Fresh Ideas for Thanksgiving Leftovers
I don’t mean to toot my own horn here, but if there’s anyone who knows anything about leftovers, it’s me. When my family comes in and tells me there is nothing to eat, I can walk into the same kitchen and cook a meal for eight. For almost 10 years The Fresh 20 has been helping families use what’s already in the fridge and reinvent it into a completely different meal.
There can be more to leftovers than putting them back on the plate and heating them up. When you have overnight guests and need to prepare lunch or dinner on Friday, a plan for how to make those thanksgiving leftovers into another wow-worthy meal is key!
Easy Thanksgiving Leftover Recipes
After a day of indulgence and maybe a second slice of pie or an extra glass of wine, I crave a clean meal with all the fall flavors. My teens, they crave more carbs, and more creamy, rich food. Why have one Thanksgiving when you can have two, right?
My Thanksgiving Cobb Salad is a crowd pleasing, fresh lunch on post-turkey day for those looking for a lighter option full of favorite fall flavors. Meanwhile my cheesy turkey bread pudding is a rich reinvention that easily feeds a crowd. I can’t forget this weeknight chicken soup — sub with turkey — that’s been a go to for years and requested over and over again.
Biscuit Bread Pudding
I make this before I go to bed on Friday for an easy, rewarding Saturday brunch. It’s everything I like about Thanksgiving combined in one dish. It can be made with dinner rolls or even stuffing instead of biscuits but since biscuits are so easy, I double the batch. Add a mimosa or a perfect cup of joe and you are off to a great day!
Crowdpleasing Recipes for Thanksgiving Leftovers
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Rich and satisfying cheesy, turkey-filled biscuit bread pudding topped with tangy homemade cranberry sauce.
- 1–1/2 cups milk
- 4 eggs
- 1/4 cup water
- 6 leftover biscuits
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 cups roasted turkey, shredded or cubed
- 1 cup cheddar cheese, shredded
- 1/2 cup leftover cranberry relish
- Preheat oven to 350 degrees.
- Grease a loaf pan or an oven proof dish.
- Whisk together the milk, water and eggs in a medium bowl.
- Season with salt and pepper.
- Stir in crumbled biscuits. Allow at least ten minutes for biscuits to soak up some liquid.
- Fold in turkey and cheese and transfer to loaf pan. Let sit for at least 20 minutes more, or overnight if desired.
- Bake for 45 minutes or until firm.
- Serve with a side of leftover cranberry sauce.
Gluten Free: Use gluten free biscuits
Dairy Free: Use dairy-free biscuits; substitute 1-1/2 cups rice or almond milk for dairy milk; omit cheddar.
A light, Thanksgiving leftover lunch Cobb Salad with classic fall flavors.
- 2 cups leftover turkey, shredded
- 4 hard-boiled eggs, chopped small
- 16 ounces fresh spinach
- 1/2 cup walnuts
- 1 large pear, sliced
- 1/3 cup leftover cranberry relish, mixed with 1 tablespoon olive oil, salt and pepper to taste.
- salt and pepper
- 1/4 cup any salad dressing you have on hand. Our family uses honey mustard.
- Arrange all ingredients on a large platter
- Just before serving, drizzle with salad dressing and toss.