No matter where you are from and how you celebrate Thanksgiving, the one thing we can count on is great food. My Thanksgivings have been pretty small in the past as my family lives in all different areas of the states. With the responsibility of being the only child, I am up bright and early Thanksgiving morning helping my mom with all the cooking (whether I’m prepared to or not). On Thanksgiving, my mom and I cook most of the side dishes and desserts for majority of the day while my dad prepares the turkey.
Every year we eat a magnificent meal and I think to myself, “Wow Kaitlin, you ate what seems like half of this dinner by yourself so how are you going to recover?" And just like clockwork, I get a rude awakening when I look over at the dinner leftovers, that don't even look like they've even been touched! In my family it always seems like our dinner leftovers are in my fridge forever and it can be overwhelming to try and eat it all.
If you feel like this too, fret not! Thankfully, there are many easy ways to use your leftover turkey feast. Back by popular demand, here are some favorite recipes from my familiy and friends for leftovers. Please enjoy!
Classic Thanksgiving Sandwiches
- Leftover dinner rolls (or any bread of your choosing)
- Leftover Turkey
- Leftover Stuffing
- Cranberry Sauce
- Mashed potato (you can skip this one if you’d like but I like to use a little bit just to use up my left overs.)
- Take desired number of dinner rolls and cut in half. If you are using regular bread that is fine too.
- On top half of dinner roll, spread desired amount of cranberry sauce. If you want extra cranberry sauce spread it on the bottom half of the roll as well.
- Begin layering your sandwich by first putting on turkey followed by stuffing, and if you are feeling crazy, a little bit of mashed potatoes.
- Top your sandwich with remaining bread and you have yourself a Thanksgiving sandwich!
- If you find your sandwich to be falling apart try putting in toothpicks to stabilize.
Mashed Potato Flautas
- Vegetable oil (fill pan about 1-2 inches)
- 1 ½ cups leftover mashed potato
- 8-10 medium size corn and/or four tortilla
- Optional: garlic salt, chili powder, or cumin (to taste)
Toppings: red or green salsa; crema or queso fresco; pico de gallo; sliced avocado or guacamole
- Set a plate or cutting board on your counter for building your fautas. Have a bowl of your mashed potato handy so it is easy for assembling.
- Lay out tortilla on plate and spoon in desired amount of mashed potato. (I usually do a couple spoonfuls). Be careful not to over stuff because the flauta may fall apart during frying process.
- Roll tortilla up tightly, secure with toothpick and set aside. Repeat process till you have used up your filling.
- In a large pan pour oil in until about 1-2 inch in depth. Turn heat on medium until oil heats up. Temperature should reach 375 F if you have a thermometer to measure
- Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown (about 2 minutes). Remove and lay on a paper towel-lined plate to allow some oil to drain.
- Season with garlic salt if desired.
- Transfer to serving tray or individual plates and lay on the toppings. My favorites are crema, salsa, and sliced avocado.