optional)
Step 1
In a large sauté pan, heat the butter or oil over medium-high heat until foaming (if butter) or shimmering (if oil). Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute.
Step 2
Stir in the chopped turkey, the stuffing, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.
Step 3
Warm the mashed (regular or sweet) potatoes and the tortilla (I just warmed them together in the microwave because it seemed the easiest). Spread a pillow of the potato in the center of the tortilla. Heap a few large scoops of the turkey-stuffing-veggie mixture in the center of the tortilla (I like to stuff my burritos within a half-inch of their life. They don't usually fold very neatly I'm ok with that.). Add some sour cream and cilantro or parsley, if desired.
Step 4
Roll up the "burrito" and eat—you can also serve it with salsa or with leftover cranberry sauce on the side!
Stuffing Waffles with Cranberry Butter
Whipped Cranberry Butter
1/4 cup leftover cranberry sauce
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest (optional)
Waffles
4 cup packed leftover stuffing (or ½ recipe Brown Butter Stuffing—see Author Notes), roughly chopped
2 large eggs
1/2 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoonfreshly ground black pepper
Step 1
Position a rack in the center of the oven; heat to 300°F. Place a wire rack in a rimmed sheet pan.Step 2
Microwave the cranberry sauce in a heatproof bowl for 90 seconds, until thick and bubbly; reserve until room temperature, around 10 minutes. Using a hand mixer, whip the cooled cranberry sauce, butter, salt, and lemon zest (if using) on medium speed until creamy, about 2 minutes; transfer to a serving bowl.Step 3
Place the stuffing, eggs, buttermilk, baking soda, salt, and pepper in a food processor; pulse until the stuffing is finely chopped and the mixture holds together (it will be very thick), around 1 minute. Divide the mixture into 4 portions (a scant 1 cup each).Step 4
Heat a waffle iron to medium-high heat or 375°F. Place one portion of the stuffing mixture in the center of the iron; close the waffle iron, pressing down firmly. Cook until the stuffing waffle is deeply golden brown on the outside, 8 to 10 minutes. Transfer the waffle to a wire rack and keep warm in the oven; repeat with the remaining stuffing mixture.Step 5
Serve waffles warm with plenty of cranberry butter and a drip of gravy if you happen to have some leftover.
Thanksgiving Leftover Fritters
1/2 cup panko breadcrumbs, plus more as needed and some to roll the patties in
1 pound mashed potatoes (Yukon or sweet potatoes)
1 egg
Spices, herbs, seasonings, cheese, etc. (See suggestions below!)
Salt and freshly ground black pepper, to taste
Step 1
Set aside a small dish of breadcrumbs. Stir together the potatoes, egg, and breadcrumbs.
Step 2
Add the seasonings you're using. Add more breadcrumbs if needed; the mixture should not be particularly wet. Taste the mixture and add salt and pepper as desired.
Step 3
Heat olive or canola oil in a heavy-bottomed skillet over medium-high heat while you form your potato mixture into patties and roll the patties in the dish of panko breadcrumbs.
Step 4
Carefully pan-fry the fritters, flipping when golden brown and crisp-looking, about 3 minutes. Serve immediately.
