Tag Archives: leftovers

What to do with Turkey leftovers?

I’m one of those lucky women who has a husband who actually enjoys cooking, and Thanksgiving dinner is no different. He’ll be cooking the bird this week, and I’ll do my fair share of assisting, but since he’s head chef, rest assured there will be enough food for a third world country, despite the fact that we’re only entertaining a few guests. cranberrypearsauce2 (2013_02_16 17_02_21 UTC)So what’s a girl to do with all those leftovers? My sister was kind enough to gift me the perfect answer.

I found my new favorite recipes for Thanksgiving leftovers in the TURKEY LOVERS’ COOKBOOK, aptly published by BUTTERBALL.

A new twist on the turkey sandwich.

Turkey, Brie and Cranberry Apple Panini

2 slices of multigrain bread (Ezekiel Bread is my fav!)

4 tsp butter, softened (brushing the bread with olive oil works too)

2 tblsp cranberry chutney or cranberry relish

1 tablsp Dijon-style mayonnaise (I use Vegganaise and mix a little Dijon mustard)

3 ounces thinly sliced leftover cooked turkey (Does Butterball offer organic turkeys?)

2 ounces sliced Brie cheese

3 thin slices unpeeled crisp apple, cored

4 spinach leaves, stems removed

1)      Spread one side of each slice of bread with butter (or brush with olive oil)

2)      Spread other side of one slice with cranberry; spread the other side of second slice with mayonnaise mix.

3)      Place turkey on cranberry chutney (relish). Top with cheese slices, apple slices and spinach. Cover with second slice of bread, mayo side down.

4)      Grill in heated Panini grill 4-6 minutes or until golden brown on both sides and cheese is melted. Cut sandwich in half and serve.

Turkey for breakfast?

Turkey, cheddar and vegetable Frittata

12 large eggs (egg substitute works just as well and is a fraction of the calories)

1 ½ cups diced leftover cooked turkey

1 cup diced leftover vegetables

1 cup (4ozs.) shredded Cheddar cheese

3 tblsp olive oil

¼ cup shredded or grated Pamesan cheese

1)      Preheat oven to 350°F. Beat eggs in large bowl (if using egg substitute, be sure to shake it well)

2)      Stir in turkey, vegetables and cheese.

3)      Heat oil in 12-in ovenproof skillet over medium-high heat. Pour in egg mixture. Cook 2-3 minutes or until eggs start to set arund edges of skillet.

4)      Place in oven. Bake 8 to 10 minutes or until top is firm and sides begin to pull away from edges.

5)      Remove skillet from oven. If you want to get fancy, Invert frittata onto serving platter. Before serving, sprinkle with Parmesan cheese.

It’s good with salsa, too!

A stick to your ribs favorite

Turkey and Mushroom Stroganoff

5 tblsp butter, divided. (Use 2 tblsp butter and supplement with 2 tblsp olive oil)

2 tsp minced garlic

2 cups diced onions

3 cups sliced mushrooms

½ tsp black pepper

¾ cup dry white wine

3 cups prepared brown gravy (packaged or jarred works fine)

2 pounds shredded leftover cooked turkey

2 cups sour cream (you can substitute plain Greek yogurt to eliminate fat and boost the protein)

1/3 cup fresh dill

8 ounces (4 cups) uncooked egg noodles (whole grain if you like).

1)      Melt 3 tblsp butter (2 tblsp butter and 1tblsp of olive oil) in large saucepan over medium heat. Add garlic; cook and stir 30 seconds. Add onions; cook and stir 8 minutes. Add mushrooms and pepper; cook and stir 3-5 minutes or until mushrooms are light brown. Add white wine; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 10 minutes or until reduced by half.

2)      Stir in gravy (brown sauce) bring to a boil. Reduce heat and simmer uncovered 3 minutes. Stir in turkey; heat through. Remove from heat; stir in sour cream (yogurt) and dill.

3)      Meanwhile, cook noodles according to package directions; drain. Toss with remaining butter (and olive oil). Place on serving plate. Top with stroganoff mixture.

 If you’re really lazy after all the turkey and pie, you can resort to my very own Thanksgiving Shepherd’s Pie

Preheat oven to 350°

Layer in a casserole dish, leftover:



Mashed potatoes

Corn, peas, butternut squash or whatever leftover veggies you have (brussel sprouts and turnip EXCLUDED)

Layer of stuffing on top (add a thin layer of gravy on top to keep moist)

Cover and bake 45-50 minutes or until heated through.

Top with cranberry sauce, and serve

Not the least bit calorie conscious, but totally yummy!image-food-pyramid (2013_02_16 17_02_21 UTC)

 Okay, it’s your turn. What do you do with all your leftovers? 

Happy Thanksgiving!

Happy Thanksgiving, darlings! Suze here, writing to you from the deck of my cabin in the woods. I woke in time to see the sunrise over the lake. A flock of ducks just came in for a landing on the water below me. A bald eagle just flew past (I never, ever fail to be thrilled, no matter how many times I see them!). And if I’d remembered to set up the coffeepot last night, I’d be enjoying a cup right now, making it pretty much a perfect morning. We make our own electricity here and must be frugal with what we have, so it’s an old-fashioned top-of-the-woodstove percolator for us–no Keurig machine!

I have so much to be grateful for, more this year than most, perhaps. So I’m making a Thanksgiving resolution: to live more mindfully and to practice gratitude in some form every day.

That being said, I’m thankful for all of you, my friends!

Now that the mushy stuff is over, how about a no-longer-secret recipe? I make my Black Friday stew every … Black Friday! I’ve never shopped on Black Friday, and don’t intend to (except maybe once as a bucket list kind of thing). It takes a while, but it’s easy, and it’s a great way to use up leftovers.


Pick as much meat as you can off the turkey frame and refrigerate the meat. Get a big stock pot and put the frame in the pot, breaking it up if you need to. Toss in the wing tips, and any other bones that people didn’t gnaw on (legs, thigh, wings), as well as a quartered onion, a couple of bay leaves, a few carrots, a few stalks of celery, and a parsnip if you have one. Fill the pot about 2/3 full with water, cover, and put the pot on the stove. (I make mine on a woodstove here at the cabin). Bring the water almost to a boil, then lower the heat and simmer for several hours. Remove from heat and cool slightly.

Strain out all the solids, discard, and return broth to the pot. (I find it works well to use two strainers—one with larger holes nested inside one with finer mesh).

Now comes the fun part. Add in:

-2 cans of cream of celery/mushroom/chicken soup, undiluted, or a combination of soups

-3 cans of creamed corn

-Leftover mashed potatoes

-Leftover gravy

-Leftover corn (or a can of corn, drained)

Stir to combine, and heat through (10 or 15 minutes is plenty). A few minutes before serving, add leftover turkey and heat for a couple more minutes.

Ladle into big bowls, and serve with a green salad and a loaf of French bread (I’m a fan of the Pillsbury French bread, the kind that comes in a tube in the refrigerator section).  Don’t forget leftover pie for dessert.

This feeds a crowd! If you don’t have a crowd, freeze the rest. It’s nice to pull out a tub of homemade soup for a quick supper or lunch on a cold winter day.

Have a wonderful day!