Leftover Thanksgiving Ideas

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We spend all week

Chopping preparing cooking

The turkey

The stuffing

The cranberry sauce

The sweet potatoes




All this overindulgence on one day.

But then what do we have the next day or two later?

Look no more these recipes are great made with most of our left overs.

Honey..I prefer the left over meals more than the original.

Recipe one

Turkey Hash


Mixed Herb-Bacon Oil:

1/3 cup extra virgin olive oil

1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme (whatever is left from Thanksgiving dinner)

1 tablespoon canola oil

8 to 10 ounces bacon, finely diced

Sprinkle with freshly ground pepper no salt needed.

Turkey, Brussels Sprout and Sweet Potato Hash:

Reserved drippings from herb-bacon oil

1 cup chopped onion (white or yellow or redwhatever you have left from dinner)

1/2 cup celery

3 gloves garlic, chopped

2-3 cups cooked sweet potatoes, peeled and diced (the same size as your turkey)

2 cups cooked Brussels sprouts, coarsely chopped

1 cups leftover white ,dark or combo of both turkey, diced (the same size as your potatoes)

2 tablespoons unsalted butter

Poached Eggs:

4 to 6 eggs depends on how many people you are feeding

2 tablespoons distilled vinegar this helps coagulate the eggs.


For the herb-bacon oil: Combine the olive oil and herbs in a bowl.

Heat the canola oil or light olive oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 7-8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve all the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.

For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and celery and cook until soft, 4 to 5 minutes.Stir in the garlic and cook about 30 seconds.

Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high.Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges

Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.

For the poached eggs: While the hash is cooking, bring 3 to 4 inches of water to a simmer in a deep skillet add the vinegar.

Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.

Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean towel, and put it on top of the hash.

Drizzle each serving with some bacon-herb oil and serve.

To me this is better than the original thanksgiving day meal



1/2 cup Mayonnaise, divided into 1/4 cups (2)
1/3 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine or apple cider vinegar
1 tablespoon Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey

1. Combine 1/4 cup Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.

2. Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.


Turkey Soup

Its super easy to make.

The broth, made from simmering that pile of turkey bones you have, is unbelievably flavorful.And makes a good hearty bone broth.

Eating a bowl of this turkey soup is like getting a big hug. Honestly, its all good feelings here.


1 teaspoon olive oil

1 medium onion, minced

4 celery stalks, chopped

3 large carrots, chopped

2 cups spinach

1/2 cup barley

6 cups turkey stock

Reserved turkey meat (see notes)

Sea salt, to taste

Optional: cooked egg noodles or elbow macaroni optional.

1/2 lemon optional

Parsley, to serve


Remove all of the meat from the turkey and reserve 2-3 cups for the soup. Set aside

Break the roast turkey into 3 or 4 pieces small enough that they will fit in your largest pot. Fill the pot with cold water so that the water comes 2 inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to moving around, but not bubbling. Cook for 8-10 hours, leaving the lid off.

Strain the turkey stock through a colander into a large bowl and discard the solids. Strain once more through a fine mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 2 months.


Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.

Add the celery, turkey stock, and the reserved turkey meat to the pot and bring to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Add spinach. Season to taste black pepper and with sea salt.

If youre using the egg noodles, or elbow macaroni cook separately add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.

Mmmmm Comfort Food


Crispy Mashed Potato & Stuffing Patties


2 large eggs, lightly beaten

1/2 cup finely chopped onion

1/4 teaspoon pepper

2 cups leftover mashed potatoes

2 cups leftover chopped cooked turkey

2 cups leftover stuffing

2 tablespoons butter

2 tablespoons light olive oil

Unsweetened applesauce, optional


In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.

Great in air fryer !!


Turkey Spinach Casserole


1 box reduced-sodium or no salt added chicken broth

1-2 tablespoons butter

1 cup onion and celery

2-3cups stuffing mix

2-3 cups cubed cooked turkey

3 cups fresh baby spinach

1/4 cup dried cranberries

1/2 cup shredded cheddar cheese


Preheat oven to 350. In a large saucepan, add butter and onions and celery cook 2-3 minutes now bring broth and mixture to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries.
Transfer to a greased 117-in. baking dish. Sprinkle with cheese. Bake, uncovered, 20 minutes or until cheese is melted.

Cranberry Pomegranate Crumb Bars



2 cups pecans

4 sticks (2 cups) unsalted butter, softened, plus more for the pan

4 cups all-purpose flour

2 cups granulated sugar

1/2 teaspoon kosher salt


1 cup pomegranate juice

2 tablespoons cornstarch

1 pound fresh or thawed frozen cranberries

1/2 cup granulated sugar or equivalent stevia

3 teaspoons finely grated orange zest

Confectioners sugar, for dusting


For the crust: Preheat the oven to 375 degrees F.

Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.

Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.

To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.

Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.

For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.

Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.

Dust with confectioners sugar.Remove from the pan, trim the edges if desired and cut into squares.

Mmmmm mmmm


Spinach and Mushroom Sauted


2 tablespoons extra-virgin olive oil

3 cloves garlic, smashed

2 cups sliced cremini mushrooms

Kosher salt and freshly ground black pepper

10 ounces baby spinach

1 to 2 tablespoons balsamic vinegar


Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.

Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you cant fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.


Baby Carrots


1 tablespoon vegan butter

1 16oz bag baby carrots (3 cups)

2 tablespoons agave

1 tablespoons brown sugar optional

1/2 teaspoon fresh thyme leaves

2 teaspoons lemon juice


1. In a medium sauce pan, melt the butter over medium heat.Toss in the carrots, agave and brown sugar. Cover and let cook for 10 15 minutes giving them a stir every now and then, until carrots are fork tender.Add the thyme and lemon juice, stir to combine, and serve


Balsamic Glazed Roasted Brussel Sprouts Ingredients

4 cups Brussel sprouts, cleaned and halved

1 red onion cut into 2 inch pieces

6 slices crisp cooked bacon optional

3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1/4 teaspoon salt


1. Preheat your oven to 425F

2. Toss the Brussel sprouts with the olive oil, balsamic vinegar, garlic and salt.

3. Spread on a baking sheet and bake for about 15 minutes until Brussel sprouts are cooked, and some bits are almost charred.

So easy and delicious