Feed an army with Thanksgiving leftover recipes that are delicious and different

Pasta, soups, salads, sandwiches, even egg rolls!

CLEVELAND - Thanksgiving has come and gone. Sure it was a smashing success, but now what do you do with all the leftovers? That question is being asked in homes across America, right now. Fortunately, we have some answers.

How about a tasty pasta dish that includes turkey and pesto? Or an incredibly flavorful take on the classic turkey salad? Maybe delicious, golden brown potato pancakes? Or, even egg rolls featuring one of the favorite tastes of northeast Ohio? If so, then read on for the easy to make recipes.

Turkey is the star of almost every Thanksgiving dinner, and there's usually a lot left over. While hot turkey sandwiches are soul satisfying the next day, it's only a matter of time before they lose their charm. Never fear, we have some other sandwich options, as well as main dish and soup recipes, that will help you use up that leftover bird, and never get bored in the process.


Turkey with Pesto and Roasted Red Peppers

2 cups cooked turkey, chopped or shredded

1 cup olive oil

2 cups fresh basil

1 clove garlic

¼ cup pine nuts

¾ cup grated parmesan cheese

½ cup jarred roasted red peppers (Available at most groceries)

4 cups cooked pasta

salt and pepper

Preheat oven to 350 degrees. Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a mixing bowl and fold in the cheese. Add salt and pepper to taste. Mix turkey, pasta, and roasted red pepper together and spread evenly in an oiled baking dish. Pour pesto over turkey/pasta/pepper mixture. Bake uncovered for 15-20 minutes or until heated through.


Turkey Salad

4 cups cooked turkey, chopped

1 cup celery, chopped

¾ cup mayonnaise

1 tablespoon Dijon mustard

¼ cup sour cream

1 teaspoon paprika

salt & pepper

Combine all ingredients in a mixing bowl. Add salt and pepper to taste. Refrigerate or serve.


Turkey Almond Soup

4 cups cooked turkey, shredded or coarsely chopped

1 quart turkey or chicken stock

1 cup heavy cream

½ cup chopped or sliced almonds

2 tablespoons butter

¼ cup onion, minced

¼ cup carrots, chopped

½ teaspoon almond extract (optional)

Melt butter in a soup pot over medium heat. Saute onion and carrots for 3 minutes. Add almonds and sauté for 2 minutes more. Add all other ingredients and bring to a boil. Reduce heat to simmer, and allow to cook for 40 minutes.


Turkey Sandwich with Cranberry Salsa and Avocado Mayonnaise

4 thick slices of leftover turkey

1 cup leftover cranberry sauce or cranberry relish

¼ cup lime juice

¼ cup fresh cilantro, chopped

½ jalapeno pepper, chopped

½ teaspoon salt

1 avocado, pitted and scooped out of its peel

¾ cup mayonnaise

2 slices country white or sunflower bread, thickly sliced

Combine cranberry sauce/relish, lime juice, cilantro, jalapeno, and salt in a mixing bowl. In another bowl smash the avocado, then combine with the mayonnaise. Place turkey slices on bread. Top with some of the cranberry salsa. Spread some of the avocado mayonnaise on the top slice of bread. Put sandwich together and enjoy!


Monte Cristo Turkey Sliders

4 leftover small dinner rolls

Several slices of turkey, cut to fit rolls

Several slices of ham, cut to fit rolls (optional)

4 slices of Swiss cheese, cut to fit rolls

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

2 eggs, beaten

dill pickle slices

leftover cranberry sauce or relish

1 tablespoon butter

Enough cooking oil for shallow frying

Heat the oil and butter in a skillet over medium heat. Combine mustard and mayonnaise in a small bowl. Spread mixture on inside of each roll. Place an even amount of turkey, ham, and cheese on each roll. Dip each sandwich in beaten egg. Fry each sandwich on both sides. Serve with pickle slices on the side. Dip in cranberry sauce/relish, if you'd like.


Sometimes there's a little mashed potatoes left over, sometimes there there's a lot. We have two recipes that meet the need either way. One's traditional and one's not.


2 ½ cups mashed potatoes

1/2 cup shredded cheddar cheese

2 Tablespoons chopped scallions, green and white parts

1 egg, beaten

3 tablespoons flour

vegetable oil for pan-frying

sour cream

Combine potatoes, cheese, scallions, egg, and flour. Form mixture into individual pancakes. Heat the oil to medium high in a skillet. Fry pancake on one side for three minutes or until golden brown. Flip and repeat on the other side.


East Meets Eastern Europe Egg Rolls

1 cup mashed potatoes

½ cup kielbasa

¼ cup sauerkraut (optional)

1 egg beaten

1 teaspoon paprika

4 egg roll wrappers (available in most grocery stores)

¼ cup butter, melted

¼ cup sour cream

Vegetable oil for deep frying

Heat the oil in deep fryer or deep skillet. Combine potatoes, kielbasa, egg, paprika, and sauerkraut in a large bowl. Mix well. Spread out egg roll wrappers. Place even amount of potato mixture on each wrapper. Fold wrappers closed. Seal with a little melted butter on the edges. Carefully place egg rolls in deep fryer or skillet, making sure they are submerged. Fry until wrapper is golden brown and crispy. Serve with melted butter and sour cream for dipping.


There always seems to be pans of sweet potatoes left over. Well, whether they're candied, baked, or made into a casserole, they'll work in this tasty soup recipe.

Leftover Sweet Potato Soup

3 cups leftover sweet potatoes or sweet potato casserole

4 strips of bacon

½ cup onion, minced

1 quart vegetable or chicken stock

sour cream

Brown the bacon in a skillet. Remove bacon and reserve. Brown the onions in the bacon drippings. Combine potatoes and stock in a large soup pot. If potatoes are still whole, mash them smooth. Add onions and drippings to the potato/broth mixture. Bring to a boil, then reduce heat to a simmer and allow to cook for 30 minutes. Serve in bowls garnished with a dollop of sour cream and crumbled bacon.

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