After Thanksgiving, we always end up with heaps of food, even after we make plates for each relative to take home with them. As much as we love turkey around our home, there are only so many turkey sandwiches we can stomach before it gets old! This year, I’ve come up with four different ways to use our leftovers…even the side dishes! Trust me, your kids will appreciate these recipes more than the leftover turkey sandwich that you had planned to include in their lunchbox for the week after Thanksgiving.
All of these recipes were featured on NBC’s Charlotte Today show.
Next Day Turkey Soup
This soup is meant to be an “everything-but-the-kitchen-sink” type soup. Use what you have, but make it fit your taste buds.Ingredients:Use whatever section of the turkey you have left: wing, leg, breast bone-in and make soup.Freshly sliced ginger, to tasteWhole-wheat pastaLeftover Veggies
1-2 tbsp sea salt
Seasoning of Choice (I use Wildtree Garlic and Herb Blend)
Place turkey (if it has a bone, leave it in until the end) into a pot (slow cooker) of water and cook on low for 1-2 hours.
Add sliced ginger and seasonings to taste. Let cook until the meat falls off the bone (then remove the bones and skin). Leave the bone and skin in the pot as long as possible because it provides the soup with a flavorful broth. Add the chopped veggies and pasta and let cook for 20 minutes.
You can freeze extra servings for future meals.
Sweet Potato Mash Spread
Use on Turkey wraps or whole-grain sandwiches as a spread instead of mayo. It adds a sweet flavor!
You can use your leftover turkey to make a healthy wrap using this spread and any other “fillers” you have in your refrigerator.
You can also take your leftover sweet potato mash and separate it into small portions about 1-2oz each. Put it in little baggies and freeze them. Take only one bag down and use it as a sandwich spread.
- 2 cups organic chickpeas, rinsed and drained
- 1 cup organic pumpkin puree
- 1/4 cup raw almond butter, or nut butter of choice
- 2 tbsp Wildtree Grapeseed Oil
- 3 tbsp honey
- 1 tsp pure vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- Combine all ingredients in a high speed blender or food processor.
- Serve with whole-grain pita chips or apple slices.
- 2 apples, peeled or unpeeled
- 1/2 tsp cinnamon
- 1 tbsp honey
- 1 tbsp organic apple cider
- Place all the ingredients in a sauce pan over low heat.
- Cover and cook for 15 minutes, covered or until apples are soft and tender. Smash apples with a potato masher or back of a spoon.
- Cool and serve on Ezekiel Toast.
Have a Happy Thanksgiving and a blessed holiday weekend!