by Nabi Dressler
Executive News Editor |
Now that Thanksgiving’s over, you may have a lot of leftover food no one really feels like eating for the rest of the week. Instead of throwing out those leftovers, try these leftover Thanksgiving recipes.
For breakfast: Cranberry Pancakes
Ingredients:
1 cup leftover cranberry sauce
2 cups pancake batter (use instant pancake mix or make your own)
Directions:
1. Reheat the cranberries.
2. Mix the cranberry sauce with the batter and pour it onto a hot griddle or pour desired amount of pancake batter, then add cranberries onto the batter, flipping when necessary.
For lunch: Turkey Pot Pie
Ingredients:
2 store-bought unbaked pie shells (or bake your own shells)
1 can of condensed mushroom soup, or whichever condensed soup desired
1 cup of leftover turkey meat, chopped
1 cup of drained leftover vegetables
1/3 cup of milk
Directions:
1. Set your oven to 400 degrees Fahrenheit.
2. In a medium bowl, mix mushroom soup or soup of your choice with the milk. Stir in the leftover turkey and vegetables.
3. Put the pie crusts in dishes and then pour your mixture into the crusts.
4. Bake it in the oven for roughly 45 minutes.
For dinner: Turkey Tetrazzini
Ingredients:
1/2 cup butter
1/2 cup flour
3 cups chicken broth
2 cups milk
1/3 cups grated cheese
4 cups leftover turkey, chopped
Directions
1. Set your oven to 350 degrees Fahrenheit.
2. Boil water in a large pot, then boil the spaghetti for 10 minutes.
3. Drain the spaghetti.
4. Melt the butter in a medium saucepan, then stir in flour, chicken broth and milk. Cook this until boiling. Stir in the cheese and remove from medium heat.
5. Mix in the chicken broth with the turkey and spaghetti. Bake this in a preheated oven until the surface is lightly browned.
