Below you will find a list of new and unique ways to use up those holiday leftovers and save tons of money on your grocery bill during the week or two following the holidays.
Butter two slices of your favorite bread and place them butter side down on your work surface. Spread leftover cranberry sauce onto each side of the bread. If you do not have or like cranberry sauce, mayo tastes great on these. Place leftover turkey on top of the cranberry sauce. Place a piece of cheese on top of the turkey layer. Swiss is great for this sandwich. Place a couple spoonfuls of leftover dressing on top of the cheese. Put the two pieces of the sandwich together and place it on a pre-heated panini press or grill pan sprayed with a little nonstick cooking spray. Grill until the bread is crispy and golden brown and the cheese is melted.
Shred some of the leftover turkey and place it into a pre-heated skillet with some olive oil, salt, black pepper, cumin, chili powder, a can of rinsed black beans, and a can of diced green chiles. After the mixture is heated through, take off the heat. Spread some enchilada sauce into the bottom of a glass baking dish. Warm a stack of corn tortillas in the microwave covered with damp paper towels (microwave for about 35-45 seconds). Take a flour tortilla and fill it with a spoonful of the turkey mixture and a sprinkle of Mexican blend shredded cheese. Place each rolled up tortilla seam side down in the baking dish. After your dish is packed with rolled up tortillas, pour the remaining enchilada sauce on top of the rolls. Sprinkle remaining cheese on top. Bake in a 350 degree oven until the cheese is melted and bubbly.
It is as simple as it sounds! Cut pieces of leftover turkey into bite size pieces. Mix the turkey and a few spoonfuls of leftover dressing into your favorite mac n' cheese recipe.
Saute some chopped onion and minced garlic in olive oil. Add in leftover turkey, chopped carrots, and chopped celery. Place in a crock pot or stock pot with egg noodles, salt, pepper, low-sodium chicken broth, and water. After the soup is heated through and the veggies are tender, sprinkle in some fresh parsley and serve.
Cut or shred turkey into bite size pieces. Add the turkey into a bowl with a bag of frozen mixed vegetables, cream of chicken soup, a few spoonfuls of leftover gravy, salt, pepper, garlic powder, and onion powder. Wash, peel, and cube a couple potatoes and place in the bottom of a greased glass baking dishes or personal-size baking dishes. Placing the potatoes in the bottom will ensure that they cook. Pour in the vegetable mixture. Top the pot pie(s) with a roll of flaky biscuit dough or crescent roll dough. Brush with an egg wash and sprinkle with a little bit of paprika (optional, its a southern thing). Cut a couple slits in the top so the pot pies do not explode in the oven. Bake until the potatoes are tender and the crust is golden brown.
Cut your leftover turkey into bite size pieces. Mix in chopped apple, celercy, pecans (if they're on sale or leftover from holiday baking), sliced red seedless grapes, a squeeze of lemon juice, mayonnaise, salt, pepper, and poppy seeds. Mix it all together and place on your favorite bread (I like toasted), pita, or leftover dinner rolls with some lettuce. Mmm...I love this stuff!
Turkey Fried Rice
Prepare some rice according to package directions; set aside. Scramble an egg or two and set aside with the rice. Cut some carrots into match sticks and grab some broccoli, peas, or other favorite or leftover veggies. Heat some canola oil in a large skillet or wok and place the rice, veggies, scrambled egg, and leftover turkey in the skillet to fry. Toss to coat all ingredients in the oil. After a few minutes, add in soy sauce to taste.
Shred some of your leftover turkey and throw it into the crock pot with some bbq sauce. It is as easy as that. Slap it between two slices of bread, your favorite buns, or leftover dinner rolls and enjoy. This is also a great way to stock up your freezer with prepared meals!
Cook 8 ounces of pasta according to package directions. In a cast iron skillet (or other oven proof skillet) sprayed with nonstick cooking spray, saute 1/2 cup chopped onion, 1/2 cup chopped celery, and 4 cloves of minced garlic in 1 tablespoon of oil. Add 1 cup of fresh sliced mushrooms and cook until tender. Stir in 2 cups of milk, dried Italian seasoning blend, salt, and black pepper. Bring to a boil. Add in 2 tablespoons of corn starch and 1/2 cup of half-and-half. Cook until the mixture is thickened, then stir in 1/2 cup of shredded Parmesan cheese and 1/2 cup mozzarella. Stir until melted. Add in 3 cups of diced leftover turkey. Drain the fettuccine noodles and toss into the skillet. Toss with the sauce until all of the noodles are completely coated. Sprinkle with more mozzarella and Parmesan cheese. Place under the broiler in your over for 2-3 minutes until the cheese is melted, bubbly, and beginning to turn golden brown.
Grab a whole wheat prepared pizza crust from your grocery store and top it with your favorite pizza sauce and a drizzle of ranch dressing. Sprinkle shredded cheese (I use the Kraft pizza blend or shredded provel). Top the cheese with crumbled cooked bacon and cubed leftover turkey. Bake in the over until the cheese is melted, bubbly, and golden brown.
Combine 2 3/4 cups of low sodium chicken broth with 1/4 teaspoon of saffron. Bring to a simmer over low heat. Heat a little oil in a nonstick pan; crumble and brown 2 ounces of Spanish Chorizo. Remove the chorizo crumbles onto a paper towel with a slotted spoon. In the drippings, saute 1/2 cup each of chopped onion and red bell pepper. Add 2 cloves of minced garlic. Stir for a minute or two until veggies are tender. Add 3/4 cup of uncooked Arborio rice and cook for 3 minutes, stirring constantly. Add 1/4 cup of dry white wine and 1/2 teaspoon of smoked Spanish paprika. Cook until the liquid evaporates. Stir in broth mixture and 1 drained can of diced tomatoes. Bring to a boil, then cover and reduce heat to simmer. It should take about 20 minutes for the liquid to evaporate and the rice to become tender. Gently stir in cooked shrimp, cubed turkey, and green peas. Cook for an additional 2 minutes to heat everything through. If you wanted to, you could leave out the chorizo and shrimp and just do turkey.
Take a toasted whole wheat pizza and spread mayonnaise or non-fat plain Greek yogurt inside. Fill your pita with thinly sliced applies, baby spinach, and leftover turkey. Yum!
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