3 Thanksgiving Leftover Recipes
While we love ourselves a post-Thanksgiving turkey sandwich, we also enjoy finding creative ways to repurpose leftovers into entirely new dishes, like a turkey pot pie, a Thanksgiving galette, or a comforting bowl of turkey chili!
- 1 onion, diced
- 2 carrots, diced
- 2 tbsp. Alpenrose unsalted butter
- 2 cups shredded leftover turkey
- 2 tbsp. flour
- Pepper, to taste
- Pinch of garlic powder
- Dash of rubbed sage
- 1-1/2 cup turkey broth (chicken or vegetable stock will also work)
- 1/2 cup Alpenrose Heavy Whipping Cream
- 1 to 2 sheets of puff pastry, thawed
- Preheat oven to 400F. Meanwhile, heat the butter in a skillet over medium heat.
- Dice the onion and carrots and sauté until soft (about 8 minutes). Add the shredded turkey, followed by the flour, pepper, garlic powder, and rubbed sage. Stir to coat. Pour in the broth, along with the heavy whipping cream. Stir until thickened and then take off the heat.
- Take the pie pan and place it upside down on the puff pastry. Using a paring knife, trace the pie pan and cut out a circle of the dough. Pour the turkey mixture into the pie pan and gently place the puff pastry over the top, tucking the edge inside of the pie pan. Cut two slits in the pastry to allow steam to leave, then pop in the oven at 400F for about 18 to 20 minutes, or until golden brown.
- 1 homemade or pre-made rolled refrigerated pie crust
- 3 TBS dry bread crumbs or finely crushed crackers
- 1 cup leftover mashed potatoes
- 1 cup leftover stuffing
- 1 cup leftover shredded turkey
- Chicken broth, as necessary
- Leftover gravy and cranberry sauce
- 1 Alpenrose egg white
- Black pepper
- Preheat oven to 400F. On a large baking sheet lightly coated with cooking spray, unroll premade crust or place a ~13-inch rolled out homemade pie crust.
- If your stuffing has started to get dry, moisten it by stirring in a little chicken broth.
- Sprinkle bread or cracker crumbs onto the crust, leaving a 1.5 inch space around the edges. The crumbs will help absorb moisture as the pie bakes so that the bottom of the crust doesn't get too soggy.
- Add a layer of mashed potatoes and top with stuffing and turkey, still leaving the 1.5 inch space around the edges. Drizzle gravy on top.
- Fold over the empty edges of the crust toward the center of the pie. Brush the edges with the egg white and sprinkle on the black pepper.
- Bake for about 25 minute or until crust is golden brown. Allow to cool slightly, and then slice and serve with additional warmed gravy and cranberry sauce.
- 2 tablespoons extra virgin olive oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 4 garlic cloves, chopped fine
- 2 tablespoons chili powder (or up to 4 tablespoons if you like it spicier)
- 1 tablespoon ground cumin
- 3 15-oz cans crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup turkey stock or chicken stock
- 2 15-oz cans kidney beans, drained
- 1 teaspoon dried oregano
- 1 tablespoon sea salt, plus more if desired to taste
- 1/2 teaspoon black pepper
- 3 to 4 cups shredded, cooked turkey meat
- 1 to 3 teaspoons sugar, optional
- To garnish: Shredded cheddar cheese, chopped green or red onion, Alpenrose sour cream
- Sauté the vegetables:
- In a large, 8-quart, thick-bottom pot, heat the olive oil on medium-high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes.
- Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
- Add the remaining chili ingredients:
- Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.
- Taste and season:
- Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.
- The chili may be made in 2 days in advance, or frozen for 2 months.
- Serve with toppings:
- Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread.