Making meals the week after a holiday can seem pretty dreadful. But the good thing is you have all those Thanksgiving leftovers in your refrigerator that are just begging for you to use them! Now if I told you it was possible to make breakfast, lunch, and dinner out of them – would you believe me? Well you better believe it because with a little creativity you can make the three most important meals of the day with everything you have left in your refrigerator. Still not convinced? We put together four recipes that you and the kids are sure to enjoy. Take a look!
- Thanksgiving Brunch
Turkey for breakfast? I know it sounds weird, but if you like chicken and waffles, this gives a brunch favorite a Thanksgiving twist!
4 ½ Cups Leftover Stuffing
¼ Cup Chopped Parsley
2 Large Eggs, beaten
Vegetable Oil, for brushing waffle iron
Sliced Leftover Turkey, Gravy and Cranberry Sauce
Preheat waffle iron to medium-high. Combine the stuffing, parsley and eggs. Brush the top and bottom of the waffle iron with oil. Evenly pack each section of the waffle iron with the stuffing mixture. Cook until golden brown (4-6 minutes).
Heat the gravy in a small pan. Once the waffles are ready, top each with as much turkey as you’d like and close the waffle iron. Cook until the turkey is warm (2-3 minutes). Transfer the waffles to plates and top each with gravy and cranberry sauce.
2. Turkey Sandwich
This one is a classic. There’s nothing better than making a warm turkey sandwich with all the sides piled on! It even makes for a fun lunch for the kids!
2 Slices Turkey
½ Cup Mashed Potatoes
½ Cup Stuffing
½ Cup Cranberry SauceDirections
Layer all of the ingredients between two pieces of bread and enjoy!
3. Turkey Soup
This soup is not only easy to make, but you can freeze it and eat it later on too! This is sure to be a crowd favorite one the temperature drops and you need something warm to eat in the winter.
1 ½ Cups Leftover Stuffing
2 Celery Stalks, chopped
2 Carrots, peeled and sliced
1 Onion, peeled and diced
2 Bay Leaves
1 Tablespoon Poultry Seasoning
1 Teaspoon Ground Sage
1 ½ Quarts Chicken Broth
Garlic Salt to taste
Ground Black Pepper to taste
2 Cups (uncooked) long-grain White Rice (can also use pasta)
1 (16 oz) package Frozen Green Peas
Place the turkey in a large, deep pot, and add in the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage and chicken broth. If needed, add additional water. Bring all ingredients to a boil over medium-high heat. Reduce heat to medium once boiling and simmer for about 1 hour (skim off any foam). Season to taste with garlic salt and pepper then stir in the rice (or pasta) and return to a boil over (medium-high) heat. Lower heat to medium and simmer for 15 minutes. Stir in the peas and continue to simmer until rice or pasta is tender (about 10 minutes). Adjust seasonings to taste and serve.
4. Turkey and Cranberry Quesadilla
Who would have thought you could make a quesadilla out of Thanksgiving dishes? This recipe is quick and easy to make and is sure to be a new family favorite.
½ Cup Turkey
¼ Cup Cranberry Sauce
2 Flour Tortillas
1 tbsp Butter
½ Cup Swiss Cheese
Grate the swiss cheese and sprinkle over one side of a tortilla. Pull apart the turkey so it’s somewhat shredded and add it on top of the cheese, and add another layer of cheese on top. Next, spread the cranberry sauce over those layers and add one more layer of cheese. Put the other tortilla on top. Over medium heat, melt butter in a skillet. Once melted, add the quesadilla and fry until golden brown. Flip and repeat. Once both sides are golden, allow to rest on a cutting board for a minute or two and cut into wedges.