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Saturday, November 20, 2010

Recipes for Leftover Turkey, Stuffing, Mashed Potato and Crabverry Sauce!

What is the biggest waste for American families? Plastic bags, cans? Would you believe food? A study shows that “On average, households waste 14 percent of their food purchases. Fifteen percent of that includes products still within their expiration date but never opened.”
Timothy Jones, an anthropologist at the UA Bureau of Applied Research in Anthropology, has spent the last 10 years measuring food loss “and estimates an average family of four currently tosses out $590 per year, just in meat, fruits, vegetables and grain products.”
“Nationwide, he says, household food waste alone adds up to $43 billion, making it a serious economic problem” (
Instead of adding to that waste and throwing out your Thanksgiving leftovers, recycle them instead! Below are some great recipes using leftover turkey, stuffing, mashed potatoes and cranberry sauce. Hope you enjoy and Bon Apetit!

Turkey Salad ( )


  • 5 cups cooked turkey meat, chopped
  • 1 cup finely chopped celery
  • 1 fresh jalapeno pepper, diced
  • 3 tablespoons sweet pickle relish
  • 1 cup mayonnaise
  • 1 tablespoon dried cilantro
  • 2 teaspoons salt
  • 2 teaspoons pepper


1)       In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper.
2)        Chill in the refrigerator until serving.

Turkey Pot Pie (


  • 1 recipe pastry for a (10 inch) double crust pie
  • 4 tablespoons butter, divided
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cubes chicken bouillon
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cubed cooked turkey
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk


Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
1)       Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
2)       In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, and then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
3)       Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 20 minutes or until crust is golden brown.

Turkey Soup (


  • 1 leftover turkey carcass
  • 3 medium onions, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon pepper


1)       Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2)       In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3)       Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Stuffing Frittata (
  • Cooking spray
  • 2 to 3 cups leftover stuffing
  • 1 cup shredded Cheddar (regular or reduced-fat)
  • 6 large eggs
  • 2 large egg whites
  • 3/4 cup milk
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons grated Parmesan
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley leaves
Preheat broiler.
1)       Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.
2)       In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg.
3)        Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top.
4)       Cook on stovetop over low heat for 5 to 7 minutes.
5)       Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.
Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes

For leftover mashed potatoes try making potato pancakes, shepherds pie or this recipe for crunchy potato balls!


·  4 large potatoes, cooked and peeled
·  1/2 teaspoon salt
·  1/2 cup milk
·  1/4teaspoon onion salt
·  3 T butter, melted
·  4 ounces American cheese or 4 ounces cheddar cheese, block
·  1/2 cup corn flakes, crushed
·  1/4 cup butter, melted

1)       Mash potatoes with salt, milk, onion salt and 3T butter.
2)       Chill until firm.
3)       Cut cheese into 1 inch cubes.
4)       Shape mashed potatoes around the cheese cubes into 2 1/2" balls.
5)       Roll in corn flake crumbs.
6)       Brush with remaining 3T melted butter and place on slightly-greased cookie sheets.
7)       Bake 20 minutes at 350* or until heated through.

This is a wonderful muffin using leftover cranberry sauce!

Morning-After Cranberry Sauce Muffins (

  • 1 cup flour
  • 1/2 cup whole-grain wheat flour
  • 1 cup oats
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups of leftover cranberry sauce
  • 1/2 cup skim milk
  • 1/3 cup vegetable oil
  • 1 egg


1)       Heat oven to 400°F.
2)       Line muffin tin with paper baking cups.
3)       In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well.
4)        In medium bowl, combine milk, oil, cranberry sauce and egg; blend well.
5)        Fold into dry ingredients all at once; stir until dry ingredients are moistened.
6)       Fill muffin cups about three-quarters full.
7)       Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!

I hope you enjoy these recipes as much as I do!! Happy Thanksgiving!!!

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