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The 5 Best Thanksgiving Leftover Recipes

Published by Andy Mitts

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Try these easy recipes to use up your thanksgiving day leftovers. Everything from your turkey to your mashed potatoes and stuffing can easily be prepared into delicious money saving meals for breakfast, lunch or dinner.

Turkey and Vegetable Shepherds Pie

  • 1 ½ cups left over turkey, diced
  • 2 cups left over vegetables
  • 2 ½ cups left over turkey gravy
  • 2 cups left over mashed potatoes
  • 1 nine inch uncooked pie crust
  • 1 Tbsp. Melted butter

Heat gravy in sauce pan over low heat with turkey and vegetables. Pour into pie crust. Spread mashed potatoes over the top of mixture. Drizzle butter on top of potatoes. Bake at 425° for 15 to 20 minutes or until top is browned and slightly crispy.

Note: Substitute canned or frozen mixed vegetables if you do not have enough left over.

Sweet Potato Pancakes

  • 2 cups All-Purpose Flour
  • 1 cup left over sweet potatoes, mashed
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 Tbsp brown sugar
  • 2 cups milk
  • 2 eggs, beaten
  • ¼ cup pecans, chopped
  1. Combine first 6 ingredients, do not over mix. Fold in eggs and pecans. Mixture should be lumpy.
  2. Use very light cooking spray or oil on skillet or griddle. Drop ¼ cup, cooking approximately 2 minutes per side. Serve with maple syrup.

Note: If sweet potatoes are not spiced, add 1tsp each, cinnamon and nutmeg.

Potato Cakes

  • ½ cup minced onion
  • ½ cup minced bell pepper
  • 2 cups left over mashed potatoes
  • 1 egg
  • 1 cup flour
  • 2 slices crisp bacon, crumbled
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup shredded cheese
  • 4 Tbsp butter
  • (Sour cream and chives for garnish)

Saute onion and bell pepper in 1 Tbsp butter until tender. In a mixing bowl, stir together all ingredients. Melt 1 tablespoon of butter into frying pan over medium heat. Drop dollops of potato cake mixture into skillet. Cook for 3 to 4 minutes on each side or until crispy and golden. Serve with sour cream and chives.

Bird Nest Casserole

  • 3 cups left over stuffing
  • 4 large eggs
  • 1 can condensed, cream of chicken, soup

Press stuffing into an 8×8 inch square cake pan. Use a rounded cup or large spoon to press 4 egg size indentations into the stuffing. Crack open one egg into each “nest”. Top with condensed soup. Bake at 350° for 25 to 30 minutes or eggs are medium set.

This makes a perfect breakfast or brunch. Serve with fresh fruit.

Salmon Potato Patties

  • 1 can salmon (skin & bones removed)
  • 1 ½ cups left over mashed potatoes
  • 1 egg beaten
  • ½ cup flour
  • 3 Tbsp parsley, chopped
  • 3 Tbsp onion, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup breadcrumbs or crushed saltines
  • (Sour Cream mixed with dill) garnish

Mix all ingredients except crumbs, stir well. Form into 6 cakes. Coat with crumbs. Fry in oil until golden brown and crisp. Serve topped with sour cream mixed with dill.

More left over uses;

  • Gravy: Over biscuits, hash browns or potato cakes for breakfast or over turkey on bread slices for lunch.
  • Green bean casserole: Use as a side dish (again) with pork chops and some fresh sliced tomatoes for dinner.
  • Dinner Rolls: Bread Pudding with a creamy fruit sauce for breakfast or dessert.

Keep a close eye on your refrigerator the week after Thanksgiving. Do not let that precooked food go to waste. Use your imagination and create exciting new uses that your family will not even realize are left overs.

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