Recipes for Thanksgiving Leftovers

Ingredients 5 slices bacon 1 small onion, chopped 2 tablespoons all-purpose flour 1 1/4 cups milk 1 1/4 cups low-sodium chicken broth 1 1/4 cups grated muenster or monterey jack cheese Kosher salt and freshly ground pepper 4 thick slices white bread, toasted Dijon mustard, for spreading 1 tomato, sliced 3 cups shredded or sliced roast turkey or rotisserie chicken 1/4 cup chopped fresh parsley Directions Preheat the broiler.

Total Time: 1 hr 25 min Prep: 20 min Cook: 1 hr 5 min Yield: 4 Quarts Level: Easy Total Time: 1 hr 25 min Prep: 20 min Cook: 1 hr 5 min Yield: 4 Quarts Level: Easy Next Recipe Ingredients Carcass of one turkey (about 1½ pounds) without skin

Total Time: 20 min Prep: 10 min Cook: 10 min Yield: 4 servings Level: Easy Total Time: 20 min Prep: 10 min Cook: 10 min Yield: 4 servings Level: Easy Next Recipe Ingredients 1 tablespoon olive oil 1/2 onion, chopped 1/2 red or green bell pepper, chopped 1 cup boiled potatoes, chopped 1/2 cup leftover cooked chopped turkey 6 eggs, lightly beaten 1/4 cup cream Salt and pepper 2 tablespoons chopped parsley, basil or cilantro 1/2 cup grated cheddar, Monterey jack or mozzarella Directions Preheat the broiler.

Directions Preheat the oven to 425 degrees F. Heat the garlic and 2 tablespoons of the oil together in a large skillet over medium heat until the garlic begins to brown around the edges, 4 to 5 minutes. Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt.

Next Recipe Ingredients 2 tablespoons vegetable oil 1 medium onion, diced 1 green bell pepper, diced 1 small jalapeno, seeded and minced 2 cloves garlic, chopped 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano Kosher salt and freshly ground black pepper 3 to 4 cups leftover

Fuel up your houseguests for some serious holiday shopping with this hearty breakfast recipe. The potato cakes can be flavored with just[ about any herbs left in the fridge; leftover turkey and gravy can be transformed into this delicious hash by adding those last few spoonfuls of corn, peas, or even chopped Brussels sprouts.]

Ingredients 1 leftover roasted turkey carcass, plus 3 to 4 cups shredded turkey meat 1 onion, quartered 2 stalks celery, quartered crosswise (save the leaves for the dumplings) 1 pound carrots (3 quartered crosswise; the rest thinly sliced) 1 bay leaf 3 sprigs parsley 3 sprigs thyme Dumpling dough (recipe

Ingredients Broth: 1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 pound leftover turkey meat (about 4 cups), shredded into large bite-size pieces 3 large yellow onions, halved One 6-inch piece fresh ginger root, halved lengthwise 1 head garlic,

Total Time: 1 hr 10 min Prep: 20 min Cook: 50 min Yield: 4 servings Level: Easy Total Time: 1 hr 10 min Prep: 20 min Cook: 50 min Yield: 4 servings Level: Easy Next Recipe Ingredients 2 tablespoons butter 1 onion, chopped 2 stalks celery, chopped 3 carrots, chopped 4 tablespoons flour 4 cups chicken or turkey stock 2 potatoes, peeled and diced 2 cups shredded turkey 2 tablespoons chopped parsley 1/2 cup frozen peas, thawed 1 prepared pie crust 1 egg, lightly beaten Directions Preheat oven to 350 degrees F.

Total Time: 10 min Prep: 10 min Yield: 4 servings Level: Easy Total Time: 10 min Prep: 10 min Yield: 4 servings Level: Easy Next Recipe Directions rkeyToast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl.

Ingredients 1/2 pound hot Italian sausage, casings removed 1/2 cup frozen chopped onions 1/2 cup frozen chopped green pepper (recommended: Pict Sweet) 2 tablespoons chopped pimientos 2 tablespoons canola oil 2 cups leftover stuffing 2 eggs 2 cups diced turkey meat For serving: Leftover gravy Milk 6 poached eggs Directions Heat a large skillet over medium-high heat.

An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in[ 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece.

Directions Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.

Ingredients 8 slices stone-milled rye artisan bread, about 1/2-inch thick 5 to 6 tablespoons unsalted butter, softened 1/4 cup store-bought apple butter 1 pound sliced fresh roasted deli turkey 1/2 pound brie cheese, thickly sliced 1 bunch arugula, stems trimmed Directions Spread each of 4 slices of bread with 1/2 tablespoon of butter.

Total Time: 50 min Prep: 35 min Cook: 15 min Yield: one 12-inch pizza Level: Easy Total Time: 50 min Prep: 35 min Cook: 15 min Yield: one 12-inch pizza Level: Easy Next Recipe Directions Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F.

Ingredients Sauce: 3 medium poblano peppers, seeded and stemmed, chopped 1 cup chicken stock 2 cloves garlic, chopped 1 small onion, chopped A small handful fresh cilantro leaves, plus a few leaves for garnishing Salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons flour 1 cup milk 1/2

Total Time: 15 min Prep: 15 min Yield: 6 servings Level: Easy Total Time: 15 min Prep: 15 min Yield: 6 servings Level: Easy Next Recipe Ingredients 1 1/4 pounds smoked turkey breast, diced Kosher salt and freshly ground pepper 1 cup chopped scallions 3/4 cup chopped celery 1/3 cup

Ingredients Smashed Potatoes: 2 pounds new potatoes or baby Yukon gold potatoes 1/2 cup sour cream 2 tablespoons butter 3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp) Salt and pepper Warm Apple Cranberry Sauce: 1 cup store bought apple sauce 1 (14 ounce) can whole

With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.

Breakfast and lunch on one bun, this indulgent take on Cobb salad stacks avocado, blue cheese, turkey, crisp bacon, and a gently cooked egg, which bathes the layers in rich golden goodness.

Turkey, peas and mushrooms in a creamy sauce to serve over puff-pastry boats, biscuits, toast or rice.

Photo: Iain Bagwell; Styling: Amy Burke Recipe from 1. Preheat oven to 425°. Stir together first 2 ingredients in a bowl. Add bread cubes; toss to coat. Bake cubes in a single layer in a jelly-roll pan 3 to 5 minutes or until golden, stirring once.

These tostadas are made with leftover turkey. Find tostada shells near tortillas or other Mexican foods. To make your own, fry corn tortillas, one at a time, in 1/4-inch hot vegetable oil in a skillet over medium-high heat until golden and crisp. Drain on paper towels.

Photo: Iain Bagwell; Styling: Heather Chadduck Don't toss that last bit of green bean casserole. Use it to make a tasty sandwich. Recipe from Spread butter on 1 side of 2 bread slices. Place 1 slice, buttered side down, on wax paper; top with 1 heaping tablespoonful green bean casserole and 1 shaved Parmesan cheese slice.

Photo: Alison Miksch; Styling: Caroline M. Cunningham Recipe from BUILD IT: Spread mayonnaise on 1 slice of bread, and sprinkle with salt and pepper. (Seasoning sticks to the mayonnaise!) Layer turkey, apple slices, and red onion on bread. Spoon on cranberry salsa. Top with bacon and lettuce, and crown with another slice of bread.