Updated: Jan 9, 2022
Makeover your Leftovers
By: Pam Smith, RDN
We hope that your Thanksgiving was full of much gratitude, delicious flavors, and forever memories… and that your day-after-Thanksgiving will be filled with all of that, plus amazing leftovers!
To help you makeover your leftovers, Pam shared some of her favorite Thanksgiving leftover recipes on “Good Morning, Washington” in 2015, on behalf of Cracker Barrel. The recipes are below to get you started
Note: The video is available here: http://wjla.com/features/good-morning-washington/thanksgiving-leftover-recipes
Turkey n' Dressing Hash
Yields: 6 Servings
1/2 cup chopped pecans tablespoon olive oil
1/2 cup red onion, diced
1/2 cup red pepper, diced
2 large garlic cloves, minced
1 teaspoon P.S. Flavor!™ Creole Kitchen (or 3/4 teaspoon Kosher Salt & 1/2 teaspoon fresh cracked Black Pepper)
3 cups leftover chilled cooked turkey, chopped
1/2 cup Craisins (dried cranberries)
1 cup leftover (chilled) Dressing/Stuffing, cut into cubes
2/3 cup leftover Turkey Gravy
1/4 cup chopped Italian Parsley, plus additional for garnish
Sunny Side Up Fried Eggs, optional
Cranberry Sauce, optional
In a large, heavy skillet (dry) over medium-high heat, place chopped pecans. Stir constantly (to avoid burning) until the pecans become fragrant; 2-3 minutes. Remove and set aside.
Heat olive oil in the same skillet over medium heat. Add onions and red pepper to the skillet and sauté, stirring constantly until the onions begin to become translucent. Add the garlic and creole seasoning and sauté for another 30 seconds to one minute.
Add the turkey, craisins and dressing cubes and stir to mix well. Cook over medium heat, stirring occasionally, until heated through; about 5 minutes.
Add the gravy and toasted pecans to the skillet. Cook until the liquid is absorbed, stirring frequently, scraping the bottom of the skillet to incorporate all the flavors into the mixture. Allow mixture to sit a few minutes in between stirring to develop a light golden crust. Hash should still be moist when done; about 5-10 minutes, add fresh parsley at end of cooking.
Spoon into bowls and top with a fried egg, if desired.
Garnish with additional chopped Italian parsley and serve immediately. If desired, serve turkey holiday hash with a side of cranberry sauce.
Turkey, Mushrooms, and Wild Rice Casserole
Yields: 6 Servings
1 (6-ounce) package brown and wild rice, or 2 (8.5 ounce) packages of Ready Whole Grain Medley Brown and Wild Rice
2 ounces leftover cornbread muffins or other day-old bread, cubed
1 tablespoon olive oil, divided
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/2 cup chopped red onion
1 (8-ounce) package cremini mushrooms, sliced
2 garlic cloves, minced
1 cup cooked corn
1 tsp. P.S. Flavor!™ Creole Kitchen, or 1/2 tsp. kosher salt and ¼ tsp. fresh ground black pepper
1 1/2 cups leftover cooked turkey, chopped
1 cup leftover cooked corn
1/2 cup craisins (dried cranberries)
1/4 cup chopped pecans
1 cup leftover turkey gravy
1/2 cup 2% low-fat milk
1/2 cup plain Greek yogurt or reduced fat sour cream
1/4 cup chopped fresh parsley
3/4 teaspoon minced fresh or 1/4 teaspoon dried sage
3/4 cup left over whole berry cranberry sauce
Preheat oven to 325º F.
If preparing rice, prepare according to package directions, omitting fat and seasoning packet. Set aside.
While rice cooks, place left over cornbread muffins into a food processor; pulse 15 times or until fine crumbs measure ½ cup. Add 1 teaspoon olive oil to processor; pulse until combined. Add parmesan cheese to processor, and pulse until combined. Set aside.
Heat a large skillet over medium-high heat. Add remaining 2 teaspoons of olive oil, onion and mushrooms; sauté 7 minutes or until onion is tender, add in garlic and creole seasoning and sauté for an additional minute. Stir in leftover turkey, craisins, leftover corn and pecans, sauté for another minute and then add the leftover turkey gravy, milk, yogurt or sour cream, parsley and sage. Add cooked rice; stir.
Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray. Sprinkle with corn bread muffin crumb mixture. Bake at 325º F for 30 minutes or until golden brown. Serve with cranberry sauce.