Recipes for Thanksgiving Leftovers

These creative ideas for redoing the remains of your Thanksgiving feast are so fresh and exciting your family will never know they're eating an encore of Thursday's big meal. Just don't call them leftovers!

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Marcus Nilsson

Stuffing-Stuffed Mushrooms

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Whether your dressing is made of cornbread, bread cubes, or rice, mix it with cheese and egg and you've got a great mushroom filling.

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Marcus Nilsson

Green Bean and Blood-Orange Salad With Pomegranate Seeds

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Brighten up day-old green beans with a zesty citrus dressing.

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Marcus Nilsson

Potato-Salmon Croquettes

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Turkey isn't the only protein around! Mix leftover mashed potatoes with canned salmon to make our version of a homemade fish stick.

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Marcus Nilsson

Sweet-Potato Quick Bread

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Sweet spuds are given a new life in this moist loaf. Serve it for breakfast or dessert!

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Marcus Nilsson

Cranberry Upside-Down Cakes

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Don't stress over a surplus of cranberry sauce. The tart fruit is the perfect topping?...er, bottom!

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Marcus Nilsson

String Bean and Brussels Sprout Frittata

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Don't wait for lunch to indulge in your leftovers. Add extra string beans and Brussels sprouts to eggs for a delicious frittata breakfast.

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Marcus Nilsson

Sweet-Potato Waffles

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Excess mashed sweet potatoes and a bit of ginger lend their classic fall flavors to these hearty waffles. What you don't eat for breakfast can be reheated and served with ice cream in a decadent waffle sundae!

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Marcus Nilsson

Cranberry Yogurt Parfait

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Layering leftover cranberry sauce with yogurt and granola is a great way to create a healthy breakfast that will balance last night's indulgent meal.

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The Traditional Turkey Sandwich, Tweaked!

We know some traditionalists wouldn't dare to try anything with their leftovers outside of the much-loved Day-After Sandwich. If you're a creature of habit, try one of our fun sandwich variations this holiday season:

Curried Turkey Salad: Mix chopped white- and dark-meat turkey with mayonnaise, a dash of curry powder, and a handful of raisins. Serve between slices of sourdough bread.
TBAT: Layer boneless turkey-breast pieces with bacon, avocado, and tomatoes. Wrap it all up in a whole-wheat tortilla.
Open-Faced Turkey Melt: Top a whole-wheat English muffin half with turkey, caramelized onions, shredded kale, and a slice of fontina cheese. Melt the cheese under the broiler before serving.
Reuben Redone: Serve shredded turkey between two pieces of toasted rye bread with a smattering of sauerkraut, a slice of Swiss cheese, and a bit of Dijon mustard.

Originally published in the November 2011 issue of Parents magazine.

By Suzanne Lenzer