It’s a week after Thanksgiving and you’re staring down the tower of leftover containers in your refrigerator, coming to grips, once again, that your too-much gene has taken over and realizing you had no right to get the 17 pound turkey for two people and a dog. Why did you make an entire 9x13 pan of stuffing? Who needs an entire gallon of mashed potatoes? No one person could possibly eat 3 cups of cranberry sauce and, what’s that, oh yeah an extra pie crust you made because you were convinced you’d need it. You didn’t need it then or now but you made your pie crust bed and you’ve got to lie in it.
Does this sound like you? Good, because it’s exactly what happened to me and I’m here to help.
Turn your Thanksgiving leftovers into food you actually want to eat to ease your system back to normal, stock up your freezer, and maybe even go out and catch some more food with this week’s meal plan.
Here’s what’s on the menu:
For Now:
Monica Geller Approved Leftover Sandwiches
Creamy Turkey and Wild Rice Soup
French Onion Soup
For Later:
Turkey Pot Pie
Shepard’s Pie
Meatloaf
For More:
Crab Bait
For Now
Monica Geller Approved Leftover Sandwiches
Leftovers Being Used: Turkey, Stuffing, Gravy, Cranberry Sauce, Bread
Takes: 10 Minutes
Makes: 1 Giant Sandwich
Mise: 2 slices of sourdough bread, chilled gravy, leftover turkey sliced, stuffing, sliced apples or cranberry sauce, provolone cheese slices, butter
1. Take two pieces of sourdough bread and butter the outside of the bread. Turn slices over on your board and begin assembling sandwich
2. Throw the healthy angel on your shoulder out of the room and smear the gravy on each slice of bread, as if it were mayo or mustard. Then, layer turkey slice(s), stuffing crumbles, Option for those who are incorrect and don’t like cranberry sauce: add thinly sliced apples, then provolone cheese. On other slice, add cranberry sauce on top of gravy. join two slices
3. Use a pan, on medium heat, to toast your sandwich until bread is golden, cheese is melted, and sandwich is heated all of the way through. Cut into two halves and enjoy!
Turkey and Wild Rice Soup
Leftovers Being Used: Turkey, Carrots, Celery, Mushrooms, Fresh Herbs, Stock
Takes: 45 minutes
Makes: 6 Large Servings
Mise: 1 pound shredded turkey, 1 1/2 cups dry wild rice blend, 6 carrots, chopped, 3 stalks celery, chopped, 2 medium shallots, chopped, 6 cups low-sodium chicken broth or turkey stock, 2 tablespoons chopped fresh thyme or 2 teaspoons dried, 1 tablespoon chopped fresh sage or 1 teaspoon dried, 1/2 teaspoon crushed red pepper flakes, 2 cups fresh baby spinach or kale, 2 tablespoons chopped fresh parsley, 1 cup heavy cream or whole milk, 1/2 cup grated parmesan, plus more for serving, kosher salt and black pepper, 6 tablespoons salted butter, melted, 2 pounds mixed mushrooms, roughly torn, 2 sprigs fresh rosemary, 4 cloves garlic, smashed, zest from 1 lemon
1. Do this and follow her on instagram: https://www.halfbakedharvest.com/recipe-collections/#/collection/inbox/83591
French Onion Soup
Leftovers Being Used: Onions, Fresh Herbs, Charcuterie Cheese, Leftover Stuffing Bread, Stock
Takes: 6 Hours
Makes: 8 Servings
Mise: 8-10 Onions, Large Dutch Oven, Olive Oil, 1/2 cup butter, Thyme, Rosemary, 2 Bay Leaves, 6-8 cups of stock, 1 cup Dry White Wine, Salt, Pepper, Leftover bread, 1 cup of fontina, gouda, or Gruyère cheese, shredded.
1. Slice all of your onions thinly. Use goggles if your eyes are sensitive to onions!
2. To a large dutch oven, add 2-3 Tbs of Olive oil and 1 stick of butter, melt together. Add in your onions 9you may need to add in batched). Add in 1 tsp of salt, stir. Once onions begin to cook, turn burner to low and let simmer for 5 hours.
