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Thanksgiving Leftovers

Last post Tue, Nov 30 2010 8:37 PM by zohnerfarms. 11 replies.
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  • Thu, Nov 15 2007 3:05 PM

    Thanksgiving Leftovers

    I thought it might be better to start this thread a week early, instead of after Thanksgiving.  I'm mostly hoping for new and inspiring recipes for those leftovers. Smile  My recipe contribution is a little different - not having to do with turkey/dressing/cranberries.  This recipe is for canned chicken stock/broth (like Swanson brand).  I usually stock up on canned chicken broth while the prices are cheaper this time of the year, and here's a very light, quick-to-fix, soup I make with it.  I often only make 1/2 this recipe for a light lunch, or when I'm not feeling good.  A good way to use up one can chicken stock and some carrots, celery and onion that might be lurking in the refrigerator. 



    1.  In a large saucepan heat 1 T. salad oil.  Add 1 c. each thinly sliced carrots and celery, and 1/4 c. chopped onion.

    2.  Saute vegetables 5 minutes, stirring frequently.

    3.  Add 2 cans chicken broth, 2 cans water, 1-1/4 t. soy sauce, and pepper to taste.

    4.  Simmer, covered, 15 minutes until vegetables are crisp-tender.  Sprinkle with 2 T. chopped parsley.

    Note:  If I happen to have some fresh mushrooms, I will add some.  If no fresh ones, I'll rehydrate some dehydrated mushrooms and add them.  A very adaptable recipe.

  • Thu, Nov 15 2007 7:43 PM In reply to

    Re: Thanksgiving Leftovers

    Turkey Stuffing Casserole (Microwave Recipe) - serves 6

    (source:  Betty Crocker Microwaving for Today - copyright 1986)

    1/3 c. margarine or butter

    3 c. herb-seasoned stuffing mix

    1/4 c. water

    1 can condensed cream of mushroom soup (I prefer cream of chicken or cream of chicken with herbs)

    1 pkg. (10 oz.) frozen green peas

    1/3 c. milk

    2 t. instant minced onion

    2 c. cut-up cooked turkey or chicken

    2 T. chopped pimiento (optional)

    Cranberry sauce

    Place margarine in round baking dish, 8x1-1/2-inches.  Cover loosely and microwave on high (100% power) until melted, 45-60 seconds.  Add stuffing and water; toss to coat stuffing.  Remove 1 c. stuffing.  Spread remaining mixture evenly in baking dish.

    Mix soup, peas, milk and onion in 1-1/2-quart casserole.  Cover tightly and microwave on high (100% power) 3 minutes; stir.  Cover and microwave until hot and bubbly, 3-4 minutes.

    Stir in turkey and pimiento.  Spread mixture over stuffing in baking dish.  Sprinkle with reserved stuffing mixture.  Microwave uncovered on high (100%) until hot and bubbly, 7-9 minutes.  Serve with cranberry sauce.

  • Fri, Nov 16 2007 2:10 PM In reply to

    Re: Thanksgiving Leftovers

    QUICK TURKEY STROGANOFF  (Stove top preparation.)

    (source:  Pillsbury Easy Holiday Recipes - copyright 1997)

    8 oz. (4 cups) uncooked egg noodles

    2 c. cubed cooked turkey

    1 (4.5-oz.) jar Green Giant Sliced Mushrooms, drained

    1 (10-3/4 oz.) can condensed cream of mushroom soup (I also use cream of chicken soup)

    1 c. sour cream

    1 (2-oz.) jar diced pimientos, drained

    1.  Cook noodles to desired doneness as directed on package.

    2.  Meanwhile, in large skillet, combine turkdy, mushrooms and soup; mix well.  Cook over medium heat until bubbly, stirring frequently.  Stir in sour cream and pimientos.  Cook until thoroughly heated.  DO NOT BOIL.

    3.  Drain noodles.  Serve turkey mixture over noodles.

    Serves:  4

    (Note:  I make the stroganoff (no noodles) and freeze it in small (1/2 c.) containers.  When I serve it, I make the amount of noodles for the number of servings needed.  Freezing the stroganoff without the noodles saves freezer space.  Frozen noodles are "okay", but freshly cooked have a better texture.  I also think this makes much more than 4 servings.)  ~Gingerbread

  • Fri, Nov 16 2007 3:04 PM In reply to

    Re: Thanksgiving Leftovers

    I had posted these on the "Turkey" discussion also - but here are two ideas for leftovers that use up turkey and Thanksgiving leftovers.  My family loves both of these.  The first one I heard from a caller on the old "Cooking Live with Sara Moulton" show on the Food Network.  Take a container that you can freeze and layer the leftover turkey, gravy, veggies, then stuffing and last, sweet and/or mashed potatoes.  Cover and freeze.  Then a few weeks later in the dead of winter, you will have "Thanksgiving casserole" ... the second recipe is for pizza - take pizza dough/shell and spread leftover cranberry sauce on top.  Then put leftover turkey and cover with shredded cheddar cheese and bake as usual - yummy!


