8 Great Ways to Use Thanksgiving Leftovers
It's just not Thanksgiving without lots and lots of leftovers. Feast again with turkey tetrazzini, enchiladas, tostadas, chowder, and more.
Cranberry Thumbprints
Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.
Yield: Makes 25 cookies
Total: 1 Hour
Ingredients
About 2/3 cup cranberry sauce, drained
1 cup unsalted butter
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 1/2 cups flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
Pinch of salt
3/4 cup pecan pieces
Preparation
1. Heat oven to 350°. Whirl sauce in a food processor until smooth, about 30 seconds; set aside.
2. Beat butter and sugar together in the bowl of a standing mixer until smooth. Stir in vanilla extract. Add flour, spices, and salt, then mix on low speed until blended, scraping inside of bowl as needed. Stir in pecans.
3. Form dough into 1 1/2-in balls and set 1 in. apart on a greased baking sheet. Use your thumb to press a well into center of each cookie. Spoon about 3/4 tsp. cranberry sauce into each well.
4. Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet.
Note: Nutritional analysis is per cookie.
Nutritional Information
Amount per serving
Calories: 172
Calories from fat: 52%
Protein: 1.7g
Fat: 10g
Saturated fat: 4.9g
Carbohydrate: 20g
Fiber: 0.8g
Sodium: 11mg
Cholesterol: 20mg
Queen's Puff
With a nod to the English breakfast classics bangers and mash and toad-in-the-hole, we've used leftover mashed potatoes to create a quick and delicious one-dish breakfast.
Yield: Serves 8 to 10
Total: 50 Minutes
Ingredients
About 2 tbsp. vegetable oil, divided
About 3 cups mashed potatoes
12 ounces breakfast sausage links
5 ounces baby spinach leaves
12 large eggs
1/3 cup flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 teaspoons chopped fresh thyme leaves
1/4 cup chopped green onions
1 cup shredded cheddar cheese
Preparation
1. Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 tbsp. oil. Drop 1/2-cup scoops of mashed potatoes into dish, spaced about 2 in. apart.
2. Heat remaining 1 tbsp. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage.
3. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top.
4. Bake until potatoes are bubbling, 20 to 25 minutes.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 373
Calories from fat: 68%
Protein: 17g
Fat: 28g
Saturated fat: 11g
Carbohydrate: 13g
Fiber: 1.4g
Sodium: 747mg
Cholesterol: 299mg
Turkey Noodle Stir-fry
Forget turkey sandwiches--use leftover holiday turkey to make this Asian-inspired dinner.
Yield: Serves 4
Total: 40 Minutes
Ingredients
9 ounces fresh Asian egg noodles
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1 cup sliced red bell pepper
2 cups quartered mushrooms
8 ounces snow peas
2 cups cubed cooked turkey or rotisserie chicken
3/4 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1/4 cup sliced green onions
1 1/2 teaspoons toasted sesame seeds
Preparation
1. Cook noodles according to package directions; drain and spread out on a serving platter.
2. Heat oils in a large wok or frying pan over high heat. Add garlic, ginger, bell pepper, mushrooms, and snow peas and cook until fragrant and peas are bright green, about 4 minutes. Add turkey, broth, and soy sauce and cook, stirring once, until mixture is hot, about 3 minutes. Pour over noodles and sprinkle with onions and sesame seeds.
Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
Calories: 434
Calories from fat: 25%
Protein: 32g
Fat: 12g
Saturated fat: 2.1g
Carbohydrate: 46g
Fiber: 4.1g
Sodium: 708mg
Cholesterol: 59mg
Turkey Enchiladas with Sour Cream
Switch up the holiday flavors and try these tasty enchiladas. We like to serve them with a quick cabbage and lime slaw.
Yield: Makes 6 servings
Ingredients
3 cups shredded skinned cooked turkey (see notes)
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) medium-hot salsa (see notes)
Preparation
1. In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.
2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.
4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.
Nutritional Information
Amount per serving
Calories: 677
Calories from fat: 60%
Protein: 35g
Fat: 45g
Saturated fat: 21g
Carbohydrate: 32g
Fiber: 2.6g
Sodium: 1308mg
Cholesterol: 128mg
Turkey Tostadas, Yucatecan style
Salbutes--crisp little handheld tortillas topped with shredded turkey, avocado, pickled onions, and cabbage or lettuce--are a popular street food in the Yucatán region of Mexico.
Yield: Makes 4 servings
Total: 45 Minutes
Ingredients
1 red onion, halved and thinly sliced
1 cup distilled white vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
8 corn tortillas (4 in. or 6 in.)
