Oh, that Thanksgiving meal is superb.  When all is said and done, you have a meal fit to feed way more than your family.  Now, you’ve got leftovers for days (and days and days). What’s a girl to do? Give them a makeover!  Who doesn’t love a good makeover?!

I love transforming leftovers into something totally different.  It’s kinda my thing. I see it as a challenge. Since you are hopefully reading this the day before Thanksgiving, this gives you time to mentally prepare for the leftovers.  Have a game plan and get all the things, not only that you need for Thanksgiving, but also for leftover makeover success.

What’s that?  You’re tired after cooking Thanksgiving dinner?  Oh honey I know. Trust me! These recipes are so super easy.  I wouldn’t make you work like that!

Let’s get into transforming these leftovers!  First up, all that turkey and leftover veggies!

Turkey Pot Pie

INGREDIENTS

1 box Pepperidge Farm Puff Pastry, thawed

5 tablespoons butter

1/2 medium onion, diced

1 garlic clove, smashed

1/4 cup white wine, like Pinot Grigio

1/3 cup flour

1 3/4 cup chicken broth

1/2 cup milk, light cream or heavy cream

2 cups diced leftover turkey

2 cups of whatever leftovers you have (diced small) or veggies you want (I used a mix of corn and green beans)

Salt and pepper

Mixed herbs

Flaky salt (optional)

1 egg beaten with a splash of water

INSTRUCTIONS

  1. Preheat the oven to 425.  Grease an 11×7 pan (12×9 will work also but you make have to roll the dough out a bit more).  Roll out one of the pastry sheets so that it fits in the pan and comes up the sides fully.  You can have pieces hang over the edge slightly.
  2. In a large skillet, melt the butter of medium high heat.  Add the onions and garlic clove.  Salt and pepper to taste.  Cook until the onions are soft.
  3. Add the wine and cook until you can no longer smell the alcohol, about 3-5 minutes.  Remove and discard the garlic clove.  Add the flour and mix until well blended.  It will be chunky.
  4. Add the chicken broth and cream and continue to mix until the ingredients are combined and the liquid is bubbly and thick.
  5. Stir in the turkey and the veggies.  Cook until warm.
  6. Add the mixture to the baking pan.  Top with the second crust, fitting it in so that the mixture is completely covered.  Cut off any unnecessary edges.  Fold it over and tuck everything in so that the turkey mixture cannot seep out during cooking.
  7. Brush the top of the puff pastry with the egg wash.  Sprinkle the dried mixed herbs and flaky salt over the top.
  8. Bake for 30-40 minutes.  The pastry should be golden brown and puffed up.  Remove from the oven and let sit for at least 5-10 minutes before serving.  Enjoy!

Ok, what about that Ham bone?  Let’s make some soup!

Split Pea Soup with Ham (Instant Pot or Crock Pot)

Instant Pot Recipe

INGREDIENTS

  • 1, 16 oz. bag of split peas
  • 1 leftover meaty ham bone
  • 1/4 cup fresh parsley, chopped (not packed), plus more for garnish
  • 1 medium to large onion, diced
  • 3 carrots, peeled and chopped into small pieces
  • 2 celery stalks, chopped into small pieces (you can include the leaves also)
  • 3 cloves of garlic, chopped
  • Lots of salt and pepper
  • 7–8 cups of water
  • 1/2 cup chopped leftover ham, plus a bit more for garnish
  • Toasted Ciabatta bread (see quick recipe write up above)

INSTRUCTIONS

  1. In your Instant Pot, add the ham bone.  Cover with the split peas and the rest of the ingredients (try to stick to the order I have above).  The water should cover the ham bone.  Depending on the size of your Instant Pot you may need 7 or 8 cups to do so.
  2. Pressure cook for 20 minutes.  Once the 20 minutes is up, let the pressure release naturally for a few minutes.  Then carefully manually release the pressure.
  3. When done, remove the ham bone and any meat that fell off the bone.  Using an immersion blender, pulverize the veggies.  Add the chopped ham to the soup and mix well.  Serve with a garnish of a bit of ham, chopped parsley, and black pepper.

 

Crock Pot Directions

INGREDIENTS

Split Pea Soup
1, 16 oz. bag of split peas
1 leftover meaty ham bone
1/4 cup fresh parsley, chopped (not packed)
1 medium to large onion, diced
3 carrots, peeled and chopped into small pieces
2 celery stalks, chopped into small pieces (you can include the leaves also)
Lots of salt and pepper
6 cups of water

INSTRUCTIONS

  1. In your crockpot, add the split peas to the bottom.  Top with the ham bone and the rest of the ingredients (try to stick to the order I have above).  Cook on low for 10 hours.  Once the 10 hours is up, remove the ham bone and any meat that fell off the bone.  Using an immersion blender, pulverize the veggies.  If you would like, you can cut up a few of the larger chunks of ham and add some of the meat back into the soup.

Apple Pie Milk Shake

So, for some reason I never posted this recipe on my site.  It was an Instagram special (see all the things you miss if you’re not following me on Instagram @whatcha_cooking_good_looking).  But I’m bringing it to you today because it’s really special.  Here it is!

1 slice of leftover apple pie
6 large scoops of vanilla ice cream
1/4 cup milk
Whipped cream for topping
Blend all ingredients together, except the whipped cream, in a blender until super smooth. Pour into a tall glass and top with whipped cream and some crumbled pie pieces. HEAVEN!

I have more leftover makeover ideas on my site, Whatcha Cooking Good Looking? , click here to see them!

 

Have a Happy Thanksgiving!

 

Tiffany Cohen runs the food blog Whatcha Cooking Good Looking? and is a Food / Product Photographer and Recipe Developer.  She is a wife and mom of two little guys.  She lives in Oakdale and loves to support local businesses and people in her community doing great things!  

 

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