3. Once onions are golden brown, add in 1 cup of dry white wine. Let cook for 3-5 minutes. Then, add 6-8 cups of stock, 1 large sprig of thyme, 1 sprig of rosemary, 2 bay leaves. Cook for an additional 30-40 minutes
4. Ladle soup into oven safe crock, top with a toasted slice of bread, cover in shredded cheese.
5. Broil on high until cheese is bubbly and has brown spots.
6. Cool briefly and serve
For Later
Turkey Pot Pie
Leftovers Being Used: Turkey, Carrots, Celery, Onions, Gravy, Pie Crust, Garlic, Stock, Herbs
Takes: 20 minutes
Makes: 1 Family Sized Pot Pie
Mise: 1 Pie Crust, 3-4 cups shredded turkey, 1 large onion, 2 large carrots, 2 celery stock, 2 cloves garlic, 1/2 cup frozen peas, 1.5 cups leftover gravy, 2 Tbs butter
1. In a large pan, melt butter. Meanwhile, dice onion, carrots, and celery. Then, add to pan and cook until translucent. Add in garlic, cook for 2 minutes.
2. While veg is cooking, shred leftover turkey until you have about 3-4 cups. Once veg is done, add in turkey and frozen peas.
3. Add in leftover gravy and toss until gravy, turkey, and veg is combined. Salt and Pepper to taste. Also add any chopped herbs you have left over; I added thyme, sage, parsley, and rosemary.
4. Add to pie dish that’s safe to go in the freezer for a while and let cool.
5. Roll out pie crust. Place on top of veg and gravy mix. Crimp edges. Place in freezer for 10 minutes.
6. Carefully cover with plastic wrap and then aluminum foil. Date and label the outside of the foil, freeze for unto 3 months!
Shepard’s Pie
Leftovers Being Used: Mashed Potatoes, Carrots, Celery, Garlic, Onions, Fresh Herbs, Charcuterie Cheese
Takes: 2 hours
Makes: 10 Servings
Mise: 1 3lb London Broil cut of Beef, 1 Large Onion, 2 Large Carrots, 2 Celery Stocks, 1 cup frozen peas, 3 garlic cloves, 3-4 cups mashed potatoes, 2 eggs, 1 cup grated parmesan cheese, salt, pepper, parsley, sage, rosemary, thyme, leftover gravy or butter, turkey stock, and flour.
1. Cut the london broil up into small cubes, discarding any gristle.
2. Heat a large pan, on medium high heat, and then brown the meat cubes.
3. Dice large onion, carrot, and celery. Add to meat. After 5 minutes, add 3 garlic minced garlic cloves. Once vegetables are translucent, remove meat and veg from pan, letting any fat or juices remain in pan.
4. If not using leftover gravy, add 4 tablespoons of butter into the pan and let melt. Then, once melted, add in 1/4 cup flour into the pan and whisk continually until mix is smooth. Cook paste for 3-4 minutes, or it begins to brown. Then, add in warm leftover stock until desired thickness. Add in meat and veggies, plus frozen peas. Salt and Pepper to taste. Also add any chopped herbs you have left over; I added thyme, sage, parsley, and rosemary.
5. Meanwhile, mix leftover mashed potatoes with 2 eggs, 1/4 cup flour, and 1 cup of parmesan cheese, salt and pepper.
6. Add in meat mixture to 9x13 pan, top with mashed potato mix. Make at 400* for 30-45 minutes, or until top is golden brown.
7. Let cool and serve! This can also be saved and put in the freezer!
Meatloaf
Leftovers Being Used: Stuffing, Fresh Herbs
Takes: 10 minutes
Makes: 1 Large Meatloaf
Mise: 2lbs of ground beef, salt, pepper, 1 cup stuffing, 1 egg
1. Add ground beef, egg, stuffing, salt, pepper, and any leftover herbs you have into a bowl
2. Use your hand to mix thoroughly, until stuffing has totally integrated into meat (5-10 minutes)
3. Pack Meat mix into a freezer safe loaf pan, Cover with plastic wrap and then foil. Label and date it. Save in freezer for up to 3 months!.
For More
Turkey Carcass Crab Bait
Leftovers Being Used: Turkey Carcass
Takes: 2 Minutes
Makes: As many crabs as you can catch
Mise: Turkey Carcass, Access to crabbing location, Ring bot, bait cage, bouy, crabbing line, the grit of a december crabber
1. Save turkey carcass, giblets, and gizzards
2. Put them in your bait cage
3. Throw them into the ocean
4. Catch Crabs
5. Eat Crabs