After Thanksgiving Recipes with your Leftovers And NEW: Karen’s Russian Dressing for Turkey
Here’s what I’m cooking up with the holiday’s leftovers.
Soup, Salad, Throw-back Casserole, Tacos, Chef Salad, The Best Russian Dressing for Roast Turkey and more – create new meals for the week with minimal effort.
Nutritional Facts You Must Know:
I’m very picky with these three ingredients – I do not use Mayonnaise with “natural flavorings.” Look for Organic and read labels!
Same with Ketchup – I do not buy ketchup with high fructose corn syrup and “natural flavorings.”
“Natural Flavorings” are anything but natural! Made in a laboratory to mimic the real thing… they are unwanted chemicals.
High Fructose Corn Syrup, found in many processed foods, is an artificial sugar made from corn syrup. Its is a sweetener made from cornstarch, some of whose glucose has been converted to fructose, that is used in commercially produced foods and soft drinks as a cheaper alternative to sucrose.
Fructose goes straight to your liver and starts a fat production factory, and is known to increase your appetite!
HFCS is a ubiquitous sweetener in America because it’s so cheap here compared to sugar. Do not use products with this sweetener!
HFCS cannot be considered natural because its chemical bonds are broken and rearranged in the manufacturing process.
After a festive holiday meal, the dishes are done … leftovers are put away, and some lucky ones have gone home with “goodie bags.” Here are some creative ways to use up you leftovers and make exceptional new recipes. Hopefully you still have a little steam left to prepare them!
After Thanksgiving – besides dunking roast turkey into Russian Dressing (homemade of course) I crave this soup!
It’s zesty lemony flavor with many vegetables mingling in the soup seems light yet satisfying.
A Hearty & Healthy Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken!
Avgolemono soup is a Greek lemon chicken soup that is thickened with an egg sauce (whipped eggs and lemon juice.) With rice and vegetables, it’s a meal in itself!
Almost every culture has some version of chicken soup, noodles or not.
My Avgolemono style soup recipe is a redux on the classic Greek version.
Roast Turkey & Veggie Mexican-Style Hard Shell Tacos
Have lots of leftover veggies? Enough roasted turkey to make cubes for another meal?
Here is what I like to do with my leftover turkey – MAKE TACOS!!
Garnishes are a must – choose the ones you like! I’m loving these organic blue hard shell tacos!
Yes – You can substitute shredded or cubed chicken in the recipe!
Make the filling in one skillet with lots of vegetables
Loving Smokey & Vibrant Mulato Chiles in the filling!
Cubes of your thanksgiving turkey are totally transformed into a fabulous filling for tacos.
Assertive seasonings are needed to create just the right smokey and a little spicy infused flavor.
I love Mulato Dried Chiles (dried poblano) typically used in Mexican mole sauces with a delicate smoky flavor.
The recipe has as many vegetables as turkey – so I’m keeping things healthy!
Gluten Free Turkey Tetrazzini
Your Go-To Recipe After Thanksgiving! Leftover Turkey and Vegetables are tossed together and baked into a hearty main course casserole. Lightened-up and delicious!
I love this Turkey Tetrazzini ~ Simple to prepare, and Gluten Free (light on the carbs, there’s just a small amount of quinoa and brown rice noodles inside.)
“Tetrazzini” is an American dish made with diced poultry or seafood and mushrooms in a butter-cream and cheese sauce flavored with wine or sherry.
The dish is named after the Italian opera star Luisa Tetrazzini and days back to 1905.
Thanksgiving Leftover Chef Salad ~ Cranberry Vinaigrette
A Chef Salad is a great way to use up leftovers! – and a great alternative (and carb-free!) to the classic turkey sandwich.
Make the most of your Thanksgiving leftovers with this healthy & tasty salad. Use what you have! Drizzle with this Cranberry Sauce Vinaigrette (it takes minutes to prepare!)
Use what you have – compile it into individual bowls for a main course, healthy meal. The options are endless… depending on leftovers at hand, and what’s in your crisper bin!
A great way to use up your extra cranberry sauce… I know you have some!
The vinaigrette is perfect for all your after-Thanksgiving salad creations. Easy to make in a blender or food processor.
Yummy Pumpkin Oatmeal Pancakes
These pancakes are great to make over the long weekend after Thanksgiving! Have extra pumpkin puree?
The recipe can also be made with extra sweet potatoes of butternut squash – but plain ones, whipped to a puree. The recipe calls for one cup of puree… and they’re delicious. I love topping with Yogurt, Granola, Caramelized Apple Slices and a drizzle of Pure Maple Syrup.
Enjoy your long weekend – with just a little more cooking!
Karen
The BEST Easy Russian Dressing for Roast Turkey & Beyond
Ingredients
- 1/3 cup mayonnaise without "natural flavorings"
- 1/3 cup ketchup without high fructose corn syrup or "natural flavorings"
- 1/3 cup Karen's Shaken Italian Dressing see recipe
Instructions
- Combine all in a medium sized bowl and whisk until very well incorporated.Refrigerate in glass container with a good seal.
Notes
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