Thanksgiving Holiday Recipes: The Leftovers Edition
Thanksgiving dinner is truly the meal that keeps on giving – especially the next day. When you wake up from your post-Thanksgiving dinner slumber, you’re likely to encounter a full plate of leftover turkey. So you’re left with two choices – eat plain, boring roast turkey sandwiches for the next week or turn your leftover Tom Turkey into delectable new dishes you’ll actually enjoy. But be cautious, these delicious dishes may cause more Thanksgiving-like naps.
Thanksgiving Leftover Stuffed Egg Rolls
Served with a Cranberry Dipping Sauce
What could be better than all your Thanksgiving favorites wrapped into an egg roll?
Ingredients for Egg Rolls:
- 25 egg roll wrappers
- 1lb of cooked turkey – cut into thin strips
- 2 cups mashed potatoes
- 2 cups stuffing
- 1 Tbsp cornstarch
- 1/4 cup cool water
Ingredients for Dipping Sauce:
- 1 1/2 cups canned cranberry sauce
- 1 1/2 tsp water
- 1 1/2 tsp orange juice
- 1 tsp orange zest
- To make the dipping sauce, combine the cranberry sauce, water, orange juice, and orange zest in a microwavable bowl. Microwave for 40 seconds to 1 minute. Carefully strain through a sieve or strainer to remove any clumps or pieces of cranberry. Chill in the refrigerator until ready to serve.
- Now it’s time to wrap your egg rolls. In a small bowl, stir together the cornstarch and water.
- To wrap your egg roll, start with a clean, flat surface. Lay the wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. Then spread 1/2 Tbsp mashed potatoes in the corner closest to you. Top with 1/2 Tbsp stuffing and a few small pieces of turkey. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch and water mixture you made earlier and brush it over the final corner. Finish the roll, brush a little more of the cornstarch mixture along with the seam, and place seam-side down. Make sure you roll the egg rolls tightly. If they are too loose, they will fall apart when you fry them.
- To fry the egg rolls, fill a pot with 4-5 inches of cooking oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown, approximately 2 minutes. Place on paper towels to drain and cool.
- Serve immediately with the cranberry dipping sauce.
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A perfect combination of turkey, mashed potatoes, stuffing, and more, all in a puff pastry crust.
- 1 puff pastry sheet thawed according to the instructions on the package
- 1/2 cup mashed potatoes
- 5 tbsp gravy, divided
- 1/4 cup corn
- 1/4 cup green bean casserole
- 1/2 cup chopped turkey
- 1/2 cup stuffing
- 1/2 cup shredded cheddar cheese
- 1/4 cup French fried onions
- 1/4 tsp freshly ground black pepper
- Basil, parsley, or thyme for garnish
- Preheat oven to 400 degrees.
- Gently press puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them to fill in any empty spaces along the sides of the pan.
- Spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy.
- Sprinkle with corn and green bean casserole.
- Top with turkey, stuffing, and three tablespoons of gravy.
- Sprinkle with shredded cheddar cheese.
- Bake at 400 degrees for 18-20 minutes.
- Sprinkle with French fried onions and bake for an additional 3-5 minutes.
- Garnish with basil, parsley or thyme and freshly ground black pepper.
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Pumpkin Pie Pancakes
For added sweetness, pair these pancakes with some leftover warm cranberry sauce.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons butter, melted
- 2 cups milk
- 2 pieces pumpkin pie
- 2-3 tablespoons of butter for the pan
- Whisk together the dry ingredients (flour, sugar, baking powder, pumpkin spice, baking soda, and salt) in a large bowl.
- In a separate bowl, mix together the wet ingredients (egg, butter, and milk).
- Pour the wet ingredients into the dry ingredients bowl along with the two pieces of pie. Mix together until just combined (it’s okay if there are a few lumps).
- Heat up a large skillet over medium-high. Add 1 tablespoon of butter to the pan. Using 1/4 cup of batter per pancake, add it to the skillet. Now, keep in mind, the amount of pancakes you want to cook at the same time, depends on the size of your skillet and how big you want them to be. Cook one side for around 2 minutes, and then flip the pancakes to cook another 2 minutes. Add fresh butter to the pan for each batch.
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As previously mentioned, Thanksgiving dinner is truly the meal that keeps on giving and is even better the next day. Thinking of taking a road trip for the holidays? Visit University Dodge, test drive one of our all-new 2019 Dodge or Ram models, and see which one best fits your road trip needs. From all of us here at University Dodge, we wish you a safe and Happy Thanksgiving!