Recipes for Thanksgiving Leftovers
Stuffing-Stuffed Mushrooms
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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Green Bean and Blood-Orange Salad With Pomegranate Seeds
Brighten up day-old green beans with a zesty citrus dressing.
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Potato-Salmon Croquettes
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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Sweet-Potato Quick Bread
Sweet spuds are given a new life in this moist loaf. Serve it for breakfast or dessert!
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Cranberry Upside-Down Cakes
Don't stress over a surplus of cranberry sauce. The tart fruit is the perfect topping?...er, bottom!
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String Bean and Brussels Sprout Frittata
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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Sweet-Potato Waffles
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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Cranberry Yogurt Parfait
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.