8 Healthy Uses of Thanksgiving Leftovers

 

Thanksgiving Leftover Pizza 2 Ways

Video taken from the channel: Goodful


 

Turkey Leftovers

Video taken from the channel: Abbey Sharp


 

5 Leftover Turkey Recipes

Video taken from the channel: Home of the Holidays


 

9 Ways to Use Thanksgiving Leftovers | Redbook

Video taken from the channel: Redbook Magazine


 

Thanksgiving Leftovers | Basics with Babish

Video taken from the channel: Binging with Babish


 

Leftovers Pie

Video taken from the channel: Adam Ragusea


 

8 Ways to Use Turkey Leftovers

Video taken from the channel: Better Homes and Gardens


8 Healthy Ways to Use Thanksgiving Leftovers Thanksgiving Leftover Salad | The Roasted Root. Cranberry sauce makes an amazing vinaigrette especially when served over Toasted Turkey and Brie Sandwich | Cooking Light. Lean mean turkey breast between sourdough English muffins is dressed Healthier. Meaghan Cameron. 8 Ways to Use Thanksgiving Leftovers.

Avocado Turkey Wraps. Try this healthy wrap for lunch after you post-Thanksgiving workout. Twice-Baked Stuffed Sweet Potatoes.

Leftover sweet. We’re always looking for new and fun ways to enjoy Thanksgiving the second time around! The Best Ways to Put Your Thanksgiving Leftovers to Good Use: The Cutest Mini Quiches You Will Ever Eat. Empty-the-Fridge Breakfast Bake Ham Stratta.

Leftover Mashed Potato Pancakes. Turkey Frame Soup. Skillet Turkey Stew.

Gluten Free Leftover Turkey Casserole. The Second Act: Curried Sweet Potato Soup. Ditch the marshmallow topping, and simmer leftover sweet potatoes with curry paste, chicken stock and coconut milk for a fragrant soup that would also be.

From soups to casserole to apps, we’ve rounded up 20+ ways to use allll your extra Thanksgiving food. For more helpful recipes, check out our favorite leftover ham ideas and leftover. Thanksgiving leftovers like turkey, stuffing, cranberry sauce, green beans, mashed potatoes and roasted veggies can be used in so many other ways. These creative ideas not only get dinner or lunch on the table in a flash, they’re also even more delicious and healthier than a sandwich. I will answer all these questions by showing you 7 tasty ways to use your Thanksgiving leftovers.

I had so much fun working out these recipes for you. Last week, I shared my Thanksgiving for Two (including free oven schedule and various planners), and whatever I had left here, is what I used in this post on Thanksgiving leftovers. From leftover turkey potpie to turkey stew, we’ve got plenty of innovative Thanksgiving leftover ideas to make sure you get the most out of your Thanksgiving meal! Cream of Turkey & Wild Rice Soup.

Use up leftover cooked turkey or chicken in this healthy version of classic creamy chicken and rice soup. Leftover Turkey Salad. Like most Americans, you probably have a refrigerator full of Thanksgiving leftovers. Turn that Thanksgiving feast into several other meals and sides that will both satisfy your family and prevent waste!

Turkey is easy to use. Simply chop leftover turkey and use in the following ways. Turkey Avocado Wrap – Use whole-wheat tortilla, a Laughing. This casserole is an easy, delicious way to use up your Thanksgiving leftovers! Turkey Shepherd’s Pie.

My mom used to make this and now I carry on the tradition with my own family. It’s a lot like a shepherd’s pie, but you use up all your Thanksgiving leftovers to create it. Butter a 9 x 13 glass baking dish.

List of related literature:

For example, after Thanksgiving, store turkey, butternut squash puree, and green bean casserole in separate serving-size containers.

“The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life” by Bethenny Frankel, Eve Adamson
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life
by Bethenny Frankel, Eve Adamson
Atria Books, 2010

With a little planning, the leftover turkey can be used in casseroles, omelets, skillet meals, and assorted sauces.

