5 Recipes For Thanksgiving Leftovers

New ways to transform your Thanksgiving leftovers—from snacks and side dishes to one-of-a-kind meals and comfort food.

Recipe 1: Loaded Turkey Wellington


  • Cooked turkey, white and dark meat

  • Mashed potatoes

  • Dressing

  • Cranberry sauce

  • Frozen puff pastry, store-bought

  • Turkey gravy

  • 1 egg, beaten

  • Fresh parsley, chopped, for garnish


Preheat oven to 420° F. Defrost puff pastry sheets for about 30 minutes. When it becomes somewhat pliable, open the sheets of pastry and cut each one into four squares.

Add a spoonful of mashed potato into the center of each puff pastry and slightly flatten. On top of the mashed potato, add a tablespoon of dressing and a dollop of cranberry sauce.

Top with a piece of turkey that is approximately the same diameter as the stack.

Fold each pointed end of the pastry to the middle and secure by applying light pressure. Flip the pastry, so it is seam-side-down. Flatten it, so it resembles a hockey puck. Adorn the top with a cut-out piece of puff pastry in the shape of a turkey, leaf, or other festive decoration.

Brush the wellingtons with the egg wash and place onto a baking sheet with parchment paper, a silicon mat, or cooking oil spray. Bake for 20 minutes, or until nicely browned.

Place the wellingtons into a bowl and drizzle with reheated turkey gravy. Garnish with parsley.

Recipe 2: Turkey Taquitos


  • 3 cups turkey, shredded

  • 1 can chipotle peppers in adobo sauce

  • 3 cups Monterey jack cheese, shredded

  • 12 7-inch flour tortillas

  • Spray baking oil

  • Guacamole, homemade or store-bought

  • 1 tomato, diced

  • 1/2 onion, diced

  • Lettuce, shredded

  • 1 teaspoon Tajin seasoning

  • Mexican crema or sour cream

  • Jalapenos, sliced

  • Radishes, sliced

  • Fresh cilantro

  • 1 lime, sliced


Preheat oven to 375° F. Spray a sheet pan with baking spray and set aside. Finely chop one or two of the chipotle peppers and mix with the adobo sauce, shredded turkey, and Monterey jack cheese. Adjust the amount of pepper and sauce to taste.

On a clean work surface, assemble the taquitos by filling the bottom third of each tortilla with 1/3 cup turkey and cheese mixture. Roll the taquitos tightly and place on the sheet pan ensuring they do not touch each other.

Spray the tops and sides of the taquitos with the cooking spray and bake for 20-25 minutes until the edges of the tortillas begin to brown.

While the taquitos are baking, combine the tomato, onion, and Tajin to make a fresh pico de gallo.

When nicely browned, place the taquitos on a plate and drizzle with Mexican crema. Garnish with jalapenos, cilantro, slivered radishes, and additional Tajin. Serve with guacamole, pico de gallo, and slices of lime.

Recipe 3: Rojo-Verde Turkey Enchiladas


  • 3 cups turkey, shredded

  • 2 cups Monterey jack cheese, shredded

  • 1 tablespoon butter

  • 2 cloves garlic, minced

  • 1/2 red pepper, diced

  • 1/2 sweet onion, diced

  • 2 small cans diced green chilis

  • 1/2 cup sour cream

  • 1 12-oz can red enchilada sauce

  • 1 12-oz can green enchilada sauce

  • 6 flour tortillas

  • 1 tomato, diced, for garnish

  • 1 small can sliced olives, for garnish

  • 2 radishes, slivered, for garnish

  • Mexican crema, for garnish

  • Fresh cilantro, chopped, for garnish

  • 2 green onions, sliced, for garnish


Preheat oven to 350°F. Melt butter in a saucepan. Add garlic, pepper, onion, and green chilies. Sauté until the onion becomes translucent. Add the sour cream and mix. Add the shredded turkey and one cup Monterey jack cheese. Stir until well incorporated.

Split the mixture into two bowls. Add half of the can of red enchilada sauce to one bowl and half of the can of green enchilada sauce to the other bowl. Mix both bowls until the contents are well incorporated.

