Think about it – THANKSGIVING DINNER – the BEST time to do some BULK cooking! And leftovers are an easy and YUMMY way to eat for a few days after the holiday. So, HOW are we using those leftovers? Here are FOUR recipes to inspire you!
Veggie Pasta 'Mac and Cheese':
Ingredients:
2 cups leftover carrots or sweet potatoes (it doesn’t matter if they are seasoned!)
1 cup milk of choice
1 sweet onion, diced
2 tbsp olive oil
½ cup chicken or veggie broth
3 cloves garlic
½ tsp nutmeg
1 tsp black pepper
1 lb pasta, cooked (I like red lentil or brown rice pasta or a veggie noodle)
Instructions:
In a large dutch oven, saute onions in olive oil until translucent.
Lower heat to low, add garlic, and cook 1-2 minutes.
While the onions and garlic cook, food process all veggies until chopped very small or pureed.
Add broth and veggies to the onions. Cook for 5-6 minutes.
Add milk and whisk until incorporated.
Add nutmeg and pepper.
Add cheese and whisk until melted.
Add cooked pasta and gently toss together.
Serve warm topped with cheese.
Mediterranean Inspired Turkey Salad
Ingredients:
2 cups leftover turkey, chopped
1 12oz can of chickpeas, drained and rinsed
1 cup plain yogurt
¼ cup red onion, chopped
1 clove garlic, minced
1 bell pepper, small diced
1 cucumber, peeled, seeded, small diced
½ cup kalamata olives, pitted and chopped
1 lemon, juiced and zested
¼ cup fresh parsley, chopped
1 tsp sea salt
1 tsp pepper
Instructions:
Mix all ingredients in a large bowl.
Enjoy cold.
Turkey Pot Pie
Ingredients:
2 cups turkey
½ cup mashed potatoes
1 cup milk of choice
1 cup frozen peas and carrots
½ cup leftover stuffing
Instructions:
Preheat oven to 375F.
In an 8-inch baking or pie dish, add turkey and vegetables.
Wisk potatoes and milk together.
Add to the dish and toss together.
Top with a layer of leftover stuffing.
Bake for 15 minutes or until center is bubbling and the stuffing is golden brown.