Step 5
Season to your desire! SUGGESTIONS: Sweet potatoes + fresh ginger + brown sugar Sweet potatoes + cilantro + cumin Sweet potatoes + cranberry sauce + minced sage Potatoes + mustard seeds + caramelized onions Potatoes + shredded Cheddar + paprika Potatoes + ranch seasoning + garlic + chives
Japanese Style Gyozas (with thanksgiving leftovers)
1 1/2 cup chopped roasted turkey (preferably dark) meat
1 1/2 cup roasted Brussels sprouts, chopped
1 cup mashed potatoes
2 tablespoon gravy or gelatinized turkey juices
3 to 4 scallions, chopped
2 to 3 garlic cloves, minced
1 teaspoon grated fresh ginger
2 teaspoon soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon kosher salt, plus more to taste
Dipping Sauce3 tablespoon soy sauce
2 tablespoon rice vinegar or apple cider vinegar
1/4 teaspoon la yu, chile oil, plus more to taste
1 scallion, chopped
Toasted white sesame seeds
Step 1
In a large bowl, combine turkey, Brussels sprouts, mashed potatoes, gravy, scallions, garlic, and ginger. Mix until well-combined. Add soy sauce, sesame oil, salt, and pepper. Mix until well-combined. Taste and adjust seasoning. This will yield about 3 1/2 to 3 3/4 cups of dumpling filling.Step 2
Prepare the dumpling pleating station: Fill a small bowl with water (you will dip your fingers in here to help seal the dumplings). Keep a damp paper or kitchen towel over the dumpling wrappers when not in use. Sprinkle some corn starch on a large plate or small sheet pan.Step 3
Assemble the dumplings: Run a wet finger around the perimeter of a dumpling wrapper. Place about 1 1/2 to 2 teaspoons of dumpling filling in the center of the dumpling wrapper. Fold over to create a semi-circle shape and pinch the top of the dumpling closed. Starting from one side, from the center moving downwards, slowly fold and make about 3 pleats. Repeat on the other side. Once dumpling is closed, firmly pinch the pleats once more. Set the dumpling on a flat surface and create a flat "seat" or surface (this is the side that will go on the pan). Place on corn starch-sprinkled plate or sheet pan and keep covered with a damp paper or kitchen towel. Repeat process until all filling and/or wrappers are used.Step 4
Prepare dipping sauce: In a small bowl, combine soy sauce, rice vinegar, la-yu, scallions, and toasted sesame seeds. Mix and set aside.Step 5
Prepare the slurry: In a measuring cup, combine 1 cup water and cornstarch. Mix until well-combined and no lumps remain. (You will use about 2 1/2 tablespoons of slurry per pan of dumplings; expect about 1/4 cup or less of leftover slurry at the end.)Step 6
Cook the dumplings: In a small nonstick pan (recommend an 8-inch pan with 6-inch cooking surface), add enough neutral oil to thinly coat the bottom (about 1 1/2 teaspoons), and heat over medium-high heat. Add dumplings in a sundial pattern (an 8-inch pan fits about 8 dumplings comfortably at a time) and cook until the dumpling bottoms turn a light golden brown, 2 to 3 minutes. The first batch will take closer to 3 minutes; subsequent batches will only need about 2 minutes.Step 7
Lower the heat to medium, re-mix the cornstarch slurry, then carefully pour about 2 to 2 1/2 tablespoons of the slurry mixture in and around the dumpling circle, making sure to cover the bottom of the pan. Immediately cover with a tight-fitting lid and cook until skins are translucent and cooked through, about 4 to 5 minutes. At any point, if the skirt is browning to quickly, lower the heat. Remove the lid and let any excess water evaporate. Use a finger to cover most of the top of the toasted sesame oil bottle, and (sparingly) drizzle toasted sesame oil around the perimeter of the pan. This will both add flavor and help ease the dumplings from the pan. Using a thin, flexible spatula, loosen the outer edges of the dumpling circle from the pan. The “wing/skirt” will start to lift off of the edge of the pan when crisp, another 1 to 2 minutes of cooking. Lightly shake the pan until the dumpling circle and “wing/skirt” loosen. Place a plate over the pan and *carefully* flip the dumplings onto the plate. Repeat with remaining dumplings.Step 8
Enjoy dumplings while hot. Serve with dipping sauce.
Turkey Bánh Mì with Pickled Veggies
1 sandwich-sized baguette (light, crisp & airy, if you can find one)
1 handful leftover Thanksgiving turkey
2 heaping spoonfuls leftover Turkey Liver Pâté (you can skip this, use leftovers from the charcuterie platter, or make your own, recipe below)
1 handful Pickled Carrot and Daikon Radish (recipe below)
1 small handful fresh cilantro
3-5 slices fresh jalapeño
2 spoonfuls mayonnaise (Kewpie, if you can find it)
FOR THE PICKLED CARROT AND DAIKON
1 large carrot, peeled and julienned
1/4 cup granulated sugar
1 tablespoon Kosher salt
1/2 cup rice wine vinegar
1 cupwater
FOR THE PÂTÉ
16-oz turkey liver
2 tablespoon cold, unsalted butter
1/2small shallot, finely chopped
2 tablespoonCognac (you can also substitute scotch or brandy)
2 teaspoon fish sauce
1/4 cup whole milk
salt and pepper, to taste
Step 1
Preheat oven to 350°. Halve the baguette lengthwise and warm it in the oven for a minute or two.
