Thanksgiving leftovers

Thanksgiving leftovers

Leftovers are the best post cooking presents.  Here’s a few things that I’m whipping up with my Thanksgiving leftovers.  The recipes are intended as a general guide – throw in whatever leftovers you have laying around.  The best part of cooking with leftovers is experimenting.

This is a work in process, so if you don’t see a link, come back tomorrow.

Broccoli cheese mashed potatoes

Broccoli mashed potatoes
 
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These mashed potatoes are incredibly flavorful thanks to the dose of broccoli and cheddar
Author:
Recipe type: side
Cuisine: American
Serves: 4 cups
Ingredients
  • 1 head broccoli flowerets
  • 1 cup monterrey jack cheese - grated
  • 4 medium potatoes - whole, unpeeled
  • 1 cup milk
  • 3 tablespoons butter
  • salt and pepper
Instructions
  1. Boil potatoes for 15 - 20 minutes until a fork goes through easily
  2. Boil broccoli for 5 - 7 minutes or until it can be mashed easily with the potato masher.
  3. Remove potatoes from heat, strain, and either peel off skin or leave it on for extra flavor
  4. Mash potatoes with a potato masher until roughly mashed. Strain broccoli and mash with the potato masher also.
  5. Add butter, broccoli, and ½ cup of milk to potatoes and continue to mash (I used a mixer here)
  6. Add more milk until you reach your desired consistency.
  7. Serve immediately

 

Broccoli cheese mashed potatoes – converted into broccoli cheese fritters

Mashed potato fritters
 
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Turn the awesome mashed potatoes into fritters and serve with Dijon mustard.
Author:
Recipe type: Side item
Cuisine: American
Serves: 4
Ingredients
  • 1 cup mashed potatoes (any type will do, but I used broccoli cheddar)
  • ¼ cup cheese of your choice
  • 1 egg
  • ½ cup all purpose flour
  • 1 teaspoon baking soda
  • Dijon mustard for dipping
Instructions
  1. Mix all ingredients together and form into 2 inch patties. Determine amounts based on how many cups of mashed potatoes you have left over.
  2. Using a ice cream scoop, slowly drop mixture onto either a baking pan or skillet (see below). Moving slowly will help you get a more perfectly round dollop. It takes a little practice.
  3. For a healthy option - bake in a 450 degree oven for 7 minutes, rotate and cook for 5 more minutes or until golden brown.
  4. For a southern style option - cook in vegetable oil in a large skillet for 2 minutes, flip and cook for 2 more minutes

 

Thanksgiving mashed potato pizza

Mashed potato pizza
 
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Turn whatever Thanksgiving leftovers you can find into a great pizza
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • Pizza dough / ready made crust (I used Bobby Flay's recipe)
  • 2 cups mashed potatoes (I used broccoli cheddar)
  • 6 slices provolone cheese (or cheese of your choice)
  • 3 roma tomatoes - thinly sliced
  • 1 small onion - thinly sliced
  • 1 cup broccoli flowerets (asparagus would work great also.
Instructions
  1. Prepare pizza dough as recommended
  2. Spread mashed potatoes across pizza dough evenly
  3. Spread tomatoes, onions, broccoli, and cheese across pizza
  4. Heat in 450 degree oven for 25 - 35 minutes until dough is fully cooked and lightly browned

 

 

Morning after Thanksgiving fritatta

Thanksgiving vegetable frittata
 
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This is the perfect healthy post-Thanksgiving breakfast. Just use whatever vegetables you have left over and your favorite cheese. I added parsnips and green beans and it was amazing.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 8 eggs
  • 1 cup milk
  • ¼ cup white onion, diced
  • 2 cups leftover vegetables (greens, broccoli, cauliflower, green beans, asparagus, artichokes, parsnips - whatever you have), diced in similar sizes
  • ½ cup cheese of your choice (I used goat)
  • 1 cup undressed greens (I used baby spinach(
  • olive oil
Instructions
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat
  2. Add onions and cook for 5 minutes until the onions are translucent. Add vegetables and cook through - putting in the most thoroughly cooked items last so they don't overcook.
  3. Whisk eggs, milk, salt and pepper in a small bowl.
  4. Pour into skillet and cook on very low heat for 5 - 7 minutes.
  5. Drop cheese on top and cook for 3 - 4 more minutes until mixture is mostly solid
  6. Heat in the oven broiler for 2 - 3 minutes until the top is lightly browned and frittata is solid

Thanksgiving soup
Thanksgiving leftover soup
 
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Seriously the most delicious turkey soup I've ever tasted.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8
Ingredients
  • Turkey carcass with skin on, but most meat removed
  • 4 cloves garlic,minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 2 sprigs thyme (or dried thyme)
  • 2 cups leftover turkey meat , pulled
  • Leftover vegetables (green beans,corn, carrots), diced in similar sizes
  • 1 cup quinoa or rice, cooked
  • greens (kale, collards, or mustard) or cabbage (I used napa)
  • leftover bread - toasted and sliced
  • salt and pepper to taste
Instructions
  1. In a large double boiler, heat turkey carcas on high with skin side down, allowing fat to render. Cook for 4 - 5 minutes or until much of the juices are released into the pan.
  2. Add garlic, chicken broth, bay leaves, thyme and cook for 10 minutes on medium low.
  3. Strain broth, return to dutch oven and add vegetables. Cook for 10 mins.
  4. Stir in quinoa
  5. Add greens or cabbage and cook until wilted. Add salt and pepper
  6. Serve with bread and hot sauce (to taste)

Thanksgiving pie milkshake – pumpkin
Thanksgiving pie milkshake
 
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This milkshake really is the best way to liven up the regular Thanksgiving desserts. Try it with any kind of pie.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 cups vanilla ice cream
  • ½ cup milk - add more as needed to reach desired thickness
  • ½ cup leftover pie (cherry, Apple, pumpkin, pecan. I used pumpkin)
Instructions
  1. Blend all ingredients until fully combined. Pour into glasses and crumble with any extra pie crust.
  2. Serve immediately.

 

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