Jazzing up Thanksgiving Leftovers

Who’s over their Thanksgiving leftovers? Tired of plates of Turkey, stuffing, greens and cranberry sauce? It’s cool, me too, and for the record there has never been a “part 6” of a series that wasn’t tired and at least a little disappointing. The following recipes are versions of Shepard’s Pie that are designed to use my Thanksgiving leftovers. I recommend not doing all of these, pick the leftovers you have the most of for this one and then do something completely different tomorrow night. Also? All of these can be frozen after assembled for about 3 to 4 months, so you can save these for February when you really like turkey again if you’d rather.

Option 1:

  1. Tear or dice cooked turkey (white or dark won’t matter) and place in bottom of medium-sized casserole dish.
  2. Add 1 can drained or 1 small bag frozen mixed veggies (soup mix or diced mix work best) to casserole dish.
  3. Top with enough turkey gravy to coat (about 1 to 2 cups, this is a preference thing) and stir.
  4. Create “top crust” with mashed potatoes. You want this layers to be between 1 1/2 and 3 inches deep, again depending on preference. Also, it’s a crust, do not stir.
  5. Sprinkle paprika and seasoned salt across the top.
  6. Bake in 350 degree oven until peaks of potatoes brown slightly, this will take about 20 minutes.
  7. Make sure dish is hot all the way through and serve!

Option 2:

  1. Repeat steps 1 through 3 from above.
  2. Top with “top crust” of stuffing (or dressing, whatever you call it). This layer should be about 2 to 3 inches thick. Do not stir.
  3. Sprinkle with paprika across the top.
  4. Bake in 350 degree oven until edges of stuffing become browned and crispy, about 20 minutes.
  5. Make sure dish is hot all the way through and serve!

Option 3:

  1. Repeat steps 1 through 3 from option 1.
  2. Crumble cornbread over top, creating a 2 inch minimum topping. (If you have no cornbread but want to try this: mix 1 box Jiffy Corn Muffin mix as directed on the box and pour over “filling”. Bake as directed on box)
  3. Add several (generous or about 2 Tbls) dollops of butter sporadically over the cornbread. Cover dish with lid.
  4. Bake in 350 degree oven until heated through and butter has melted, about 20 minutes.
  5. Serve and enjoy!

Option 4:

  1. Repeat step 1 from option 1.
  2. Add any leftover veggies (ex: corn off cob, green beans, broccoli, spinach); or few spoonfuls of green bean casserole (now mushy onions and all); or broccoli casserole. whatever you add, stir it all together.
  3. Add about 2 cups (again preference thing here) of shredded cheddar or colby cheese. (If you are using broccoli casserole you should probably go with just one cup).
  4. Top with mashed potatoes, twice-baked potato casserole, or cornbread. (Depending on what you are topping with follow the appropriate instructions above, or just coat top with potato casserole about 2 inches thick).
  5. Bake about 20 minutes in a (you guessed it) 350 degree oven.
  6. Make sure it is heated through and serve!

Option 5: (the veggie-less option for the picky ones in your group)

  1. This works best with leftover ham torn into bits, but turkey and chicken also work. Layer leftover meat in bottom of medium-sized casserole dish.
  2. Add one can (drained) in its own juice chuncked or tidbit pineapple. (if you have leftover crushed or that’s what’s in your pantry, that’s fine, just use about 1/2 of the can (also drained).
  3. Top with leftover sweet potato casserole or any leftover cooked sweet potatoes (including just plain mashed or sliced). Sprinkle crushed pecans on top (if you like).
  4. Heat in microwave until heated through, or oven if you prefer (but put the lid on in the oven).
  5. Serve and enjoy!

So five casseroles to choose from. These use up some leftovers pretty quick (especially if you make one to freeze for later). Obviously all of these are still going to have a fall comfort food feel, so I like to alternate a leftover casserole with something like spaghetti or tacos, just to break things up. I hope these ideas help you jazz up some of your leftovers!

