Thanksgiving is a time for gathering with loved ones and enjoying a feast filled with classic dishes. But once the celebration ends, many find themselves with an abundance of leftovers. Rather than simply reheating the same plates, why not transform these ingredients into new meals?
This collection from our Registered Dietitian, Janyce Gately, offers fresh ideas for reinventing Thanksgiving leftovers, turning turkey, stuffing and mashed potatoes into delicious creations that keep the holiday spirit alive one bite at a time.
STUFFING MUFFIN CUPS
INGREDIENTS:
3 cups of leftover stuffing
1 cup chopped turkey
10 ounces frozen spinach, thawed and squeezed dry
6 eggs
2 tbsp milk of your choice
1/4 cup parmesan cheese
Salt & pepper to taste
- Preheat oven to 350. Spray a 12-cup muffin pan with nonstick spray. Combine stuffing and cubed turkey together in a bowl and mix together to combine. Add the turkey stuffing mixture evenly to the muffin pan.
- In a bowl, mix thawed spinach, eggs, milk and a pinch of salt and pepper to taste. Whisk together until well blended. Divide the egg mixture evenly into each cup, up to the halfway point. The egg mixture will not cover the top of the stuffing mix but will expand as it bakes.
- Sprinkle the top of each muffin with parmesan cheese. Bake for 30 minutes until tops are golden brown. Allow to cool in the pan for a few minutes before running a knife around the edges to loosen each muffin.
TURKEY & MASHED POTATO SOUP
INGREDIENTS:
2 teaspoon of olive oil
1 medium onion, diced
1 cup carrots, sliced thin
4 cups of chicken or turkey broth
2 cups of mashed potatoes
1 tsp dried thyme
1 cup of cooked peas
2 cups cooked turkey, chopped
Salt & pepper to taste
- In a medium saucepan heat olive oil. Add onion and sliced carrots and sauté until onions are translucent and carrots are tender, about 6 minutes.
- Add broth, mashed potatoes and thyme, stirring until combined and smooth.
- Add turkey and peas and continue cooking over medium heat until heated through. Season with salt and pepper.
Turkey & Black Bean Quesadillas
INGREDIENTS:
1 – 15 ounce can black beans, rinsed and drained
1 cup cooked turkey, chopped
1/2 cup shredded Monterey Jack cheese
3/4 cup prepared salsa, divided
4 – 8 inch whole wheat tortillas
2 teaspoons olive oil
1 ripe avocado, optional
- Combine, beans, turkey, cheese and ½ cup of salsa in a medium bowl. Fill each tortilla with approximately ½ cup of filling on one side. Fold tortilla in half and press gently lightly to flatten.
- Heat 1 tsp of oil in a large nonstick skillet over medium heat. Add two folded quesadillas and cook turning once, until golden on both side, 2-4 minutes total.
- Transfer to a cutting board and cover with foil to keep warm. Repeat with remaining oil and quesadillas. Serve with remaining salsa and avocado, if desired.
Turkey SALSA SOUP
INGREDIENTS:
16 ounces of mild chunky salsa of your choice
2 cups of cooked turkey, chopped
2 – 15 ounces cans of black beans, rinsed and drained
2 cups of frozen corn
4 cups of low sodium chicken broth
Shredded cheddar cheese, optional
Salt and pepper to taste
- Combine all the ingredients in a medium sauce pan and place on stove. Bring to a boil and reduce heat to simmer for approximately 5 minutes.
- Ladle into bowls and top with shredded cheese, if using.
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