3 Thanksgiving Leftover Recipes

While we love ourselves a post-Thanksgiving turkey sandwich, we also enjoy finding creative ways to repurpose leftovers into entirely new dishes, like a turkey pot pie, a Thanksgiving galette, or a comforting bowl of turkey chili!

Thanksgiving Leftover Galette

Put a fresh twist on your Thanksgiving leftovers with this savory galette! Flaky, rustic, and filled with your holiday favorites, it’s an easy, delicious way to enjoy all those next-day flavors in one tasty bite.

Ingredients

• 1 homemade or pre-made rolled refrigerated pie crust
• 3 TBS dry bread crumbs or finely crushed crackers
• 1 cup leftover mashed potatoes
• 1 cup leftover stuffing
• 1 cup leftover shredded turkey
• Chicken broth, as necessary
• Leftover gravy and cranberry sauce
• 1 egg white
• Black pepper

Instructions

1. Preheat oven to 400F. On a large baking sheet lightly coated with cooking spray, unroll premade crust or place a ~13-inch rolled out homemade pie crust.
2. If your stuffing has started to get dry, moisten it by stirring in a little chicken broth.
3. Sprinkle bread or cracker crumbs onto the crust, leaving a 1.5 inch space around the edges. The crumbs will help absorb moisture as the pie bakes so that the bottom of the crust doesn't get too soggy.
4. Add a layer of mashed potatoes and top with stuffing and turkey, still leaving the 1.5 inch space around the edges. Drizzle gravy on top.
5. Fold over the empty edges of the crust toward the center of the pie. Brush the edges with the egg white and sprinkle on the black pepper.
6. Bake for about 25 minute or until crust is golden brown. Allow to cool slightly, and then slice and serve with additional warmed gravy and cranberry sauce.

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Turkey Chili

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 4 garlic cloves, chopped fine
• 2 tablespoons chili powder (or up to 4 tablespoons if you like it spicier)
• 1 tablespoon ground cumin
• 3 15-oz cans crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup turkey stock or chicken stock (get our turkey bone broth recipe here)
• 2 15-oz cans kidney beans, drained
• 1 teaspoon dried oregano
• 1 tablespoon sea salt, plus more if desired to taste
• 1/2 teaspoon black pepper
• 3 to 4 cups shredded, cooked turkey meat
• 1 to 3 teaspoons sugar, optional
• To garnish: Shredded cheddar cheese, chopped green or red onion, sour cream

Instructions

1. Sauté the vegetables:
2. In a large, 8-quart, thick-bottom pot, heat the olive oil on medium-high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes.
3. Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
4. Add the remaining chili ingredients:
5. Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.
6. Taste and season:
7. Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.
8. The chili may be made in 2 days in advance, or frozen for 2 months.
9. Serve with toppings:
10. Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread.

Leftover Turkey Pot Pie

Turn your Thanksgiving leftovers into comfort food bliss with this delicious Turkey Pot Pie recipe! It’s the perfect way to transform extra turkey and veggies into a cozy meal everyone will love. Get the recipe here.