Thanksgiving Leftover Ideas

RecipesFun Food Ideas
Written By Kelsey Beckmann

Don’t let your thanksgiving leftovers go to waste! Here are a few ideas on how to use your leftovers!

Orange Cranberry Bread

Ingredients

  • 2 tablespoons ground flax seeds

  • ½ cup warm water

  • 2 cups flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ⅔ cup sugar

  • ½ cup coconut oil melted, or butter melted

  • 1 egg

  • 1 cup cranberry sauce

  • 1 teaspoon vanilla extract

  • ⅓ cup of orange juice

Instructions

  1. Preheat oven to 350ºF and grease a 9″ x 5″ loaf pan.

  2. Combine the ground flax and water in a small bowl; set aside.

  3. Whisk the flour, cinnamon, baking soda, and salt in small bowl; set aside.

  4. Cream butter and sugar until light and fluffy. Beat in egg. Add cranberry sauce, vanilla extract and orange juice. Mix well.

  5. Add dry ingredients to wet mixture just until moistened. Spread mixture into the prepared loaf pan.

  6. Bake about 1 hour or until golden brown and toothpick inserted in center comes out clean. If you use a glass loaf pan, it will take a bit longer.

TURKEY, CRANBERRY, AND PECAN SALAD

Ingredients

  • 3 Cups Leftover Turkey, shredded

  • 1 celery stick, finely chopped

  • 1-2 green Onions, thinly chopped

  • 1/3 Cup Dried Cranberries

  • 1/3 Cup chopped pecans

  • 2 Tablespoons Fresh Parsley, finely chopped

  • 1/2 Cup greek yogurt*

  • 2 Teaspoons dijon Mustard

  • 2 Teaspoons Apple Cider Vinegar

  • Salt and Pepper, to taste

Note: I like to start with 1/2 greek yogurt and then add more if the mixture is too dry.

Instructions

  1. Combine the turkey, celery, green onion, cranberries, pecans, and parsley in a large bowl.

  2. In a small bowl, whisk together the mayonnaise, mustard, and apple cider vinegar. Season well with salt and pepper and pour the dressing over the turkey mixture. Toss well. Chill for at least 20 minutes before serving.

Serving suggestions

  • Sandwiched, toasted or not

  • Wrapped up in a tortilla

  • Lettuce wraps

  • Crackers

  • Vegetables (Cucumber slices, carrot sticks, etc.)

  • On a bed of kale, spinach, or any other lettuce you like

MASHED POTATO CAKES SERVED WITH A FRIED EGG

Serve it up with a

fried egg & some leftover veggies!

This recipe can be so versatile. Flavor your cakes up with leftover herbs, or finely chopped veggies (onions, bell pepper, carrots, etc.). Additionally, warm up whatever leftover thanksgiving veggies you have on hand (brussel sprouts, or green beans) to serve on the side! Or sauté spinach, mushrooms, the choices are endless. You can even use mashed sweet potatoes if you wish!

Ingredients

  • 2 cups cold leftover mashed potatoes

  • 1 egg

  • 1/4 cup flour

Note: Use up your leftover herbs and flavor your potato cakes however you like!

Instructions

  1. Mix the egg into the mashed potatoes with a fork until well blended. The mixture will be very stiff.

  2. Pour approximately 2 tablespoons of oil into a cast-iron skillet and heat over medium heat.

  3. Scoop out heaping tablespoons of mixture into the hot oil. Dip the back of a spoon into the oil* and then the mashed potato mixture to flatten to about a 1/4-inch thick.

    • By dipping the back of the spoon into the oil, the spoon will not stick to the potatoes, making flattening them much easier.

  4. Fry until golden brown and then flip and continue to brown the potato patty on the other side.

  5. Set aside on a paper towel-lined plate while you fry your egg

Kelsey Beckmann
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