It’s the day after Thanksgiving, your guests have gone but you have multiple Tupperwares worth of Thanksgiving leftovers. Rather than prepare yourself another boring plate, here are some mouth-watering recipes that don’t require a microwave to enjoy!
1. Turkey Frittata
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 red or green bell pepper, chopped
- 1 cup boiled potatoes, chopped
- 1/2 cup leftover cooked, chopped turkey
- 6 eggs, lightly beaten
- 1/4 cup cream
- Salt and pepper
- 2 tablespoons chopped parsley, basil or cilantro
- 1/2 cup grated cheddar, Monterey jack or mozzarella
- Preheat the broiler.
- Heat oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
- In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs
2. Turkey Egg Rolls
- 1 cup leftover Thanksgiving turkey
- 1 cup leftover Mashed potatoes
- 1 cup leftover Thanksgiving stuffing
- 1/2 cup leftover cranberry sauce
- 12 egg roll wrappers
- Fry oil
- at oil in a heavy bottom pan to 375.
- Place an egg roll wrapper on a clean surface, with the points facing, up, down, left and right.
- In the center of the wrapper, layer 1 tablespoon of mashed potatoes, stuffing, turkey and a teaspoon of cranberry sauce.
- Fold the top corner of the egg roll wrapper over the filling.
- Fold in the left corner and the right corner.
- Place a bit of water on the bottom corner of the egg roll.
- Roll the rest of the egg roll to close.
- Deep fry for 2-3 minutes, turning often, until golden brown and heated through.
3. Turkey Vegetable Soup
- 2 tablespoons unsalted butter
- 2 medium yellow onions, diced
- 3 medium carrots, peeled and cut into 1/4-inch rounds
- 3 medium celery, cut into 1/4-inch slices
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups (48 ounces) low-sodium chicken or turkey broth
- 3 cups cooked, diced turkey meat
- 2 bay leaves
- 1 sprig fresh thyme
- 1/4 cup coarsely chopped fresh parsley leaves
- Melt the butter in a Dutch oven or large pot over medium heat. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute more.
- Add the broth, turkey, bay leaves, and thyme, and stir to combine. Bring to a boil, then reduce the heat and simmer for 30 minutes. Stir once more and ladle the soup into bowls. Top with the parsley and serve.
4. Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash
- 1 cup leftover mashed potatoes, at room temperature 1 large egg, plus 4 for frying
- 1/4 cup milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon finely chopped sage
- Coarse salt and freshly ground black pepper, to taste 5 teaspoons extra-virgin olive oil
- 1/2 small onion, chopped
- 1 clove garlic, finely chopped
- 1 small red bell pepper, stemmed, seeded, and chopped
- 8 ounces diced leftover turkey meat, about 2 cups 1/2 cup leftover turkey gravy
- 1/4 cup leftover cooked corn kernels
- 1 teaspoon chopped fresh parsley
- Preheat the oven to 200 degrees F.
- In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4″ wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining batter.
- Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley and keep warm over low heat.
- Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates
5. Leftover Thanksgiving Panini
- 2 tablespoons Dijon mustard
- 2 slices sourdough sandwich bread
- 2 slices Swiss cheese
- 1/3 cup shredded leftover roast turkey
- 3 tablespoons leftover cranberry sauce
- 1/3 cup leftover dressing
- 2 tablespoons leftover giblet gravy
- 2 tablespoons butter, at room temperature
- Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
- Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
- Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook’s Note). Spread the top with the remaining 1 tablespoon butter.
- Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.)
- Pull the sandwich off the heat and slice it in half–this sandwich is to die for!
With all of these delicious options, you could host another feast if you wanted to! As for myself, I look forward to trying the turkey egg rolls and panini recipes while enjoying the company of my family.
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”