Thanksgiving leftover recipes

• WHAT YOU’LL NEED:
  Olive oil
  1 shallot, thinly sliced
  2 cups shredded turkey (dark meat preferred, but white meat will work)
  1/4 cup white wine (or chicken broth)
  4 sage leaves, stacked, rolled into a “cigar” and finely sliced
  1 cup cooked, halved Brussels sprouts (if there’s bacon or nuts, that’s OK)
  1/4 cup cranberry sauce
  1/2 cup gravy
  3/4 cup chicken broth
  2 cups cooked penne or other short macaroni
  1/4 cup walnuts, toasted in a skillet for 5minutes, until fragrant

  HOW TO:

  1. Film a large skillet with olive oil. Over medium, heat saute shallot until soft and translucent, 5 to 8 minutes. Turn heat to medium-high, add turkey, 1/4 cup wine (or broth) and sage. When liquid is almost evaporated, add Brussels sprouts, cranberry sauce, gravy and broth to pan and cook 2 to 3 minutes, stirring to combine.

  2. Add pasta and toss for a few minutes, until everything is well integrated and hot throughout. Transfer to serving plates and garnish each with nuts. Makes 2 servings.” data-id=”111164976″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16671_image.jpg” class=”wp-image-1.11164976″/>

• WHAT YOU’LL NEED:
  1/4 cup mashed potatoes
  2 slices stale or lightly toasted brioche
  1/4 cup creamed spinach

  HOW TO:

  1 tablespoon butter

  1. Spread mashed potatoes over 1 bread slice. Top with spinach and second bread slice. 2. Melt butter in a small skillet over medium heat and grill sandwich until golden, 4 to 5 minutes on each side. Makes 1 sandwich.” data-id=”111164940″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/21255_image.jpg” class=”wp-image-1.11164940″/>

• WHAT YOU’LL NEED:
  1 tablespoon sesame seeds
  1 cup dry quick-cooking brown rice
  23/4 cups low-sodium chicken broth, divided
  2 tablespoons hoisin sauce
  1 teaspoon sesame oil
  4 cups baby spinach
  12 ounces cooked turkey breast, thinly sliced
  1 red pepper, cut into thin strips
  1/4 cup thinly sliced scallions

  HOW TO:

  1. Toast the sesame seeds in a soup pot over medium heat until lightly browned; transfer to a bowl to cool.

  2. Add the rice, 13/4 cups of the broth, hoisin and sesame oil; bring to a boil and immediately reduce to a gentle simmer and cover. Cook 8 minutes.

  3. Stir in the spinach and remaining 1 cup of broth; place the sliced turkey and red pepper strips on top of the rice and cover the pan; simmer another 8 to 10 minutes, until the turkey is warmed and the rice cooked through.

  4. Use a spatula to transfer the turkey and red peppers to a plate. Spoon the rice and broth into four bowls. Fan the turkey and red peppers over the rice; sprinkle with the scallions and sesame seeds and serve. Makes 4 servings.” data-id=”111164997″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/21257_image.jpg” class=”wp-image-1.11164997″/>

• WHAT YOU’LL NEED:
  1 egg
  1/4 cup milk
  2 tablespoons maple syrup
  1 (1 1/2-inch thick) slice brioche or challah
  1/4 cup mashed sweet potatoes
  2 ounces sliced leftover turkey
  1 tablespoon butter

  HOW TO:

  1. Whisk together egg, milk and maple syrup in a shallow bowl.

  2. Cut the bread slice almost in half lengthwise, creating two connected slices. Spread sweet potatoes in between bread slices. Stuff with turkey.

  3. Add sandwich to bowl with egg and let stand 2 minutes. Turn and let stand another minute.

  4. While bread is soaking, heat a small skillet over medium heat. Add butter, melt and cook French toast until golden, 5 to 7 minutes on each side. Makes 1 sandwich. ” data-id=”111164948″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16672_image.jpg” class=”wp-image-1.11164948″/>

• WHAT YOU’LL NEED:
  2 1/2 cups all-purpose flour
  2 1/4 teaspoons baking soda
  1 tablespoon ground ginger
  1 teaspoon ground cinnamon
  1/8 teaspoon ground cloves
  1/2 teaspoon salt
  1/2 cup (1 stick) unsalted butter, softened
  1/2 cup sugar
  2 large eggs
  1/2 cup dark (not blackstrap) molasses
  1 cup milk
  1/4 cup cranberry sauce
  1/4 cup coarse sanding sugar

  HOW TO:

  1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.

