Revamping Your Thanksgiving Leftovers

There is no doubt your mom cooks the best Thanksgiving dinner and you did your due diligence eating your fair share. Despite the work you and your family did eating Turkey, tons of Thanksgiving leftovers remain. You parted that evening with containers of leftovers, accepting it with a smile. But, in the back of your head wondering how you will survive eating Thanksgiving dinner 3 nights in a row. You feel an obligation not to waste food. 

Well, guess what? You don’t have to eat Thanksgiving dinner 3 nights in a row or waste food. Let’s revamp your Thanksgiving leftovers! These savory recipes are sure to shake things up. 

Healthy Ways to Repurpose Your Thanksgiving Leftovers

Turkey Cranberry Spinach Wrap

 Ingredients: 

1 Whole Wheat Tortilla 

2 oz of sliced turkey 

2 tsp cranberry sauce 

1 handful of spinach 

1 slice of muenster cheese 

Instructions: Lay a whole wheat tortilla flat on a plate. Spread the cranberry sauce in an even layer over the tortilla. Layer spinach, cheese, and turkey in the middle of the tortilla and then roll the tortilla into a wrap. 

Shepherd’s Pie 

Ingredients:

1 lb. lean ground beef 

½ c bone broth 

1 tbsp. Tomato paste

1 tbsp. Worcestershire sauce 

½ small red onion 

2 cloves of garlic, minced 

Salt and pepper to taste 

½ pack frozen vegetable medley 

Leftover mashed potatoes (or sweet potatoes) 

Instructions: Preheat oven to 400 degrees. In a skillet, saute ground beef and onions 5-7 minutes or until brown. Add in garlic, tomato paste, Worcestershire sauce, salt and pepper; saute an additional 1 minute. Gradually, add in bone broth with 1 tsp of cornstarch and mix until mixture has thickened. Remove from heat and stir in ½ pack of frozen vegetable medley. Pour mixture into an oven-safe casserole dish and layer the leftover mashed potatoes on top. Drizzle 2tbsp of melted ghee or butter and sprinkle the top with garlic powder, onion powder and any herbs (optional). Bake for 15-20 minutes.  *Place a sheet pan under the casserole dish in the oven to prevent any spillage. 

Turkey Cranberry & Goat Cheese Salad

Ingredients:

1 head of mixed greens 

4-6 oz shredded leftover turkey 

1 medium red apple (sliced)

⅛ c dried cranberries 

⅛ c pecans or walnuts 

4 tbsp. Crumbled goat cheese 

Instructions: Toss all ingredients in a salad bowl and pair with your favorite dressing! This salad goes great with a raspberry vinaigrette. 

Turkey and Corn Chowder 

Ingredients:

2 c shredded leftover turkey 

1 c leftover creamed corn (you may also use a can of corn) 

3 c bone broth 

1 c milk 

3-4 red potatoes, cut 

¾ c celery, chopped 

¾ c carrot, chopped 

½ c onion, chopped 

2 tsp minced garlic 

1 tsp onion powder 

1 tsp Italian seasoning 

Salt and pepper to taste 

Instructions: Add all ingredients to a slow cooker and cook on high for 3-4 hours. 

Brussel Sprout and Sweet Potato Hash

Ingredients:

1 c leftover halved brussel sprouts

1 c diced sweet potatoes 

4 eggs

1 tbsp + 1tsp  Oil of choice 

½ sweet onion, chopped 

1 tsp minced garlic 

Salt and pepper to taste 

Instructions: Add 1 tbsp of oil to a non-stick skillet over medium heat. Add sweet potatoes and cook for approximately 10 minutes. Add in onion, garlic, salt and pepper, mixing until thoroughly combined. If needed, add an additional 1 tsp of oil. Add the leftover Brussel sprouts to the pan and cook for an additional 5 minutes. Set aside. In a separate non-stick pan, fry 4 eggs. Once the eggs are cooked, place on top of hash and serve immediately. 

Created by Lexi Nazzaro, Dietetic Intern 

Photos from: yestoyolks.com, lacremedelacrumb.com, detoxinista.com, thewholesomedish.com, and candychronicles.com