Step 2
Smear the baguette with mayonnaise and optional chili sauce. Add a couple of dashes of Maggi to each side. Spread the pâté over the bread and top with a small heap of turkey. Pile on the cilantro, jalapeños and pickles. Close the sandwich, take a huge bite, and adjust the proportions to your liking.
FOR THE PÂTÉ
Step 1
Cut the turkey liver into 1/2-inch pieces, trimming away any visible membrane or blemishes.
Step 3
In a medium skillet, melt 1 tablespoon of the butter over medium heat. Toss in the shallots and sauté for 3 minutes, or until translucent.
Step 4
Add the liver pieces to the pan and allow them to sizzle undisturbed for the first 30-60 seconds. Sauté the liver for 4-5 minutes, turning occasionally. You want the pieces to be brown and caramelized on the outside with a rosy (not bloody) center.
Step 5
Pour the Cognac into the pan and continue to sauté the shallots and liver for another minute or two. Most of the Cognac will have evaporated.
Step 6
Remove the pan from the heat and allow the liver to cool for 5 minutes.
Step 7
Scrape the liver, shallots and Cognac into a small blender, and blend them together with the milk and fish sauce. Add the remaining tablespoon of butter and blend one more time. Season with salt and pepper, to taste.
Step 8
Transfer the pâté to a small ramekin or serving bowl. Bang the ramekin on the counter to help the pâté settle. Cover and chill for at least 3 hours before serving.
FOR THE PICKLED CARROT AND DAIKON
Step 1
Place the julienned carrot and radish in a medium bowl along with the salt and sugar. Massage the vegetables until the salt and sugar have dissolved. The carrot and radish will have wilted slightly.
Step 2
Pack the vegetables and their rendered liquid into a jar and pour in the vinegar and water. Store the jar in the refrigerator until ready to use (30 minutes is my sweet spot).
Turkey Red Ginger Curry
1 stalk lemongrass (if you have it, if not, squeeze a little lime)
3 tablespoon vegetable oil
2 large shallots (about 6 ounces), thinly sliced
3 large garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and minced
5 tablespoon red curry paste
1 (13½-ounce) can full-fat coconut milk
8 ounce butternut squash, peeled, cut into 1½-inch pieces (about 2 cups)
1 1/2 cup water (or low-sodium chicken or turkey stock)
Kosher salt, to taste
1 pound leftover turkey meat, cut or torn into 1-inch pieces (about 3 cups)
1 tablespoon dark or light brown sugar
1 tablespoon freshly squeezed lime juice
2 teaspoon fish sauce
1/2 cup roughly chopped cilantro leaves
Steamed white or brown rice and lime wedges, for serving
Step 1
Using the back of a heavy knife or mallet, bruise the lemongrass along its length. Tie it into a knot.Step 2
Heat the oil in a large, heavy pot (such as a Dutch oven) over medium-high heat until shimmering. Add the shallots and cook, stirring occasionally, until soft and pale golden, about 5 minutes. Add the garlic, ginger, and curry paste. Cook, stirring constantly, until fragrant and the paste is slightly darker, about 3 minutes. Scoop the thick cream from the top of the coconut milk (about ⅓ cup) and add to the curry paste. Cook, stirring frequently, until beads of fat rise to the top, about 3 minutes (if the spice paste threatens to burn along the way, lower the heat to medium).Step 3
Add the butternut squash, remaining coconut milk, water, 1/2 teaspoon of salt, and the lemongrass knot. Bring to a simmer and cook, covered, over medium-high heat until the squash is almost tender (a skewer, toothpick, or fork inserted into a piece should be met with slight resistance), 6 to 8 minutes. Add the turkey and continue simmering, uncovered, until the squash is fully cooked and the turkey is warm, 8 to 10 minutes. Remove from the heat.Step 4
Fish out and discard the lemongrass knot; stir in the brown sugar, fish sauce, and lime juice. Taste and adjust the seasoning if needed. Garnish with the cilantro and serve immediately with steamed rice and plenty of lime wedges to squeeze on top.