3 tablespoons olive oil
1 medium white or yellow onion, halved and thinly sliced
1/2 teaspoon oregano
2 cups shredded cooked turkey
1 cup chicken broth
2 serrano chiles, seeded and minced
2 tablespoons lime juice
1 tablespoon orange juice
1 avocado, sliced
About 1 1/2 cups shredded green and/or red cabbage
Preparation
1. In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated.
2. To a small frying pan over high heat, add 1 in. of vegetable oil and heat to 375°. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
3. Heat olive oil in a large frying pan over high heat. Add sliced white or yellow onion and 1/4 tsp. salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
4. Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside.
To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and drained pickled red onion (you will have extra onion; see Notes). Serve with serrano-citrus sauce.
Notes: Nutritional analysis is per serving.
Salbutes are best served on 4- to 6-in. tortillas, which make them much easier to pick up and eat. Look for the tortillas in large packs (they freeze well) at Latin American markets or in supermarkets with substantial Latin-food departments. Use leftover pickled red onion on sandwiches or salads.
Nutritional Information
Amount per serving
Calories: 530
Calories from fat: 54%
Protein: 27g
Fat: 32g
Saturated fat: 5g
Carbohydrate: 38g
Fiber: 5.6g
Sodium: 470mg
Cholesterol: 54mg
Hot Turkey Sandwich
This warm, open-faced sandwich makes good use of both turkey and leftover mashed potatoes.
Yield: Makes 2 servings
Ingredients
3/4 pound Yukon gold potatoes
1/2 teaspoon dried thyme
1/2 pound boned, skinned turkey breast slices (about 1/4 in. thick)
Salt and pepper
About 3 tablespoons all-purpose flour
1 teaspoon salad oil
1 1/4 cups chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
4 teaspoons cornstarch
About 2 tablespoons hot nonfat milk
2 slices (about 2 oz. total) white bread
3 to 4 tablespoons canned cranberry sauce
Preparation
1. In a 2- to 3-quart pan over high heat, bring 3 cups water to a boil.
2. Meanwhile, peel potatoes and cut into 1-inch chunks. Add to boiling water, cover, and simmer over medium heat until potatoes are very tender when pierced, about 15 minutes. Drain potatoes, return to pan, cover, and keep warm.
3. As potatoes cook, rub thyme over turkey slices and lightly sprinkle with salt and pepper, then coat with flour, shaking off excess.
4. Place a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add oil and tilt to coat bottom. Add turkey, without crowding, and brown lightly, turning once, 3 to 4 minutes per batch. Meat should be white in center (cut to test). Transfer turkey to a platter as cooked and keep warm.
5. Mix broth, sherry, soy sauce, and cornstarch; add to frying pan. Stir over high heat until boiling, about 1 minute. Add salt and pepper to taste.
6. Mash potatoes and add enough milk to make them creamy. Add salt and pepper to taste.
7. Place a slice of bread on each plate and top each slice with half the turkey. Mound potatoes equally on meat, pour gravy over the sandwich, and accompany with a dollop of the cranberry sauce.
Nutritional Information
Amount per serving
Calories: 517
Calories from fat: 9.7%
Protein: 38g
Fat: 5.5g
Saturated fat: 1.2g
Carbohydrate: 73g
Fiber: 3.8g
Sodium: 820mg
Cholesterol: 73mg
Chili Turkey Wraps
These make a healthful, filling, and tasty lunch or light supper.
Yield: Makes 4 servings
Ingredients
1 package (8 oz.) nonfat cream cheese
3 to 4 tablespoons tomato-based chili sauce
4 chili-flavor or plain flour tortillas (about 10 in.), at room temperature
2 cups finely slivered romaine lettuce
3 to 4 cups skinned, shredded cooked turkey or chicken
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 can (2 1/4 oz.) sliced ripe olives, drained
Preparation
1. Smoothly mix cream cheese with chili sauce to taste.
2. Spread 1/4 of the cheese mixture evenly onto 1 side of each tortilla.
3. Down the center of each tortilla, spoon 1/4 of the lettuce, turkey, onions, cilantro, and olives.
4. Roll tortilla snugly to enclose filling, then cut each roll in half. If desired, stand rolls upright on flat end.
Nutritional Information
Amount per serving
Calories: 445
Calories from fat: 22%
Protein: 45g
Fat: 11g
Saturated fat: 2.4g
Carbohydrate: 40g
Fiber: 3g
Sodium: 925mg
Cholesterol: 87mg
Cranberry Pork Tenderloin
Use your leftover cranberry sauce as a elegant finish to this pork dinner. We like it served with a fresh green salad with pears and pecans.
Yield: Makes 4 servings
Total: 50 Minutes
Ingredients
2 tablespoons olive oil, divided
1 pork tenderloin (about 1 lb.)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar
Preparation
1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.
Note: Nutritional analysis is per serving.