Place three flour tortillas on a clean surface. Fill each tortilla equally with the red enchilada mix and roll up the tortilla around the mix. Repeat this process with the green enchilada mix. Cut each of the six enchiladas in half and arrange in a baking pan or a cast iron pan, so six halves of the red enchiladas are on one side, and the six halves of the green enchiladas are on the other side.

Pour the remainder of the red enchilada sauce over the red enchilada halves. Pour the remainder of the green enchilada sauce over the green enchilada halves.

Sprinkle the rest of the Monterey jack cheese across the top of the newly assembled rojo-verde enchiladas. Bake for about 25 minutes until the cheese starts to bubble. Remove from oven.

Spread a layer of diced tomatoes down the “seam” where the red and green enchiladas intersect. Garnish with olives, radishes, Mexican crema, cilantro, and green onions.

Recipe 4: Buffalo Turkey Baked Potatoes


  • 4 medium-sized baked potatoes, still warm

  • 1/4 cup mayonnaise

  • 1/2 cup sour cream

  • 3 tablespoons butter

  • Salt and pepper, to taste

  • 1/4 cup Frank’s RedHot sauce

  • 1/4 cup butter, melted

  • 1/2 packet original Ranch seasoning mix

  • 2 cups turkey, shredded

  • Celery hearts, for garnish

  • Blue cheese, for garnish

  • 2 green onions, sliced, for garnish


Cut a small oval into the top of each warm baked potato. Use a spoon to scoop out the inside of each potato and place contents into a bowl. Add the mayo, sour cream, butter, salt, and pepper to the bowl. Mix well and set aside.

In a saucepan over low heat, add the Frank’s RedHot sauce, butter, and Ranch seasoning mix. Adjust the amount of seasoning mix and hot sauce to taste. Add the turkey, mix well, and keep on low heat.

Fill the hallowed baked potatoes with the baked potato mixture until they are overly full. Leave an indent in the middle for the buffalo turkey mixture.

Add the buffalo turkey mixture to the top of each baked potato. Garnish with crumbled blue cheese and green onions. Slip a celery heart into the top of each potato and serve.

Recipe 5: Leftover Turkey Noodle Soup


  • Carcass of a whole turkey after carving

  • 2 wings

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 1/2 sweet onion, diced

  • 2 quarts turkey stock made from turkey carcass

  • 1 batch egg noodles, store-bought or homemade, recipe to follow

  • Salt and pepper, to taste

  • Parsley, chopped, for garnish

  • Crusty bread, for serving

Turkey Stock:

Make a pot of turkey stock using the turkey carcass. Add all bones and pieces; do not discard anything. Add any herbs and unpeeled vegetables. Bring stock pot to a boil, put on a lid, and let it simmer all day. Pour into a colander to separate stock liquid. For a more refined stock, strain through cheese cloth and add a bouillon, if desired.

Separate the bones, cartilage, and skin of the turkey from the meaty pieces. Add the meaty pieces, celery, carrots, and onions to the stock. Make homemade egg noodles while simmering.

If using store-bought egg noodles, add them to the stock with the turkey meat and cook until the noodles and carrots become fork-tender.

If using homemade noodles, add the noodles to the stock. When the noodles rise to the top, continue cooking for 20 more minutes, until the noodles stop floating and become incorporated into the soup.

Salt and pepper to taste. Garnish with parsley. Serve with crusty bread.

Homemade Egg Noodles


  • 2 cups flour

  • 4 egg yolks

  • Salt and pepper, to taste


Work flour, egg yolks, salt, and pepper into a dough. If the dough is too dry, add another whole egg. If the dough is too wet, add more flour. Once the dough is a solid, pliable consistency, wrap it in plastic wrap and store in the refrigerator for up to one hour.

Flatten dough into a disc, resembling the shape of a hamburger, and roll it out with a rolling pin on a floured surface. Flip it over once or twice while rolling it out to about 1/8 to 1/4 inch, keeping it as round as possible. Fold the round dough in a half and cut from the top to the folded edge 1/4 to 1/2 inch wide. Sprinkle flour on the cut noodles and toss them to ensure they won’t stick together.

Enjoy taking your Thanksgiving leftovers beyond the turkey sandwich.

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