Thanksgiving leftovers are delicious days later

Thanksgiving is a time to acknowledge our blessings, visit with family and friends and feast on turkey, stuffing, mashed potatoes and pumpkin pie.

But don’t stuff yourself too much. As delicious as the holiday meal is, the leftovers can be just as tasty.

They can also be healthy. Leftover turkey is lean protein with fewer calories and less fat and sodium per serving than beef, veal, pork or lamb.

Turkey sandwiches are almost as much a tradition on the day after Thanksgiving as holiday sales, but there are other ways to use the holiday entree.

Make a rich turkey stock with the carcass, adding bits of turkey and leftover vegetables to the broth to make a warm, hearty soup.

Chop the white and dark meat and add it to an omelet, quiche or salad. Combine it with cooked vegetables and a thick cream of chicken soup to make a filling for biscuits or rolls.

Create a turkey taco with leftover meat garnished with lettuce, tomato and cheese and rolled in tortillas.

Even traditional turkey sandwiches can take on new life. Instead of mayonnaise, use a little leftover cranberry sauce to ramp up the flavor. Or top the turkey with spaghetti sauce and mozzarella cheese, then broil for an Italian flavor.

Remember not to leave the Thanksgiving turkey standing around a warm kitchen for too long after carving. Cover and refrigerate within two hours of serving.

Use the leftovers within three days, otherwise freeze the meat. It will last a month or two and can be quickly thawed for a last-minute meal in the hectic days to come. Freeze cooked, boned turkey in portions by wrapping it in aluminum foil or plastic wrap and sealing it in a freezer bag.

Following are a few ideas for leftover turkey from thekitchn.com and foodiecrush.com.

 

Buffalo Turkey Pasta Bake

 

1 pound dried rigatoni or penne pasta

1-1/4 cups whole or 2% milk

1 cup sour cream, preferably full-fat

4 ounces cream cheese, room temperature

1/2 cup hot sauce, plus extra as needed

1/2 teaspoon kosher salt

2 cups shredded Monterey Jack cheese

4 ounces crumbled blue cheese, optional

3 cups cooked, shredded turkey

1/3 cup panko breadcrumbs

2 tablespoons butter, melted

 

Bring a large pot of salted water to a boil. Add pasta and cook one minute less than package directions, until just underdone. Drain and return to the pot.

Bring milk to a gentle simmer in a medium saucepan over medium heat. Whisk in sour cream, cream cheese, hot sauce and salt until smooth. Whisk in Monterey Jack and blue cheese, if using, until melted and well combined.

Add chicken to the pot with the pasta. Pour in the sauce and stir to combine. Transfer to a greased 9-by-13-inch baking dish. Place panko and butter in a small bowl and stir to combine. Sprinkle evenly over the top of the casserole.

Bake in a 375-degree oven for 25 to 30 minutes, until bubbly and lightly browned on top. Let sit five minutes before serving with more hot sauce, if desired.

 

 

 

 

Turkey Parmesan Biscuit Bake

 

1 cup flour

1 teaspoon baking powder

1/8 teaspoon kosher salt

4 tablespoons cold unsalted butter, cut into small cubes

3 to 4 cups cooked, shredded turkey

1 24-ounce jar marinara sauce

1 cup low-moisture, part-skim shredded mozzarella cheese

1/4 cup plus 1 tablespoon finely grated Parmesan cheese

Scant 1/2 cup whole milk

 

Whisk flour, baking powder and salt in a medium bowl. Add butter. Place the bowl and a fork or pastry blender in the freezer for a few minutes.

Place chicken and sauce in a two-quart oven-safe dish and stir until combined. Sprinkle with mozzarella. Set aside.

Retrieve biscuit bowl from the freezer. Use the cold fork or pastry blender to cut the butter into the flour until about the size of peas. Use a spatula to stir in 1/4 cup Parmesan. Pour in almost all of the milk and gently fold it into the dry ingredients. If the mixture is still a bit dry, add more milk, one teaspoon at a time, until it holds together.

Using two spoons or an ice cream scoop, drop biscuit dough in eight spoonfuls, about 1 1/2 heaping tablespoons each, evenly over the chicken mixture. Sprinkle with the remaining Parmesan.

Bake in a 450-degree oven for 20 to 25 minutes, until biscuits are deeply golden brown and cooked through.

For leftovers, pack the biscuits separately from the chicken mixture so they don’t soak up all the sauce and get soggy. Refrigerate in an airtight container as long as four days.

 

 

Turkey, Cranberry, Cheddar Skillet Monkey Bread

 

1 tablespoon unsalted butter

8 to 12 ounces roasted turkey, shredded or cut into 1-inch pieces

1 16-ounce can refrigerator biscuits, each biscuit cut into 4 pieces

2 cups shredded sharp cheddar cheese

1/2 cup cranberry sauce

 

Melt butter in a large, oven-safe skillet over medium heat. Add turkey and cook about three minutes, until just heated through. Remove pan from the heat. Add biscuit pieces and cheese and stir to combine. Spread into an even layer. Top with dollops of cranberry sauce.

Bake in a 400-degree oven 15 to 18 minutes, until biscuits are doubled in size and golden brown. Serve immediately.

 

 

Turkey Shepherd’s Pie

 

1 medium yellow onion

2 medium carrots

2 medium stalks celery

12 sprigs fresh thyme or 3/4 teaspoon dried thyme

5 leaves fresh sage or 1/2 teaspoon dried sage

1 pound boneless, skinless cooked turkey

2 tablespoons unsalted butter

1/2 cup frozen peas

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups cold gravy

3 cups mashed potatoes

1 large egg yolk

 

Dice onion and place in a bowl. Peel and dice carrots and place on top of onion. Halve celery stalks lengthwise, then dice and place on top of carrots. Pick the leaves from the thyme sprigs until you have 1-1/2 teaspoons or take 3/4 teaspoon dried thyme and sprinkle over top. Finely chop sage leaves until you have 1 teaspoon or use 1/2 teaspoon dried sage and place on top.

