Do you have a fridge full of Thanksgiving leftovers?
We churned out a whole lot of food in the FULLforLife kitchen this Thanksgiving. While everyone loves a good turkey and cranberry sauce sandwich, a common complaint we've heard in the past is that our families get bored eating the same old turkey sammy or reheated holiday plate.
So our families don't end up wanting to throw their food out the window, here are some creative ways to re-purpose your turkey leftovers and take them from dull back to delicious. These recipes may have you and your family more excited for Thanksgiving leftovers than the actual meal!
Wraps and sandwiches
BLT Turkey Club Wraps:
What you need: 2 slices turkey, 2 slices cooked bacon, 1 tablespoon Greek yogurt, 1 tablespoon mustard, 2 slices tomato, sprouts and 1 tortilla/wrap.
How to make it: Lay tortilla flat. Mix yogurt and mustard together and spread mixture on half of the tortilla. Top with turkey, bacon, tomato and sprouts. Wrap your tortilla, eat and enjoy!
Turkey, Cranberry and Brie Grilled Cheese:
What you need: 2 slices turkey, 3 slices brie (rind removed) or goat cheese, 1 & 1/2 tablespoons leftover cranberry sauce, 2 slices of bread and 1/2 teaspoon butter/EVOO.
How to make it: Top one piece of bread with turkey, cranberry sauce and cheese. Place other piece of bread on top and spread 1/2 teaspoon of butter on the outside of each slice of bread. Grill sandwich in a pan for 3-4 minutes on each side, until your cheese is melted and bread has browned.
Turkey, Bacon and Avocado Melt:
What you need: 2 slices turkey, 1 slice cheddar cheese, 2 slices cooked bacon, 1/2 sliced avocado, 2 slices bread and 1/2 teaspoon butter/EVOO.
How to make it: Top one piece of bread with turkey, bacon, avocado and cheese. Place other piece of bread on top and spread 1/2 teaspoon of butter on the outside of each slice of bread. Grill sandwich in a pan for 3-4 minutes on each side, until cheese is gooey and bread has browned.
Apple-Havarti Grilled Cheese Sandwich:
What you need: 2 slices turkey, 1 slice Havarti cheese, 1/4 thinly sliced honey crisp apple, 1 tsp. Dijon mustard, 2 slices multi-grain bread and 1/2 teaspoon butter/EVOO.
How to make it: Top one piece of bread with turkey, apple slices, Dijon and cheese. Place other piece of bread on top and spread 1/2 teaspoon of butter on the outside of each slice of bread. Grill sandwich in a pan for 3-4 minutes on each side, until the outside is golden brown and the cheese is melted and warm.
Turkey, Mozzarella and Pesto Panini on Ciabatta Bread:
What you need: 2 slices turkey, 1-2 oz. sliced fresh mozzarella, 1 tablespoon pesto, 2 slices tomato and 1 ciabatta roll.
How to make it: Spread pesto on bread and top with turkey, tomato and mozzarella. Cook in a panini press (or in a pan with something heavy like another pan on top of the sandwich to press it down), until your bread has browned and cheese has melted.
The Ultimate Breakfast Sandwich:
What you need: 1 slice turkey, 1 slice cheddar cheese, 1 cooked egg (scrambled or sunny side-up), 2 slices tomato, 1 slice avocado and 1 toasted Everything bagel (or a plain bagel and Trader Joe's Everything but the Bagel Seasoning).
How to make it: On half of bagel, place turkey, cheddar cheese, egg, tomato and avocado. (If using a plain bagel, sprinkle Trader Joe's seasoning on top of avocado, to taste). Finish by placing other half of bagel on top, or enjoy it open-faced.
Side dishes, casseroles and other delicious ideas
Nachos Supreme: Try these Rice Cake Nachos, a low-cal version of traditional nachos.
Turkey, Mac and Cheese Casserole: Simply add 1-2 cups of chopped turkey and half a cup of frozen peas to this Baked Macaroni & Cheese recipe.
