The traditional Thanksgiving meal usually calls for a spread of turkey, vegetables, cranberry sauce, pumpkin pie, and much more! And for many Americans (myself included) the leftover recipes you can come up with for the food on Thanksgiving for after Thanksgiving is better than the Thanksgiving meal itself.
If it's been awhile since you considered new Thanksgiving recipe ideas for Thanksgiving food—beyond the traditional turkey sandwich—I've got three quick ideas to share with you. Keep these in mind as you're making your Thanksgiving meal tomorrow.
These leftover recipes are courtesy of Kristine Quattrone, chef and owner of catering company Q Events, which caters public and private events in the New York metro area.
What I love about the following three quick recipes is this: they use not only main course food on Thanksgiving but also some of the side dishes and desserts you may have enjoyed on Thanksgiving. I'm confident your mouth will be watering as you peruse these leftover recipes.
Oven Roasted Turkey Wrap
- 4 pieces sliced turkey
- 2 slices brie cheese
- 4 Tbsp. cranberry chutney or sauce
- Mixed field greens
- Any type of wrap bread
Directions: Place wrap flat on counter and add mixed greens to center of wrap. Take pieces of leftover turkey slices and place on top of greens. Place the sliced brie over the turkey and pour chutney/cranberry sauce on top of that. To roll your wrap, start from edge closest to you, and wrap over the ingredients. Take the opposite edge and place over roll. Fold and tuck edges inside of wrap. Cut in middle and serve on a platter.
Apple Pie Smoothie
- 3/4 cup apple pie filling
- 1/4 cup all-natural Coffee-mate Natural Bliss Caramel
- 3 Tbsp. plain yogurt
- Pinch of cinnamon
- Ice cubes
Directions: Remove insides of leftover apple pie filling and place in blender. Add leftover coffee creamer, yogurt, cinnamon, cinnamon and handful of ice cubes. Blend for 15 seconds. Serve in a tall glass. Garnish with cinnamon on top.
Pumpkin Bread Pudding
- 3/4 loaf baguette, cubed
- 1-1/4 cup pumpkin pie filling
- 3/4 cup Coffee-mate Sugar Free Pumpkin Spice
- 1-1/2 cup milk
- 3 large egg yolks
- 2 Tbsp. granulated sugar
- 1 Tbsp. pumpkin pie spice
Directions: Preheat the oven to 350 degrees F. Combine your leftover coffee creamer and milk in a small saucepan over medium heat and bring to a simmer. Scoop remaining pumpkin pie filling into a separate bowl and whisk in yolks, sugar and pumpkin pie spice. Slowly whisk in hot cream mixture until combined. Strain the custard into a clean bowl and set aside.
Take leftover bread loaf or dinner rolls and cut into cubes. Scatter bread cubes in a buttered 9 by 9-inch baking dish or pan. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Top with sprinkle of pumpkin pie spice. Let sit for about 15 minutes to allow the bread to soak in the custard.
Place the pan in the oven and bake about 50 to 60 minutes. Remove from the oven and cool for at least 30 minutes before serving.