What to do with turkey leftovers

Thanksgiving is a wonderful holiday to gather with family and enjoy a deliciously roasted turkey feast. However, there's often the same question that arises after the feast: what to do with the turkey leftovers? Instead of letting that succulent meat languish at the bottom of the refrigerator, let's explore creative ways to reuse them and extend the Thanksgiving pleasure.

1. Turkey and Cheese Macaroni

Ingredients:

• 2 cups of macaroni (or pasta of your choice)
• 2 cups of cooked turkey, diced
• 2 cups of grated cheddar cheese
• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 2 cups of milk
• 1/2 teaspoon of mustard powder
• 1/2 teaspoon of salt (adjust to taste)
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of paprika (optional, for a touch of color)
• Breadcrumbs (optional, for a crispy topping)

Instructions:

1. Preheat the oven: Preheat your oven to 180°C (350°F) and lightly grease an oven-safe baking dish.

2. Cook the pasta: Cook the macaroni according to the package instructions, leaving them slightly al dente (the pasta will continue to cook in the oven). Drain and set aside.

3. Prepare the cheese sauce: In a saucepan over medium heat, melt the butter. Add the flour and stir well to form a roux. Cook for about a minute while stirring constantly. Slowly pour in the milk while continuing to stir to avoid lumps. Simmer until the sauce thickens, which will take about 5 to 7 minutes. Add the salt, pepper, mustard powder, and paprika (if using). Then, remove the saucepan from the heat and stir in 1 1/2 cups of grated cheddar cheese until it's melted and the sauce is smooth.

4. Assemble the dish: In a large bowl, mix together the cooked pasta, diced turkey, and cheese sauce. Ensure that everything is well coated with the cheese sauce.

5. Transfer to the baking dish: Pour the mixture into the prepared baking dish. If desired, sprinkle the remaining 1/2 cup of cheddar cheese on top. You can also sprinkle a thin layer of breadcrumbs for a crispy topping.

6. Bake in the oven: Place the dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.

7. Serve hot: Remove the dish from the oven and let it rest for a few minutes before serving. Turkey and cheese macaroni is best served hot and creamy.

2. Turkey Pizzas

Turkey and Pineapple Pizza

Ingredients:

For the pizza dough (you can also use pre-made pizza dough):

• 1 1/2 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2/3 cup warm water
• 2 tablespoons olive oil

For the pizza toppings:

• 1/2 cup tomato sauce
• 1 1/2 cups cooked turkey, shredded
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup pineapple chunks
• 1/4 cup red onion, thinly sliced
• 1/4 cup green bell pepper, thinly sliced
• 1/4 cup barbecue sauce (optional, for drizzling)

Instructions:

1. Prepare the pizza dough: If making your own pizza dough, combine the warm water, sugar, and yeast in a bowl. Let it sit for about 5 minutes until it becomes foamy. In a separate bowl, mix the flour and salt. Gradually add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for a few minutes, then place it in a greased bowl, cover with a damp cloth, and let it rise for about 30 minutes.

2. Preheat the oven: Preheat your oven to the highest temperature it can go (usually around 500°F or 260°C). If you have a pizza stone, place it in the oven while preheating.

3. Roll out the pizza dough: On a floured surface, roll out the pizza dough to your desired thickness.

4. Add the toppings: Spread the tomato sauce evenly over the pizza dough, leaving a small border for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Add the shredded turkey, pineapple chunks, sliced red onion, and green bell pepper. Top with the remaining mozzarella cheese.

5. Bake the pizza: If you have a pizza stone, carefully transfer the pizza onto the hot stone using a pizza peel or a flat baking sheet. If not, simply place the pizza on a greased or parchment-lined baking sheet. Bake in the preheated oven for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.

6. Optional: Drizzle barbecue sauce over the pizza before serving if you like a hint of barbecue flavor.

7. Slice and enjoy: Remove the pizza from the oven, let it cool for a minute or two, then slice and enjoy your turkey and pineapple pizza!

Turkey and Veggie Pizza

Ingredients:

For the pizza dough (you can also use pre-made pizza dough):

• 1 1/2 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2/3 cup warm water
• 2 tablespoons olive oil

For the pizza toppings:

• 1/2 cup tomato sauce
• 1 1/2 cups cooked turkey, shredded
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup bell peppers (red, yellow, or green), thinly sliced
• 1/2 cup mushrooms, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for heat)

Instructions:

1. Prepare the pizza dough: If making your own pizza dough, combine the warm water, sugar, and yeast in a bowl. Let it sit for about 5 minutes until it becomes foamy. In a separate bowl, mix the flour and salt. Gradually add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for a few minutes, then place it in a greased bowl, cover with a damp cloth, and let it rise for about 30 minutes.

