Don’t forget to check back at the end of each month to see the next themed round-up to help you with your meal ideas and menu planning! Keep reading to see all the November ideas.
What’s the biggest challenge of holiday meals? Timing. Always, timing. Getting everything to the table at relatively the same time seems like a heroic feat.
The best way to do this? Make use of all cooking apparatuses in your kitchen! This turkey breast is made in the Instant Pot – which frees up your oven for all your other holiday dishes.
There are few things my kids like more than tiny sandwiches. Seriously. Anything tiny and they’ll eat it.
Which obviously means I make my favorite sandwiches into mini versions so everyone is happy. These are the perfect quick, easy dinner or a great dish for a party!
Thanksgiving is officially over, but chance are your fridge is still full of remnants from yesterday’s meal.
I’m not a fan of eating the same meal over and over, so I always re-purpose my leftovers into new creations. Here are eight of my favorite ways to re-imagine Thanksgiving leftovers!
I hit on this dinner a few weeks ago and it was a smashing success. I’ve made it twice so far. Leftovers have been served over baked sweet potatoes for lunch. And then I made the barbecue sauce again to go over meatloaf another night. Considering how often I repeat recipes (read: not very!) the fact that this keeps popping up is a testament to how much we’re enjoying it.
This really couldn’t be easier to pull off on a week night – mix everything for the sauce together, brown up the meat and veggies, combine them and done! It also reheats really well so it’s great to make ahead for nights when you literately just have time to microwave something.
Barbecue Turkey Sloppy Joes
(from The Foodie and the Fix)
1 6 oz. can of tomato paste
2/3 cup water
2 Tbsp. balsamic vinegar
4 tsp. pure maple syrup
2 Tbsp. Worcestershire sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 tsp. salt
1 tsp. liquid smoke
1 lb. lean ground turkey
1 green bell pepper, chopped
1 red onion, chopped
Salt & pepper, to taste
Whole wheat buns, for serving
In a bowl, whisk together the first 9 ingredients – tomato paste to liquid smoke.
In a large non-stick skillet, brown together the turkey, bell pepper, and onion. Season with salt and pepper. Break up the turkey as it cooks. When the turkey is cooked through and the vegetables are soft, stir in the sauce and cook until heated through. Adjust seasonings to taste and serve on rolls.
Leftover turkey + leftover cranberry sauce = pizza night, of course.
I’ve always preferred to reimagine my turkey leftovers into non-Thanksgiving fare – like Turkey Cranchiladas or Turkey and Chorizo Hash – and this pizza fits right in. The cranberry sauce gives you a slightly sweet, slightly tart edge to your barbecue sauce – and it pairs awesome with the turkey and cheese.
This is a great dish to make at the end of the weekend when your turkey and stuffing sandwiches are getting tired!
(Leftover) Turkey and Cranberry BBQ Sauce Pizza
(slightly adapted from Recipe Runner)
Makes 1 12″ Pizza
1/2 lb. pizza dough
1/2 cup cranberry sauce
3 Tbsp. barbecue sauce
1 cup turkey, shredded
1 1/2 cups mozzarella
2 Tbsp. red onion, thinly sliced
Chopped cilantro, to taste
Preheat the oven to 450 degrees and line a baking sheet with parchment.
Roll out the pizza dough and place on the prepared baking sheet.
In a small bowl, stir together the cranberry sauce and barbecue sauce and spread over the crust. Top with turkey, cheese, and red onion.
Bake for 10-15 minutes, until the crust is golden.
Top with cilantro and serve.
Looking for more leftover ideas? I’ve teamed up with a bunch of great bloggers today to share lots of great ways to use up your leftovers:
Cranberry-Orange Brie Bites by Books n’ Cooks
Cranberry-Topped Baked Brie by Culinary Adventures with Camilla
(Leftover) Turkey and Cranberry BBQ Sauce Pizza by Kate’s Recipe Box
Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Spicy Turkey Quesadillas by Jolene’s Recipe Journal
Thanksgiving Leftover Empanadas by The Redhead Baker
Turkey Croquettes by Cindy’s Recipes and Writings
Turkey Gumbo by Palatable Pastime
Turkey Pot Pie by Making Miracles
Are you up to your ears in Thanksgiving recipes and planning? For the first time in a long time, I’m not. We’re having a scaled-back Thanksgiving this year because we have a busy week – and we’ve ordered the food. Yup. I’m a food blogger who will be doing no cooking on Thanksgiving.
I was super conflicted about it at first. I love the whole event of planning and cooking a big meal. But, we were a smaller crowd this year and I couldn’t figure out when to fit in the cooking with all the other stuff we have going on – so outsourcing the food prep was the obvious choice.
