5 Recipes for Your Thanksgiving Leftovers

5 Recipes for Your Thanksgiving Leftovers
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5 Recipes for Your Thanksgiving Leftovers

Read on to discover 5 recipes for your Thanksgiving leftovers.

Image Credit: Getty Images

Turkey Struedel
Courtesy of chefs Eduard Frauender & Wolfgang Ban, Edi & the Wolf (www.ediandthewolf.com)

5oz unsalted butter
2 leeks thinly sliced
2 shallots, very finely chopped
2 tbsp finely chopped parsley
1 tbsp finely chopped tarragon
1lb leftover potato peeled, coarsely shredded
0.7 lb leftover Turkey, diced in cubes
sea salt and freshly ground black pepper
8 leaves strudel dough 7
3oz bread crumbs
4oz shredded Emmenthal Cheese
3 tbsp heavy cream
6 oz Sour Cream
Lemon, Salt
bunch of watercress


  1. Preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment.
  2. Melt about a third of the butter in a frying pan over a low-­‐medium heat then add the leeks and shallots and fry gently for 5-­‐6 minutes or until softened and translucent. Stir in the parsley and tarragon, season with salt and freshly ground black pepper, then remove from the heat and set aside.
  3. Meanwhile, place shredded potatoes in a bowl, combine, leek – shallot mixture, breadcrumbs, cheese and heavy cream, mix carefully and season with salt and black pepper.
  4. Melt the remaining butter. Lay a clean, damp tea towel on the work surface and place two sheets of filo pastry on top.
  5. Spread the filling over two thirds of the pastry, leaving a clear border of pastry along one long edge.
  6. Using the tea towel to support the strudel, roll up the strudel towards the clear border of pastry to form a long sausage shape. Transfer to the baking sheet, seam-­‐side-­‐down, and brush the top with the remaining butter and sprinkle over any remaining breadcrumbs. Bake in the oven for 40-­‐50 minutes, or until crisp and golden-­‐brown.
  7. Put sour cream, water cress, lemon and salt into food processor, blend until smooth.
  8. To serve, cut into generous slices and arrange on serving plates garnished with watercress sauce.

Image Credit: Getty Images

Contributed by Chef Matthew Walker of Great Performances

8 egg yolks
½ cup + 1 Tbs. sugar
1 pint whole milk
1 pint heavy cream
8 oz. spiced rum
1 t. nutmeg
3 white cardamom seeds
Pinch of salt
1 cinnamon stick
1 star anise
6 egg whites
Leftover corn bread cut into ½ inch cubes


  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  2. In a medium saucepan, over high heat, combine the milk, heavy cream, and spices , bring to a boil, reduce heat, and simmer for ten minutes stirring occasionally. Remove from the heat and strain. Gradually temper the hot mixture into the egg and sugar mixture. Pour into a medium mixing bowl, and set in the refrigerator to chill. Add the spiced rum once chilled.
  3. In the stand mixer, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
  4. In a large mixing bowl add just enough of the egg nog to the corn bread so that it is fully absorbed.(about 10 minutes or so.)
  5. Transfer the cornbread mixture to a lightly greased and parchment lined glass baking dish.
  6. Bake at 350 degrees for roughly 20 to 25 minutes or until you can place a tooth pick in the center and it comes out clean.

Image Credit: Getty Images

Smokey Turkey Tortilla Soup

Serves 6-­‐8

1 medium onion, roughly chopped
6 cloves garlic, roughly chopped
6 plum tomatoes, peeled, seeded and roughly chopped
1 jalapeno pepper, minced
½ can chipotle chiles en adobo
1 teaspoon dried oregano, rubbed gently between the palms
6 cups turkey broth
4 ounces tortilla chips, crumbled
2 cups cooked turkey, diced into ½ inch cubes
1/3 cup cilantro, finely chopped
4 ounces tortilla strips for garnish
½ cup grated chihuahua cheese (Monterey jack can be substituted)
1 avocado, sliced into sixths lengthwise


