Give Your Thanksgiving Leftovers A Makeover With These 5 Yummy Recipes

Ingredients

• 4 slices thick, sturdy bread

• 5 tbsp cranberry sauce

• 100g brie cheese , cut into slices

• 8 oz roast turkey

• 2 tbsp butter

Directions

Spread butter on one side of each of the pieces of bread. Heat a large skillet over medium heat and put two slices of bread butter side down in the skillet. Add 2 tablespoons of the cranberry sauce to each of those slices, then evenly divide the brie cheese and turkey over top. Spread the remaining tablespoon of cranberry sauce on the last two slices of bread and place them cranberry sauce side down to top off the sandwiches.

Cook for a few minutes, pressing down gently on the sandwiches with the turner/spatula to gently flatten them. Allow to cook until the bread is golden brown. Carefully flip the sandwiches and cook another minute or two until that side is also golden brown. (Alternatively, if you have a panini press you could also cook the sandwiches on this.) Remove from skillet and serve immediately.

Ingredients

• 1 teaspoon olive oil

• 1 medium onion, minced

• 4 celery stalks, chopped

• 3 large carrots, chopped

• 6 cups turkey stock (DIY recipe is here)

• 3 cups reserved turkey meat

• Sea salt, to taste

• Optional: cooked egg noodles

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.

Add the celery, turkey stock, and the reserved turkey meat to the pot and bring to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.

If you’re using the egg noodles, add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.

Ingredients

• 1 large ham bone or ham hock

• 1 large yellow onion (chopped) 

• 2 cloves garlic (finely chopped)

• 3 medium carrots (chopped into bite sized pieces)

• 2 stalks of celery (chopped)

• 3 potatoes (peeled and diced 

• 1 point dried split green peas (rinsed)

• 8 cups ham stock (or chicken or veggie

• Small bunch parsley

• 1 bay leaf

• ½ tsp smoked paprika 

• Olive oil

• Salt and pepper (to taste)

Directions

In a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes), add the chopped garlic and cook another minute (being careful to not let it get too dark). Add the peas, hocks, carrots, and celery. Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika, and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) 30 minutes. Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more. Remove the pot from the heat, and remove the bone to a bowl to cool. Pull meat from ham bone and shred. Remove the herb bundle from the soup and discard. Add the shredded ham and heat the soup to a simmer. If needed, season with salt and pepper. Serve hot!

Ingredients

• 8 large eggs 

• ⅓ cup milk

• 2 tbsp vegetable oil

• 2 small bell peppers (cored and sliced into strips)

• Salt and pepper (to taste)

• 1 small yellow onion, halved and sliced into strips

• 1 cup chopped ham

• 1 cup shredded Mexican blend cheese

• 8 6” tortillas, warmed

• 2 medium avocados, chopped or sliced

• Salsa, lime wedges, fresh cilantro or hot sauce, for serving (optional)

Directions

In a mixing bowl whisk together eggs and milk until well blended and season with salt and pepper, set aside. Heat 1 Tbsp oil in a large cast iron skillet over medium-high heat. Add peppers and onions, season with salt and pepper, and saute, tossing occasionally, until tender, crisp and slightly charred. Pour into a bowl, and set aside. Return skillet to heat, reduce burner to medium-low. Pour in remaining 1 tbsp oil and swirl pan to evenly coat. Add eggs and cook, stirring and scraping bottom constantly with a turner, until eggs just begin to set. Push eggs to one side, add ham to opposite side and heat through then toss into eggs. Add cheese and cook until eggs have just set. To assemble fajitas, layer warm tortillas with egg mixture, top with bell pepper mixture then avocados, and desired toppings. Serve immediately.

Ingredients

• 3 cups leftover cornbread stuffing, divided

• 1 14-oz can whole berry cranberry sauce, divided

• 1 1/4 pounds cooked turkey bread, sliced into 1/4-in. slices, divided

• 3 cups cooked mashed potatoes, divided

• 6 oz sharp white cheddar cheese shredded, divided

Directions