The best part of Thanksgiving is the enormous feast you get to enjoy with your friends and family.
Unfortunately, if you’re hosting the dinner, you may be the one who gets stuck with the plethora of leftovers. If that happens to be the case, it doesn’t take long before you’re sick of turkey, vegetables, mashed potatoes, filling or whatever else you may have made.
Luckily for you, we’re here to help you mix things up.
Here are some of the best leftover Thanksgiving turkey recipes.
Black Bean ‘N’ Pumpkin Chili
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 cups chicken broth
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2-1/2 cups cubed cooked turkey
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon salt
In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
Homemade Turkey Soup
- 1 leftover turkey carcass (from a 10- to 12-pound turkey)
- 2 quarts water
- 1 medium onion, cut into wedges
- 1/2 teaspoon salt
- 2 bay leaves
- 1 cup chopped carrots
- 1 cup uncooked long grain rice
- 1/3 cup chopped celery
- 1/4 cup chopped onion
- 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).
Cheddar Turkey Casserole
- 4 cups uncooked spiral pasta
- 1 garlic clove, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon prepared mustard
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups 2% milk
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 2 cups cubed cooked turkey
- 2 cups frozen mixed vegetables, thawed
- 1/2 cup slivered almonds
Cook pasta according to package directions.Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
Turkey Focaccia Club
- 1/2 cup mayonnaise
- 1/2 cup whole-berry cranberry sauce
- 2 tablespoons chopped pecans, toasted
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 loaf (8 ounces) focaccia bread
- 3 lettuce leaves
- 1/2 pound thinly sliced cooked turkey
- 1/4 pound sliced Gouda cheese
- 8 slices tomato
- 6 bacon strips, cooked
In a small bowl, mix the first five ingredients until blended. Using a long serrated knife, cut focaccia horizontally in half. Spread cut sides with mayonnaise mixture. Layer bottom half with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges. Yield: 4 servings.