What to do with Thanksgiving leftovers

The Thanksgiving casserole

Courtesy of Beverly West, for McClatchy Tribune

• 3 cups stuffing
• 2 cups turkey meat
• 1 cup of green-bean-mushroom-soup casserole or any other weird Thanksgiving vegetable side dish
• 1 cup gravy
• 1/4 cup water
• 1/4 cup grated Parmesan cheese
• 1/2 cup cranberry sauce

1. In a greased casserole dish, layer the stuffing, turkey and vegetable side dish, making sure that you begin and end with the stuffing. Pour gravy thinned with a little water over the top and sprinkle with Parmesan cheese.
2. Bake at 350˚F until everything merges, and serve with cranberry sauce.

Turkey Hash

Courtesy of Rachael Ray

• 3 teaspoons extra-virgin olive oil, divided
• 3/4 pound chopped cooked turkey breast (about 3 cups)
• 2 cups leftover vegetables (green beans, sweet potatoes or other)
• 1 cup tomatillo salsa
• 1 cup shredded sharp reduced-fat Cheddar cheese
• 2 whole wheat rolls
• 2 eggs

1. Heat toaster oven to 350 degrees. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the turkey, vegetables and salsa. Cook, stirring, 2 to 3 minutes to warm through. Scatter the cheese on top and cover with a lid. Cook 1 minute or until cheese melts.
2. Place rolls in oven to warm. Meanwhile, heat the remaining 2 teaspoons oil in a second skillet over medium-high heat. Crack the eggs into the skillet. Fry until desired doneness.
3. Spoon hash onto 2 plates and top each portion with a fried egg. Serve with rolls.

Quick Turkey Sausage Gumbo with Red Rice

Courtesy of Carol Mighton Haddix, Chicago Tribune

• 1/4 cup each: vegetable oil, flour
• 3 ribs celery, chopped
• 1 onion, chopped
• 1 each, chopped: red bell pepper, green bell pepper
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon smoked Spanish paprika, hot Hungarian paprika or ground red pepper
• 1 package (10 ounces) andouille or kielbasa sausage, sliced \-inch thick
• 2 cans (14.5 ounces each) chicken broth
• 1/2 teaspoon salt
• 2 cups chopped cooked turkey
• 2 cups raw red or other rice, cooked to package directions

1. Heat oil in large, heavy skillet or Dutch oven over high heat; add flour. Reduce heat to medium. Cook flour, stirring, until brown, about 5 minutes, being careful not to burn it.
2. Add celery, onion and bell peppers. Cook, stirring, until softened, about 2 minutes. Add thyme and paprika; cook 1 minute. Add sausage; cook, stirring, 1 minute.
3. Stir in broth. Heat to a boil; reduce heat to simmer. Simmer 15 minutes. Stir in turkey. Serve over cooked rice in wide bowls.

More recipes for leftover turkey

• Turkey samosas
• Turkey frittata
• Turkey stir fry

More recipes for leftover potatoes

• Mashed potato cakes
• Mashed potato and leek soup
• Sweet potato pancakes

More recipes for leftover stuffing

• Stuffing meatloaf with marmalade glaze
• Fried stuffing bites with cranberry sauce pesto
• Stuffed mushrooms