5 Thanksgiving Leftover Ideas

From fried mashed potato balls to pumpkin pie milkshakes here are five leftover ideas for every Thanksgiving dish.

Turkey Egg Rolls
Ingredients :
For the dipping sauce:

  • 1 cup cranberry sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon orange juice
  • 1 teaspoon grated ginger

For the rolls:

  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 2 cups turkey breast, day-old and chilled
  • 2 cooked maple glazed carrots, finely diced
  • 2 tablespoons finely chopped green onion
  • 1 cup green beans, cooked
  • 2 tablespoons finely chopped garlic
  • 12 egg roll wrappers
  • 4 cups vegetable oil, for frying

Instructions :

  • In a small saucepan, heat cranberry sauce, soy sauce, orange juice and ginger on medium-low heat. Whisk until sauce is thin and smooth. Set aside to cool.
  • In a small bowl, combine cornstarch and water. Set aside.
  • In a medium bowl, combine turkey, carrots, green beans, green onion and garlic. Lay a wrapper with point facing you, in a diamond shape. Brush the corner tip with cornstarch mixture. Place 1/3 cup of the turkey mixture in the bottom corner of the wrapper. Roll wrapper up towards the top corner and wrap the sides in towards the center roll. Continue to wrap up towards the top, forming a tight roll. Brush the top with cornstarch mixture and seal the roll.
  • Heat fry oil to 350 degrees and cook rolls 4 at a time. Serve warm with cranberry dipping sauce.

Stuffing Cup Eggs
Ingredients :

  • 3 cups stuffing, day-old and chilled
  • 1/2 cup gravy
  • 6 strips bacon, cooked and chopped into 1/8-inch pieces
  • 12 large eggs
  • 2 tablespoons chopped chives
  • 1 teaspoon large flake salt

Instructions :

  • Preheat oven to 350 degrees and line a 12-cup muffin tin with baking spray.
  • In a large bowl, use hands to mix stuffing, gravy and bacon until it sticks together. Scoop 1/8 cup of stuffing mixture into each muffin cup. Using a spoon, press down into the bottom of the pan and form a well for the eggs. Break an egg into each cup.
  • Bake stuffing until eggs are set, approximately 10 to 12 minutes. Remove from oven and top with chives and salt. Serve warm.

Sweet Potato, Ham & Brie Crescent Rolls
Ingredients :

  • 1 (16-ounce) can crescent rolls
  • 1 cup mashed yams, day-old and chilled
  • 12 thinly sliced baked ham slices
  • 1 cup soft Brie
  • 1/4 cup cranberry sauce
  • 1 egg, lightly beaten
  • 1 teaspoon large flake salt

Instructions :

  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • Lay 12 crescent rolls out on the parchment. Spread a thin layer of yams and top with a slice of ham. Place Brie on top of ham and finish with a small dollop of cranberry sauce. Wrap up crescent dough and brush with egg. Bake for 20 to 22 minutes until golden. Serve warm.

Pumpkin Pie Shake
Ingredients :

  • 2 slices pumpkin pie, day-old
  • 2 cups vanilla ice cream
  • 1/2 cup whole milk
  • 1/2 cup whipped cream
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon pumpkin pie crust, crumbled

Instructions :

  • In the pitcher of a blender, combine pie and ice cream. Add whole milk as needed to desired thickness. Pour into a chilled glass and top with whipped cream. Sprinkle with pumpkin pie spice and crust crumbles. Serve chilled.

Deep-Fried Mashed Potatoes
Ingredients :

  • 2 cups mashed potatoes, day-old and chilled
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chives, minced
  • 12, 1/2-inch cubes cheddar cheese
  • 1 large egg, beaten
  • 1 cup panko
  • 4 cups vegetable oil, for frying
  • 1 tablespoon large flake salt

Instructions :

  • In a large bowl, combine mashed potatoes, shredded cheddar cheese and chives. Scoop mixture into twelve, 1-inch balls and place a cube of cheddar cheese in each ball. Set in the fridge for 30 minutes to chill.
  • Roll potato balls in egg and then panko. Fry in oil heated to 365 degrees until golden. Top with flake salt and serve warm.

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