Like most of us, you’re likely sticking closer to home for Thanksgiving and cooking Thanksgiving dinner for a smaller group, too. If you’re new to being the head chef for the big meal, we’ve got you covered with plenty of tips, like must-have tools for cooking your first turkey, how to get the crispiest turkey skin, and plenty of ideas for Thanksgiving sides. But what about all those Thanksgiving leftovers? Without a big group at the table this year, you’ll likely have even more extra food than usual. These easy recipes will make sure none of the delicious feast goes to waste by transforming your Thanksgiving leftovers into a creative week of food.
3 cups leftover stuffing
1 cup chopped turkey or ham (optional)
3/4 cup leftover greens or veggie sides (optional)
6 large eggs
¼ cup milk or cream
¼ tsp salt
Freshly cracked pepper
1. Preheat the oven to 375℉.
2. Scoop some stuffing, turkey or ham, and any other savory Thanksgiving veggie scraps (like leftover kale from salad if it’s not dressed) into muffin cups. Leave some room for the egg mixture to fill in any nooks and crannies in the cups. Tip: Use the Silicone Baking Cups for easy cleanup.
3. In a medium bowl, beat the eggs with milk or cream, salt, and pepper. Divide the creamy-eggy mixture among the 12 muffin cups, filling each about half to three-quarters full. The stuffin’muffins will expand in the oven so don’t overfill.
4. Bake stuffin’ muffins for 25-30 minutes or until lightly golden brown and crisp on top. Allow the muffins to cool slightly then run a skinny spatula around the edges to loosen and remove.
Thanksgiving Leftovers Frittata Recipe
8 eggs ¼ cup milk or cream 1 cup leftover turkey 2 cups leftover brussel sprouts, roasted sweet potatoes, or other veggie sides Salt and pepper 2 Tbsp olive oil
1. Preheat oven to 350℉.
2. Sauté leftover veggies like Brussels sprouts, roasted sweet potatoes, or any others you want to throw in the frittata, with some olive oil in an oven-safe pan. Heat up for a few minutes then fold the leftover turkey pieces in the pan.
3. Use a fork to mix eggs and milk (or cream) in a measuring cup. Season this creamy eggy mixture with salt and pepper.
4. Pour egg mixture into pan so the mixture fills the pan evenly in between the sauteed veggies and turkey. If you have any fresh herbs (like rosemary, sage, or thyme) chop them and sprinkle on top of the frittata right before popping it into the oven.
5. Bake for 25-35 minutes or until eggs are cooked all the way through. Enjoy!
Thanksgiving Turkey Popover Recipe
2 packages refrigerated crescent roll dough
1 onion, diced
8 ounces mushrooms
2 tablespoons butter
2 cups leftover turkey, shredded
1 cup shredded pepperjack cheese
Salt and pepper to taste
- Preheat oven to 375.
- Unroll crescent dough and separate into triangles. Set aside.
- Saute onion and mushrooms with butter over medium-high heat until reduced and onions are translucent. Set aside to cool.
- Once onions and mushrooms are cool, mix together with turkey, pepperjack, and salt and pepper to taste.
- Put a spoonful of turkey mixture onto each crescent roll and pinch edges closed over the filling. Place finished rolls on an ungreased cookie sheet.
- Bake for 10 to 15 minutes, or until golden brown.
Leftover Green Bean Casserole Soup Recipe
1/2 cup butter
1 onion, diced
8 ounces mushrooms, sliced
1/2 cup flour
1 cup milk
1 cup chicken broth
1 cup leftover green bean casserole
Mix of frozen green beans, carrots, corn, or other vegetables (optional)
- In a large pot, melt the butter over medium-high heat and sauté onions and mushrooms until the onions are transparent.
- Add flour to pot and stir to coat everything. Let cook for 2 minutes.
- Whisk in milk and chicken broth. Bring to a boil and whisk until thick, about 3 to 5 minutes.
- Stir in leftover green bean casserole and frozen vegetables (if using) and heat through. Serve topped with French fried onions.
Note: For a creamier and thicker soup, use an immersion blender to blend together the casserole and the soup base, then add the frozen vegetables afterwards.
Leftover Pumpkin Pie Cinnamon Rolls Recipe
1 17.5-ounce can Pillsbury Grands cinnamon rolls with frosting
2 slices leftover pumpkin pie
1 tablespoon milk
Brown sugar, cinnamon, and nutmeg to taste
- Preheat oven to 350.
- Grease an 8-inch round pan.
- On a piece of parchment paper, unroll the cinnamon roll dough into a flat sheet.
- Scrape the pumpkin pie mixture out of the crust. Set crust aside. In bowl, mix together pumpkin pie filling and milk. Taste and add brown sugar, cinnamon, or nutmeg as desired.
- Spread pumpkin mixture on top of cinnamon roll dough and re-roll.
- Break apart rolls at perforations and arrange in greased pan. Bake for 20 minutes or until golden brown.
- Top with included frosting. Optionally, add crumbled pie crust that you’ve crisped for a few minutes in the oven.