Leftover Turkey Bolognese
4 ounce pancetta or bacon, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 stalks celery, diced (2/3 cup)
1 medium onion, diced
1 tablespoon unsalted butter
1 cup dry wine (red or wine, depending on what you have leftover)
4 cup leftover turkey, shredded (at least 50 percent dark meat)
28 ounce can whole-peeled tomatoes, crushed by hand
1 cup water
1 pound pappardelle or tagliatelle (any wide flat noodle will work)
1/2 cup pecorino romano
1/4 cup heavy cream
1/4 cupminced fresh parsley, plus more for serving
Kosher salt and black pepper to taste
Step 1
Place a 4-6 quart Dutch oven or large pot over medium heat. Add the pancetta and sauté, about 5 minutes until fat is rendered and pancetta is crispy. Add carrots, celery, onion, and butter and stir to combine. Continue to sauté for about 10 minutes until all the vegetables have noticeably reduced in size and the vegetables leave a trail of fond when you stir.Step 2
Deglaze the pot with the wine and simmer for about 5 minutes, until the wine is reduced by half. Add the turkey, crushed tomatoes, and water to the pot. Stir to combine, making sure the turkey is fully submerged.Step 3
Bring the pot to a gentle simmer. Place the lid on and continue to cook for 20 minutes. After 20 minutes, remove the lid and continue to cook at a gentle simmer for at least 1 hour, stirring occasionally. Add water as needed, so that the turkey softens in the sauce.Step 4
In the last 20 minutes, bring a large pot of lightly salted water to a boil. Once boiling, add pasta and cook, according to package instructions. Reserve 1 cup of pasta water, then drain.Step 5
Stir in pecorino romano, heavy cream, and parsley to the finished sauce. Taste and season, as needed. Add the cooked pasta to the pot with the sauce and add 1/3 cup of pasta water at a time until you are satisfied with the consistency (you might not use the whole cup).Step 6
Divide among bowls and garnish with minced parsley.
Turkey Birria Tacos
1 large turkey carcass plus skin and any vegetables or herbs stuffed in the cavity (meat removed and reserved)
3 large chiles guajillos (0.6 oz/18 grams), stemmed and seeded
2 large chiles pasillas (0.4 oz/12 grams), stemmed and seeded
4 chiles de árbol, stemmed (and seeded for mild)
1/2 medium white or yellow onion
8 garlic cloves, peeled
2 tablespoon plus 1 ½ teaspoons kosher salt, plus more to taste
1 tablespoon black peppercorns
3 dried or fresh avocado or bay leaves
2 whole cloves
1 small stick cinnamon
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole coriander seeds
1 1/2 teaspoon dried marjoram or Mexican oregano
1 teaspoon dried ginger
1 cup leftover cranberry sauce
1/4 chopped white onion
1 to 3 chopped jalapeños
1 garlic clove, finely grated
1 teaspoon orange zest (optional)
1 to 2 tablespoon orange juice (optional)
For serving: chopped onion, cilantro, lime wedges, warm corn tortillas
Step 1
Put turkey carcass, skin, any vegetables or herbs stuffed in the cavity, chiles guajillos, chiles pasillas, chiles de árbol, onion, garlic and salt with water in a large stock pot and bring to a boil over high heat. Meanwhile, toast the spices. Toast peppercorn, avocado leaves, cloves, canela, cumin and coriander in a medium skillet over medium high, swirling the skillet or tossing the herbs and spices, until lightly charred and very fragrant, about 1 minute. Add the marjoram and toast, tossing frequently until marjoram is very fragrant and lightly toasted, about 30 seconds. Transfer to the stock pot with the turkey and chiles. Reduce stock to a low boil and cook, uncovered until stock is very flavorful, and the bones separate easily from the bones.Step 2
Strain stock through a fine mesh sieve into a large bowl, reserve stock and chiles. If you want to reserve any of the vegetables, herbs or spices, you will be adding lots of flavor to the broth but it is completely optional, I want to make this as easy as possible! Transfer chiles any vegetables, herbs or spices and 4 cups of the stock to the jar of a blender and puree until smooth. Wipe out stock pot with a paper towel and transfer chile puree and strained stock into the pot and stir to combine. Bring to a simmer.Step 3
Chop or shred any leftover turkey meat. And add to the simmering stock. Cook 20 minutes, stirring occasionally, until the flavors have melded and the meat is very tender. Taste and season with salt if necessary.Step 4
Stir cranberry sauce, onion, jalapeño, garlic, orange zest and orange juice in a medium bowl until thoroughly combined. Taste and season with salt or lime juice if necessary.Step 5
Divide the meat among shallow bowls and pour the consommé over. Top with the chopped onion and cilantro. Serve with lime wedges for squeezing, cranberry salsa and tortillas to make tacos.
