You must be logged in to bookmark
Log In / Sign Up
The BEST Russian Dressing for Roast Turkey & Beyond

Karen’s 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, Savory Cranberry Chicken Thighs, The Best Russian Dressing for Roast Turkey and more – create new meals for the week with minimal effort. 
Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)
Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)


Perfectly Seasoned Chicken Thighs team with a luscious Cranberry Sauce with Rosemary & Thyme.
Use up your leftover Chunky Cranberry Sauce for this lucious meal! (Mine has ginger and pineapple in it.)

Why I Love this Recipe:

  • A great use for your leftover Cranberry Sauce (I know you have some!)
  • Learn how to make CRISPY Chicken Thighs in a Cast Iron Skillet (use in- bone)
  • Simple, and done in less than 20 minutes
  • Not too sweet – added to my Chunky Cranberry Sauce is Port Wine & Chicken Broth
  • Looks appealing Too! The bright magenta color just makes you happy!
  • The added fresh Rosemary adds a kick of minty sage-like peppery flavor (mingles well with cranberry)
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! 
The BEST Russian Dressing for Roast Turkey
The BEST Russian Dressing for Roast Turkey & Beyond  
The BEST Russian Dressing for Roast Turkey
For The BEST Russian Dressing for Roast Turkey see my recipe for Karen’s Shaken Italian Dressing it has mustard, red onion, garlic & seasonings and is zesty delicious!
This easy and ZESTY Russian dressing features just 3 Ingredients! Perfect for dipping turkey, slathering on a sandwich or tossing in a salad. Includes Mayonnaise, Ketchup and Karen’s “Shaken” Italian Dressing.
Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
After Thanksgiving – besides dunking roast turkey into Russian Dressing (homemade of course) I crave this soup! One of my most googled recipes! 

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! 

Ingredients for Greek Lemon Turkey Soup
Ingredients for Greek Lemon Turkey Soup

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.

Thanksgiving Leftover Chef Salad ~ Cranberry Sauce Vinaigrette

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!

Cranberry Sauce Vinaigrette 

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!
My Next Cooking Class in Greenwich CT, November 29: Holiday Hors d’oeuvres – From Tostadas to Tapas 
Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)

Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)

Perfectly Seasoned Crispy Chicken Thighs team with a luscious Cranberry Sauce with Rosemary & Thyme. (Use your leftover chunky cranberry sauce!)
Prep Time: 9 minutes
Cook Time: 20 minutes
Total Time: 29 minutes
Servings: 4 2 thighs per person
Print Recipe Pin Recipe
Rate this Recipe


Chicken & Seasoning:

  • 4 large bone-in chicken thighs (before trimming fat)
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground allspice
  • 2 teaspoons neutral oil such as expeller pressed safflower oil

Savory Cranberry Sauce:

  • 1/2 cup chunky cranberry sauce See my recipe: has pineapple & ginger!
  • 2 tablespoons Tawny Port (can use a dark robust red wine)
  • 2 teaspoons unsalted butter
  • 1/4 cup shallots peeled; small dice
  • 1 1/2 teaspoon garlic peeled and minced
  • 1 teaspoon fresh thyme leaves gently chopped
  • 1 teaspoon fresh rosemary leaves chopped
  • 5 tablespoons chicken broth, preferably homemade
  • 1 tablespoon raw honey
  • 4 small fresh thyme


Puree Cranberry Sauce:

  • Add cranberry sauce with the Port wine in a small food processor, mix until very smooth; set aside.

Crispy Skin Seasoned Chicken:

  • Wash and dry the chicken, trim excess fat. Combine next 5 seasonings and rub in on both sides of the chicken.
  • Preheat the oven to 375 degrees.
    Heat a cast iron skillet until warm. Add the chicken skin side DOWN. Raise heat to medium and cook the chicken, not moving until very dark golden, 5 - 7 minutes. (Peek with tongs.) SAVE pan drippings!
  • Turn over and place in the oven. Will cook for about 8-10 minutes, 165 degrees interior (meat thermometer.) Start the Savory Cranberry Sauce while it cooks.

Savory Cranberry Sauce:

  • Add 2 T. butter to an eight inch skillet. Melt over low heat, add shallots and garlic and cook, stirring for 3-4 minutes until lightly golden.
    Add the cranberry sauce-port wine puree, the chopped thyme & rosemary and honey - mix in with a wooden spoon. Heat over low heat until warm. Add 1 tablespoon of pan drippings and 5 T. chicken stock.
  • Cook until warmed through, about 3 minutes. Taste for salt. Do not reduce too much. If sauce becomes too thick, add chicken broth by the tablespoon.

Time to Serve:

  • Portion most of the savory cranberry sauce on a platter or individual plates. Top with chicken thighs. Drizzle the remaining sauce over the chicken. Garnish with thyme branches. Add a drop of chunky cranberry sauce on top if you like - enjoy!
COURSE: Main Course, Main Course Chicken
CUISINE: American
KEYWORDS: Chicken Thighs with Savory Cranberry Sauce, Crispy Chicken Thighs
Nutrition Facts
Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

The BEST Russian Dressing for Roast Turkey & Beyond

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Close Cookmode