Tag: leftovers

Baked Ham and Cheese Croissant Sandwiches – Simply Scratch
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These Baked Ham and Cheese Croissant Sandwiches are easy, delicious and perfect for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This recipe yields 12 sandwiches but can easily be halved to serve less.

This is proof that the most simple thing is usually delicious.

Buttery and flakey croissants, slathered with a honey dijon mayo topped with thinly slice ham, provolone and Swiss cheese, baked until warm, gooey, crisp and golden brown. Perfect for serving a crowd or gathering or meal prepping for the week – I would halve the recipe for meal prep. And these could be lunch, served with veggies and chips or pretzels. OR it could be breakfast! Either way they are quick and easy, simple and delicious.

I think you’re going to love these ham and cheese croissants!

To Make These Baked Ham and Cheese Croissant Sandwiches You Will Need:
- mayonnaise – Lends moisture and creaminess.
- dijon mustard – Adds sharp and tangy flavor.
- honey – Gives a touch of sweetness.
- croissants – I recommend using large all-butter croissants for this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- thinly-sliced deli ham – Use one you prefer. I like using Boar’s Head Tavern Ham.
- baby swiss cheese – Lends buttery and slightly nutty flavor.
- provolone cheese – Mild, buttery and slightly sweet flavor that works well with ham and Swiss.
- egg white – For brushing on croissant tops. This will help crisp up and deepen the color of the croissants when baked.
- poppy seeds – Or substitute with everything but the bagel seasoning.
- snipped fresh chives – For serving. (optional)
Preheat your oven to 375°F (or 190°C).

Lightly spray two 9×13 pans or a 9×13 and an 8×11 with olive oil baking spray. Alternatively, you could spray a nonstick rimmed baking sheet as well.

In a bowl, measure in 1/2 cup mayo, 3 tablespoons dijon and 1 tablespoon honey.

Mix well until combined.

Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.

On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.

In a small bowl or cup, combine 1 egg white with a generous splash of water.

Use a pastry brush to brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look.

Once all of the Lastly, sprinkle with 1 teaspoon of poppy seeds.

Bake on the middle rack for 10 to 12 minutes.

Or until the ham has heated through, the cheese is melty and the tops and edges of the croissants are golden and crisp.

If desired, sprinkle with snipped fresh chives for a pop of color and subtle onion flavor.

Serve immediately.

How To Store Baked Ham and Cheese Croissant Sandwiches:

Once completely cool, individually wrap each sandwich in plastic wrap or individual resealable baggies and refrigerate until ready to eat.

How To Reheat Baked Ham and Cheese Croissant Sandwiches:

Unwrap the sandwiches from the plastic wrap or resealable baggies. Wrap in paper towel and microwave for 35 to 45 seconds OR until heated through.

Enjoy! And if you give this Baked Ham and Cheese Croissant Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Baked Ham and Cheese Croissant Sandwiches

These Baked Ham and Cheese Croissant Sandwiches are easy, delicious and perfect for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This recipe yields 12 sandwiches but can easily be halved to serve less.This recipe yields 12 sandwiches but can easily be halved to serve less.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

olive oil spray

1/2 cup mayonnaise

3 tablespoons dijon mustard

1 tablespoon honey

12 large croissants, halved horizontally

freshly ground black pepper

2 pounds thinly sliced deli ham, about 3 slices per sandwich

12 slices provolone cheese

12 slices baby Swiss cheese

1 egg white

2 teaspoons poppy seeds

snipped fresh chives, for garnish (optional)

PREHEAT YOUR OVEN TO 375°F (OR 190°C).

Lightly spray 2 9×13 (or one 9×13 and a 8×11). Alternatively, you could spray a large nonstick rimmed baking sheet as well.

In a bowl, measure and add mayo, dijon and honey. Mix well until combined. Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.

On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.

In a small bowl or cup, add the egg white with a generous splash of water and stir/beat to combine. Brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look. Lastly, sprinkle with some poppy seeds.

Bake on the middle rack for 10 to 12 minutes or until the ham is heated through and cheese has melted.

