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Thanksgiving Dinner Repurposed: Leftovers

My favorite comedian, Louis CK, once said something along the lines of, “I don’t eat until I’m full, I eat until I hate myself!” This beautifully put phrase served as my motto for Thanksgiving. After seconds, multiple slices of pie (had to try them all!), and way too much pumpkin ale, I was slightly uncomfortable to say the least. The thought of leftovers even made feel a little queasy. However, leftovers after Thanksgiving are inevitable and often have the potential to stick around for days after the big feast. Wasting food is a sin, so here are some fun ideas to “repurpose” your leftovers.

Thanksgiving Casserole




What you’ll need:

• Butter
• Mashed Potatoes
• Roasted Turkey (Sliced or Shredded)
• Cranberries
• Traditional Thanksgiving Gravy
• Stuffing


1. Preheat your oven to 350F and line a glass baking dish with butter.
2. Spread the leftover mashed potatoes evenly at the bottom of the dish.
3. Pour part of the gravy to evenly cover the mashed potatoes.
4. Place your sliced turkey for another layer and spoon more gravy on top of the turkey.
5. Place a firm layer of stuffing.
6. Finally, pour the last of the gravy on top of the stuffing and sprinkle cranberries on top.
7. Bake for about 30 minutes and enjoy!


Turkey Salad Sandwiches




What you’ll need:

• 3 cups cooked shredded turkey
• 3/4 cup chopped pecans
• 2 celery stalks, diced
• 1 cup dried cranberries
• 1 cup diced apple chunks
• 1/2 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup fresh finely diced parsley
• Salt and pepper to taste
• King’s Hawaiian dinner rolls


1. Combine everything together in a large bowl. Stir until mixed thoroughly. Refrigerate for a few hours so the flavors have time to blend.
2. Serve the salad on the dinner rolls. Keep refrigerated. Makes about 6 cups of turkey salad.


Pumpkin Gnocchi




What you’ll need:

• 2/3 cup pumpkin, sweet potato or butternut squash puree
• 1 cup chickpea flour
• 1 tbsp ground flaxseed
• A pinch of salt and pepper
• 1 tbsp finely chopped thyme leaves
• 2 tbsp toasted, roughly chopped pecan nuts
• Chili flakes to garnish
• 1 tsp coconut oil melted (if frying)


1. Mix together pumpkin or vegetable puree of choice from above with chickpea flour, salt, pepper, and thyme until you have a smooth dough. Add in ground flax seed and set to one side for 5 minutes.
2. Form a large ball, cut in half or quarters and roll in to lengths. Slice in to desired size gnocchi.
3. Bring a pot of water to the boil. Cook the gnocchi in two batches. It’s done when it floats to the top. Remove with a slotted spoon.
4. Once all the gnocchi have been cooked, place in a large non stick pan with the melted coconut oil and allow to cook for a couple of minutes on each side to crisp up and get a little bronzed.
5. Serve with a sprinkle of toasted pecans and chili flakes if desired.


Turkey Tacos with Cranberry Salsa




What you’ll need:
For Salsa:
• 8 oz fresh cranberries
• 1 Fuji or Gala apple, quartered and cored
• 1/2 small red onion, coarsely chopped
• 1 small jalapeño, seeded if desired for less heat
• 1/4 cup loosely packed fresh cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• Zest of 1 orange
• 1/3 cup honey

For Tacos:
• Flour tortillas
• Leftover roast turkey, shredded
• Cream cheese
• Salsa
• Fresh cilantro

1. For the salsa, place all the ingredients in the base of a food processor and pulse to combine.
2. To make the tacos, smear some cream cheese over entire tortilla and top with desired amount of turkey and cranberry salsa. Fold tortilla in half.
3. Heat a pan on the stove over medium heat. Add 1 tablespoon of butter. When melted, toast both sides of taco until crispy and turkey and cream cheese are heated through. Serve with extra salsa and cilantro if desired.



– Camille Bergsrud

Cover photo source.

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