Did your turkey outlast your Thanksgiving lunch?  Are you on dressing and mashed potato overload?  No problem, try a new gourmet turkey sandwich, a healthy turkey salad or stir your turkey with some vegetables!  There are so many ways to use leftovers; never let them go to waste.  You certainly have free rein over the recipe ingredients to change or make additions according to your leftovers!

Turkey Toast 

½ cup butter

½ pound fresh mushrooms, sliced

2 cans chicken stock

1 cup sour cream

1 teaspoon salt

8 slices crusty bread, toasted

1 pound cooked cut into 1 inch pieces

1 large onion, chopped

2 teaspoons garlic, minced

3 tablespoons cornstarch

1 cup half and half

1 teaspoon pepper

In a large skillet over medium-low heat, melt butter, sauté onions, garlic and mushrooms until tender.  Add chicken stock, sour cream, and ½ cup of half and half.  

Mix remaining ½ cup of half and half with cornstarch.  Add to the pot and cook until thickened.  

Add leftover turkey, salt and pepper.  Bring mixture to a boil and boil for two minutes.  

Toast Crusty Bread.  To serve, place a slice of toasted bread on plate and top with the turkey mixture like an open faced sandwich!  

Buffalo Chicken Dip

2 blocks cream cheese (softened)

2 cups shredded cooked turkey (sometimes I use 3 cups)

1 cup prepared blue cheese or ranch dressing 

1/2 to 3/4 bottle (12 oz) Frank's Original Hot Sauce

2 cups sharp cheddar shredded

Combine ingredients.  Can be served hot or cold.  

To serve cold just refrigerate until serving. 

To serve hot bake at 350 degrees until bubbly (about 45 minutes)

Serve with celery sticks, crackers or Frito scoops

Traditional Kentucky Hot Brown Open Faced Sandwiches

(This is one of my favorites)

5 slices bacon

For the Gravy; 

Leftover gravy or make some new 

1 small onion, chopped

2 tablespoons all-purpose flour

1 1/4 cups milk

1 1/4 cups low-sodium chicken broth

For the Open Faced Sandwich;

1 1/4 cups grated Monterey jack cheese

Kosher salt and freshly ground pepper

4 thick slices white bread, toasted

Dijon mustard, for spreading

1 tomato, sliced

3 cups shredded or sliced roast turkey

1/4 cup chopped fresh parsley

Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.

Make the gravy (or use leftover gravy): Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.

Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.

Crumble the bacon over the sandwiches; sprinkle with the parsley.

Thanksgiving Leftover Casserole

3 tablespoons butter 

2 tablespoons all-purpose flour 

1 (12 fluid ounce) can evaporated milk 

1 cup water 

1/4 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

1/4 teaspoon onion powder 

2 tablespoons butter 

1 cup finely crushed herb-seasoned dry bread stuffing mix 

1 cup cooked, diced turkey meat 

1 cup shredded Cheddar cheese 

2 cups leftover mashed potatoes 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.  Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.  In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.

Bake 45 minutes in the preheated oven.

Stuffed Mushrooms made with Leftover Stuffing

20 large button mushrooms, about 1 ½ to 2 pounds

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 large clove garlic, minced

1 small shallot, diced, (I use onion in my stuffing so I leave this out)

1 ½ cups leftover stuffing

½ shredded parmesan cheese

Salt and pepper to taste

Preheat oven to 400 degrees.

Remove stems from mushrooms. Chop stems, then set aside for later.

Brush mushroom caps with olive oil, then bake (gill-side down) for 15 minutes, or until tender.

Flip mushroom caps over (gill-side up), then season with salt and pepper. Set aside.

While caps bake, heat butter in a medium frying pan over medium heat. Add mushroom stems and shallot. Season lightly with salt and pepper, then cook until browned (stirring frequently).

Add garlic and cook just until fragrant, about 30 seconds. 

Remove frying pan from heat, then stir in stuffing, and parmesan. Season with salt and pepper, if needed. 

Mound stuffing onto mushroom caps, then bake until hot and stuffing is lightly browned, about 10 to 15 minutes.  Serve hot. Enjoy!

Turkey and Wild Rice Soup

4 cups low sodium chicken broth

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

3 ribs celery, chopped

1 can red kidney beans, drained and rinsed

1 box wild rice

2-3 cups shredded cooked turkey breast

2-3 cups water, as needed

Salt and pepper to taste

In a large stock pot combine chicken broth, Italian seasoning, garlic powder, celery, kidney beans, and wild rice. Bring to a boil over medium-high heat, then reduce to a simmer.

Cover and cook 15-20 minutes until rice is tender and fully cooked.

Stir in shredded turkey (or chicken), salt and pepper to taste, and water as needed until soup reaches desired consistency.  The rice absorbs a lot of the chicken broth, so you’ll want to add more liquid to keep that soup consistency rather than a chili-like consistency.

Cook about 5 minutes longer until turkey is hot throughout.

Taste, add more salt and pepper if needed, and garnish with fresh herbs if desired before serving.