Dice turkey and set aside.

Melt butter in a 10-inch cast iron or oven-safe, straight-sided skillet over medium heat. Add onion mixture and cook 10 to 12 minutes, stirring occasionally, until onion is tender and golden brown. Turn off the heat.

Add turkey, frozen peas, kosher salt and black pepper and stir to combine. Add gravy and stir until the gravy evenly coats the filling. Taste and season with more kosher salt as needed.

Place mashed potatoes and egg yolk in a bowl and stir until combined. Dollop over the filling and spread into an even layer. Run a fork in a crosshatch pattern across the surface to create texture on the potatoes.

Place skillet on a parchment-lined baking sheet and bake in a 400-degree oven about 30 minutes, until potatoes begin to brown and the filling is bubbly. Let cool 10 minutes before serving.

 

 

Leftover Thanksgiving Lasagna

 

1 cup ricotta cheese

1/2 cup cranberry sauce

1 large egg

1 teaspoon finely chopped fresh herbs, such as thyme or sage

1/2 teaspoon kosher salt

1-1/2 cups turkey gravy

1 10-ounce package no-boil or oven-ready lasagna noodles

3 cups leftover sweet potato casserole or mashed potatoes

1-1/2 cups shredded, cooked Brussels sprouts

3 cups cooked, shredded turkey

2 cups dressing or stuffing

 

Place ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth.

Spread 1/2 cup gravy in a thin layer on the bottom of a greased 9-by-13-inch baking dish. Top evenly with one-third of the noodles, half the potatoes, half the Brussels sprouts, half the turkey, and one-third of the ricotta mixture. Repeat layering with one-third the noodles, half the gravy, the remaining potatoes, Brussels sprouts, turkey, and one-third of the ricotta mixture. Finish with the remaining noodles.

Top the final layer of noodles with the remaining gravy. Spread remaining ricotta in a thin, even layer over the gravy. Top with the dressing or stuffing in a even layer.

Bake in a 375-degree oven about 40 minutes, until noodles are tender, top is golden-brown and gravy is bubbling.

Cool at least 15 minutes before serving.

 

 

 

Turkey Enchilada Omelet

 

1 cup cooked, shredded turkey

1 10-ounce can red enchilada sauce

2 tablespoons mild green chiles, canned or fresh

1/4 teaspoon chili powder

4 large eggs, separated

1 tablespoon heavy cream or milk

1 tablespoon unsalted butter

1/4 cup grated pepper Jack cheese

1/4 cup grated cheddar cheese

3 tablespoons crushed tortilla chips

Kosher salt

Freshly ground black pepper

Salsa

Sour cream

Salsa verde, for serving

 

Combine chicken, 3/4 cup enchilada sauce, green chiles and chili powder in a medium skillet. Cook over moderate heat until warmed through. Season with salt and pepper. Reduce heat to low and keep warm.

In a large mixing bowl, whisk egg yolks, cream and a generous pinch of salt and pepper. In the bowl of a stand mixer or with an electric hand mixer, beat egg whites on high speed four to five minutes, until stiff peaks forms.

Melt butter in a 12-inch nonstick skillet over low to medium-low heat. Gently fold egg whites into the yolks until completely combined. Pour mixture into the skillet and cook until almost completely set. Sprinkle two tablespoons pepper Jack, two tablespoons cheddar cheese and the tortilla chips over the surface of the omelet. Transfer skillet to the oven and broil one to two minutes, until cheese melts.

Spread a layer of the warm chicken mixture down the center of the omelet. Run a silicone spatula around the edges to loosen it from the skillet. Fold it in half and transfer to a plate. Drizzle with a few tablespoons enchilada sauce and the remaining cheese. Serve with salsa, sour cream, and salsa verde on the side.

 

 

 

Post-Thanksgiving Stuffed Shells

 

30 jumbo pasta shells

3 tablespoons unsalted butter

3 tablespoons flour

3 cups whole milk,  room temperature

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1-1/2 cups ricotta cheese

1-1/2 cups shredded cooked turkey

2 cups Thanksgiving leftover vegetables, diced

1/4 cup cranberry sauce, optional

1 cup shredded mozzarella cheese

 

Bring a large pot of heavily salted water to a boil over medium-high heat. Add  shells and cook until tender. Drain, then briefly rinse with cold water until cool enough to handle. Set aside.

Melt butter in a medium saucepan over medium heat. Add flour and whisk until combined. The mixture will look like wet sand. Cook four to five minutes, until mixture begins to dry and turn golden-brown. Gradually whisk in a little bit of the milk, then whisk in the remainder, continuing to whisk until smooth. Bring to a boil, then reduce heat and simmer five to eight minutes, stirring constantly, until thickened. Stir in salt and nutmeg. Remove the pan from the heat.

Stir ricotta, turkey, vegetables and cranberry sauce  in a large bowl.

Spread one cup sauce on the bottom of a 9-by-13-inch baking dish.

Stuff each shell with one heaping tablespoon of turkey filling and place in the dish, seam-side up. Pour remaining sauce over the shells and sprinkle with cheese.

Cover tightly with aluminum foil and bake in a 375-degree oven for 10 minutes. Uncover and bake 12 minutes, until cheese is melted and sauce is bubbling. Let cool five minutes before serving..