It’s hard to believe anybody has leftovers at Thanksgiving with all the tasty foods but it’s true. If you are looking for creative twists to the usual feast of turkey, stuffing, and pumpkin pie for the days after Thanksgiving, here are a few of my favorites. If guests are still in town, you can enjoy them for days after the big meal. The best part is that they are easy to make and crowd-pleasing. Enjoy!
Turkey and Corn Enchiladas
2 cups shredded roasted turkey or chicken
1 cup frozen corn, thawed
1½ cups grated pepper Jack cheese (6 ounces)
Kosher salt and black pepper
8 small flour tortillas
1 cup store-bought enchilada sauce
¼ cup chopped fresh cilantro
1. Heat oven to 400° F. In a large bowl, combine the turkey, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish.
3. Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve
8 slices rye bread
2 tablespoons Dijon mustard
2 tablespoons Russian dressing
8 slices roasted turkey or chicken
1 cup sauerkraut
8 slices Swiss cheese
1 tablespoon olive oil
3 cups potato chips
½ cup sliced pickles
1. Spread 4 slices of bread with the mustard and 4 slices with the Russian dressing.
2. Dividing evenly, top the mustard-spread slices with the turkey, sauerkraut, and cheese, then the remaining bread.
3. Heat the oil in a large skillet over medium heat.
4. Add the sandwiches and cook, pressing occasionally with the back of a spatula until the bread is golden brown and crisp and the cheese is melted, 3 to 4 minutes per side. Serve with the potato chips and pickles.
Cheesy Breakfast Stuffing Cakes
For the Stuffing Cakes
2 cups leftover stuffing
1 large egg, lightly beaten
1/2 cup freshly grated mozzarella, cheddar, or similar melty cheese
To Cook and Serve
2 1/2 tablespoons extra virgin olive oil, divided
5 large eggs
Salt and pepper
Optional toppings: cooked bacon; Canadian bacon or ham; leftover gravy; hollandaise sauce; sautéed spinach or mushrooms; chopped fresh herbs such as thyme, rosemary, parsley, or chives
1. Place the stuffing in a large bowl, gently breaking up any large clumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened. Stir in the cheese.
2. Portion 1/3 cup of the stuffing mixture into your hands and shape into a patty that is about 3 inches wide and 1/2-inch thick. Repeat for remaining mixture. You will have about 5 patties total.
3. Heat 2 tablespoons oil in a medium skillet over medium heat. Gently fry the cakes on each side until the patties are lightly crisp on the outside and warmed through, about 2-3 minutes per side. Transfer the cakes to a paper towel-lined plate and cover with foil to keep warm while you prepare the eggs.
4. With a paper towel, lightly and carefully wipe the skillet clean, then heat the remaining 1/2 tablespoon oil in the skillet. Fry the eggs until the yolk is nearly set, about 2 minutes per egg. Top the cakes with any desired add-ons (bacon, sautéed spinach, gravy, etc.), a fried egg, salt and pepper. Enjoy immediately.
Leftover Pumpkin Pie
Pumpkin Pie Holiday Breakfast Casserole
2 cups rolled oats
1.5 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp kosher salt
1/2 tsp baking powder
2 cups milk
2 tsp pure vanilla extract
1/4 cup maple syrup, or to taste
2.5 cups leftover chopped pumpkin pie (or other flavor) approx 3-4 slices, divided
1. Preheat oven to 375F. Chop 3-4 slices of leftover pie to make 2.5 cups of chopped pie.
2. In a large bowl, mix together the dry ingredients. Now add the wet ingredients and stir well. Adjust sweetener to taste. Fold in 2 cups chopped pie gently. Crumble remaining 1/2 cup of pie on top for a “streusel”
3. Pour into a greased casserole dish and bake at 375F for 30 minutes or so.
4. Serve with a drizzle of maple syrup and almond milk. Add a dollop of whipped cream to garnish if desired.