  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt.

  3. In a large mixing bowl, combine butter and sugar and beat with an electric mixer until fluffy, about 3 minutes. Beat in eggs one at a time. Beat in molasses.

  4. Add flour mixture in 3 additions, alternating with milk and finishing with flour.

  5. Divide batter equally among 12 prepared muffin cups.

  6. Place a teaspoon of cranberry sauce into center of each muffin. Use a skewer, moving it in a figure eight motion, to swirl cranberry sauce. Sprinkle each muffin with sanding sugar.

  7. Bake until a toothpick inserted into center comes out clean, about 22 minutes. Transfer to a wire rack and cool 5 minutes in pan. Remove muffins from pan and let cool completely on rack. Makes 12 muffins.” data-id=”111164960″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16673_image.jpg” class=”wp-image-1.11164960″/>

• WHAT YOU’LL NEED:
  2 (1/2-inch-thick) slices of country bread
  2 tablespoons mashed potatoes
  2 tablespoons cranberry sauce
  2 tablespoons mashed sweet potatoes
  2 to 3 ounces sliced turkey
  1/4 cup cooked string beans
  1/4 cup leftover cornbread stuffing

  HOW TO:

  Between 2 slices of bread, arrange mashed potatoes, cranberry sauce, mashed sweet potatoes, turkey, string beans and stuffing. Use a sharp serrated knife to cut in half. Makes 1 sandwich.” data-id=”111164935″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/21259_image.jpg” class=”wp-image-1.11164935″/>

• WHAT YOU’LL NEED:
  1/2 cup canola oil, divided
  2 corn tortillas
  3 tablespoons cranberry sauce
  1 tablespoon rice (or wine) vinegar
  Salt and pepper
  4 cups mesclun greens
  8 small slices turkey breast

  HOW TO:

  1. Pour 1/4 cup canola oil into a skillet over medium-high heat. When oil is hot, fry the tortillas, turning occasionally, until they just start to brown around the edges, 2 to 3 minutes. Place on paper towels to drain.

  2. In a small bowl, combine cranberry sauce and vinegar. Slowly whisk in 1/4 cup canola oil and whisk until smooth. Season with salt and pepper. Toss greens with some of the dressing (you probably will have some left over).

  3. To assemble the dish: Place a fried tortilla on each plate, top with half the salad mixture, then lay the turkey slices on top of the salad. Drizzle additional vinaigrette on top. Makes 2 servings.” data-id=”111164978″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16674_image.jpg” class=”wp-image-1.11164978″/>

• WHAT YOU’LL NEED:
  2 teaspoons grainy mustard
  2 slices whole-grain bread, lightly toasted
  2 tablespoons or more cranberry sauce
  1/2 cup grated Cheddar cheese

  HOW TO:

  Preheat broiler. Spread mustard on 1 side of each bread slice. Place slices on a baking sheet, mustard-side up. Spread cranberry sauce over each slice. Top with cheese. Broil until cheese is bubbling. Serve immediately. Makes 2 open-faced sandwiches.” data-id=”111164918″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16675_image.jpg” class=”wp-image-1.11164918″/>

• WHAT YOU’LL NEED:
  1/4 cup chopped Brussels sprouts, room temperature
  1 English muffin, split and lightly toasted
  1 slice crisp-cooked bacon
  1 teaspoon butter
  1 egg
  Salt
  Ground black pepper

  HOW TO:

  1. Arrange Brussels sprouts on bottom half of English muffin. Cut bacon slice in half and place on top of Brussels sprouts.

  2. Melt butter in a small skillet. Fry egg until white is set and yolk is warm. Sprinkle with salt and pepper, slide over bacon, and top with top half of English muffin. Makes 1 sandwich.” data-id=”111164913″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16676_image.jpg” class=”wp-image-1.11164913″/>

Creative ways to use leftover turkey, potatoes, vegetables, cranberry sauce and more.