2. Preheat the oven: Preheat your oven to the highest temperature it can go (usually around 500°F or 260°C). If you have a pizza stone, place it in the oven while preheating.

3. Roll out the pizza dough: On a floured surface, roll out the pizza dough to your desired thickness.

4. Add the toppings: Spread the tomato sauce evenly over the pizza dough, leaving a small border for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Add the shredded turkey, bell peppers, mushrooms, sliced red onion, and black olives. Sprinkle dried oregano and red pepper flakes (if using) over the toppings. Top with the remaining mozzarella cheese.

5. Bake the pizza: If you have a pizza stone, carefully transfer the pizza onto the hot stone using a pizza peel or a flat baking sheet. If not, simply place the pizza on a greased or parchment-lined baking sheet. Bake in the preheated oven for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.

6. Slice and enjoy: Remove the pizza from the oven, let it cool for a minute or two, then slice and enjoy your turkey and veggie pizza!

3. Turkey and Cranberry Quesadillas

Ingredients:

• 4 large flour tortillas
• 2 cups cooked turkey, shredded
• 1 cup cranberry sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup baby spinach leaves
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream (optional, for serving)

Instructions:

1. Assemble the quesadillas: Lay out two tortillas, and on each tortilla, sprinkle a layer of shredded mozzarella cheese. Then, add a layer of shredded turkey, followed by a drizzle of cranberry sauce. Top with baby spinach leaves, chopped red onion, and fresh cilantro. Place the remaining two tortillas on top to create quesadilla sandwiches.

2. Cook the quesadillas: Heat a large skillet or griddle over medium heat. Carefully place one quesadilla in the skillet and cook until the bottom tortilla is golden and crispy, and the cheese begins to melt. This should take about 2-3 minutes. Carefully flip the quesadilla to cook the other side until golden and the cheese is fully melted, another 2-3 minutes. Repeat with the second quesadilla.

3. Slice and serve: Remove the quesadillas from the skillet and let them cool for a minute before slicing each into wedges. Serve with a dollop of sour cream if desired. Enjoy your turkey and cranberry quesadillas!

4. Turkey and Cranberry Panini

Ingredients:

• 4 ciabatta or baguette rolls
• 2 cups cooked turkey, sliced or shredded
• 1 cup cranberry sauce
• 1 1/2 cups baby arugula or spinach leaves
• 1 1/2 cups Swiss cheese, sliced
• 2 tablespoons butter

Instructions:

1. Preheat a panini press: Preheat your panini press according to the manufacturer's instructions.

2. Assemble the paninis: Slice the ciabatta or baguette rolls in half. On the bottom halves, spread a layer of cranberry sauce. Layer with baby arugula or spinach leaves, followed by Swiss cheese and cooked turkey. Place the top halves of the rolls on the turkey to create sandwiches.

3. Grill the paninis: Butter the outer sides of the sandwiches. Place each sandwich in the preheated panini press and cook until the bread is crispy and golden, and the cheese is melted, usually about 5 minutes.

4. Slice and serve: Remove the paninis from the press, let them cool for a minute, then slice them in half. Serve your turkey and cranberry paninis while they're warm and enjoy!

5. Turkey and Cranberry Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, any color
• 2 cups cooked turkey, shredded
• 1 cup cooked rice (white or brown)
• 1/2 cup cranberry sauce
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes from the inside. If needed, trim the bottoms slightly to help them stand upright.

3. Prepare the filling: In a large mixing bowl, combine the shredded turkey, cooked rice, cranberry sauce, corn kernels, black beans, red onion, cilantro, ground cumin, and chili powder. Mix everything together until well combined.

4. Stuff the bell peppers: Carefully stuff each bell pepper with the turkey and cranberry filling, pressing down gently as you go to ensure they are well-packed. Top each pepper with a generous amount of shredded cheddar cheese.

5. Bake the stuffed peppers: Place the stuffed peppers in a baking dish, and add about 1/2 inch of water to the bottom of the dish to create steam. Cover the dish with foil.

6. Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender and the filling is heated through. Remove the foil during the last 10 minutes of baking to allow the cheese to melt and slightly brown.

7. Remove from the oven, let them cool for a few minutes, then serve your turkey and cranberry stuffed bell peppers. Enjoy!

These recipes offer a variety of ways to enjoy your leftover turkey and cranberry sauce, from classic sandwiches to creative pizzas and stuffed bell peppers. I hope you find these ideas delicious and inspiring for your post-Thanksgiving meals!

Happy Thanksgiving!