Sprinkle with snipped chives before serving (optional)

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1sandwich, Calories: 648kcal, Carbohydrates: 34g, Protein: 35g, Fat: 41g, Saturated Fat: 18g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 0.02g, Cholesterol: 119mg, Sodium: 1453mg, Potassium: 369mg, Fiber: 2g, Sugar: 10g, Vitamin A: 717IU, Vitamin C: 0.2mg, Calcium: 453mg, Iron: 2mg

Author: Laurie McNamara

Course: Breakfast & Brunch, Mains & Entrees

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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February 23, 2026
Parenting 101: Last-minute holiday shortcuts

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Whether you’re just getting through Hanukkah or gearing up for Christmas, the holidays can be a stressful time. So here are some last-minute hoiliday shortcuts to save you time, money, and headaches!

– Make use of leftovers. Or freeze em. Stash some leftover turkey and gravy into Ziploc bags and freeze them, or turn them into a great soup, pot pie, or club sandwich. There’s no reason to go through the trouble of preparing big meals unless you can make use of the leftovers (and save time cooking more lunches and dinners). Throw the carcass into a crockpot with leftover carrots and celery, some water, and let it do it’s thing all day for a terrific and flavourful (and easy) stock. If you really don’t know what to do with all those leftovers, make up some care packages for neighbours. Or donate it to a local soup kitchen.

– Have extra Tupperware, baggies, and bins on-hand. Kids will be tearing through toys and playsets that have lots of little pieces, so it’s best to have a few organizational tools to keep things in order. That way, pieces won’t get lost. It will also make putting the new toys away later a little easier.

– Have a potluck. Instead of hosting and being in charge of an entire meal, ask everyone to bring one dish so the food prep is more evenly distributed. Switch things up and do fondue or make-your-own pizzas.

– Buy ready-made cookie, pastry and bread dough. Why make it from scratch when you already have so much to do?!

– When baking, make extra and freeze it for last-minute gifts in a pinch. Package cookies in a brown paper bag decorated with your child’s artwork for a distinctly rustic look, or stack in a repurposed Pringles’ can for a creative touch.

– Enlist help from the kids. Kids can do a lot around the holidays to lighten your load. Have them make homemade cards for neighbours and teachers, decorate cakes or cookies, or help with decorating by giving them simple projects like making paper chains.

– Take a little time for you. Stop for five minutes. Sip a cup of tea while watching the snowfall. I know you have lots to do, but you need to pause and rest, even for a few minutes.

Happy Holidays!

Melany xx

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December 19, 2025
Leftover Turkey? Make This Easy Tetrazzini Tonight
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You’ve roasted the turkey, enjoyed the feast, and now you’ve got leftovers — the best part, right? This creamy turkey tetrazzini recipe is the ultimate way to turn that extra turkey into a cozy, family-favorite dinner.

This dish is everything you love about comfort food — tender noodles coated in a rich, cheesy sauce, bits of juicy turkey in every bite, and a perfectly golden topping. It’s easy to make, reheats beautifully, and honestly tastes even better the next day.

Whether you’re using leftover Thanksgiving turkey or rotisserie chicken, this easy turkey tetrazzini comes together in just a few simple steps. No fancy ingredients or complicated techniques — just real, creamy, delicious food that makes everyone at the table happy.

As I was finishing off the recipe I felt like it needed a little crunch on top, much like a perfect macaroni and cheese with a breading. I remembered that we had these Honey Dijon chips in our storage room so on a whim I ran down, grabbed the bag and crushed them up.

Dear sweet mercy, it was perfection!!

This post is sponsored by Kettle Brand.

Why You’ll Love This Turkey Tetrazzini Recipe
- Creamy, rich sauce without being heavy
- The perfect use for leftover Thanksgiving turkey
- Family-friendly comfort food
- Simple ingredients, easy prep
What is Turkey Tetrazzini?

Tetrazzini is an American main dish with diced poultry (yes you could use chicken as well) and mushroom in a butter/cream and parmesan sauce. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley.

