October 10, 2014 Calgary Zoo

Thanksgiving leftover recipes

We hope that you had a wonderful Thanksgiving. If you had a big, delicious meal, you probably have some delicious leftovers! Here are a few recipe ideas for using up Thanksgiving leftovers that are not so run of the mill – not your typical turkey sandwiches or soups.

Stuffing-Stuffed Mushrooms

Recipe by Pastry Chef Kimberley Vy

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Yield: 24


1 cup leftover stuffing

¼ cup grated parmesan

2 Tbsp olive oil

2 Tbsp chopped parsley

1 clove garlic (minced)

24  button mushroom caps

Cooking directions:

Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.


Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash

Recipe by Pastry Chef Kimberley Vy

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Yield: 4


1 cup leftover mashed potatoes, at room temperature

1 large egg, plus 4 for frying

1/4 cup milk

1/3 cup all-purpose flour

1/2 teaspoon finely chopped sage

Coarse salt and freshly ground black pepper, to taste

5 teaspoons extra-virgin olive oil

1/2 small onion, chopped

1 clove garlic, finely chopped

1 small red bell pepper, stemmed, seeded, and chopped

8 ounces diced leftover turkey meat, about 2 cups

1/2 cup leftover turkey gravy

Cooking directions:

Preheat the oven to 200 degrees F. In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4″ wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter. Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat. Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.


Turkey Croquettes

Recipe by Pastry Chef Kimberley Vy

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Yield: 20


1 1/2 ounces (3 tablespoons) unsalted butter

1 medium onion, minced

Coarse salt and freshly ground pepper

1 1/2 teaspoons minced fresh sage

1 1/2 teaspoons minced fresh savory or thyme

2 cups finely chopped cooked turkey

1/4 cup heavy cream

1 cup mashed potatoes

1/4 cup all-purpose flour

1 large egg, lightly beaten

1 1/2 cups finely ground fresh breadcrumbs

Vegetable oil, for frying

Cranberry sauce, for serving

Cooking directions:

Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes. Add potatoes, flour, and egg to turkey, and season with salt and pepper. Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes. Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.


For dessert ideas you can make these super easy mini cranberry tartlets utilizing your leftover cranberry sauce and extra pie dough laying around!

Cranberry Tartlets

Recipe by Pastry Chef Kimberley Vy

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12 (2 3/4-inch) squares of dough

6 tablespoons cranberry sauce

1 egg yolk

1 tablespoon heavy cream

Sanding sugar

Cooking directions:

Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes. Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.


Pumpkin Pie Milkshake

Recipe by Pastry Chef Kimberley Vy

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5-6 scoops pumpkin ice cream (or vanilla), slightly softened

1/2 cup whole milk

1/8 to 1/4 cup pumpkin puree

1/8 teaspoon ground cinnamon

1/16 teaspoon ground nutmeg

4-5 pieces of pumpkin pie crust scraps, baked and cooled

Cooking directions:

Add all ingredients to your blender and pulse for 15-20 seconds. Divide between two glasses and top with pumpkin pie crust crumbles and finish with some whipped cream. You can sub whole piece of pumpkin pie in the milkshake and adjust to how much pumpkin flavor you like as well.



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