The only thing better than that delicious Thanksgiving turkey is the mouth-watering week of leftovers that follows. From turkey sandwiches to turkey soup see if remixing these delightful holiday flavors piques your palate, buckle up for some leftover recipes from the gang at McGonigle’s that’ll really rev your appetite. Check out these recipes that take turkey, gravy, biscuits, cranberries and pumpkin pie to a whole new level.
- 1 tube refrigerated pizza crust dough
- 1 cup mashed potatoes
- ¼ cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 2 cups chopped or shredded turkey
- 1 cup whole berry cranberry sauce
- 3/4 cup stuffing
- 1/2 cup turkey gravy
- Heat oven to 400°F.
- Press pizza dough into rectangle on greased baking sheet. Bake 8 minutes or until lightly browned. Set aside.
- Add mashed potatoes and cream; stir to combine. Add 1/2 cup Cheddar cheese; stir to combine. Spread potato mixture over hot, partially baked pizza crust.
- Layer turkey, cranberry sauce and stuffing over potato mixture. Drizzle with gravy; sprinkle with remaining cheese. Bake 10-12 minutes or until browned and cheese is melted.
Feel free to experiment with this one. If you’ve got ham instead of turkey, au gratin potatoes instead of mashed, even use biscuits for individual pizzas instead of pizza dough…the sky’s the limit!
Turkey and Mash Spring Rolls
Children will love the bit-size servings of this international style snack.
- 1 half sheet of nori
- 5 ounces mashed potatoes, chilled
- 2 ounces turkey, shredded and chilled
- 1 ounce cranberry sauce
- 1 tablespoon butter
- 1 tablespoon soy sauce
- 2 pinches of all-purpose flour
- Start with a plastic-wrap-covered place mat.
- Place the nori, uneven side up and quickly spread the mashed potatoes over the nori, leaving 3⁄4 of an inch on the side farthest from you.
- Flip the nori over and arrange the turkey and cranberry sauce in a line down the middle, long ways. Bend the mat to help roll it up.
- Cut the roll into 6 or 8 pieces and refrigerate until ready to eat.
In a small sauce pan, combine the butter and soy sauce. Heat until the butter is melted. Gently whisk in the 2 pinches of flour to thicken gravy.
Related Read: Turkey Tips: How to Cook the Best Turkey this Thanksgiving
A new twist on a classic favorite, savory shepherd’s pie. Follow this recipe to use up all of those delicious leftovers in one fell swoop. Side note: when this pie is gone so are your leftovers. Have the kids do the dishes and start looking for our Christmas blog.
- 2 1/2 cup turkey chopped or shredded
- 1/2 tsp dried basil
- 1/3 cup carrots
- 1/3 cup celery
- 1/4 cup corn
- 1 clove garlic
- 2 cup mashed potatoes
- 3/4 cup onion
- 1/4 cup green beans
- 1/2 tsp dried thyme
- 1 cup gravy
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp butter
- 4 oz shredded cheddar cheese
- Preheat oven to 350 degrees.
- In a large skillet, melt the butter and cook the onions, celery and carrots until onions are translucent. Add minced garlic and cook for an additional minute.
- Add turkey, corn, green beans, gravy and seasonings and cook till heated throughout.
- Move mixture to a baking dish and press flat.
- Heat the mashed potatoes until warm and easy to stir, then stir in half the shredded cheddar.
- Spread the mashed potatoes over the filling and sprinkle with remaining cheese.
- Bake for 30 minutes.