Pecan Turkey Salad (served on bread, a wrap or in a Bibb lettuce bowl): Looking for a quick and easy lunch idea? Swap out the chicken for turkey in this Pecan Chicken Salad recipe.
Turkey Cobb Salad:
What you need: 2 strips bacon (cooked and crumbled), 1 large slice turkey (chopped), 1/2 avocado, 1/4 cup cooked corn, 1 hard-boiled egg, 1 tomato (diced and de-seeded), 4 cups chopped romaine, finely chopped green onion to garnish and ranch dressing. Primal Kitchen Avocado Oil Ranch Dressing is one of our favorites. Optional add ins: cheddar, blue or feta cheese.
How to make it: Layer the lettuce in one large bowl or two smaller bowls. Top with remaining ingredients and drizzle just enough dressing to taste. Toss until combined and enjoy!
Enchilada Casserole: Substitute turkey for cooked chicken in this Enchilada Casserole. Fast, easy and delicious!
Turkey and Corn Chowder: Substitute turkey as your protein in this Chicken and Sweet Corn Soup recipe. Reduce cook time to 4 hours, or until your carrots are tender.
Stuffed Peppers (or Tomatoes): This Stuffed Pepper recipe is even freezer-friendly. Just swap out the ground turkey for your diced turkey leftovers. #Winning!!
Chili: Use your leftover turkey in this Turkey Chili Recipe.
Smoked Gouda and Artichoke Turkey Quesadillas:
What you need: 1 diced red pepper, a handful of spinach, 1/2 jar artichokes (drained), 1 teaspoon extra virgin olive oil, 2 thick slices of turkey (chopped), 4 tablespoons cream cheese, 1/4 cup smoked gouda (grated), 4 tortillas/wraps
How to make it: Spread cream cheese evenly over two of the tortillas, set aside. Add 1/2 teaspoon EVOO to pan and sauté red pepper over medium heat for 2 minutes. Add spinach and sauté (salt and pepper, to taste) until wilted, 1-2 minutes. Remove from heat. Add remaining EVOO to pan, lay one tortilla, cream cheese side up, in pan and top with half the peppers, spinach, artichokes, turkey and cheese. Place one of the plain tortillas on top. Grill each side of the tortilla over medium heat for 3-4 minutes or until cheese is melted and the middle is warm. Repeat with remaining tortillas and ingredients. Cut into six wedges and serve.
What you need: 1 pound dough ball (for personal pizzas use 4 whole-grain pitas as your crust), 1/2 cup BBQ sauce (or leftover cranberry sauce), 1 & 1/2 cups chopped turkey, 1/3 cup red onion (finely chopped), 1/2 cup arugula, 1 cup smoked Gouda (grated) and crushed red pepper flakes (to taste). If you have leftover veggies, toss them on there too!
How to make it: Stretch out dough on pizza stone (or greased pan). Leaving a 1” border around the edge, spread BBQ sauce on dough. Evenly spread a layer of onions, turkey, arugula and smoked Gouda. Sprinkle with crushed red pepper. Bake pizza in the oven on the middle rack for the time suggested on dough's instructions until the crust turns golden brown, and everything's hot and bubbly (typically about 20-30 minutes). For personal pizza option: Top pitas and toast until crunchy, cheese is melted and toppings are warm.
Pork Tenderloin or Pork Chops topped with Cranberry Sauce: Simply cook the pork tenderloin or pork chops and top with leftover cranberry sauce.
Overnight Oats: Mix a piece of pie (for less calories, use the filling and toss the crust) with 1/2 cup oats and 1 cup milk for decadent overnight oats. Mix it, stash it in the fridge overnight and enjoy in the morning. You can even garnish it with pecans for a little added crunch.
A Festive Smoothie: Try blending a piece of your pie (again, for less calories, ditch the crust) in your favorite smoothie recipe.
Stuffed French Toast: Get fancy in just a few minutes with this great Stuffed French Toast recipe. Substitute your leftover pie for the nut butter and fruit filling.
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