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Recipes Using Thanksgiving Leftovers

Plate with turkey, mashed potatoes, stuffing, and cranberry sauce. Text: Thanksgiving Leftovers.

Have a bunch of Thanksgiving leftovers but don’t know what to do with them? Instead of eating Thanksgiving dinner over and over, turn your leftovers into a new dish turkey and cheese enchiladas or white chocolate cranberry scones!

Turkey and Cheese Enchiladas

Makes 8 Enchiladas

Ingredients

  • 1 can (15 ounces) crushed tomatoes
  • 3/4 cups water
  • 1 tablespoon chili powder
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 8 large flour tortillas (8 inches)
  • 2 & 1/4 cups shredded Mexican blend cheese, divided
  • 1 medium onion, finely chopped
  • 2 cups shredded, cooked turkey
  • 1/2 cup (8 ounces) sour cream
  • 1 tablespoon minced fresh parsley or cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional Toppings: shredded lettuce, fresh salsa, queso fresco, and additional sour cream

Directions

  1. Preheat your oven to 400 degrees.
  2. In a large shallow bowl make the sauce by combining the crushed tomato sauce, water, chili powder, minced garlic, oregano, and cumin.
  3.  In another large bowl, combine the Shredded Cooked Turkey, 2 cups of Mexi-blend cheese (reserve ¼ cup for top), diced onions, sour cream, parsley or cilantro, salt, and pepper.
  4.  Coat each tortilla in the sauce covering the top and bottom. Reserve extra sauce for later.
  5.  Place about 1/3-1/2 cup of the shredded turkey and cheese filling down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
  6.  Bake, uncovered, at 400° for 20 minutes. Sprinkle with remaining ¼ cup of shredded Mexi-blend cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with fresh salsa, queso fresco, and sour cream if desired.

Cranberry & White Chocolate Scones with Lemon Glaze

Makes 4 Small Scones

Ingredients for the Scones

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt, a pinch
  • 1 tablespoon sugar
  • 4 tablespoons unsalted butter, cold, cut in small cubes or grated
  • 1/3 cup heavy cream, plus more for brushing the scones1/4 cup white chocolate chips
  • 1/3 cup cranberry sauce

Ingredients for the Lemon Glaze

  • 2 tablespoons freshly squeezed lemon juice, about 1 lemon
  • 1/2 cup powdered sugar
  • 1/2 lemon, zest finely grated
  • 1 tablespoon butter, melted

Directions

  1. Preheat the oven to 400 degrees F.

  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold in the white chocolate chips and the1/3 cup cranberry sauce into the batter gently.

  3. Press the dough out on a lightly floured surface into a rectangle. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 squares. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until set and golden brown. Let the scones cool a bit before you apply the glaze.

  4. While baking, make the glaze. Mix the lemon juice, melted butter, and confectioners’ sugar together in a small bowl. Stir until the sugar dissolves. Add the lemon zest. Whisk the glaze to smooth out any lumps, and then drizzle the glaze over the top of the scones. If thick add in 1 teaspoon of water or milk at a time until it reaches desired consistency. Should drizzle but not drippy.

  5. Once scones have slightly cooled, drizzle the glaze over the top. Let it set a minute before serving.

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