National

Updated: November 25, 2016

Thanksgiving 2016: Here are some recipes for those Thanksgiving leftovers

By Debbie Lord

Cox Media Group National Content Desk

It’s the day after Thanksgiving, and you’re stuff with stuffing, full of cranberries and up to there with turkey.

So, what’s for lunch?

When you’ve made a meal that could feed a football team, you’re bound to have a few leftovers. What can you do with all that food – repurpose, that’s what.

Here are a few recipes to help you with those turkey, dressing and mashed potatoes leftovers.

Thanksgiving dinner sandwich

Ingredients

4 slices bread, toasted

4 ounces (about 4 small slices) warmed leftover turkey

1 cup warmed leftover mashed potatoes

½ cup warmed leftover turkey gravy 

1 cup warmed leftover green beans

1 cup warmed leftover stuffing

¼ cup whole berry cranberry sauce

 Directions

Layer 2 bread slices with the turkey, mashed potatoes, gravy, green beans and stuffing.  Top with the cranberry sauce and the remaining bread slices.

Thanksgiving leftovers casserole

Ingredients

Stuffing – enough  to cover bottom of 9x13 pan

4 cups chopped leftover roasted turkey

2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed

3/4 cup mayonnaise

3 cups leftover mashed potatoes

1 cup shredded cheddar cheese

1/8 tsp. paprika

Directions

Heat oven to 375ºF.

Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.

Combine turkey, mixed vegetables and mayo; spoon over stuffing.

Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.

Bake 30 to 40 min. or until heated through. 

Cajun-style red beans and rice with turkey

Ingredients

1 cup long grain rice, uncooked

1 tablespoon vegetable oil

1 cup chopped onion

½ cup chopped celery

½ cup chopped green bell pepper

3 cloves garlic, minced

2 cans (15 ounces each) mild red beans in chili sauce, undrained

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon hot pepper sauce

2 cups chopped leftover cooked turkey

2 tablespoons chopped fresh parsley

Directions

Cook rice according to package directions.

Heat oil in large skillet over medium-high heat. Add onion, celery, bell pepper and garlic; cook 7 minutes or until tender, stirring frequently. Stir in beans, cumin, salt and hot pepper sauce. Bring to a boil. Reduce heat to medium-low; cover. Simmer 10 minutes. Stir in turkey; cook, uncovered, 5 minutes or until heated through, stirring occasionally.

Add parsley to rice; mix lightly. Spoon onto serving platter; top with the bean mixture.

Bacon wrapped stuffing bites

Ingredients

1 (6.5 ounce) packet cornbread stuffing mix

1 large egg

1/3 cup milk

1/2 cup chopped white onion

2 cloves garlic, minced

1/2 cup chopped parsley

1/2 apple chopped

1 cup chopped pecans

2 Italian sausage links, casings removed and torn into chunks

1 teaspoon curry powder

1 teaspoon lemon zest

15 slices bacon, cut in half

Directions

Preheat oven to 350°F.

In a large mixing bowl, combine the stuffing mix, egg and milk. Mix with a wooden spoon.

Add the onion, garlic, parsley, apple and pecans. Mix to combine.  

Add the torn sausage, curry powder and lemon zest. Mix to combine.

Arrange the bacon strips on a baking sheet. Take a small mound of stuffing and form a little log, or finger. Place the mound in the center of each bacon strip. Wrap the bacon around the stuffing.

Bake for 45 minutes, or until bacon is crispy and stuffing is browned and cooked through.

Cheesy leftover mashed potato pancakes

Ingredients

3 cups chilled leftover mashed potatoes

2/3 cup shredded cheddar cheese

2 Tablespoons chopped scallions, green and white parts

1 egg, lightly beaten

3 Tablespoons all-purpose flour

1/2 cup all-purpose flour

Vegetable oil, for pan-frying

Sour cream, for serving

Directions

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

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