Do you still have tons of Thanksgiving leftovers still in your refrigerator? Are you sick of eating all of those leftovers yet? If the answer is yes to either of these questions then it is time to get a little creative by taking what you already have in your refrigerator and creating a whole new meal. It will feel like Thanksgiving was already so long ago, that is how different these dishes will taste. Now if you still want things to taste like Thanksgiving then just keep eating your leftovers like you have been.
Thanksgiving Leftover (Turkey) and Waffles
Ingredients
RECIPE COURTESY OF FOOD NETWORK KITCHEN
4 1/2 cups crumbled leftover stuffing
1/4 cup chopped fresh parsley
2 large eggs, beaten
Oil, for brushing waffle iron
Sliced leftover turkey, gravy and cranberry sauce, for serving
Instructions
- Preheat a waffle iron.
- Combine the stuffing and parsley into beaten eggs.
- Brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full with the stuffing mixture.
- Close waffle iron and cook until golden and the waffles can easily be lifted out of the waffle iron, 4 to 6 minutes.
- Once the waffles are ready, top each with as much turkey as you want and close the waffle iron. Cook until the turkey is warmed through, 2 to 3 minutes.
- Transfer the waffles to 4 plates and top each with as much gravy and cranberry sauce as you’d like.
Turkey Waldorf Salad
RECIPE COURTESY OF WES MARTIN
ingredients
2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper
Instructions
- In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined.
- Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
- To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
Leftover Turkey Pho
RECIPE COURTESY OF FOOD NETWORK KITCHEN
ingredients
Broth:
1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.)
1 pound leftover turkey meat (about 4 cups), shredded into large bite-size pieces
3 large yellow onions, halved
One 6-inch piece fresh ginger root, halved lengthwise
1 head garlic, halved crosswise
3 tablespoons vegetable oil
Kosher salt
4 star anise pods
3 tablespoons whole black peppercorns
2 cinnamon sticks
12 cups low-sodium chicken broth
1/4 to 1/3 cup fish sauce
Soup:
1 pound flat rice noodles
4 cups fresh bean sprouts
1 large bunch Thai basil
2 jalapeno peppers, thinly sliced
1 large red onion, halved and thinly sliced
Hoisin sauce and/or sriracha (Asian chile sauce), for serving
Lime wedges, for serving
instructions
For the broth:
- Position a rack in the upper third of the oven and preheat to 450 degrees F.
- Toss the turkey bones and parts, onions, ginger, and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.
- Meanwhile, add the star anise pods, peppercorns, and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.
- Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot. (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.) Stir the shredded turkey meat into the hot broth.
For the soup:
- Cook the noodles according to the package instructions.
- Divide the noodles among 6 bowls then top with the broth and shredded meat.
- Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.
