Some say that the best reward for the work put in to hosting Thanksgiving is LEFTOVERS! Once you get sick of reheating the same dishes, give these new twists on old leftovers a try! Feel free to share these printable recipes.
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Try this appetizer using leftover cranberry sauce.
[recipe title=”Cranberry Brie Bites” servings=”8″ time=”30 minutes” difficulty=”easy” image=”http://del.h-cdn.co/assets/17/45/640×958/gallery-1510354428-delish-cranberry-brie-bites-pinterest-still005.jpg” description=”Enjoy a mouthful of flavors in one bite.”][recipe-notes]Credit: delish.com[/recipe-notes]
[recipe-ingredients]
– 1 tube crescent dough
– Cooking spray for muffin pan
– Flour for rolling dough
– 8 oz Brie cheese
– 1 cup whole berry cranberry sauce
– 1/2 cup chopped pecans
– 6 sprigs of fresh rosemary, cut into 1″ pieces
[/recipe-ingredients]
[recipe-directions]
1. Preheat oven to 375˚.
2. Grease mini muffin tin with cooking spray.
3. On a lightly floured surface, roll out crescent dough, and pinch seams together.
4. Cut into 24 squares. Place dough into muffin tin.
5. Cut Brie into small pieces and place inside crescent dough.
6. Top with a spoonful of cranberry sauce, some chopped pecans, and one small sprig of rosemary.
7. Bake until the crescent is golden, about 10-15 minutes.
8. Serve warm.
[/recipe-directions]
[/recipe]
For a mix of Indian, Italian, and Southern flare, try this Barbecue Pizza.
[recipe title=”Barbecue Pizza” servings=”4″ time=”15 minutes” difficulty=”easy” image=”https://i1.wp.com/www.thesundayglutton.com/wp-content/uploads/2017/04/Barbecue-Chicken-Naan-Pizza_680px_3-e1492562485370.jpg?w=678″ description=”Enjoy this delicious barbecue pizza using leftover turkey.”]
[recipe-notes]Credit: adapted from www.theSundayGlutton.com[/recipe-notes]
[recipe-ingredients]
– 4 pieces of mini naan Indian bread, or 2 large pieces
– 1/4 cup barbecue sauce
– 1 cup shredded cooked turkey
– 1/2 cup (4 oz) shredded smoked gouda cheese
– 1/4 medium red onion, thinly sliced
– cilantro (optional garnish)
[/recipe-ingredients][recipe-directions]
1. Preheat oven to 400˚.
2. Place naan bread on baking sheet and bake 1-2 minutes.
3. Remove naan from the oven. Flip over.
4. Top each naan with the barbecue sauce, shredded turkey, cheese, and onions.
5. Place back in the oven and bake for 5-7 minutes, until cheese melts.
6. Set the oven to broil, and cook for 1-2 minutes until the cheese browns.
7. Sprinkle with cilantro as an optional garnish.
[/recipe-directions]
[/recipe]
Use turkey to create colorful and delicious stuffed peppers!
[recipe title=”Turkey Broccoli and Cheese Stuffed Peppers” servings=”6″ time=”50 minutes” difficulty=”easy” image=”https://cdn.pixabay.com/photo/2017/04/24/10/13/stuffed-pepper-2255998_960_720.jpg” description=”Hearty and colorful, these stuffed peppers will be a hit.”][recipe-notes]Credit: Nora Kapche[/recipe-notes][recipe-ingredients]
– 6 bell peppers
– 1/2 of a head of broccoli, finely chopped
– 1 cup chopped cooked turkey
– 1 cup (4 oz) shredded shredded mozzarella cheese, divided
– 1/2 cup cooked rice
– 1/4 cup (4 Tbsp) cream cheese, softened
– 1/4 cup seasoned bread crumbs
– 1 clove minced garlic
– 1/2 tsp garlic powder
– 1/4 tsp paprika
– 1/4 tsp red pepper flakes
– 1/2 tsp dried parsley
– salt and pepper to taste
[/recipe-ingredients][recipe-directions]
