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It’s easy to get buried in a bunch of leftovers after Thanksgiving. These delicious recipes will help you make more great meals using Thanksgiving leftovers!

Use Those Thanksgiving Leftovers

Tips:

  • If you have a small amount of whipped topping leftover, place dollops of it on a wax paper and freeze. Then place in an airtight 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.

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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 refrigerated 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.

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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 a saucepan, 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 of 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.

 

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