“Frugal Living For Dummies” by Deborah Taylor-Hough
from Frugal Living For Dummies
by Deborah Taylor-Hough
Wiley, 2011

◗ Using leftovers is handy, but don’t hesitate to cook chicken or turkey solely for the purpose of making salad.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

I’ve also included a recipe with each food, because I’ve found that many people think of fruits and vegetables within a box, and usually sharing space inside that box are unproductive ingredients that people are used to eating at the same time.

“Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables” by Anthony William
from Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables
by Anthony William
Hay House, 2016

Add vegetable mixture, raisins, dried apples, and walnuts to bowl with dried bread; add 1 cup broth and toss until evenly moistened (you should have about 12 cups stuffing).

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

For warm meals, you can add them to soups, chilis, or stews or you can mix them into browned ground turkey meat to make the meal heartier and healthier.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Save the leftover turkey and au jus for other meals or recipes, such as Turkey Rice Soup (page 116).

“AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living” by Jack Challem
from AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living
by Jack Challem
Wiley, 2011

I find myself looking for creative ways to use leftover turkey that seem different enough from the Thanksgiving meal that my family doesn’t know they are eating another round.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

A bouillon or broth, shirred eggs or an omelette; or scrambled eggs on toast which has first been spread with a pate or meat puree; then chicken or a chop with vegetables, a salad of plain lettuce with crackers and cheese, and a pudding or pie or any other “family” dessert.

“Etiquette: In Society, in Business, in Politics and at Home” by Emily Post
from Etiquette: In Society, in Business, in Politics and at Home
by Emily Post
Cosimo Books, 2007

Defrost turkey day before cooking, remove giblets and boil in water with onion, celery leaves and ribs, and garlic until tender.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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32 comments

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  • Q: What exactly is “European-style butter”?
    A: It’s cultured butter, made with bacterial cultures that create lactic acid and give the butter a slightly sour taste. Very tasty. If you’re European and have never heard of “European-style butter,” I’m not surprised. You would naturally just call it butter. But in the U.S. and U.K., uncultured butter is much more common, therefore cultured butters are often marketed as “European-style.” In the U.S., you can find it sold right next to the regular butter, but sometimes I’ve seen grocery stores put it with the cheese. That brand I used, Plugra, is really good, and they had it at Kroger.

    Q: What exactly is Wondra?
    A: Good question! The ingredient list just tells us that it’s wheat flour. I’ve read many articles that claim it is wheat flour that has been steamed, dried and ground. That would be a form of physical pre-gelatinization. But, annoyingly, none of those articles SOURCE that claim, and I have never seen it attributed to the people who would actually know, i.e. the manufacturer (General Mills). I would think that if the starch really had been pre-gelatinized, then it would thicken liquids at room temperature, which it does not. Also, I would think U.S. food labeling regulations would require them to list “modified starch” on the ingredient list. So, honestly, I don’t know what it is. I have been corresponding with the media relations folks at General Mills, and have not gotten an answer from them. I wouldn’t be scared by it — it’s been around for decades. I think it’s probably just wheat flour that’s been treated by some kind of simple physical process, otherwise the ingredient label wouldn’t be so mundane. Many excellent chefs are a fan of it — Eric Ripert famously dredges fish with Wondra before pan-frying it. It has a bunch of interesting properties that I would love to cover in a video.

    Q: Does your sauce look that way because your cider curdled your milk?
    A: No. The giant grains of Wondra always make for a slightly grainy-looking texture, it’s just not as visually-apparent in a darker-colored sauce. And again, I think the effect is purely cosmetic. Yes, acid curdles dairy, but only in sufficient strength/concentration. You can pour a little wine or cider into milk, no problem. Try it if you don’t believe me!

    Q: Could I thicken with a cornstarch slurry or something similar?
    A: Absolutely. Starch thickener alternatives will be the subject of Monday’s video.

    Q: Is that an ant on your carrots?
    A: Apparently, yes. This is the magical time of year in the American South when billions of ants come trying to find a warmer place to live.

