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Good to the Last Bite – Leftover Recipes


As usual, you bought a little too much food, the refrigerator is full, and you have run out of ideas. Don’t worry, LiveWell Placements has you covered. Last week, we gave you some new takes on old classics. This week we help you get a little more mileage out of all those ingredients. Try one or all of these three tasty recipes we found and gobble, gobble! And don’t forget your furry family members as they are always more than happy to help you get rid of leftovers (just make sure they are dog or cat safe foods)!

Leftover Casserole

Ingredients

  • 1 1/2cups turkey shredded

  • 3/4cup cranberry sauce

  • 2cups mashed potatoes

  • 1cups corn

  • 1cup turkey gravy

  • 2tablespoons milk

  • 2cups stuffing

  • Chicken broth or melted butter to taste

Instructions

  1. Preheat oven to 400-degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8×8 glass baking dish.

  2. Evenly press on leftover mashed potatoes and sprinkle corn over the top.

  3. Mix milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).

  4. Cover with tin foil and bake at 400-degrees for 25-30 minutes or until heated through.


Turkey and Stuffing Quiche

Ingredients:

  • One 9-inch frozen pie shell1 cup crumbled leftover stuffing

  • 1 cup chopped leftover turkey

  • 1 cup shredded sharp Cheddar

  • 1/4 cup parsley leaves, roughly chopped

  • Kosher salt and freshly ground black pepper

Custard:

  • 1 1/4 cups half-and-half

  • 3 large eggs

  • 1/4 teaspoon freshly grated nutmeg

  • Kosher salt and freshly ground black pepper

Instructions: Bake the crust according to package directions. Let cool slightly before adding the filling.

For the Filling:

  1. Sprinkle the stuffing and turkey in the par-baked shell. Top with Cheddar and parsley. Season with a little salt and pepper.

For the Custard:

  1. Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.

  2. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 45 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Bird to the Last Drop Soup

Ingredients:

  • 2 quarts vegetable stock

  • 1 turkey carcass

  • 1 (10-ounce) box frozen mixed vegetables

  • 1/2 cup rice

  • 2 cups cooked turkey, cubed

  • 1 teaspoon Old Bay seasoning

  • 2 teaspoons dried thyme

  • Salt and pepper, to taste

Instructions:

  1. Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.

  2. Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.

  3. Remove the bones before serving.

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