The Thanksgiving feast is over, you’ve eaten all the turkey you can handle, and you’re still left with a pile of leftovers big enough to feed a small family. Sure, you could recreate your Thanksgiving plate every night for the next week, but turning those dishes into some inventive new meals will make you forget you’re eating leftovers entirely. Try one of these simple, delicious twists on your favorite holiday flavors.
Mashed Potato Waffles
These savory waffles make for a great treat at any time of day. Top with a fried egg and avocado, or pile on the leftover turkey and gravy.
• 2 Tablespoons vegetable oil
• 1/4 cup buttermilk
• 2 large eggs
• 2 1/2 cups leftover mashed potatoes
• 3 Tablespoons chopped scallions
• 1 cup shredded cheddar cheese
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Sour cream for serving
Preheat the waffle baker and grease it with cooking spray.
In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.
Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.
Thanksgiving Leftovers Lasagna
Pasta is out, potatoes are in. Turkey and gravy make a creamy filling for this lasagna layered with mashed potatoes, cheese and green beans.
• Butter, for greasing pan
• 2 tbsp. bread crumbs
• 3 cups prepared mashed potatoes
• 2 large eggs, lightly beaten
• 1 cups shredded Gruyère cheese
• 1 cup chopped cooked green beans (or other leftover green vegetables)
• 1 cup leftover shredded turkey
• 1/2 cup cranberry sauce
• 1/2 cup gravy
Preheat oven to 350 degrees F. Grease an 8”-x-8” baking pan with butter then coat with breadcrumbs.
Mix together mashed potatoes and eggs until smooth. Spread about one third of the mashed potato mixture into the bottom of the pan. Sprinkle with cheese then drizzle with gravy. Top with green beans, turkey, more gravy and cranberry sauce. Spread more mashed potatoes on top and sprinkle with more cheese. Top with stuffing then drizzle with gravy. Bake for 30-40 minutes, until the lasagna is warmed through.
Let sit for at least 15 minutes before serving. Serve with more gravy, if desired
Turkey and Stuffing Stuffed Peppers
For a healthier spin on your Thanksgiving favorites, fill crisp bell peppers with your choice of ingredients, top with cheese and bake until soft and delicious.
• 1 large egg, beaten
• 2 c. leftover turkey, shredded
• 2 c. leftover stuffing
• kosher salt
• Freshly ground black pepper
• 4 red and yellow bell peppers, hollowed out
• 1 1/2 c. shredded mozzarella
• Fresh parsley, for garnish
Preheat oven to 350 degrees F. In large bowl, combine beaten egg, turkey, and stuffing. Season with salt and pepper and mix together.
Spoon mixture into bell peppers and top with mozzarella. Transfer peppers to baking dish and bake until peppers are tender and cheese is melty, 25 to 30 minutes. Garnish with parsley.