Couponing for the Rest of Us

Leftover Turkey: What’s your favorite meal idea?

Three days ago, the Thanksgiving turkey was the star of the table!

But now, everybody’s avoiding it.  It’s the big white elephant in the fridge.  And unless you’re willing to just toss it all out, it’s time to up the leftover turkey ante a little bit.  I want to hear LOTS of ideas from you readers – because I know you are all very clever and frugal and can find creative ways to hide leftovers from your family!

I’ll start us out with a little something my husband invented.  And while it’s a far cry from its predecessor, the original Louisville, Ky “Hot Brown”, we lovingly refer to it as:

~~ “Thanksgiving on Toast” ~~

Here’s what you need:

  • Leftover Turkey
  • Leftover Stuffing/Dressing
  • Leftover Mashed Potatoes
  • Leftover Gravy
  • Bread

Get out all your leftovers and a big skillet (one that can fit them all comfortably).  Turn it to medium heat. Chop up enough turkey to cover a piece of toast and put it in the skillet.  Cover it with a goodly helping of cold, congealed gravy.  (Don’t worry, it will get all loose and bubbly soon)

Scoop out a dollop of dressing/stuffing and a dollop of potatoes and drop them in their own little corner of the skillet.  You’ll need to add a bit of milk or water to help them heat up more easily.  It takes about 10 minutes to get it all heated up, which is plenty of time to make your toast and have a little pep talk with yourself.  (You can do it!  You can do it!)

Once everything is heated through (I stick my finger in it to test, and I’d just like to see someone complain about it :) – put your toast on your plate and begin layering.

  1. First you’ll need a good foundation of mashed potatoes to ensure the stability of the whole structure.
  2. Next, pat down a layer of dressing/stuffing (Can we just call it Druffing from here on out and have done with it?)
  3. Lastly – pour your turkey/gravy slop over the top – feel free to make a decorative moat with any extra.

Bon Appetit!

Now spill the beans – what is YOUR favorite way to use up leftover turkey – and/or all the trimmings?  Share them in the comments!!  Also – do you freeze any of the leftover turkey?  If so, what’s the best way to do so?


Comments

  1. Kat Wilhoite says:

    We have done several meals over the years, lol. Some of my favorites are turkey nachos (saute turkey and onions, sprinkle with cumin and finish with some lemon juice, chips turkey beans and cheese under the broiler), stir fry with fresh veggies and terriyaki sauce, mashed potato pancakes filled with turkey onions and celery, and tonight we are having turkey and cheese arrepas (a corn dough filled and cooked on a hot griddle. I am a big fan of repurposing!

  2. Thanksgiving day I take a pan of stuffing and smother it with turkey, followed by gravy. Then I get out another casserole pan and spread any left over garlic mash potatoes into it, smother with turkey, then frozen peas, then gravy and throw them in the freezer. (Actually, I usually get two pans of each, but we throw a quite large dinner party.) That really lessens the leftovers. We usually have enough for Friday and maybe saturday. If I still have turkey by Sunday (not usually), we make homemade veggie soup or turkey and zuccini quiche with it. Then I pull out the casseroles in a couple of weeks and everyone’s thrilled to see them! As far as pumpkin pie and eggnog, let’s be honest, we never get tired of them!!!!!

  3. Well, in my house there is no such thing as leftover turkey – with the homemade yeast rolls that I doubled the recipe on at Thanksgiving – turkey and rolls are made after dinner is over and they are happily munched down over the next 24 hours (very useful for Black Friday shopping – pack a little cooler with drinks, fruit and some turkey & rolls – you are ready for serious shopping).
    Ham, on the other hand, is a whole other matter. And on Sunday night I have the great fridge clean-out – whatever didn’t get consumed is gone. So Sunday afternoon I take out all of the leftovers (incidentally I do this every week to keep it clean out and no science projects growing in there). I chop up the ham into cubes, thin slice some potatoes, make a little cheese sauce – and make a “ham and cheese” au gratin – yum! By the end of dinner and clean-up – just about everything will be gone and mama will have a cleaned out kitchen ready for a new week of culinary experimentation from the stockpile.

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