Thanksgiving Leftover Recipes

(Turkey Shepherd's Pie with Leftover Mashed Potatoes) 

House cleaning has begun, and I have been planning and shopping for our big Thanksgiving gathering.  Turkey, ham, mashed potatoes with gravy, stuffing, sweet potato casserole, and scrumptious pies...the list grows by the minute and excitement builds.  

And this year, it's even more special for me because my best friend and her family are coming.  Our annual tradition was missed the past three years because they are full-time missionaries to the Philippines.  And it may be another three years before they return for their furlough.  So, I'm going to relish every single minute with them as we build another sweet memory.  

(Stuffing Stuffed Mushroom Caps)

My family are not lovers of leftovers.  So each year, I'm conjuring up ways to get them to eat Thanksgiving meal redux.  Here are some creative ideas to share with you for your leftovers this year.

You will also find these photos in Miss Sophie's column in The Savannah Morning News. 

(Turkey, Cranberry Sauce and Brie Sandwich)

I am so very grateful to have another Thanksgiving with you all!  

Have a Happy, Happy Thanksgiving my dear friends!

Print These Recipes!

Stuffing Stuffed Mushrooms 

 24 Mushroom caps, cleaned
 1 cup leftover stuffing
 1/4 cup grated parmesan,
 2 tablespoons each olive oil
 2 tablespoons chopped parsley
 1 minced garlic clove

 Mix all ingredients in a medium-size bowl. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 15-20 minutes at 400 degrees. Serve hot.

Turkey, Cranberry Sauce, and Brie Sandwich 

8 slices thick sliced bread
4 tablespoons unsalted butter, softened
1/4 cup left over cranberry Sauce
1 pound sliced left over turkey
1/2 pound brie cheese, thickly sliced

 Lay 4 slices of bread and top with a few slices of turkey. Spread cranberry sauce over turkey slices, then cover with 2 to 3 slices of brie, enough to cover the turkey and cranberry sauce. Top the sandwiches with remaining 4 slices of bread. Spread softened butter on outer sides of sandwich.

 Heat a large cast-iron or other heavy skillet over medium-low heat and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. Brush on more butter if needed. Cut the sandwiches in half and serve hot.  Makes 4 generous sandwiches.

 Turkey Shepherd's Pot Pie with Leftover Mashed Potatoes 

1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 cups reduced-sodium chicken broth

1/2 teaspoon dried thyme
2 cups leftover turkey meat
2 cups of frozen vegetables
2 cups leftover mashed potatoes, heated in microwave 2-3 minutes
Salt and pepper to taste

*Note: if you have left over gravy, about 2 1/2 cups, it can be substituted for the white sauce.  Add dried thyme, meat, and vegetables, and proceed with the remaining instructions.

Preheat oven to 400 degrees F. Melt butter in a medium sauce pan. Add onions and cook until translucent, 2-3 minutes. Whisk flour into butter and onions and cook for an additional 2-3 minutes. Slowly whisk broth into flour until smooth, add thyme and bring to slow simmer. Add meat and vegetables. Simmer for 10-15 minutes.

Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon warmed mashed potatoes over top, and, using the back of a spoon, make an even layer. Place pie on a baking sheet and bake 20-25 minutes, until top is golden brown and filling is bubbly.