There is no denying that Thanksgiving leftovers can be a tad overwhelming. If you ask the kids, I have a love-hate relationship with leftovers myself. There are only so many Thanksgiving sandwiches I can make before the temptation to toss away the remaining dishes become more and more appealing.
If you’re unsure of how to repurpose the family Thanksgiving leftovers, fret not. We’ve got you covered with some top-notch, simple ways to make new dishes that your family and friends will love.
Loaded Breakfast Cups
Add zest to your breakfast by creating loaded breakfast cups. They’re the perfect make-ahead breakfast for on-the-go parents. Typically, I make my breakfast cups in my Sharp Superheated Steam Countertop Oven with a 6 cup muffin tin. I would recommend repurposing your turkey and stuffing for this recipe.
To start, you’ll want to prime your muffin tin with either butter or olive oil. This will help the cups come out nice and easy. In a medium bowl, crack and whisk together 7 eggs for about 1 minute. You will want to chop your turkey into manageable, bite-sized pieces before combining in the bowl. Add salt and pepper to taste. Line each muffin tin with stuffing by pressing the stuffing to form with the muffin tin. Once each tin is lined, pour egg batter evenly into each of the 6 tins. Bake for 20-25 minutes, or until the egg is fully cooked. I recommend allowing the cups to cool for about 10 minutes before serving.
Cranberry Sauce Spread
It’s no secret that the cranberry sauce is always the last to go. I have struggled for years to find a quick and effective way to add this to an everyday recipe but realized it is so simple. Cranberry relish can be added to cream cheese as a delicious seasonal spread for bagels and biscuits. I have also used premade pie crusts from the store to make my own toaster pastries, and the kids love them.
Turkey and Egg Omelet
My mother always said that an omelet is incomplete without vegetables and meat. Now, every Sunday, I let the kids choose from the fridge what ingredients they would like added in their omelets for breakfast. We call it our little bit of “zest”, and to answer a much-asked question, yes, they have picked silly veggies like carrots and celery before!
One great way to add an extra dose of protein into your breakfast and make use of that turkey is to make an omelet.
- 1 cup chopped turkey
- ½ cup cheese
- ½ cup stuffing
- 4 eggs
- 3 tbsp. butter
- With a medium knife, chop two pieces of turkey into bite-sized pieces (about 1 cup).
- In a medium-sized bowl, combine 4 eggs with 1 cup turkey, 1/2 cup of stuffing, salt, and pepper. Stir well.
- Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in the egg mixture. The mixture should set immediately at edges.
- Gently push cooked portions from edges toward the center with a spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, sprinkle ½ cup cheese on one side of the omelet. Fold omelet in half with a spatula. With a quick flip of the wrist, turn pan and slide omelet onto a plate. Serve immediately.
Build your own Smorgasbord
Everything in moderation, right? Whether you’re left with turkey, stuffing, potatoes, or pie, you’ll never open your fridge post-Thanksgiving and wonder what to make. So why not have a little bit of everything? My kids love when we do this because it gives them an excuse to pile their plates high with mashed potatoes and my homemade stuffing. And for those late-night cravings, is there anything better than a turkey sandwich loaded with stuffing, mashed potatoes, and gravy?
I have to say, it can be frustrating to reheat turkey the day after because, whether I use my oven or my microwave, I always lose the moisture from turkey, leaving it drier and tough. However, the superheated steam generated in my Superheated Steam Countertop Oven holds more moisture in my leftovers (especially my turkey pieces) and allows for the food to reheat without drying out. My leftovers are more like second helpings when I use it.
With the leftover mashed potatoes, I always make the kids’ potato croquettes. Served both hot and cold, they make the perfect mid-day snack. They are nice and crispy on the outside and soft and creamy on the inside. Just picture a pancake made only with cheese and potatoes.
- 5-6 cups leftover mashed potatoes
- 4 eggs
- 1/2 cup grated Romano cheese
- 1 tbsp chopped parsley
- salt to taste
- pepper to taste
- 1 cup flour
- 1 cup breadcrumbs
- 4 tbsp olive oil
- In a large bowl, combine 5-6 cups of mashed potatoes, 2 eggs whisked, Romano cheese, chopped parsley, salt, and pepper. Stir well.
- Divide the mixture into croquettes the size of the palm of your hand (you can also use an ice cream scooper to accomplish this). Place in refrigerator for about 30 minutes to set.
- You will need 3 small bowls: the first with 1 cup of the flower, the second with 1 cup of breadcrumbs, and the third with 2 eggs whisked for egg wash
- Roll each croquette, one-by-one in the flour. Then dip each floured croquette in the egg wash and then roll in the breadcrumbs, ensuring that the entire surface is coated well with breadcrumb.
- Heat 4 tbsp olive oil in 6 to an 8-inch nonstick skillet over medium-high heat until hot. Tilt pan to coat bottom.
- In small batches, pan-fry each potato croquette, allowing each side to become medium brown and crispy.
- Once all croquettes have been pan-fried, place on the crisper tray, and set your Superheated Steam Countertop Oven to Bake/Reheat at 350℉ for 15 minutes. Allow 5-10 minutes to cool.