Meals With Monet: Weekly Meal Plan #14

Thanksgiving is officially over, which means two things. One, it’s Christmas time and I will be solely wearing ugly sweaters for the next 30 days. And two, our 14th meal plan is here and it’s Thanksgiving leftover themed!

I always have way too many leftovers taking up my refrigerator post-turkey day, and these are our favorite ways to remake your feast!


Grocery List


  • 6-7 cups + 4 slices turkey 

  • ¾ cup cranberry sauce + more for topping

  • 4 + ½ cups leftover mashed potatoes

  • 1 cup gravy


  • 8 slices cooked thick-cut bacon (optional)

  • 6 eggs

  • 1 lb. frozen boneless turkey breast

Fruits and Vegetables:

  • 1 avocado

  • 1 + ½ small onion

  • ½ cup + 1 yellow onion

  • ½ cup carrots

  • ½ cup celery 

  • 4 cups sweet potatoes

  • 5 garlic cloves

  • 2 jalapeños


  • 1 cup flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 8 Tbsp vegetable oil

Pantry Staples:

  • 4 cup chicken stock

  • 1 package corn muffin mix

  • ½ cup frozen corn

Canned Goods:

  • 1 can corn

  • 3 cans pinto beans


  • 6 Tbsp + ¼ cup butter

  • 2 Tbsp unsalted butter

  • 4 oz. brie

  • 1 cup buttermilk

  • ½ cup parmesan cheese

  • 1 cup full fat coconut milk

  • 1 cup shredded gruyere cheese

  • 1 block cheddar cheese (plus more for topping)

  • 1 cup half and half

  • 2 + ½ cups shredded Monterey Jack cheese

  • ¾ cup sour cream (plus more for serving)

  • ¾ cup crumbled Cotija 


  • 1 + ½ Tbsp tapioca starch

  • 2 Tbsp all-purpose flour

  • 12 small yellow corn tortillas

Nuts and Seeds:

  • ¼ cup toasted pepitas


  • Salt and pepper

  • 4-5 sage leaves

  • ½ tsp rosemary

  • ½ tsp thyme 

  • ½ tsp nutmeg

  • ½ tsp ground sage

  • 1 tsp Italian seasoning 

  • Parsley (for topping)

  • ½ cup cilantro

Monday: Leftover Sweet Potato Turkey Bake

Thank you The Toasted Pine Nut for the recipe!

Weekly Meal Plan 14


  • 3 tbsp butter

  • 1 small onion (finely diced)

  • 1 + ½ Tbsp tapioca starch

  • 1 cup chicken or turkey stock

  • 1 cup full fat coconut milk

  • ½ tsp salt

  • 4 cups diced or shredded turkey

  • 4 cups diced, cooked sweet potatoes 

  • 1 cup shredded gruyere cheese

  • ¾ cup cranberry sauce


1. Preheat the oven to 350°F. 

2. Begin by heating the butter or ghee in a large skillet over medium heat. Add the onion and sauté until it’s soft, about 5-8 minutes.

3. Add the tapioca starch and cook for an additional 2 minutes before pouring the stock, coconut milk, and salt. 

4. Let the mixture come to a boil, stirring frequently, and reduce to a simmer for about 5 minutes until the mixture thickens. Remove from the heat. 

5. Mix the turkey, sweet potato, and ½ cup of cheese. Pour the sauce over the mixture and mix well until everything is coated. 

6. Pour the mixture out into a greased casserole dish and cover with the remaining cheese and cranberry sauce. 

7. Bake for 35-40 minutes until everything is hot and bubbly.

Tuesday: Leftover Turkey Cornbread Casserole

Thank you Show Me The Yummy for the recipe!

Leftover Turkey Cornbread


  • 2 Tbsp unsalted butter

  • ½ cup diced yellow onion

  • ½ cup diced carrots

  • ½ cup diced celery 

  • ½ tsp dried rosemary 

  • ½ tsp dried thyme

  • ½ tsp nutmeg

  • ½ tsp dried ground sage

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 lb. frozen oven-ready boneless turkey breast (cubed)

  • 1 cup gravy

  • 1 package of corn muffin mix

  • 1 can of corn

  • 1 block cheddar cheese (shredded)


1. Preheat the oven to 400°F and grease a small rectangle baking dish with cooking spray. 

2. Melt the butter in a medium sauté pan over medium heat. Once it’s melted, add the onion, carrots, celery, and spices. 

3. Cook until the veggies are tender, about 10 minutes. Once they’re cooked, stir in the cubed turkey and pour the mixture into the bottom of the prepared baking dish. Pour the gravy on top and set it aside. 

4. In a large bowl, prepare the corn muffin mix according to the package directions and stir in the corn and cheddar cheese. 

5. Pour the corn muffin mixture into the dish.

6. Bake in a preheated oven for 35-55 minutes. Serve with more gravy and enjoy!

Wednesday: Turkey, Smashed Avocado, Cranberry, Brie, and Mashed Potato Waffle Melts

Thank you Half-Baked Harvest for the recipe!

