2. Fried Stuffing Bites and Cranberry Pesto Sauce
Ingredients:
- Leftover stuffing
- 2 eggs
- 2 teaspoons milk
- 1 cup seasoned bread crumbs
- 1 cup cranberry sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup walnuts
- Oil, for frying
Directions:
- Cut leftover stuffing into bite-sized cubes and set aside
- In a small bowl whisk eggs and milk
- Coat each stuffing bite with this egg wash
- Then dredge in the bread crumbs until fully coated and set aside
- In a food processor blend cranberry sauce, pepper and walnuts and set aside
- Heat oil
- Fry each piece of stuffing until golden brown, about 4 minutes
- Drain on a paper towel and serve with cranberry pesto
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3. Turkey Chilli
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 small jalapeno, seeded and minced
- 2 cloves garlic, chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces
- One 28-ounce can of fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- Two 15-ounce cans of pinto beans
- Leftover mashed potatoes or cooked rice, for serving
- Sour cream and chopped scallion, for serving
Directions:
- Heat the oil in a large pot or Dutch oven over medium heat
- Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes
- Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute
- Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper
- Add the turkey and stir until well coated in the spices
- Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan
- Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
- Drain and rinse one of the cans of beans
- Leave the bean liquid in the second can
- Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes
- Season to taste with more salt and pepper
- Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions
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