1. Preheat oven to 350˚.
2. Cut the tops off of the bell peppers and remove seeds.
3. Mix the rest of the ingredients together in a bowl, reserving 1/2 c cheese.
4. Stuff each pepper with the mixture.
5. Top with remaining shredded cheese.
6. Bake 25-30 minutes on a baking dish or casserole until internal temperature reaches 165˚.
[/recipe-directions]
[/recipe]
For a Far East taste from home, try this Peanut Thai Stir Fry
[recipe title=”Peanut Thai Stir Fry” servings=”4-6″ time=”30 minutes” difficulty=”easy” image=”https://cdn.pixabay.com/photo/2015/04/18/16/46/veggie-728987_960_720.jpg” description=”Add Asian flair to leftover turkey.”][recipe-notes]Credit: Nora Kapche[/recipe-notes]
[recipe-ingredients]
– 1 Tbsp olive oil
– 1 tsp minced garlic
– 1/2 tsp minced ginger
– 1 1/2 cups diced cooked turkey
– 1 package stir fry vegetables (thaw if frozen)
– 3 Tbsp peanut butter
– 1/2 cup water
– 2 Tbsp soy sauce
– 1/4 tsp red pepper flakes
– cooked rice or noodles
– peanuts (optional garnish)
[/recipe-ingredients][recipe-directions]
1. Add olive oil to pan, and saute ginger and garlic on medium.
2. Add remaining ingredients except rice/noodles and peanuts.
3. Stir occasionally until sauce has thickened and vegetables are desired tenderness.
4. Serve over noodles or rice.
5. Top with peanuts.[/recipe-directions]
[/recipe]
Use Thanksgiving leftovers in this unexpected way!
[recipe title=”Turkey Cranberry Quesedillas” servings=”2″ time=”15 minutes” difficulty=”easy” image=”https://cdn.pixabay.com/photo/2015/11/08/01/22/chicken-cheese-quesadilla-1032985_960_720.jpg” description=”Leftover turkey and cranberry sauce combine in a delicious quesedilla.”][recipe-notes]Credit: Nora Kapche[/recipe-notes]
[recipe-ingredients]
– 2 Large flour tortillas
– 1 tsp butter
– 1/4 cup shredded cheddar cheese, divided
– 1/3 cup diced cooked turkey
– 2 Tbsp cranberry sauce
– sour cream for topping[/recipe-ingredients]
[recipe-directions]
1. In a cast iron skillet, heat 1 tsp butter over medium heat.
2. Place one flour tortilla in pan when it is hot.
3. Spread a layer of cheese on tortilla.
4. Add turkey. Add cranberry sauce in small pieces.
5. Top with remaining cheese, and add second tortilla on top.
6. Flip when cheese melts and cook for another minute or so.
7. Cut into 8 wedges. Serve with sour cream to dip.
[/recipe-directions]
[/recipe]
This hearty chili will warm you up on those cool nights.
[recipe title=”Turkey Chili” servings=”6″ time=”30 minutes” difficulty=”easy” image=”https://i.pinimg.com/564x/77/3a/ab/773aabdba3c20296b96ae32bda0ccd11.jpg” description=”Try this for a hearty way to use leftover turkey or chicken.”][recipe-notes]Credit: adapted from BushBeans.com’s Easy White Chicken Chili[/recipe-notes]
[recipe-ingredients]
– 1 onion, chopped
– 3 Tbsp olive oil
– 2 tsp ground cumin
– 2 (16 oz) cans white northern beans
– 1 (14.5 oz) can chicken broth
– 2 cups chopped cooked turkey or chicken
– shredded cheddar-jack cheese (optional garnish)
– cilantro (optional garnish)
– sour cream or plain Greek yogurt (optional garnish)
– salsa (optional garnish)
[/recipe-ingredients][recipe-directions]
1. In large pot, cook onion in olive oil for 3-4 minutes, until transparent.
2. Add chilies, flour, and cumin, stirring for 2-3 minutes.
3. Add beans and chicken broth, and bring to a boil.
4. Reduce heat. Simmer for 10-15 minutes, until thickened.
5. Add turkey or chicken, and heat until hot.
6. Serve with shredded cheese, cilantro, sour cream/plain Greek yogurt, and salsa for garnish.
[/recipe-directions]
[/recipe]
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