At this time of year, everyone has an opinion or idea of what you can do with your Thanksgiving leftovers. And so do we!
We came up with some great ideas for reusing some holiday favorites in new dishes. This will help eliminate waste and make your meal planning so much easier!
Easy Turkey Salad Sandwich:
Turkey, lettuce, and tomato between two slices of bread is always delicious. Kick it up a notch and create a delicious turkey salad for lunches this coming week. Using Country Home Creation’s Cranberry Walnut or Pineapple Pecan cheese spread mixes, you can create a scrumptious alternative to your usual turkey sandwich.
Cranberry Walnut or Pineapple Pecan dip mix (prepared with 1 cup of sour cream and 8 oz. cream cheese)
2 cups of cooked and cubed turkey
1 (20 oz.) can crushed pineapple drained
1 cup chopped celery
¼ cup chopped onion (exclude if making Pineapple Pecan version)
Combine all ingredients. Fold in cubed turkey. If mixture is too thick, add mayonnaise and mix to your desired consistency. Allow mix to chill overnight or a minimum of 6 hours.
As the temperature keeps dropping outside, you can stay toasty inside with a bowl of leftover Thanksgiving turkey soup! Make things extremely easy and use a packaged soup mix with great ingredients and the perfect seasoning. Frontier Soups helps you create homemade soup in a matter of moments.
Connecticut Cottage Turkey Noodle:
1 Frontier Soups Connecticut Cottage Chicken Noodle Mix
6 cups chicken broth
1 cup water
3 cups cooked and cubed leftover turkey
In 3- or 4-quart pot, bring broth and water to a boil. Separate pasta from vegetables. Reduce heat and stir in chicken-and-vegetable seasoning packet. Return to a simmer and cook for 10 minutes. Add pasta and simmer, covered, for 10 minutes. Turn off heat and allow to stand 5 minutes. Serve with cornbread or another soft roll and enjoy!
Red Pepper Turkey Corn Chowder:
1 Frontier Soups Florida Sunshine Red Pepper Corn Chowder Mix
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups cooked and cubed leftover turkey
In a 3- or 4-quart pot, bring broth and water to a boil. Reduce heat and stir in Florida Sunshine Red Pepper Corn Chowder Mix. Return to a simmer. Cover and cook for 15 minutes. Add heavy cream and turkey. Continue cooking on low for 10 minutes. Turn off heat. Let stand for 5 minutes and serve.
Are you a canned or freshly made cranberry sauce type of person? Either way you enjoy it, cranberry sauce is a nice burst of sweetness alongside all the savory foods at Thanksgiving. There will always be leftovers of the sauce that you could eat straight or make into a delicious spread for banana nut bread muffins. Bake a batch of Ashcombe’s Banana Nut Bread and spread with the leftover cranberry sauce. This is a great way to start your morning off after a late night of eating.
Banana Nut Bread Muffins:
4 medium-size ripe bananas
½ cup vegetable oil
¼ cup milk
1 package Ashcombe Banana Nut Bread Mix
Preheat oven to 350°F. Mash bananas in a bowl. Add eggs, vegetable oil, and milk to bowl and blend contents. Beat well until smooth. Fill greased muffin tins halfway. Bake 15-20 minutes. Check that muffins are baked with the toothpick test.
Green bean casserole is delicious whether it is fresh or leftover. But there are so many ways to reuse the leftovers and create new and interesting meals. Ashcombe is famous for our pot pie, so of course when we found this recipe, it was a must-share.
Turkey and Green Bean Pot Pie:
4 quarts water
1 bag Mrs. Millers Old Fashioned Pot Pie Squares
4 cups chicken broth
4 cups leftover green bean casserole
½ cup milk
1-1/2 cups leftover turkey
In a medium saucepan, bring water to a boil. Add full bag of Mrs. Millers Old Fashioned Pie Squares. Boil for 12-15 minutes, until tender, then rinse and drain. While the noodles are cooking, combine chicken broth, green bean casserole, milk, and turkey in large stock pot and bring to a boil. Slowly add cooked noodles to boiling mixture. Once all your noodles are added, reduce heat to a simmer. Cover and cook for 20 minutes. If you desire a thicker consistency, add flour 1 tablespoon at a time to your desired thickness.
Do you call it stuffing or dressing? Either way, this herb-infused deliciousness is a staple in many homes at Thanksgiving. The only problem is there’s always too much! As you’re putting leftovers away and planning your Black Friday shopping trips, begin prepping your breakfast. Create a leftover stuffing quiche for breakfast!
Turkey and Stuffing Quiche With Garlic Aioli
1 frozen pie shell
1 cup crumbled left over stuffing
1 cup chopped leftover turkey
1 cup shredded sharp cheddar
¼ cup parsley leaves, roughly chopped
1-1/4 cups half-and-half
3 large eggs
¼ teaspoon nutmeg
Salt and pepper to taste
Terrapin Ridge Avo Aioli, Roasted Garlic
Par bake the crust according to the package instructions. Let the crust cool slightly before adding the filling. Sprinkle the stuffing and turkey into the par-baked pie shell. Top with cheddar and parsley. Season lightly with salt and pepper. In a mixing bowl, whisk together half-and-half, eggs, and nutmeg. Add salt and pepper to taste. Pour the mixture over the stuffing and turkey in the pie shell. Bake at 350°F for 35-45 minutes. Let cool 30 minutes before serving. Drizzle with Terrapin Ridge Avo Aioli in the roasted garlic flavor.
Let us know what you think of these recipes! Check out more recipe ideas using products found at Ashcombe here.