Easy Make Ahead Hashbrown Casserole

This is from the collection of excellent back to school make ahead breakfasts I mentioned before. This is great for making and freezing, like the French Toast Casserole and can be a school day breakfast or a brunch dish that can travel frozen to an out-of-town thing or be ready when the holidays and all their visitors are invading your home. I have a picture of the one I made the first week of school, somewhere… If I can find it I will add it to this recipe. This casserole is best when served with a side of citrus fruit, you know, oranges, grapefruit, strawberries, pineapple, something like that.

What you will need:

1 bag (medium-sized) frozen hashbrowns

1 medium-sized casserole dish (think 8 x 10 or so)

Leftover sausage

1/3 cup Heart Healthy Bisquick

7 medium eggs

6 oz Cheddar or Colby Shredded ( you can use more, but this ratio is a nice balance)

1 Tablespoon Seasoned Salt

2 Tablespoons Onion Powder

Black Pepper (to taste)

Cooking Spray (I recommend Butter for this one)

To make:

In a bowl combine eggs, salt, onion, pepper, bisquick, sausage, and cheese.

Spray casserole dish.

Preheat oven to 375 degrees.

Place 1/2 of hashbrowns in bottom of dish.

Pour all of egg mixture on top.

Place remaining hashbrowns firmly over everything.

Cover with tin foil and bake for 20 minutes.

*If you are going to freeze this: Once it is cooled wrap with a layer of Saran Wrap and then another of tin foil, label and place in your freezer. When ready to cook unwrap and follow below directions straight out of the freezer. Keep in mind frozen solid to done will take about twice as long as 1/2 cooked to done, so some planning ahead will be required.*

Remove foil. Return to oven until hashbrowns are crisp looking on top and there is no runny egg mixture. (this will take about 20 minutes)

Serve in squares with fruit and glasses of milk for a hearty breakfast.

Leftover Spaghetti Casserole

It was a busy weekend around here but I did want to share with you this quick recipe. Do you ever stand in front of the refrigerator sighing and thinking, “damn, those leftovers are still in here. I guess we should eat them” *dramatic sigh* Well I do, constantly. That meal I made on Monday that everyone loved? She will not be met with nearly the same enthusiasm, in fact she may even be scorned by the tiny food critics masquerading around here as children. For the record, the little Tupper wares  get very depressed over this treatment, so sad in fact they occasionally hide their lids in self defeat, but that’s an entirely different story. I often pull a Pretty in Pink with my leftovers, rearrange, open a few seams, and add an ingredient or two to help their mass appeal, and cause those damn containers are so expensive! (BTW  10 cool points for any of you who know what the hell I’m talking about with regards to Pretty in Pink) So this casserole is using leftover spaghetti. Use whatever spaghetti and sauce you normally make, any of it will work.

 

Preheat oven to 350ᵒ F.

In a small casserole dish place (well mixed amongst itself) leftover spaghetti and sauce.

Add 1 can diced tomatoes (do not drain). Sprinkle liberally with garlic powder and stir in dish.

Take about 1 serving of raw spaghetti & break it in half. (If you don’t have much actual cooked spaghetti you’ll need more)Place raw spaghetti across top of casserole, 1 noodle deep. Gently (trying to not break spaghetti further) push into casserole just enough to wet noodles with sauce & canned tomatoes.

Wrap dish top in aluminum foil. Place in oven for about 15 minutes.

Remove from oven. Layer shredded mozzarella completely covering top of casserole.

Spray foil with cooking spray (will prevent sticking to baking cheese). Return foil to dish.

Place back in oven for 10 minutes.

Remove from oven liberally sprinkle parmesan across the top.

Return to oven (no foil) for about 5 minutes until the top browns a bit. It will look about like this:

Serve with a nice fresh salad & you can be like “what leftovers? Ha, we aren’t eating leftovers, this is new!” (No one will believe you, but their confused faces over your apparent mid-week mental crisis will quite them long enough to try it)

 

Have a good night!