Dealing with leftover turkey is not a problem at my house, because I usually bum Thanksgiving dinner from a friend.

It wouldn't be anyway, with a dog who likes turkey added to his meals. I like a plain turkey sandwich for leftover bird. There are plenty of good recipes that make use of turkey. If you don't want to eat it up all in one week, you can debone and freeze it for use in soups, casseroles and other goodies later.



4 croissants halved

4 tablespoons butter

cup leftover turkey warmed (at least 1 )

cup leftover gravy warmed (at least 1 )

1 1⁄2 cups shredded sharp cheddar cheese

3 ounces prosciutto torn (optional)

2 cups tater tots

leftover cranberry sauce

fried sage for serving

Preheat the oven to 375 degrees F. Grease a square baking dish or 10 inch skillet.

Line the croissants, cut side up, in the baking dish and place a small pat of butter on each. Add the turkey in an even layer and then drizzle the gravy overtop. Top with a layer of cheese and then add the prosciutto. Arrange the tater tots in an even layer. Transfer to the oven and bake for 30-40 minutes or until the tater tots are crisp. Serve!



For the salad:

1 bag (5 ounces) spring mix salad

1 bag (5 ounces) chopped romaine lettuce

1 cup cooked turkey, or sub chicken, shredded and chopped

1⁄2 cup sunflower seed kernels

1⁄2 cup dried cranberries

Freshly shredded mozzarella cheese, to taste

1⁄2 red onion, thinly sliced

For the dressing:

1⁄4 cup + 2 tablespoons red wine vinegar

1⁄2 cup + 2 tablespoons white granulated sugar

1 teaspoon salt

1 teaspoon ground mustard

1 cup fresh or frozen raspberries, thawed

1 cup canola or vegetable oil

2 teaspoons poppyseeds

In a large bowl, toss together the spring mix salad, romaine lettuce, turkey or chicken, sunflower seed kernels, dried cranberries, shredded mozzarella, and a thinly sliced red onion.

Toss together.

For the dressing, either toss together the two prepared dressings OR in a blender/food processor, combine the red wine vinegar, sugar, salt, ground mustard, and raspberries. Blend until smooth.

Add in the oil slowly while pulsing the mixture until well combined. Stir in the poppyseeds.

Right before enjoying, toss the dressing with the salad.

If you plan on having leftovers, only toss what you will eat with the dressing.



1 Tablespoon Olive oil

4 ounce mushrooms sliced

1 cup carrots sliced

1 cup celery sliced

1 small onion sliced (about 1⁄4 cup)

2 Tablespoons flour

3 cups chicken broth

1 cup quick cooking wild rice

1 12 ounce McCormick Simply Better Turkey Gravy

1 cup half and half

3 cups Turkey shredded

salt and pepper to taste

fresh chopped parsley for garnish

In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more.

Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.

Add the turkey gravy, half and half, and turkey and cook until heated through. Add salt and pepper to taste and garnish with freshly chopped parsley.



2 tablespoons olive oil

2 cups peeled + cubed butternut squash

1 teaspoon chipotle chili powder

1 teaspoon cumin

2 tablespoons fresh sage chopped

1 (10 ounce) can Old El Paso Green Chile Enchilada Sauce

1 (4 ounce) can Old El Paso Diced Green Chiles

½ cup milk

1-2 cups shredded turkey

1⁄3 cup dried cranberries optional

6 ounces sharp cheddar cheese shredded

4 ounces smoked gouda cheese shredded

1 (10 ounce) can Old El Paso Red Enchilada Sauce

8-10 Old El Paso flour tortillas

1 teaspoon olive oil or butter

10-12 leaves fresh sage

Cranberry Salsa

1 cup leftover cranberry sauce

1⁄3 cup fresh pineapple chopped

1 jalapeno seeded + chopped

1⁄3 cup fresh cilantro chopped

juice of 1 lime

Preheat the oven to 350 degrees F.

Set a large, high-sided skillet over medium heat. Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chipotle chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk. Cook for 5 minutes or until the sauce is warmed through. Remove from the heat and stir in the turkey, cranberries (if using) and half of the shredded cheese.

Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish.

Working with one tortilla at a time, lay them flat on your work surface and spoon about 1⁄3 cup of the turkey mixture into each tortilla. Roll them up and place the enchiladas in the prepared pan with seam side down. Top with remaining red enchilada sauce and cheese.

Bake for 20-25 minutes or until the cheese is melted and gooey.

Meanwhile, melt 1 tablespoon butter in a saucepan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minute or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the enchiladas. Serve the enchiladas with the cranberry salsa (below). EAT!

To make the salsa, mix together the cranberry sauce, pineapple, jalapeno, cilantro and lime juice in a bowl until combined.



2 tablespoons olive oil

1 tablespoon butter

2 tsp minced garlic

1 small yellow onion chopped

6 oz. white mushrooms washed, sliced

2 cups chicken or vegetable stock

2 cups whole milk

2 tablespoons cornstarch

1 tsp salt divided

1⁄2 tsp ground black pepper divided

8 oz. spaghetti noodles dry

2 cups leftover turkey meat diced

1⁄4 cup sour cream

1⁄2 cup grated Parmesan cheese

parsley for garnish

In a large saucepan or skillet with lid, heat up oil and butter. Add garlic and onion and saute until onion is almost translucent. Add mushrooms, season with salt and pepper and cook until fragrant and soft.

In a small mixing bowl or large measuring cup, whisk together milk and cornstarch. Add salt and pepper and whisk. Set aside.

To mushroom mixture in skillet, add diced turkey meat, dry spaghetti noodles ( can be broken in half ), chicken stock and cornstarch mixture. Stir well. Make sure all noodles are submerged in liquid.

Bring mixture to boil, then lower the heat to medium-low and simmer covered, stirring often until the noodles are done, about 12 to 14 minutes.

Remove from heat. Let cool for 5 minutes. Add sour cream and Parmesan cheese and stir well.

Serve immediately, garnished with parsley.

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