After Thanksgiving Recipes with your Leftovers
Here’s what I’m cooking up with the holiday’s leftovers.
Soup, Salad, Throw-back Casserole, Tacos, Chef Salad, Frittata and more – create new meals for the week with minimal effort.
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.
Extra veggies – turkey substitutes for chicken – a little extra thickness in consistency.
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!
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!
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.
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.
After a festive holiday meal, the dishes are done … what’s for breakfast? This frittata is easy to put together with minimal effort or mess.
Healthy, sensible ingredients you already have on hand. Sauté, bake until puffed and enjoy.
Use leftover potatoes and sauté any greens you gave on hand.
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!