  • Sat, Nov 17 2007 7:45 AM In reply to

    Re: Thanksgiving Leftovers

    Ellen, both of these sound wonderful!  I love Sara M.  I haven't seen her lately - is she still around?  I think they rotate the cooking shows - maybe she's just filming more shows right now.

    Thanks for the ideas and welcome to the board...Liz 

  • Sun, Nov 18 2007 8:33 PM In reply to

    Re: Thanksgiving Leftovers

    Thanks, Liz!  I think Sara's quite busy, she is at Gourmet magazine, has another Food Network show and also does Good Morning America.  I am having fun posting a couple of messages, I've never done this too much before ...


  • Sun, Nov 18 2007 10:35 PM In reply to

    Re: Thanksgiving Leftovers

    Oh, I didn't know she did all that!  I'll have to be on the lookout for her.  Lol, yeah, it's fun getting carried away reading and posting...thanks for sharing the info and recipes...Liz
  • Mon, Nov 19 2007 5:03 PM In reply to

    • Patti
    • Top 200 Contributor
    • Joined on Tue, Jul 10 2007
    • Posts 232

    Re: Thanksgiving Leftovers

    I saw a great program on the Food Network Saturday.  It was Semi-Homemade Cooking with Sandra Lee.  You can go to Foodnetwork.com and look up the tv show, look for the eipisode "Fall Feast" and print the recipes.  Here is what she cooked, all using leftovers:

    Sweet Potato Cake with Coconut Frosting(using leftover sweet potato casserole)

    Potato Blini(using leftover mashed potatoes)

    Green Bean Stuffed Portobellos(using leftover green bean casserole

    Turkey Hash with country gravy(leftover turkey)

    Burgundy Bubbler(using leftover wine)


    Loving life in Mississippi

    "Do what you like- like what you do!"
  • Sat, Jan 3 2009 5:28 PM In reply to

    Re: Thanksgiving Leftovers

    "Leftover Turkey" Noodle Soup

    Bones and trimmings from 1 turkey (or 2 chickens)
    6 cups water
    3 chicken bouillon cubes or 3 tsp. bouillon granules
    1-1/2 teaspoons salt
    1/4 teaspoon poultry seasoning or sage
    1 bay leaf
    ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...

    1/2 cup barley or rice, (or) 1 to 1-1/2 cups uncooked wide egg noodles
    3 medium carrots, sliced
    2 stalks celery, sliced
    1 small onion, finely chopped
    1 tablespoon chopped parsley
    1-2 cups chopped, cooked turkey (optional)

    In a large saucepan, combine first 6 ingredients.
    Simmer (covered) 1-1/2 hours.
    Remove bones; cut off meat and return meat to broth.
    Add remaining ingredients, except parsley.
    Simmer (covered) 30 minutes, or until vegetables and barley are tender.
    When ready to serve soup, remove the bay leaf.
    Garnish soup with the parsley.
    Serves 6 to 8.

    Other vegetables may be added or substituted,
    such as: corn, zucchini, tomatoes, potatoes, peas or mushrooms.

    Sometimes I find I need to add more turkey meat to the soup,
    when it's time to add the vegetables, then I will add 1-2 cups of chopped,
    cooked turkey.

    Creamed Turkey & Rice Soup

    This is my "favorite" home-cooked soup!!
    I enjoy preparing this soup after Thanksgiving is over.

    1 turkey carcass  (from a 14-lb. cooked turkey)
    14 cups water
    1 large onion, chopped fine
    3 stalks celery, sliced thin
    4 large carrots, chopped or sliced thin
    1/2 cup uncooked long grain white rice
    1 cup butter or margarine
    1-1/2 cups flour
    1 pint half-and-half cream
    3 cups diced cooked turkey (I always add 5 cups)
    1/2 teaspoon poultry seasoning
    6 teaspoons instant chicken bouillon granules
    salt & pepper to taste

    In a large soup kettle or stockpot, add turkey carcass and the 14 cups of water.

    Bring water to a boil; reduce heat, and simmer 1 hr. and 30 minutes.

    Remove bones; reserve meat for soup.

    Strain stock; set aside.

    In a large saucepan, combine onions, celery, carrots,
    rice and 1-quart (4 cups) of the stock.

    Bring to a boil, reduce heat, cover and simmer for 20 minutes;
    set aside.

    In a large soup kettle, melt butter.

    Blend in flour; heat until bubbly.

    Add the half-and-half, and remaining 2 quarts (8 cups) of stock,
    to the butter/flour mixture; cook and stir until bubbly.

    Stir in the reserved vegetable mixture, turkey meat and seasonings.

    Heat slowly to serving temperature.

    Serves 12-14.

    *Note: This soup freezes well.

    This is one sandwich I just have to make, after Thanksgiving is over.
    Its a "family favorite"!!

    Turkey Salad Sandwiches

    "Oh what a little mayo, honey mustard & dill can do,
    to make one heck of a turkey sandwich!"

