Bounty of Leftovers

Our columnist offers a harvest of ideas for day-after Thanksgiving meals.

by Lisa Ann Panzino DiNunzio

Thanksgiving is a truly “abundant” holiday, filled with amazing family favorite recipes, but then comes the day after, and the day after that, and your fridge is full of leftovers. What to do? Might I give a suggestion: Try these recipes, and have some tasty fun with your remaining Thanksgiving bounty! Happy Thanksgiving, and remember to count your blessings!

Loaded Day-After Thanksgiving Sandwich
2 slices multi-grain, sourdough, or favorite bread
2-3 slices leftover turkey, warmed
1-2 slices candied sweet potato, warmed
1/4 – 1/2 cup cooked stuffing, warmed
2 tablespoons cranberry sauce

Layer bread slices with the turkey, sweet potato, stuffing and cranberry sauce; slice in half, and serve.

Note: Omit or add your favorite leftovers, using what you desire to make the ultimate day-after Thanksgiving sandwich!

Quick & Easy Turkey Tortellini Soup
8 cups low-sodium turkey or chicken broth
2 cups water
1/2 tsp. dried thyme
1 bay leaf
2-3 carrots, peeled and shredded or sliced
2-3 stalks celery, sliced
1 (9 oz.) pkg. frozen cheese-filled tortellini
2 cups cooked turkey, cubed, or shredded
1 cup cooked corn
Sea salt and black pepper, to taste

In a sauce pot over medium high heat, add broth, water, thyme, and bay leaf; bring to a boil. Add the carrots and celery; cook until vegetables are fork tender. Add tortellini, salt, and pepper, and cook until the tortellini are done. Add the turkey and corn during the last five minutes of cooking. Discard bay leaf, and serve with grated Parmesan or Romano cheese on top, if desired.

Leftover Turkey and Cranberry Salad
4 cups chopped romaine lettuce
2 cups cooked turkey, cubed, or shredded
1/4 cup dried cranberries
1/2 cup feta cheese
1/4 cup candied nuts (optional)
Extra virgin olive oil, to taste
Apple cider or Balsamic vinegar, to taste
Sea salt and black pepper, to taste

In a large bowl, combine the lettuce, turkey, cranberries, feta cheese and nuts, add salt and pepper, drizzle with olive oil and vinegar, toss to combine. Serve.

As always, Bon Appetit!

Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.

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