20 Ways with Leftover Thanksgiving Turkey

20 Ways with Leftover Thanksgiving Turkey // SavvyEat.com

Happy day-after Thanksgiving everyone! I hope all my American readers had a great holiday (and that all the international Savvy Eaters had a great regular Thursday, as well). If you hosted, I’m guessing you have a ton of leftover turkey on your hands.  Or maybe your host sent you home with a big container of leftovers. Either way, you’re surely in need of some creative ways to use your leftovers, right?

Of course, I recommend freezing turkey so you aren’t on poultry-overload for the next week. Regardless of whether you’ll be working with fresh or frozen Thanksgiving turkey leftovers, here’s 20 ways you can put them to good use. My personal favorite is the breakfast casserole, but I can’t wait to try the enchilada melt, turkey and cranberry sauce salad and the breakfast pizza!

Cornbread Waffle Turkey Sandwiches with Cranberry Aioli via Created by Diane

Cranberry Basil Turkey Sandwich via The Lemon Bowl

Cran-Turkey Enchiladas via Very Culinary

Kentucky Hot Brown Grilled Cheese via Cupcakes and Kale Chips

Leftover Turkey and Cranberry Enchiladas via Cookie Monster Cooking

Leftover Turkey Pho via Cook the Story

Lemon Pepper Turkey Sandwiches via Simple Bites

Loaded Turkey Panini via Pinch of Yum

Mexican Turkey Breakfast Pizza via Taste and Tell

Open Faced Turkey Cranberry Enchilada Melt via Running to the Kitchen

Red Curry Ramen Noodle Soup with Turkey and Butternut Squash via Life Made Sweeter

Smoked Gouda and Turkey Quesadillas via The Housewife in Training Files

Thanksgiving Leftovers Breakfast Casserole

Turkey and Cranberry Sauce Salad via The Healthy Maven

Turkey Croquettes via An Edible Mosaic

Turkey Pot Pie Soup via Cupcakes and Kale Chips

Turkey Ranch Nachos via The View from Great Island

Turkey Tamale Pie via Dinners, Dishes and Desserts

Turkey Vegetable Hash via An Edible Mosaic

Waffled Cranberry Cream Cheese Turkey Sandwiches via Neighborfood

Are you swimming in Thanksgiving leftovers? How do you plan to use them?

Apple Butter Glazed Sweet Potatoes

Apple butter glazed sweet potatoes with a touch of spice make a great side for weeknight dinners and holiday feasts alike. They’ll be perfectly at home on your Thanksgiving table!

Apple Butter Glazed Sweet Potatoes // SavvyEat.com

If you looked in the basket where we store our potatoes at any given time this fall, you might have seen a Yukon gold or purple potato or two. That is, if you could find them under the piles of sweet potatoes I’ve been keeping on hand. I just can’t get enough of those starchy tubers lately!

For a quick weeknight dinner, I’ll pan-roast some sweet potatoes and mix them with this fresh chorizo that my favorite farmer makes. And of course, the occasional batch of sweet potato fries goes into my oven. But when I already have an entree set and just want a starchy side to go with it, this glazed sweet potato recipe is my new favorite.

Apple Butter Glazed Sweet Potatoes // Savvy Eats

Apple butter is my go-to preserve to use in fall cooking and baking. It features all of the warming spices we associate with Thanksgiving and crisp, cool weather and falling leaves. Plus, it adds a little sweetness without being overpowering. This means that in baked goods, like apple hand pies, you can get a more complex flavor than you would with just granulated or brown sugar. And in savory dishes, mixing in some apple butter makes for a brighter, more well-rounded flavor in the final dish.

Bowl of Apple Butter Glazed Sweet Potatoes // SavvyEat.com

While we’ve been enjoying this apple butter-glazed sweet potato recipe with many of our weeknight dinners, I also think they’d be great for Thanksgiving as an alternative to the more traditional sweet potato casserole. Think about it: they are still sweet and buttery, with that comforting flavor you’d expect from your favorite Thanksgiving dishes, but they are a nice deviation from the marshmallow-topped whipped potatoes. I imagine they’d be excellent next to a big serving of turkey, a few spoonfuls of wineberry salad or cranberry sauce, and a scoop of brussels sprouts, don’t you think?