    3/4 cup mayonnaise (I used Krafts Light Mayonnaise)
    1 tablespoon honey mustard
    1/2 teaspoon dried, dill weed
    1/8 teaspoon salt
    2 cups cut-up turkey
    1/2 to 1 tablespoon finely chopped onions

    In a medium size bowl, add the mayo, mustard, dill and salt; mix well.
    Add the turkey and onion; stir and mix well.
    This is enough to make 2 and a half hearty sandwiches.

    Turkey Stroganoff

    1/4 cup diced, green bell peppers
    1/4 cup chopped, onion
    2 tablespoons butter ot margarine
    1 (10-3/4 oz.) can cream of mushroom soup
    1/2 cup sour cream
    1-1/2 cups cubed, turkey
    1/2 teaspoon paprika
    2 cups cooked, wide noodles
    Add some canned mushrooms, optional

    In a saucepan, cook the green peppers and onions in butter, until tender.
    In a 1-1/2 quart casserole baking dish, blend soup and sour cream.
    Stir in remaining ingredients.
    Cover and bake for 35 minutes minutes, in a 350 degree oven, or until hot.
    Remove from oven and stir.
    Sprinkle on additional paprika before serving.

    Turkey Curry

    Cook 1/4 cup chopped onion, in 1 tablespoon butter or margarine.

    Add 1 (10.75 oz.) can cream of mushroom soup, and 1/4 cup milk;
    heat and stir till smooth.

    Stir in 1 cup sour cream, and 1/2 tsp. curry powder.

    Add 1-1/2 cups cubed, cooked turkey; heat through, but do not boil.

    Garnish with snipped parsley.

    Serve over hot, cooked rice.

    Serves 4.

    Turkey or Chicken Hot Dish

    4 c. diced, cooked turkey or chicken
    4 c. cooked, wide noodles (I only used about 2 cups)
    1 (16 oz.) pkg. frozen broccoli, cauliflower and carrot mix, cooked & drained.
    1 (10.75 oz.) can cheddar cheese soup
    1 (10.75 oz.) can cream of chicken, celery or mushroom soup
    1 soup can of milk
    6 to 8 slices of Kraft cheese slices, cut in half diagonally

    In a saucepan, heat the soups and milk together.

    In a (greased) 13x9x2-inch baking pan, add the chicken or turkey,
    the cooked noodles, and cooked vegetables; stir to coat evenly.

    Top with the cheese slices.

    Cover and bake 45 minutes, in a 350 degree oven.

    Serves 6-8.

    Turkey A La King

    1/4 cup chopped onion
    2 tablespoons chopped, green bell peppers
    2 tablespoons butter or margarine
    1 (10.75 oz.) can cream of chicken or mushroom soup
    1/3 to 1/2 cup milk
    1-1/2 cups cubed, cooked turkey, chicken, or ham
    2 tablespoons diced, pimiento
    Dash black pepper

    Cook onion and green peppers in butter, until tender.
    Blend in soup and milk.
    Add turkey, (or chicken, or ham) pimiento, and pepper.
    Heat slowly; stir often.  Serve over toast.
    Yield: About 2-1/2 cups.

    What To Do With Leftover Canned Cranberries...

    This is a delicious way to enjoy beef & pork together,
    in a tangy cranberry or cranberry/raspberry sauce.
    Its also a great way to use up those leftover canned cranberries,
    after the holidays are over.

    Cranberry Meatballs


    1-3/4 lbs. ground beef
    8 ounces ground pork sausage
    1 medium onion, finely chopped
    2 eggs, beaten
    2-3 teaspoons garlic, minced or finely chopped
    3-5 dashes salt & pepper
    1 cup Italian style breadcrumbs

    Cranberry Sauce:
    1-(16 oz.) can Jelled Ocean Spray Cran-Raspberry Sauce,
    plus (8 ounces) Jelled Ocean Spray Cranberry Sauce
    1 (10-3/4 ounce) can tomato soup
    3/4 cup water

    In a large bowl, mix all the meatball ingredients together.
    Shape into 34 (1-1/2 inch meatballs).
    Place on a greased (15-1/4 x 10-1/4 x 3/4-inch) baking sheet.
    Bake 20 minutes in a 350 degree oven.

    In the meantime, add both cranberry sauces and canned
    tomato soup in a Dutch Oven; mix together thoroughly.
    ( I mix mine with a potato masher. )

    Add water; stir until all is combined.
    When meatballs are done, add to the cranberry mixture.
    Cook over low heat (covered) for 20-25 minutes.
    Makes at least 7 servings.
    We enjoy these with hot-cooked mashed potatoes.

    Note: If you don't have a (16-oz.) can of Jelled Cran-Raspberry Sauce,
    you can use regular Jelled Cranberry Sauce instead.

  • Wed, Nov 17 2010 12:33 PM In reply to

    • Brandy
    • Top 10 Contributor
    • Joined on Wed, Mar 28 2007
    • Saving in South Mississippi
    • Posts 25,145

    Re: Thanksgiving Leftovers

     Are you making plans for your leftovers?


    The Dollar Stretcher Community Manager

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