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Are you as excited as I am for Thanksgiving tomorrow!?
Although the delicious food is guaranteed to be devoured, there's always leftovers.
Instead of heating up a regular old plate of 'Thanksgiving dinner round 2', why not switch it up with a few simple leftover Thanksgiving recipes that are just as good, if not better, than the main course!
Looking for a creative and delicious way to reuse leftover turkey? Go beyond the typical turkey sandwich and try something new!
Let's get into some amazing recipes from The Pioneer Woman's website.
Pumpkin Chili Recipe:
Do you have one too many cans of pumpkin puree you bought for your Thanksgiving pies that you don't want to go to waste? This rich and creamy recipe for pumpkin chili's got you covered!
Ingredients:
1 tbsp. olive oil
1 lb. ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 1/2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. kosher salt, plus more to taste
3/4 tsp. ground black pepper, plus more to taste
1/2 tsp. ground cinnamon
2 15 oz. cans fire-roasted tomatoes, not drained
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pumpkin puree
2 1/2 c. chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired
Directions:
1. In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.
2. Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds.
3. Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds.
4. Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese and avocado, if desired.
Cranberry-Orange Rolls Recipe:
Just imagine the smell of fresh baked sweet rolls in the morning, absolutely mouthwatering! Of course, any kind of filling is great, but Thanksgiving offers the excuse to make them with your leftover cranberry sauce!
Ingredients:
FOR THE CRANBERRY FILLING:
1 1/2 c. Fresh Or Frozen Cranberries
1 Orange, Zest And Juice
1/4 c. Cane Sugar
FOR THE DOUGH:
2/3 c. Whole Milk
4 tbsp. Butter, Divided, Plus More for Coating Bowl
1 Large Egg
1/2 c. Unfed Sourdough Starter
1/4 c. Cane Sugar
2 1/2 c. to 3 cups All-purpose Flour
1 1/2 tsp. Unrefined Sea Salt
FOR THE CREAM CHEESE ORANGE DRIZZLE:
4 oz. Cream Cheese, Softened
2 tbsp. Maple Syrup
1/2 Orange, Zested
2 tbsp. To 4 Tablespoons Freshly Squeezed Orange Juice
Directions:
For the cranberry filling:
In a small saucepan, place cranberries, orange juice, and sugar. Bring to a simmer and simmer for 10 minutes. Most of the liquid should evaporate.
Remove from heat and stir in the orange zest. Cool completely. Use immediately or store in an airtight container in the refrigerator until ready to use.
For the dough:
Warm the milk and 2 tablespoons butter over the stove. Set aside to cool a bit.
In the bowl of a stand mixer, add egg, starter, sugar, flour, and salt. Pour the warm (not hot!) milk and butter mixture on top. With the paddle attachment, mix until a dough forms (this can take about 1 minute). You want the dough to be soft, but not overly sticky. Add more flour as needed.
- Cover and let rest for 30 minutes.
Switch to the dough hook attachment and knead on medium-low to low speed for 8 minutes. The dough should be smooth and cohesive.
Grease a medium-sized bowl with butter. Transfer the dough to the buttered bowl, turning once. Cover and rest for 30 minutes. Grab one "corner" of the dough, stretch it up, and pull it over towards the middle. Repeat for the other 3 "corners" of the dough.
- Cover and let rise overnight at room temperature until the dough has doubled in bulk. Since this is sourdough, it will take 8–12 hours to double, depending on how warm your kitchen is.
After the initial rise, lightly butter a clean work surface and dust it with flour. Gently dump the dough out onto the work surface and deflate it by pulling the "corners" into the middle. Let rest for 15 minutes.
- Meanwhile, line a 9-inch square baking dish with parchment paper.
Roll the dough into a 16x12-inch rectangle, dusting the dough and rolling pin with flour if needed to prevent sticking.
Spread the dough with remaining 2 tablespoons of soft butter, leaving 1/2-inch around all the edges. Spread the cranberry filling evenly over the butter, leaving 1/2-inch around all the edges. Starting on the longer (16-inch) edge, roll up the dough gently but tightly.
Cut the dough into nine 1 1/2-inch rolls using a serrated knife. Transfer the rolls to the parchment-lined baking dish. Cover and let rise for 2–4 hours, or until the rolls have visibly risen. They won't get crazy puffy, but they should increase in size.
30 minutes before you plan to bake the rolls, preheat oven to 400°F . Once rolls are ready to bake, pop them into the oven for 10 minutes. Without opening the oven door, lower the temperature to 350°F and bake for 25–35 minutes more, or until the rolls are deep golden brown and the bready part registers 200°F on an instant read thermometer.
Remove from oven and allow to cool in the pan for 10 minutes. Remove, parchment paper and all, to a cooling rack to cool further.
Once the rolls aren't too hot, frost them with the cream cheese drizzle:
For the cream cheese orange drizzle:
Place cream cheese, maple syrup, and orange zest in a small bowl. Beat until smooth. Gradually add enough orange juice to make a nice thickish drizzling consistency. Drizzle over the warm rolls. Serve warm with butter for spreading!
Leftover Turkey Soup Recipe:
There's bound to be leftover roast turkey after your Thanksgiving dinner - This recipe comes together in less than an hour and is perfect for lunch or dinner!
Ingredients:
2 tbsp. olive oil
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 small onion, chopped
1 c. green beans
3 garlic cloves, finely chopped
3 tbsp. all-purpose flour
8 c. chicken stock
1 tbsp. chopped fresh rosemary
2 tsp. kosher salt, plus more to taste
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
3/4 c. uncooked orzo pasta
3 c. chopped cooked turkey
2 c. packed baby spinach leaves
1/4 c. fresh lemon juice, optional
Ground black pepper, to taste
Directions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
2. Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.
Leftover Turkey Pot Pie Recipe:
You can make this recipe with chicken, turkey...whatever's in your fridge! You may even have leftover onion and celery from Thanksgiving stuffing - even better!
Ingredients:
1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
2 c. leftover turkey, light and dark, diced or shredded (or both!)
1/4 c. flour
2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
Splash of white wine (optional)
3/4 c. heavy cream
Frozen peas (optional)
Fresh thyme, chopped
Salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees.
2. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
3. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
4. Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
5. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
6. Pour mixture into a casserole dish or deep pie pan.
7. Roll out crust so that it’s about 1 inch larger than the pan you’re using.
8. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
9. Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
10. Allow to cool for a little bit before serving.
11. Serve with a large spoon.
Cranberry Brie Bites Recipe:
The perfect bite sized snack for your leftover cranberry sauce!
Ingredients:
1 sheet frozen puff pastry, from 1, 17oz box
Nonstick cooking spray
4 oz. brie cheese
1/2 c. cranberry sauce, homemade or canned
3 tbsp. raw shelled pistachios, chopped
Flaky sea salt and ground black pepper, optional
Directions:
1. Thaw the puff pastry according to package directions.
2. Preheat the oven to 400°F. Spray a 24-well mini muffin pan with non-stick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
3. On a well floured surface, roll the sheet of puff pastry into a 10x15-inch rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges.
4. Cut the firm brie into 24 (½-inch) slices. Place a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pistachios.
5. Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, if desired.
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