Makeovers for Turkey Day Leftovers

We're not saying you have to give up the beloved leftover turkey sandwich, but why not explore a few new ways to enjoy your Thanksgiving leftovers? These recipes give the actual turkey day feast a run for its money.

Use leftover sweet potatoes and turkey in...

Harvest Pizza
Ingredients
1 lb. pizza crust dough
1 cup mashed sweet potatoes or leftover sweet potato casserole (without toppings)
1 cup shredded roasted turkey
1 cup shredded spinach
1/2 cup sliced shitake mushrooms
1/2 cup sliced red onion
1 1/2 cups (6 oz.) shredded Havarti cheese
1 tsp. freshly ground Italian seasoning

Preparation
Preheat oven to 450°. Roll pizza crust dough into a 12-inch circle. Transfer to a baking sheet sprinkled with cornmeal. Spread mashed sweet potatoes over dough. Top with turkey, spinach, sliced shitake mushrooms, sliced red onion, shredded Havarti cheese, and freshly ground Italian seasoning. Bake directly on oven rack 18 minutes or until edges are browned.

Related: Leftover Sweet Potatoes? 11 Ways to Eat 'Em Up!

Use leftover ham, turkey, veggies, and piecrusts in...

Ham-and-Vegetable Cobbler
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1/2 tsp. dried thyme
1 tsp. chicken bouillon granules
2 cups diced cooked ham
1 (10-oz.) package frozen sweet peas and mushrooms
1 cup frozen crinkle-cut carrots
1 (14.1-oz.) package refrigerated piecrusts

Preparation
Preheat oven to 450°. Melt butter in a large saucepan over medium heat. Gradually whisk in flour, and cook, whisking constantly, 1 minute. Add milk and next 2 ingredients; cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly. Stir in ham and next 2 ingredients; cook 4 to 5 minutes or until mixture is thoroughly heated. Spoon into a lightly greased 11- x 7-inch baking dish.

Unroll each piecrust on a lightly floured surface. Cut piecrusts into 1 1/4-inch-wide strips. Arrange strips in a lattice design over ham mixture.

Bake at 450° for 40 minutes or until crust is browned and filling is bubbly.

Related: 20 Simple One-Dish Dinners


Use leftover turkey in...

Tortilla Turkey Soup
Ingredients
10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips
Vegetable cooking spray
1 small onion, chopped
2 garlic cloves, chopped
1 small jalapeño pepper, seeded and minced
1 Tbsp. olive oil
1 (32-oz.) container chicken broth
1 (10-oz.) can medium enchilada sauce
2 cups chopped cooked turkey
1 tsp. ground cumin
Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes

Preparation
Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once.

Sauté onion and next 2 ingredients in hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned.

Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly.

Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings.

Related: 26 Satisfying Soups & Stews


Use leftover turkey, mashed potatoes, green beans, piecrusts, and gravy in...

Savory Hand Pies
Ingredients
1 cup finely chopped roasted turkey
3/4 cup mashed potatoes
1/2 (8-oz.) package cream cheese, softened
1/2 cup green beans, cooked
1 carrot, grated
2 Tbsp. chopped fresh parsley
Salt and pepper
1 1/2 (14.1-oz.) packages refrigerated piecrusts
1 large egg, beaten
Poppy seeds (optional)
Turkey gravy, warmed

Preparation
Stir together first 6 ingredients. Season with desired amount of salt and pepper.

Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.

Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.

Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.

Related: 45 Quick & Easy Chicken Suppers


Use leftover ham, veggies, and appetizer crackers in...

Dinner Mac and Cheese
Ingredients
1 (16-oz.) package uncooked cellentani (corkscrew) pasta
3 Tbsp. butter
1/4 cup all-purpose flour
4 cups milk
1 cup (4 oz.) shredded sharp Cheddar cheese
1 (10-oz.) block sharp white Cheddar cheese, shredded
1 (3-oz.) package cream cheese, softened
1/2 tsp. salt
2 cups chopped cooked ham
2 cups coarsely chopped assorted roasted vegetables
1 1/4 cups crushed round buttery crackers
2 Tbsp. butter, melted

Preparation
Preheat oven to 400°. Prepare cellentani pasta according to package directions.

Meanwhile, melt 3 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in 1 cup sharp Cheddar cheese and next 3 ingredients until smooth. Remove from heat, and stir in ham, vegetables, and hot cooked pasta.

Spoon pasta mixture into a lightly greased 13- x 9-inch baking dish. Stir together crushed cracker crumbs and 2 Tbsp. melted butter; sprinkle over pasta mixture.

Bake at 400° for 25 to 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

See 7 More Makeovers for Your Leftovers!

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