  • Add four egg yolks to the mashed potatoes to add flavor and help it brown

    Omg I finally have a dinner recipe I can combine with a 4 egg-white dessert plan. Yay!

  • So I am from Lancaster County AKA Amish country. To me this is not pot pie. Our version of potpie has thick noodles in it. no crust and not top.

  • In school I learned that there’s a difference in salting something and seasoning something. Mash with salt added post boil only tastes salted. Mash with salt added during the boil and post boil tastes seasoned.
    Try it for yourself with half a potato in salted and non salted water.

  • My mother used to always make turkey stew with Thanksgiving leftovers. Turkey, gravy, potatoes, carrots, water, salt & pepper, and stuffing always went in to a huge pot and would last for at least 2 weeks after Thanksgiving. It was always better than the actual Thanksgiving meal and was perfect for cold weather!

  • This November I totally have to pit the Babish Leftover Sandwich against the YSAC Turkey Sandwich of Justice.

    Coming soon to a Yummy Turkey Dinner Sharesies Day meal near you…

  • well the reason people salt the water, or salt any boiling water, before they turn on the heat is because it lowers the freezing point and boiling point. people do this for the same reason we sait icy roads in the winter, it lowers the temperature at which temperature would physically change the water into a different state (gas, solid, liquid). in this instance, it’s just used to have the water boil faster. it may give some flavor to the potatoes, but it won’t bring much.

  • Loved this episode but a couple of things. Leftovers turned into waffles for Sunday morning? After 4 days the leftovers likely aren’t good anymore and everyone is probably sick of the same thing from the last 4 days.

    As for the pot pie, need a crust on bottom and sides. Otherwise it’s turkey stew with a puffy hat. And definitely a flaky pie crust rather than a puff pastry.

    Still love the show. Keep it going!

  • This triple-stack Thanksgiving waffle might genuinely be the best original recipe I’ve ever seen created. I want to consume it yesterday. Holy shit does it look good.

  • Boi telling how useless is salting the potato water, telling how cider ‘IN BRITT IS’, bitching about metric system and then dont know shit about milk boiling over. Im don with this pseudo wise guy with us complexes.

  • Try mixing the Wondra with cold liquid, like the milk. Let it sit a few minutes. It should be less grainy. Wondra is pre-gelatinized and dehydrated. Let it hydrate before you heat it.

  • Turkey Gumbo is an after Thanksgiving TREAT that I love �� a little more sweet than chicken, and make sure to use dark meat. All still damn good

  • A safe, warm, and delicious Thanksgiving to you and yours! Same goes for non-Americans, hope you have an unusually nice day and a gluttonous meal for no apparent reason!

  • I am mildly offended that your pot pies only have half the prerequisite pie crust.
    because, not only are you missing out on having it on a plate. cutting into it like a normal pie. but the second under layer of crust on the bottom becomes this moist kind of chewy flavor magnet that serves to hold the flavors in your mouth and never let go.

  • I know this is an “old” video, but i dont know if this is only finnish thing but gently simmer the washed potato skins in the milk with one big onion for about 15-30min and run it through a siv and pour the milk in with the potatoes.��

  • Kind of reminds me of my mom’s shepherd’s pie but slightly different. Ground beef mixed with white peppered gravy, corn, peas, carrots, mashed potatoes, and cheese on top.

  • Alright, so about salting the water before you throw the potatoes in. It’s a scientific wives tale, throwing salt into the water will make the water boil faster, it has to do with the particles in the water. Anyways, because it takes heat for the salt to dissolve into the water it ends up balancing out anyways. It saves like 30 seconds at most.

  • There is a recipe by a famous chef in England called Mrs Beaton. It’s called toast sandwich.
    It goes like this take one slice of white bread and lightly toast, butter both sides,
    Get two slices of white bread and lightly butter one side, place slice of toast between two buttered pieces of bread.
    Slice as per normal, enjoy.
    The recipe was apparently for people who were feeling poorly.

