Thanksgiving is one of our favorite times of the year. It’s a time for family, gratitude, and, of course, an abundance of delicious food. But what do you do with all of those leftovers? Instead of simply reheating the same meal, why not get creative and turn your leftovers into new and exciting dishes? Here are some fantastic recipes from Food Network to help you make the most of your Thanksgiving feast.
Breakfast: Turkey and Stuffing Quiche (VO crouton stuffing)
Ingredients
- -One 9-inch gluten-free frozen pie shell-1 cup crumbled leftover stuffing-1 cup chopped leftover turkey-1 cup shredded sharp cheddar cheese-¼ cup parsley leaves, roughly chopped-Kosher salt and freshly ground black pepper-1 ¼ cups half and half-3 large eggs-¼ teaspoon freshly grated nutmeg
Directions
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Sprinkle the stuffing and turkey in the par-baked shell. Top with the cheddar and parsley. Season with a little salt and pepper.
- Whisk together the half and half, eggs, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
- Pour the custard over the filling. Adjust the oven temperature to 350 F and bake until set, 35 to 45 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
Lunch: Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula (VO Bread)
This sandwich is the ultimate next-day comfort food! Turkey, brie, arugula, and apple butter can be layered between two pieces of our Vegan Oat Bread to create a grilled cheese sandwich you’ll crave year-round.
Ingredients
- -8 slices of our Vegan Oat Bread-5 to 6 tablespoons unsalted butter, softened-¼ cup apple butter-Leftover turkey-½ pound brie cheese, thickly sliced-1 bunch arugula, stems trimmed
Directions
- Spread ½ tablespoon of butter on 4 slices of bread. Then, spread them with 1 tablespoon of the apple butter.
- Top each slice of bread with some leftover turkey. Cover that with 2-3 slices of brie (enough to cover the turkey), and arrange 2-3 arugula leaves on top.
- Spread the remaining 4 bread slices with ½ tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
- Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan.
- Add as many sandwiches as will comfortably fit and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches if you need to.)
- Cut the sandwiches in half and serve hot.
Leftover Stuffing Waffles
Do you love to think Outside the (Bread)box? Get it? Use up a whole lot of leftovers by cooking a stuffing-based batter in a waffle iron. Top the waffle with mashed potatoes, gravy, and a dollop of cranberry sauce, and you’ll be pleasantly surprised when you come back for seconds.
Ingredients
- -Oil, for the waffle iron-4 ½ cups crumbled leftover stuffing-¼ cup chopped fresh parsley-2 large eggs, beaten-2 cups leftover mashed potatoes, warm-½ cup leftover gravy, warm-¼ cup leftover cranberry sauce
Directions
- Preheat a waffle iron to medium-high. Generously brush the top and bottom of the iron will oil.
- Combine the stuffing, parsley, and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture.
- Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
- Transfer each waffle to a plate, top with a scoop of mashed potatoes, and cover with gravy. Finish with a dollop of cranberry sauce.
These recipes are just a starting point. With a little creativity, you can turn your Thanksgiving leftovers into a variety of delicious new meals. Tag us on Instagram (otb_glutenfree) and share your gluten-free leftover creations. Happy cooking!
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