You Can Use Every Last Bit of Your Thanksgiving Dinner and Not Even Get Sick of Leftovers!

November 22, 2007 By Debbie Dragon

Ahhh, Thanksgiving. A day we cook all day long so we can sit and eat for about fifteen minutes! Cooking all day results in a TON of food for most people, and after eating the full Thanksgiving dinner in all it’s glory two or three times, you might get a little tired of it and want something different; but we shouldn’t waste such good, not to mention, expensive food. Consider the leftovers as much of a blessing as everything else we give thanks for on this holiday, and use some of the following ideas of creative ways to use up your leftovers that might help you change the flavor of the meal enough to keep you from getting sick of it!

Turkey Carcass & Bones

Most people just toss these in the garbage, but why not use them to make a broth for soup or stew? Just toss them into a big pot with 2 quarts of water or chicken broth (or a combination of the two), some sliced carrots and celery, garlic, salt and pepper. Let it come to a boil and then simmer for several hours to get the flavor out of the turkey bones. Strain out the bones and keep the broth for making soup- it can be frozen!

Mashed Potato Soup
(four servings)
1/2 teaspoon crumbled, dried rosemary
1 teaspoon crumbled, dried thyme
2 Tablespoons olive oil
1/2 cup minced onion
1 small rib of celery including the leaves, minced
1 carrot, grated coarsely
2 cups unsalted chicken or turkey broth or stock (fresh or canned)
2 1/2 cups leftover mashed potatoes
1 tablespoon lemon juice
1/3 cup fresh parsley, minced

Use a small skillet to lightly toast the rosemary and thyme. Be careful not to burn them. Saute onion, carrots and celery in olive oil for about a minute over low heat, and stir it constantly. Pour in your turkey or chicken broth and let it come to a boil. Break up your leftover mashed potatos with a fork and add them into the mixture with a whisk and whisk the mixture until it is smooth. Reduce the heat and add in your toasted herbs, fresh parsley and lemon juice.

Stuffing and Turkey Italian Style
2 tbsp. butter
1/4 c. chopped onion
1/2 tsp. crushed oregano
1 can cream of tomato soup
1/2 soup can water
1 1/2 c. cooked stuffing
4 servings sliced turkey
1/4 c. shredded cheese

In a small fry pan, cook the onion with the oregano in butter until onion is tender. Add the soup and water and heat through. In a baking dish, spread out your leftover stuffing and put your sliced turkey on top. Pour your soup mixture over the turkey and sprinkle with shredded mozzarella. Bake at 350 degrees for about 15 minutes or until heated through.