Weekly Meal Plan 14


Parmesan Mashed Potato Waffles:

  • 1 + ½ cup leftover mashed potatoes

  • 1 cup buttermilk

  • 2 eggs

  • ¼ cup butter (melted)

  • 4-5 sage leaves (minced)

  • 1 cup flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ cup parmesan cheese (grated)


  • Leftover turkey (enough for 4 triangles)

  • 1 Tbsp butter

  • 1 avocado (lightly mashed)

  • Salt and pepper to taste

  • 4 oz. brie (sliced)

  • Leftover cranberry sauce

  • 8 slices cooked thick-cut bacon (optional)

  • 4 eggs (cooked to your liking)


1. In a medium bowl, whisk together the mashed potatoes, buttermilk, eggs, and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda, and baking powder and stir until just combined. Fold in the parmesan cheese. 

2. Preheat your waffle iron. Scoop the batter onto the hot, greased iron and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on your waffle maker. Tear 2 of those waffles into fourths.

3. Prep the sandwiches. Heat the skillet over medium heat and melt the butter. Once it’s hot, add the turkey and get it buttery and crisp all over for about 5 minutes. Remove from the heat. 

4. Add the avocado to a bowl and lightly mash it with a pinch of salt and pepper. 

5. Assemble the sandwiches. Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the waffles on the baking sheet. 

6. Spread the mashed avocado on four of the waffle triangles. Top with a slice of brie, then the turkey, a dollop of cranberry sauce, and two slices of bacon (if you’re using it). Grab the tops of the sandwiches and add a slice or two of brie. Place the pan in the oven for 5 minutes, but don’t let the brie get too melty. Start to cook your eggs. 

7. Remove the sandwiches from the oven and top each with one egg, then place the tops on the sandwiches.

Thursday: Turkey Potato Chowder

Thank you Ahead of Thyme for the recipe!

Turkey Potato Chowder


  • 2 Tbsp butter

  • ½ small onion (diced)

  • 1 garlic clove (minced) 

  • 2 Tbsp all-purpose flour 

  • 3 cups chicken stock

  • 1 tsp Italian seasoning 

  • 3 cups leftover mashed potatoes

  • 2-3 cups cooked turkey (shredded or cubed)

  • 1 cup half and half cream 

  • ½ cup corn (frozen)

  • Salt and pepper

  • Cheddar cheese (shredded for topping)

  • Parsley (chopped for topping)


1. In a large stockpot or 5.5 quart Dutch oven, melt the butter over medium-high heat until it starts to bubble, about 1 minute. Add the onion and garlic and sauté until they’re soft and tender and start to brown — about 3-4 minutes. 

2. Add the flour and mix well until everything is combined with the onion mixture. Continue to cook for another minute. Pour in the stock and Italian seasoning and mix well. Bring the mixture to a simmer for 3-4 minutes. 

3. Add in the mashed potatoes and stir until all the potatoes have broken up. Let the soup simmer over medium heat for 8-10 minutes until it’s thickened, stirring occasionally. 

4. Add the turkey and half and half. Cook until it’s heated through, about 3-5 minutes. Stir in the corn and season with salt and pepper to taste. 

5. Ladle the soup into bowls and top with shredded cheddar cheese.

Friday: Turkey Enchiladas

Thank you Delish for the recipe!

Weekly Meal Plan 14


  • 8 Tbsp vegetable oil 

  • 1 large yellow onion (thinly sliced)

  • 4 garlic cloves (minced)

  • 2 jalapeños (seeded and thinly sliced)

  • 3 cans of enchilada sauce 

  • 12 small yellow corn tortillas 

  • 3 cups cooked shredded turkey meat

  • 1 can pinto beans (drained and rinsed)

  • 2 + ½ cups shredded Monterey Jack

  • ¾ cup sour cream (plus more for serving)

  • Kosher salt 

  • ½ cup cilantro leaves 

  • ¾ cup crumbled Cotija 

  • ¼ cup toasted pepitas


1. Preheat the oven to 375°F. 

2. In a large skillet over medium-high heat, heat 2 tablespoons of oil. Add the onion, garlic, and jalapeños. Cook until the onion is soft, about 5 minutes. Add the enchilada sauce and cook until it’s slightly thickened about 8 minutes. 

3. Meanwhile, heat the remaining 6 tablespoons of oil in a medium skillet over medium-high heat until it’s hot. Use tongs to dip each tortilla into the hot oil, making sure to get it covered in oil just until they’re pliable — they don’t need to take on any color. Transfer them to a paper towel-lined plate until they’re ready to use. 

4. In a medium bowl, combine the turkey, pinto beans, and 2 cups of Monterey jack. Add 1 cup of enchilada sauce. Repeat with the remaining tortillas. Spread the remaining enchilada sauce on top and sprinkle with the remaining ½ cup Monterey jack. 

5. Bake until the cheese is bubbling and melty, 15-20 minutes. 

6. Garnish with cilantro, cotija, and pepitas and serve with sour cream.


Who says the holidays have to end? Happy post-Thanksgiving and happy leftovers!

For More Weekly Meal Plans, Check These Articles Out:

Meals With Monet: Weekly Meal Plan #13

Meals With Monet: Weekly Meal Plan #12

Join the Conversation