  • There couldn’t be a better way to give poor Jeffrey a right and proper send-off. Though I usually hate Thanksgiving because of all the leftovers we’re left afterwards (that and I’m not a fan of cranberry sauce and sweet potatoes, and they’re not a fan of me, either), these Thanksgiving leftovers recipes have made me very hungry and I don’t know why

  • It’s a hybrid between a chicken pot pie and a shepherds pie.
    Why? It has the filling from a chicken pot pie and a mash potato topping from a shepherds pie.
    Plus, I would pipe the topping.

  • I can’t eat mashed potatoes. The last time I tried them (twenty plus years ago) I did what I always do. I vomited. This is a little odd because I eat a lot of potatoes. During the Covid-19 crisis when I couldn’t get fresh food delivered except potatoes, I basically lived on baked potatoes. Five minutes in the microwave oven, salt, pepper, butter, sour cream, and bacon bits. Tastes great. Cardboard would probably taste good with all that stuff on it. I also really like french fries and scalloped potatoes too. It’s just mashed that make me throw up.

    It’s psychological of course. I don’t like the taste of okra and sea urchin but otherwise I eat nearly everything. But at camp when I was a little kid the counselor made me eat all of the mash potatoes and I developed a classical food aversion or phobia.

    So I like your videos but not the ones about mashed potatoes. Please cut them out.

  • Man, I got a tiny mouth. I’m gonna just replace the sweet potato casserole (which my family doesn’t make) with gravy and make it a single-layer sandwich because double-deckers are too damn much.

  • I tried the buttered toast on the inside for a steak sandwich and I must say: GAME CHANGER
    I’m never preparing the sandwich the old way again.

  • This looks very yummy, and I suggest making this, but for anyone who wants more leftover thanksgiving foods to make, here ya go!:

    Mayo Ham and dressing (stuffing) sandwich, add some gravy and some melted cheese, very nice
    Mayo Turkey and potato casserole sandwich, same thing add some gravy but melted cheese might taste gross on this,
    You may be asking “what is potato casserole?” Well it’s basically a frozen bag of hash browns, (you can use potato chunks) and lots of cheese, deeper ingredients are: a whole bag of shredded cheddar, 2 cans of condensed milk, some seasoning, and you can add a meat like chicken if you want, but with turkey and ham as a main dish along side with this, I wouldn’t recommend it, and add a tiny bit of the crispy pieces from your stuffing mixture, melt more cheddar on top, done,
    And the casserole sandwich, all casseroles you make plus a tiny bit of cheese and turkey, hope this helps a bit!

  • Would it be sensible for one to instead utilize some leftover mashed potatoes instead of a crust in the pot pies? Would it adversely affect cooking?

  • This physically hurt to watch. As a fiscally inhibited actor whose main nutrition comes from one meal of pasta every day, watching this made my tastebuds scream. Mostly “I WANT THAT”, but one was like “Riiicollaaaa!”… That one is weird….

  • Thanksgiving leftover waffles: may look and sound a bit nasty at first but honestly seem decent

    Thanksgiving leftover sandwiches: look great but cranberries kinda ruin it

    Thanksgiving leftover pot pie:

    Yes

  • When it went over he said oh god in the most worried voice I’ve heard since my parents found out they were pregnant with my sister that got really personal really fast

  • I really feel sorry for you Adam. People seem to be interested in only mocking what you said. Only few appreciated what you made. I know I can never make what you made because money stops, but I watch your videos as they have clear instructions and are also ASMR. They help me calm down. Keep up your good work. More power to you!

  • just feel like the amount of salt and spices you use is so much less than you need, seems like it would be kind of bland, a pinch of that, a pinch of this, is like tv chef bullshit

  • I’m not from America but I swear, one day when I have the time and money, I’m making an entire Thanksgiving dinner just to make that sandwich

  • Personally, I take my leftover turkey and soak it boiling broth for a while then toast ciabatta and cut it in half, then melt swiss cheese on the turkey, add a little mustard, wrap the whole thing in foil and bake it on 350 for about 15 minutes SO GOOD!