Thanksgiving Leftover Recipes

Even though (and perhaps especially because) we cook a lot because we're a large family, we try to minimize waste as much as possible. Since Thanksgiving was yesterday, I'm sure like us you have Thanksgiving leftovers that you would like to do something with. Look no further; I’ve put together a list of my favorite recipes that you can use to cut into that mountain of mashed potatoes, stuffing and more.

You can stuff mushrooms with stuffing and make cute appetizers that will disappear in no time. You can blend vegetable casserole into soups.You can also make a thanksgiving leftover casserole with mashed potatoes, use either stuffing, vegetable casseroles or mashed potatoes as a filling in savory tarts. Last but not least, You could always use slices of turkey and cranberry sauce in a sandwich that you can pack while shopping on Black Friday.

Finally, I would like to share with you a joke that my husband Lulu made at the dinner table. I had made some miso gravy for the vegetarians at the house and Lulu exclaimed: "Miso gravy? Mmm Me so hungry!" No one laughed but me; I have to admit I laughed so hard. You might not find it funny but what can I say, maybe that’s the reason why Lulu and I are made for each other. 

Thanksgiving Cupcakes

Cupcakes are a convenient way to serve dessert when you have a large crowd to entertain, say for Thanksgiving. Instead of making traditional Thanksgiving pies, consider preparing cupcakes flavored with pumpkin and chocolate. I frosted these cupcakes with pumpkin buttercream and topped them with cute turkey-themed peel-&-press edible frosting stickers.

I received the stickers from Ticings®. If you’d like to get your hands on some of their holiday-themed decorations to spruce up your baked goods, check out www.ticings.com. We’ll also be giving away Ticings® decorations, along with more than $1,000-worth of merchandise from other companies to PhamFatale readers during our 25 Days of Giveaways in December. Be sure to check back daily to participate!

Thanksgiving Leftovers: Shepherd's Pie Recipe

Shepherd's pie is my way of turning two Thanksgiving leftover dishes into one beautiful, delicious meal. We always have excess mashed potatoes and turkey and this is a great way to give them a second (or third in the case of the turkey) life.

To start, I make a brunoise, which is a blend of same-sized and shaped diced leeks, turnips, carrots. Tomatoes and shredded leftover turkey are also added to complete the mixture.

Layered over the turkey brunoise is a generous helping of fluffy mashed potatoes. A sprinkle of Dubliner cheese seals the dish. Finally, shepherd's pie is baked until golden. Voilà!! I actually prefer this to the original roast turkey. It’s got such an intense flavor and a wonderful contrast of textures and colors. It may be called shepherd’s pie, but it is a dish fit for a king.

Pumpkin Mousse Recipe

I’ve made a lot of desserts and drinks with pumpkin in the past. It’s a very versatile ingredient. Recently, I added pumpkin mousse to the list of pumpkin dishes I've tried, and I have to say, it came out wonderfully. It's denser than your typically mousse due to the thickness of pumpkin purée.

Compared to a pumpkin pie, the mousse is more subtly flavored, but still captures the essence of this quintessential Thanksgiving ingredient. Individually served in small cups or more generously in a parfait cup, pumpkin mousse would make an elegant addition to any Thanksgiving dinner table.

Stuffed Mushroom Recipe

Making stuffed mushrooms is a great way to put stale bread to use. I served soup the other night and we had 2 leftover rolls, so I decided to make a plate of these savory treats. To start, I sautéed a few vegetables, including zucchini, bell peppers, celery and carrots. You can use whatever you want, but it's a good idea to choose colorful ingredients. Once the vegetables were cooked, I added the bread, a little vegetable broth and fromage blanc. In case you were wondering, the fromage blanc helps keep the top moist even after the stuffed mushrooms are baked. To complete the dish, I topped the mushrooms with sharp Cheddar cheese. 

I didn't add any additional spices, because the bread was already studded with chiles. Otherwise, a little heat is a nice touch to balance the flavor. One final bit of advice: make a bunch of these. They go fast!