What sealed the deal, though, was hosting a little Friendsgiving a few weeks ago. I got the chance to cook all of my favorites without the time crunch – and I got plenty of leftovers to rework.
This sandwich is a super quick an easy to make your leftover turkey not feel like just another turkey sandwich. Big, bold flavors take center stage and the result is delicious!
(Leftover) Turkey Banh Mi
(adapted slightly from Oprah)
1 tsp. sugar
1 tsp. salt
1 cup rice wine vinegar
1 cucumber, peeled and thinly sliced
1 1/2 cups shredded carrots
1 Tbsp. light brown sugar
1 Tbsp. soy sauce
1 tsp. fish sauce
1 tsp. Chinese 5-spice powder
1 pound cooked turkey pieces
4 club rolls
1/2 cup mayonnaise
1 tsp. sriracha sauce
Cilantro, optional, to taste
Whisk together the sugar, salt, and vinegar in a small saucepan and heat until the sugar and salt are dissolved.
Combine the carrots and cucumber in a heatproof bowl and pour the hot vinegar over. Let sit for at least an hour.
In another bowl, whisk together the brown sugar, soy sauce, fish sauce, and 5-spice powder. Add in turkey and toss to coat.
In a third bowl, whisk together the mayonnaise and sriracha. Refrigerate until ready to serve.
When ready to cook, heat a grill pan over medium heat and place turkey pieces on the grill until warm and just starting to caramelize.
Split the rolls and toast them under the broiler until warmed and slightly brown. Spread one side of the roll with sriracha mayonnaise, top with turkey and then the cucumber mixture. Add cilantro, to taste, if desired.
My Dad would love this breakfast. Growing up, he’d make eggs every weekend and use up whatever meat and veggies were left in the fridge. This hash is essentially the Thanksgiving turkey version of that – turkey, eggs, and a few other things and you have a great clean-out-the-fridge breakfast. The recipe below reflects how I made it but you could do your own swaps based on what you have handy.
I’m pretty sure this is going to become our new post-Thanksgiving breakfast tradition. It was delicious.
Turkey & Chorizo Hash
(adapted from From Away)
1 Tbsp. olive oil
6 oz. fully-cooked chorizo, diced
1 medium onion, diced
2 cloves of garlic, minced
1 red pepper, diced
1 large russet potato, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 Tbsp. taco sauce
Salt and pepper, to taste
Sriracha hot sauce
I wanted to sneak in one last Thanksgiving leftover post before the big festivities tomorrow. This is pretty much the perfect day-after sandwich – super quick to throw together in the midst of shopping trips but it doesn’t feel like leftovers.
The crunchy onions and cranberries are staples in lots of Thanksgiving dishes so I’m guessing you’ll have them (and turkey!) on hand. A few extra ingredients and you’re good to go.
I made a few of these during the last week and I’m genuinely looking forward to refreshing my turkey stash tomorrow so I can have another.
Chipotle Ranch Turkey Panini
(a Kate’s Recipe Box Original)
Makes 1 sandwich
3/4 cup chopped turkey
1 Tbsp. dried cranberries
1 Tbsp. crunchy onions
1 Tbsp. real bacon bits
2 Tbsp. chipotle ranch dressing
2 slices provolone cheese
1 Ciabatta roll
In a small bowl, toss together the turkey, cranberries, onions, bacon bits and dressing until evenly combined.
Slice the roll in half, top with turkey mixture and cheese. Press in a Panini press until warmed through and crunchy on the outside.
This could also be called “DIY Hamburger Helper” – it’s the same idea, but from scratch. There’s nothing super novel here but it’s quick and good and generally a crowd pleaser.
It also freezes well. I cooked this up before Jacob was born and froze half, casserole-style, for afterwards.
Creamy Taco Mac
(from Annie’s Eats)
1 1/4 lbs. ground turkey
8 oz. rotini pasta
1 small onion, chopped
1 clove garlic, minced
1 14 oz. can diced tomatoes, drained
4 Tbsp. taco seasoning
3 oz. cream cheese
1/2 cup sour cream
Salt and pepper, to taste
Cook pasta according to package directions. When you drain it, reserve 1/2 cup of the pasta water.
In a large skillet, brown the ground turkey and onion together until cooked through. Add the garlic and cook another minute, until fragrant. Add in the diced tomatoes and taco seasoning and simmer for 5 minutes.
Add in the pasta, cream cheese, sour cream, pasta water and stir until the cheese is melted as all is well combined. Season to taste with salt and pepper. Simmer for another 3-5 minutes to reduce the sauce and serve.