Use Those Thanksgiving Leftovers!

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Using Thanksgiving Leftovers

Use Those Thanksgiving Leftovers


  • If you have a small amount of whipped topping left over, place dollops of it on a wax paper and freeze. Then place in an air tight container. When you need a quick topping for a dessert or some to go on a late night cup of hot cocoa you can just grab one out of the freezer.
  • Don’t throw out that pickle juice from the pickles you used on your relish dish. Use it to make French dressing next time instead of vinegar.

Try these great recipes to use those Thanksgiving leftovers:

Saucy Turkey Sandwiches

In place of the usual lettuce and mayo, try making your turkey sandwiches with a slice of leftover cranberry sauce and cream cheese instead. Spread butter on one slice of bread and cream cheese on the other adding a slice of turkey and cranberry sauce in the middle.

Swiss Turkey Stuffing Pie

3 cups prepared stuffing
2 cups cooked turkey, cubed
1 cup (4 oz.) Swiss cheese, grated
3 eggs
1/2 cup milk

Press stuffing into a greased 9 inch pie plate, coming up the sides, too. Layer with turkey and then cheese. Beat eggs and milk and pour over everything. Bake at 350° for 35-40 minutes or until knife inserted comes out clean. Let stand 5-10 minutes before serving.

Turkey Hodge Podge

1 cup turkey gravy
2 cups turkey, cooked and cubed
2 cups mixed veggies (frozen that have been thawed or leftovers)
2 medium potatoes, cubed and cooked
1 can refrigerator buttermilk biscuits

Mix all but biscuits together and heat through. Pour into an 8 inch square baking dish and top with biscuits. Bake at 400° 12-16 minutes until biscuits are golden and mixture is bubbly.

Candied Carrots

3 cups (about 5 small) carrots, cooked
2 Tbsp. margarine
1/4 cup jellied cranberry sauce
2 Tbsp. brown sugar
1/4 tsp. salt

In sauce pan, melt butter. Add cranberry sauce, sugar and salt. Add carrots and simmer 3-4 minutes. This can easily be doubled or tripled.

Vegetable Vinaigrette

Here’s a different way to use the leftovers from the relish dish.

2 tomatoes, sliced (could use cherry tomatoes, too)
1/4 lb. mushrooms, sliced
1 cup broccoli florets (pieces of broccoli)
1 cup cauliflower pieces
1 cup vegetable oil
1/3 cup vinegar
2 tsp. oregano
1 tsp. each sugar, salt and parsley flakes
1/2 tsp. pepper
1/2 tsp dry mustard
1/4 tsp garlic powder or 2 cloves of fresh garlic crushed.

Mix and place all the veggies in a casserole dish. Combine the rest of the ingredients and pour over veggies. Cover and chill for 2-3 hours, stirring occasionally. Garnish with diced green onions.


  1. CCBelle says

    These recipes sound yummy. I may want to skip the Thanksgiving meal and go right to the leftover recipes. Thank you!

  2. Lesha says

    I also like to take the turkey bones and some meat leftovers along with the relish fish and make turkey broth got later. I had an early Thanksgiving with some friends and got about 10 points of broth.

  3. Dee says

    I make homemade turkey vegetable soup with the leftovers. I take either chicken or vegetable broth and add the turkey. Then I add carrots, celery, onion, garlic and any other fresh veggies I have. Sometimes I even add cabbage and spinach. I cook a bag of noodles on the side. Then I slow cook it either in the crock pot or on the stove with a low flame. I freeze the soup we don’t eat. Then we thaw it out and enjoy it on another cold winter day. I get several meals out of oe turkey. It’s very healthy, tastes great and nothing goes to waste!

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