  1. Combine onion, and garlic with 2 tablespoons olive oil in a medium saucepan and cook over medium-­‐high heat until translucent.
  2. Add tomatoes, jalapeno, chipotles, and oregano and cook 10 minutes more.
  3. Add turkey broth and simmer an additional 30 minutes. Remove from heat, add tortilla chips and puree in small batches in a blender until smooth. Season with salt to taste and strain through a fine strainer.
  4. Serve by dividing the warm cooked turkey into six soup bowls, topping with Chihuahua cheese, tortilla strips, cilantro, and avocado slice.
  5. Pour the hot broth over the garnish and serve immediately.

Image Credit: Getty Images

Contributed by Chef Matthew Walker of Great Performances

2 large sweet potatoes pureed
1-­3/4 cups sugar, divided
1/2 cup Devonshire cream
2 tablespoons fresh lemon juice
3 cups whipping cream
1 vanilla bean
1 tablespoon vanilla
12 egg yolks


  1. Combine sweet potato puree, 1/4 cup sugar, Devonshire cream and lemon juice,mix well.
  2. Butter ramekins. Spoon 1/4-­‐inch layer of sweet potato mixture (about 3 tablespoons) into ramekins. Set ramekins in 9 x 13 x 2-­‐inch baking dish and set aside.
  3. In saucepan, combine whipping cream, 3/4 cup sugar and vanilla bean. Bring to a boil, stirring occasionally. Remove from heat.. Mix egg yolks with remaining 3/4 cup sugar.Slowly blend hot cream into egg yolk mixture.
  4. Fill ramekins with egg mixture. Place in center of oven at 325º F. Pour enough hot water into baking dish to come halfway up sides of ramekins. Bake 55 minutes or until knife inserted near the center comes out clean. Remove ramekins from water to a wire rack and cool.
  5. At serving time, sprinkle ramekins with sugar, place under broiler to brown or use a torch if you have one.

Image Credit: Getty Images

Turkey Enchiladas Suizas

Serves 6-8

1 pound tomatillos
1 medium white onion, halved
4 cloves garlic
4 jalapenos
1 bunch cilantro
1 cups heavy cream
1 cup sour cream
Salt to taste
12 corn tortillas
1⁄2 cup olive oil
1 pound cooked turkey
2 cups grated Chihuahua cheese (Monterey jack may be substituted) Chopped white onion for garnish
Chopped cilantro for garnish


  1. Heat oven to 400°. Place tomatillos, onion, garlic, jalapeno and cilantro in a blender and puree until smooth. Heat 1⁄2 cup olive oil in a large sauté pan and add the tomatillo mixture. Simmer for 30 minutes.
  2. Add heavy cream and sour cream and simmer an additional 15 minutes, season with salt to taste.
  3. Heat another 1⁄2 cup olive oil in a frying pan, pass each tortilla through the oil briefly, just until it is soft. Set on paper towels to drain excess oil.
  4. Fill each tortilla with 1⁄4 cup of the chicken and a little Chihuahua cheese. Place in a large casserole. Repeat with remaining tortillas, turkey and Chihuahua cheese.
  5. Cover the tortillas with the tomatillo sauce, and remaining Chihuahua cheese and place in the oven for 15 minutes until cheese is melted.
  6. Remove from oven and top with onion and cilantro. Serve warm.

Image Credit: Getty Images


You can always count on a ton of leftovers after your Thanksgiving meal. Sure, they're ok reheated and of course there's the classic turkey sandwich with all the fixins but c'mon, we can do better than that. With a little creativity you won't believe what you can do with your holiday leftovers.

If you get creative this year with your leftovers you'll get better food and waste less and you definitely won't want the holiday weekend to end. Check out the slideshow above for 5 recipes for your Thanksgiving leftovers.

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