Thanksgiving Leftover Recipes

Ingredients: 

• 4 cups prepared Stuffing, divided 
• 1 lb. coarsely chopped cooked Turkey (about 4 cups) 
• ¾ cup Mayonnaise, divided 
• ¼ cup fresh whole berry cranberry sauce 
• 2 cups Mashed Potatoes 
• 1 ½ cups Shredded Mozzarella 
• Fresh dried cranberries for garnish (optional) 

Instructions: 

1. Preheat oven 375 degrees and spray 9×13 baking dish with cooking spray.  Spoon in half of the stuffing and spread evenly; top with turkey. 
2. Combine cranberry sauce with ¼ cup of the Hellmann’s® Real Mayonnaise, then spread evenly over turkey. 
3. Combine remaining mayonnaise with mashed potatoes and cheese in a large bowl.  Spread evenly over other ingredients and top with remaining stuffing.  
4. Bake 40 minutes or until hot and bubbling in center.  Let stand for 10 minutes, then garnish with dried cranberries (optional) and serve. 

Recipe from: Cutefetti 

Ingredients: 

• 1 package Hawaiian Sweet Rolls (12 count) 
• 3 cups cooked turkey, diced or sliced 
• 1 cup prepared cranberry sauce 
• 6 slices of swiss cheese 
• ! For the butter drizzle: 
• 4 tablespoons of butter, melted 
• 1 teaspoon yellow mustard 
• ½ teaspoon garlic powder 
• (optional) ½ teaspoon poppy seeds 

Instructions: 

1. Preheat the oven to 325 degrees. Line a 9×13 inch baking dish with non-stick foil, or prepare with baking spray.  
2. Separate the Hawaiian Rolls (top and bottom portion) and place the bottom half of each roll into the prepared baking dish. 
3. Layer with turkey, cranberry sauce and cheese then place the top part of the rolls back on top of the filling ingredients. 
4. In a small bowl, whisk together the melted butter, mustard, garlic powder and poppy seeds.  
5. Pour mixture over the top of the buns, and use a brush or spoon to spread evenly over the top.  
6. Cover with foil and bake for 15 minutes.  
7. Remove the foil and bake for 3 more minutes, uncovered. 
8. Serve immediately 

Recipe from: Blackberry Babe 

Ingredients: 

• 3 1/2  cups leftover stuffing
• 1  cup cubed leftover cooked turkey 
• 6  large eggs 
• 2  tablespoons milk 
• 1 tablespoon chopped fresh parsley 
• 1/4  teaspoon salt 
• Freshly cracked pepper, to taste 
• 1/2 cup shredded Tillamook Medium Cheddar Cheese 
• Leftover cranberry sauce or gravy, if desired 

Instructions: 

1. Preheat the oven to 375°F. Generously and thoroughly grease a standard muffin tin. 
2. Divide the stuffing and turkey between all 12 cups without packing in the mixture. 
3. In a medium bowl, whisk together the eggs, milk, salt, pepper, and parsley. Divide the egg mixture among the cups, filling each just over half full to give room for the muffins to expand as they bake. Sprinkle with the cheese. 
4. Bake the muffins for 25-30 minutes or until lightly golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm or store in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave. 

Recipe from: Handle the Heat 

Ingredients: 

• 1 medium onion chopped 
• 2 medium carrots peeled & chopped 
• 3 sticks celery chopped 
• 1 tablespoon olive oil 
• 2 tablespoons butter 
• 3 cloves garlic minced 
• 2 dashes Italian seasoning 
• 3 heaping tablespoons flour 
• 6 cups chicken broth 
• 1 cup uncooked wild rice 
• 2 cups (or more) cooked turkey meat shredded/cut up 
• 7 ounces cremini mushrooms sliced 
• Salt & pepper to taste 
• 1/2 cup heavy/whipping cream optional 

Instructions: 

1. Prep your onion, carrots, and celery. I just roughly chopped the carrots and celery. 
2. Add the oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and celery. Sauté for 7 minutes, stirring occasionally. 
3. Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes. 
4. Whisk in the chicken broth until the flour is dissolved. 
5. Stir in the rice. 
6. Increase the heat to high and bring the soup to a boil. Once it’s just boiling, cover the pot with the lid slightly ajar. Reduce the heat so it’s gently boiling for 15 minutes. 
7. If you haven’t already prepped the turkey and mushrooms, you can do it now. 
8. Add the turkey and mushrooms to the soup. Increase the heat again so it just comes to a boil, then reduce the heat so it’s simmering again and continue cooking the soup for another 15-20 minutes (cover with lid slightly ajar) or until the rice is tender (wild rice does have a bit of “chew” to it, though). 
9. Stir in the cream (if using). Season soup with salt & pepper as needed. 

Recipe from: Salt and Lavender 

Ingredients: 

• 2 unbaked pastry pie crusts you can find these in the refrigerator section of your local grocery store 
• 1 pound boneless turkey breast cubed or sliced 
• 2 cups turkey gravy gravy from a jar is fine 
• 2 cups mashed potatoes 
• ½ cup cranberry sauce 
• 2 cups stuffing 
• 1 egg 1 egg lightly beaten for egg wash 

Instructions: 

1. Preheat oven to 350°F. 
2. Line pie plate with 1 of the unbaked crusts. I like to allow my crusts to sit at room temperature for about 15 to 20 minutes so they are easier to work with. 
3. Add the turkey to the bottom of the pie evening out as necessary. 
4. Pour 1 cup of gravy over the top of the turkey. 
5. Cover with mashed potatoes smoothing out for a nice base. 
6. Top with a layer of cranberry sauce. 
7. Spoon stuffing over the top of the cranberry sauce. 
8. Pour remaining gravy over the cranberry sauce. 
9. Cover with top crust and try to flute the edges better than I do 
10. Vent pie crust and brush with egg wash 
11. Bake for 45 minutes. 

 Recipe from: The How To Home 

Ingredients: 

• 2 cans crescent rolls 
• 1 1/2 cups turkey leftover and shredded 
• 1 1/2 cups stuffing leftover
• 1 1/2 cups cheddar cheese **shredded 
• 1/3 cup green onions chopped 

Instructions: 

1. Pre-heat your oven to 375°. 

1. Separate each crescent roll. 

1. Add a bite of cheese, a bite of stuffing, a small pile of turkey, and a sprinkling of green onions in that order.

1. Roll each crescent up, per the instructions on the can, and place on an un-greased cookie sheet. 

1. Bake at 375° for 11 to 13 minutes or until the crescent rolls turn a golden brown. 

1. They’re best served while warm, right out of the oven. 

 Recipe from: Adventures of Mel 

Ingredients: 

• about 3 cups (about 720 ml) leftover stuffing 
• 1 large (1 large) egg 
• 3 Tablespoons (45 ml) milk , or as needed 
• 1 cup (240 ml) gravy 
• 1 tablespoon (15 ml) maple syrup 

Instructions: 

1. In bowl, mix together the stuffing and egg. If the batter is too thick, add a bit of milk to help make the stuffing batter more spreadable, but it should still be a thicker batter. 
2. Preheat your waffle baker and spray with nonstick cooking spray. Spread about 1/2 cup stuffing mixture across the surface of the waffle iron. Cook until both sides are crisp, about 10-14 minutes. These waffles will take a little more time to cook. 
3. Repeat with remaining batter until all waffles are cooked. 
4. Warm the gravy. Mix in the maple syrup. Serve the waffles warm with the maple gravy poured on top. 

 Recipe from: Best Recipe Box