Rejoice, of course.
It’s time to make wonderful meals and snacks out of the remaining turkey dinner tidbits. Remember, we don’t like the word, “leftovers,” because that implies a rerun meal. We prefer the word “derivatives” in which we take something from one meal, and make something new and entirely different.
Breakfast & Brunch
Believe it or not, you can even start with breakfast. Here are some recipes I’ve never seen or heard of before. I’ll be honest, not all are appealing to me, but they’re at least interesting to look at.
This recipe isn’t exactly a derivative, although it makes use of some thanksgiving ingredients you might have on hand. It has become one of our family favorites. We adapted it from Overnight Pumpkin Streusel at the Chef in Training website.
Recipe: Overnight Pumpkin Streusel Bake
1 loaf bread, cubed
8 oz. Cream cheese, cut into 1/2 inch cubes
2 1/2 c. Milk
1/2 can (15 oz) pumpkin
3/4 c. Sugar
2 TBS vanilla
1 tsp cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ginger
1/4 tsp. Ground cloves
1/4 tsp. Cardamom
1/2 c. Oats
1/3. c. Flour
1/4 c. Brown sugar
1/4 tsp salt
1 stick cold butter
1 c. Brown sugar
1 c heavy cream
1 c. Light corn syrup
The night before:
Spray a glass baking dish with vegetable spray.
- Spread out half of the bread on the bottom of the pan.
- Evenly distribute the cream cheese cubes over the bread.
- Spread out the rest of the bread.
- Mix together milk, pumpkin, sugar, vanilla and spices. Add in eggs one at a time, mixing well.
- Pour over the bread cubes.
- Cover with plastic wrap, store in refrigerator overnight.
In small bowl or food processor, add in the oats, flour, brown sugar and salt. Cut in the butter until it it is crumbly. Store in refrigerator overnight.
In the Morning
- Remove bread cubes from refrigerator.
- Sprinkle with streusel mixture.
- Bake at 350º for about 45-60 minutes, or until golden brown.
- Combine whipping cream, brown sugar and corn syrup in a microwave-safe glass measuring cup. (Make sure it’s large enough that the mixture won’t boil over.)
- Cook for about 1 1/2 minutes in the microwave. Remove, stir well. Return to microwave until brown sugar is dissolved.
- Serve up bread dish.
- Pour caramel syrup over it.
- Top with whipped cream or Cool Whip if desired.
Lunch & Dinner
Our family is always pleased when we can make several dishes from turkey. Some of our favorites are:
- Turkey Soup
- Turkey Tetrazzini
- Turkey Enchiladas
- Turkey Sandwiches
- Pasta Salad
Recipe: Lynne’s Turkey Lasagne
I don’t tend to measure much, but you should be able to follow along with this. I will tell you, my life changed when I discovered that you didn’t have to cook the lasagne noodles in advance. Suddenly, that made all the difference in the world to me.
2 garlic cloves
1 onion, chopped
2 TBS Olive oil
2 cups of chopped turkey
1 can stewed tomatoes
1 can crushed tomatoes
Saute’ garlic and onion in olive oil until onion is translucent. Add turkey and tomatoes. Cook for about 20 minutes, until bubbly and slightly thickened. If it is a little watery, no worries. (The water will be absorbed by the uncooked lasagne noodles).
1 15 oz. Container ricotta cheese
2 TBS fresh basil
1 TBS fresh rosemary
Throw all ingredients into food processor. Pulse until mixed.
1 lb. Mozzarella Cheese, grated (can use more if you like it cheesy)
1 package lasagne noodles (uncooked)
- Put about 1 ladle of turkey mixture on the bottom of a sprayed, 9x13 inch glass dish. Place enough lasagne noodles on top to cover the bottom of the pan as well as possible. (You might want to break one lasagne noodle in half and put it on one end.)
- Spread with half of the ricotta mixture, sprinkle with grated cheese. Pour another ladle or more of the turkey mixture over the pan.
- Place a second layer of lasagne noodles on top.
- Spread with the rest of the ricotta mixture, sprinkle with grated cheese. Cover with a thin layer of turkey mixture.
- Place the final layer of lasagne noodles on top. Pour all the rest of the turkey mixture over it. Sprinkle with remaining grated cheese.
- Cover with foil, bake for about 1 1/4 hours at 350º. Remove foil, return to oven if you like and bake long enough for the cheese to toast a little.
- Add mushrooms or black olives to the turkey mixture.
- Add fresh grated parmesan cheese to the ricotta mixture. You can also add more garlic to the ricotta mixture if you like things to be extra garlic-y.
- Add a layer of cooked spinach on top of the ricotta mixtures.
- Substitute long, 1/8 inch thick slices of zucchini for lasagne noodles. (See this Pinterest link for the concept.)
Want more ideas? For the first time ever, here is a Pinterest Board set up with lots of recipes for you to try and enjoy.
Still not enough ideas? All you have to do is Google “turkey leftovers” and you have an endless supply of ideas: