The holidays often mean plenty of food, and lots of leftovers! Rather than succumbing to boring turkey sandwiches and microwaved potatoes, we have found some simple and delicious recipes to make with the leftovers from your holiday meals!
- 2 cups leftover mashed potatoes
- 1 egg
- salt and pepper
- 3-4 green onions, diced
- 1 cup mild cheddar cheese, shredded
- 2 tablespoons oil
- Combine the mashed potatoes, egg, salt, pepper, green onions and cheese together.
- Heat 2 tablespoons of oil in a medium sized frying pan
- Once the oil is heated use a large tablespoon to scoop the potato mixture into the frying pan, gently pressing down to flatten the top.
- Cook for 4-5 minutes on either side, until golden brown. Serve with sour cream or ketchup.
- Thick cut bacon
- Leftover stuffing
- Dried cranberries, pumpkin seeds, almonds, brown sugar, honey, and other toppings!
Leftover Stuffing Bacon Cups
- Preheat oven to 375 degrees and prepare a muffin tin.
- Cut slices of bacon in half, and form leftover stuffing into golf ball sized balls.
- Wrap a piece of bacon around the inside of the muffin tin, and line on across the bottom. Place the stuffing ball into the muffin tin
- Bake for about 20 minutes, or until bacon is cooked.
Whole Wheat Leftover Cranberry Sauce Scones
- 2 1/4 cup whole wheat flour
- 1/4 cup light brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cold
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1/2 cup cranberry sauce
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- In a medium size bowl whisk together flour, brown sugar, baking powder, and salt.
- Use your fingers to squeeze in and mix butter until the mixture resembles coarse crumbs.
- Whisk together yogurt, milk and egg.
- Pour yogurt mixture into the flour mixture and mix until a rough dough is formed, do not over mix.
- Turn the dough onto a lightly floured surface and shape into a circle or rectangle, about 1/2 inch thick. Then pour cranberry sauce over half of the dough.
- Fold the empty half of the dough over the cranberry sauce, pinching the sides and pressing the two layers together.
- Cut the dough into 8-10 even pieces and sprinkle with sugar
- Bake for 12-15 minutes, until golden brown.
- 1 1/2 uncooked elbow macaroni
- 2 cups shredded Vermont white sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 to 2 cups chopped ham
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Baked Ham Mac N’ Cheese
- Cook macaroni in salted water and drain
- Combine shredded cheddar and Monterey Jack cheese. Prepare a baking dish in non stick cooking spray and layer in the following order – 1/2 cup macaroni, 1/2 cup ham, 1 cup cheese, remaining macaroni, remaining ham, and top with 1 cup of cheese.
- Melt butter in a saucepan, then remove from heat and whisk in flour. Return to heat and gradually whisk in milk, salt, and pepper. Bring to a boil and stir gently until the sauce thickens.
- Pour white sauce evenly over the top of the macaroni, top with one cup cheese.
- Bake immediately for a “creamy” macaroni, or refrigerate overnight for a more firm macaroni and cheese.
- Bake at 375 degrees for 35-45 minutes.
- 1 bag tortilla chips
- 2 tablespoons vegetable oil
- 3 cups shredded leftover turkey
Cranberry Sauce Salsa
- 1 small red onion
- 1 garlic clove
- 2 tomatos seeded and chopped
- 1 jalapeno, seeded and chopped
- 1/2 cup leftover cranberry sauce
- Juice and zest of 1/2 lime
- 1/4 cup chopped cilantro
- Shredded cheddar cheese
- Monterey Jack cheese
- Sour cream
- Heat the oil and add the shredded turkey in a single layer and cook without stirring, until brown and crispy. Season with salt and reserve.
- Combine the chopped onion, garlic, tomatoes, jalapeno, cranberry sauce, lime juice, zest, and cilantro in a medium bowl.
- Preheat the oven to 400F.
- Spread half the chips on an oven safe dish, and add half of the turkey and half a cup of each type of cheese on top. Bake until the cheese is melted and the chips are toasted, roughly 10 minutes.
- Top with cranberry sauce salsa, sliced jalapenos, cilantro, lime juice and sour cream and serve!
Turkey Pot Pie Soup
- 4 tablespoons butter
- 1 small yellow onion
- 2-3 celery stalks
- 2-3 carrots
- 3 cloves garlic
- 2 bay leaves
- 3 medium potatoes
- 1/4 cup flour
- 14 ounces chicken broth
- 1 1 /2 cup milk
- 1 teaspoon thyme
- 2 cups shredded turkey
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Salt and pepper to taste
- Melt the butter in a soup pot, then add chopped onion, celery, and carrots to the pot. Cook until the veggies are tender.
- Add the garlic, bay leaves, and potatoes to the pot. Add the flour and stir to make sure it coats all of the ingredients.
- Once flour is dissolved, add in chicken broth, milk, and thyme. Stir and reduce heat to low.
- Let the soup simmer for 20-25 minutes, then stir in the turkey, peas, and corn. Season with salt and pepper and allow to simmer for another 10 minutes.
- If the soup is too thick, add another 1/2 cup milk of soup.