12 Thanksgiving Leftover Recipes

Nobody feels like eating Thanksgiving leftovers three days in a row. But your crew will gobble up these yummy reinventions!
By Holly V. Kapherr

Turkey and Gravy:

Flavor boosters: Stir gravy into soups and stews to make them super savory. Or add a little water to the gravy and use as braising liquid for a moist, rich pot roast.

Tacos and enchiladas: Just fill tortillas with shredded turkey, then pile on your favorite toppings.

Stuffing or Dressing:

Frittata breakfast: Beat 12 eggs and add 1½ cups of dressing. Pour into a cast-iron skillet and bake, covered with aluminum foil, until the center is set, about 45 minutes.

Crazy-good croutons: Dressing can easily revert to delicious croutons. Just spread dressing into a thin layer on a baking sheet and bake at 350 degrees F for about 20 minutes or until dried. Crumble and seal in an airtight bag.

Mashed potatoes:

Wonder waffles: Spread mashed potatoes in a ½"-thick layer in a waffle iron that has been sprayed with cooking spray. Close the iron and cook 15 to 20 minutes. The potato waffle will be crispy and ready for toppings like sour cream, cheese, or salsa.

Loaded potato soup: In a large Dutch oven, sauté diced onions, celery, and minced garlic until translucent and fragrant. Add mashed potatoes. Stir in milk until a thick but soupy consistency is reached. Simmer until heated through. Top with your favorite baked potato toppings like crumbled bacon, green onions, and cheese.

Cranberry sauce:

Fruity vinaigrette: Combine ¼ cup cranberry sauce (either canned or homemade will work) with 2 tablespoons apple-cider vinegar, 1 tablespoon honey, and ½ cup olive oil in a jar with a tight lid. Cover and shake until the ingredients are incorporated. Serve as a salad dressing.

Sweet-tart pops: Blend equal parts cranberry sauce (canned works best) and orange juice until smooth. Add sugar to taste and puree. Pour into ice pop molds and freeze until firm, at least 8 hours.

String beans:

Green grillers: Fire up the grill and place beans horizontally on the grill grate, brushing with barbecue sauce while they cook. Turn the beans every couple of seconds to make sure they don’t burn.

Sweet potatoes:

Black Friday pancakes: Combine 2 cups of sweet potatoes with ½ cup whole wheat flour, 2 eggs, 1 cup milk, 4 tablespoons melted butter, and 2 teaspoons baking powder. Stir until just combined. Pour ¼ cup of the batter into a nonstick pan over medium heat. Cook 3 minutes on each side, and serve with maple syrup.

Sunday brunch muffins: If you’ve baked marshmallows on top of your sweet potatoes, scoop them off. Combine the sweet potatoes with 1 7 ½-ounce box of cornbread mix (like Jiffy), ½ cup of milk, 1 egg, and ¼ cup vegetable oil. Fill the cups of a nonstick muffin tin ½ full. Bake 15 to 20 minutes at 400 degrees F or until a toothpick inserted in the center of each muffin comes out clean.

Dinner rolls:

Bread pudding: Break 6 dinner rolls into bite-sized pieces. Bake the pieces on a baking sheet at 400 degrees F for 10 minutes or until dry. Combine 4 eggs, 4 teaspoons baking powder, ½ cup white sugar, 2 teaspoons vanilla flavoring, 3 cups milk, and ¼ cup melted butter. Stir until smooth. Add the dinner roll pieces to a 9" x 13" baking dish and pour the liquid over the pieces.  Sprinkle with chocolate chips and pecans (optional). Bake at 350 degrees F, for 30 to 35 minutes.

Raising Kids