So, how was your Thanksgiving dinner? I bet it was delicious. And I bet you have plenty of leftovers.
I’m usually still pretty excited about leftover turkey, mashed potatoes and stuffing on Friday. It’s like Thanksgiving Dinner Part 2! But once we get into Saturday and Sunday, I’m kind of over it.
So, what to do with all those leftovers?
Well, if it were up to me, the new weekend-after-Thanksgiving tradition would be turning your leftovers into an awesomely weird-looking layer cake. But I understand that’s not for everyone.
So, here are a few more reasonable ideas for using up those Thanksgiving leftovers, culled from the archives of The Tribune’s wire services and from around the web.
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
- 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.
- Bake at 350˚F until everything merges, and serve with cranberry sauce.
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
- 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.
- 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.
- 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
- 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.
- 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.
- 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
More recipes for leftover potatoes
More recipes for leftover stuffing
Do you do anything special with your Thanksgiving leftovers? Tell us in the comments.