Four Easy and Delicious Recipes for Your Holiday Leftovers

Christmas table setting

This is a time of year where the Holiday parties are abundant, and with the holiday parties come an excess of food. Now you spent your hard-earned money to make a holiday meal for your family and you certainly do not want this expenditure to go down the drain by throwing out leftovers. What’s the best way to reinvent your Holiday dinner? Create new dishes from the leftovers! We found four of our favorite recipes.

Turkey pot pie

  • 2 pre-made pie crusts
  • 1 cup leftover turkey, chopped
  • 1 cup leftover stuffing
  • 2 cups leftover mashed potatoes
  • 1 cup sliced mushrooms
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • ½ cup frozen peas
  • ½ cup leftover gravy
  • ½ stick butter

Preheat over 350 degrees. Dice onion, celery and mushrooms. Melt ½ stick of butter in a skillet over medium heat and cook all until tender. Chop leftover turkey into bite-size pieces and add to pan with vegetables. Cook for 5 minutes, turn off heat and set aside. Place one of the pie crusts into a pie pan and smooth to fit the pan. Add mashed potatoes and smooth along the bottom, top with stuffing and add turkey mixture. Top with frozen peas and gravy. Top with second pie crust and pinch the two crusts together along the edges. Brush the top of the pie with butter and cut small slits into the top crush for ventilation. Bake for 45 minutes.

Cheesy ham and potato casserole

  • 2 cups leftover mashed potatoes
  • 3 tbls. Butter
  • 2 cups cooked ham, cubed
  • 1 small onion, finely chopped
  • ¼ c. butter
  • 1 tbls. Flour
  • 1 ½ c. milk
  • 1 8 oz pkg. cheddar cheese
  • ¼ c. bread crumbs

Preheat oven to 350 degrees. Spray 9×13 baking dish with cooking spray. Melt 3 tbls of butter in skillet over medium heat. Add ham and onion and cook until the onion is translucent. Combine ham and onion mixture with leftover potatoes and add to baking pan. Melt ¼ c butter in sauce pan over medium heat. Stir flour into butter until smooth. Gradually whisk in milk and continue cooking until thickened, about 2 minutes. Reduce heat to medium low and add cheese, continue stirring until cheese is melted. Add salt and pepper for taste. Pour sauce over ham and potato mixture. Add bread crumbs on top. Bake in preheated oven for 25 – 30 minutes.

Mashed potato crusted quiche

  • 2 cups leftover mashed potatoes
  • 1-2 cups broccoli, chopped
  • 1 tbls. olive oil
  • ½ onion, chopped
  • 1 c. shredded cheddar cheese
  • 4 eggs
  • 1 c. milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder

Preheat oven to 350 degrees. Place broccoli in a microwavable container with about an inch of water, cover with lid and microwave on high for 2-3 minutes. Drain broccoli and set aside. Brush a pie pan with olive oil and press mashed potatoes into pan, making a crust, brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned. Arrange onions, broccoli and cheese within the crust. Whisk together eggs, milk, salt, pepper and garlic powder. Pour over mixture in the pie crust. Bake for 35 – 40 minutes. Allow to cool for 10 minutes until serving.

Chopped turkey salad with cranberry vinaigrette

  • 1 head of romaine, chopped
  • 8 oz. leftover turkey, chopped
  • ½ small red onion, thinly sliced
  • 1 avocado, pitted and chopped
  • 2 mandarin oranges, peeled and sectioned
  • 4 oz. blue cheese, crumbled
  • ½ c. chopped walnuts

Arrange all ingredients in large mixing bowl and drizzle with cranberry vinaigrette (recipe below). Toss and serve cold.

Cranberry vinaigrette

  • 1 cup leftover cranberry sauce
  • 5 tbls red wine vinegar
  • ¼ cup olive oil
  • Salt and pepper to taste

Whisk cranberry sauce and vinegar in small bowl. Slowly add olive oil and continue mixing until well blended. Add salt and pepper. Store in an air-tight container in the refrigerator.

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