The table has been set, the turkey’s been served and there’s tons of food left over after a beautiful Thanksgiving feast. And while everything may have been delicious on Thanksgiving Day, it doesn’t take much for food to go from fresh to forgotten. We’ve got four fantastic recipes to make use of those leftovers before they become a distant memory in the back of the fridge.
Check out the recipes below.
Candied Yams Milkshake
- Prep Time
10 min - Serving Size
4
Ingredients
- 1 cup leftover sweet potato casserole
- 1 pint vanilla ice cream
- ½ cup whole milk
- Whipped cream, for garnish
- Toasted marshmallows, for garnish
- Maple syrup, for garnish
Preparation
- In a blender pitcher, combine the sweet potato casserole, ice cream, and milk.
- Blend until smooth.
- Pour into serving glasses.
- Top with whipped cream, torched marshmallows and maple syrup drizzle.
- Serve immediately.
Sweet Potato Breakfast Pancakes
- Prep Time
10 min - Cook Time
15 min - Serving Size
6
Ingredients
- 1 cup leftover candied yams, mashed
- 2 cups whole milk
- 1 egg
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 2 ¼ cups pancake mix
- Cranberry Sauce, for serving
- Pecans, rough chopped, for serving
- Maple syrup, for serving
Preparation
- In a large bowl, combine the yams, milk and egg; whisk.
- Add the spices and whisk to incorporate.
- Add the pancake mix and stir just until it is incorporated.
- Pre-heat a non-stick griddle over medium-high heat.
- Lightly grease the griddle with butter or cooking spray.
- Ladle a half cup of batter onto the griddle. Cook until bubbles begin to appear.
- Flip and cook an additional minute.
- Repeat with remaining batter, re-greasing the griddle as needed.
- Top with cranberry sauce, pecans and syrup; serve immediately.
Turkey, Egg, and Cheese Sandwich
- Prep Time
10 min - Cook Time
15 min - Serving Size
1
Ingredients
- 1 thick slice bread
- 1 tablespoon butter, softened
- 2 slices turkey
- ¼ cup turkey gravy, plus more for serving
- 2 ounces brie, sliced
- 1 tablespoon oil
- 1 large egg
- Salt and pepper
Preparation
- Pre-heat the broiler of an oven.
- Pre-heat a cast iron griddle over medium-high heat.
- Spread 1 tablespoon of butter on one side of the bread.
- Place the bread, butter side down and layer it with two pieces of turkey.
- Spoon the gravy over the turkey and top with the brie.
- Place the sandwich on the griddle, cook for 1 minute.
- Transfer the griddle to the oven and broil until the cheese begins to bubble and caramelize.
- Meanwhile, add the oil to a skillet pre-heating over medium heat.
- Add the egg, season with a pinch of salt and pepper, and cook until there is not trace of liquid egg white.
- Top each sandwich with a fried egg and additional warm turkey gravy.
- Serve immediately.
Stuffing and Mashed Potato Croquettes
- Prep Time
15 min - Cook Time
15 min - Serving Size
6
Ingredients
- 3 cups leftover mashed potatoes, cooled
- 2 cups leftover stuffing, cooled
- 1 large egg
- 2 cups flour, for dredging
- 2 eggs, beaten, for dredging
- 2 cups seasoned breadcrumbs, for dredging
- 1 ½ cup turkey gravy, warmed, for serving
- Canola oil, for frying
Preparation
- In a large bowl, combine the mashed potatoes, stuffing and egg; mix to combine.
- Meanwhile, heat a half-inch of the oil in a skillet over medium-high heat, to 350 degrees.
- Using a large cookie scoop, portion the potato mixture into mounds.
- Gently flatten each mound into a disc.
- Dredge the potato in the flour, followed by the egg, and finally with the breadcrumbs.
- Fry, in batches, until golden brown on each side, about 2 to 3 minutes per side.
- Transfer croquettes to a plate lined with paper towels to drain excess oil.
- Serve warm, with dipping sauce.
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