Ingredients You’ll Need

Every ingredient in this best turkey tetrazzini recipe has a job to do! Here’s a quick look at what each one adds…
- Spaghetti: The base of the dish that holds the creamy sauce and gives that classic, comforting texture.
- Turkey: Adds hearty protein and mild flavor that pairs perfectly with the creamy sauce.
- Olive Oil: Used for sautéing to build flavor and prevent sticking.
- Button Mushrooms: Add earthy, savory depth and balance the richness of the sauce.
- Garlic Cloves: Infuse the sauce with delicious, aromatic flavor.
- Butter: Adds richness and forms the base of the creamy sauce.
- Flour: Thickens the sauce when combined with butter to make a roux.
- Chicken Broth: Thins the sauce slightly and adds savory depth.
- Kosher Salt & Black Pepper: Adds flavor and subtle heat.
- Heavy Cream: Adds richness and makes the sauce extra velvety.
- Milk: Creates a smooth, creamy texture and helps mellow the flavors.
- Frozen Peas: Add color, sweetness, and freshness to balance the dish.
- Parsley: Adds fresh herby flavor.
- Mozzarella Cheese: Melts beautifully for a creamy, cheesy finish.
- Parmesan Cheese: Gives salty, nutty flavor and helps thicken the sauce.
- Kettle Brand Honey Dijon Chips: Give the casserole a crispy, golden crust for contrast in texture.
How to Make Turkey Tetrazzini
1. Prep: Preheat the oven to 350˚F.
2. Cook the Pasta: In a large pot of salted water, cook the pasta until al dente.
3. Chop: Grab your leftover turkey meat and chop/shred it.
4. Sauté: Add a drizzle of olive oil to a large dutch oven over medium-high heat, add the mushrooms and cook until softened. Then add the garlic and sauté another minute or two.
5. Create a Roux: Add the butter to the pan and let it melt, then add the flour and whisk until smooth. Add the cream and milk to the mixture and bring it to a simmer until it thickens. Add the chicken stock and season with salt and pepper to taste.
6. Combine: Add the cooked pasta and turkey to the pot and then add the parsley, peas, mozzarella and parmesan cheese. Stir everything to combine.
7. Bake: Cover the dutch oven and then bake for 30min. Remove the lid and sprinkle with the crushed chips. Then bake for another 10min without the lid.
8. Serve: Serve immediately!
Kettle Brand Chips

This holiday season, be totally ready for every drop-in guest, late night munchies while you chat with loved ones and of course, holiday meals. Keeping Kettle Brand potato chips around isn’t just smart for snacking and playing games with family and friends, it’s actually a great way to finish off a holiday meal.

Kettle Brand potato chips are non-GMO, totally packed full of flavor and I hear that they are literally an obsession among some of our neighbors and friends.

Kettle Brand chips are the ultimate crunchy chip. You chip lovers know what I’m talking about, chips aren’t at all just about the flavor, you want that crazy crunch thing going on and not all chips are created equally. Kettle Brand chips win the prize for the biggest crunch!

Variations and Substitutions

If you don’t have leftover turkey, no worries at all! You can use chicken instead! Here are a few ideas for variations and substitutions:
- Use rotisserie chicken instead of turkey
- Make it lighter with half-and-half instead of cream
- Swap the spaghetti noodles for penne or linguine
- Add other veggies: broccoli, carrots, green beans
What to Serve with Turkey Tetrazzini

Pasta is always tricky isn’t it. You feel like you have to serve only a salad with pasta dishes, but if you’re smart about it, you can actually ditch the side dish completely.

If you add some extra veggies into your turkey casserole with noodles, I see no need to even worry about sides. I mean, carbs, protein and veggies are covered.

Heck, you could even say you’ve got dairy as well!

Alright, but I get it, you are like me and one dish sometimes feels like you at least need a salad. Here are a few ideas.

Storing and Reheating

Leftover turkey tetrazzini should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

To reheat a single serving, I use the microwave, but if I’m going to reheat a large portion of the turkey pasta bake, I’ll reheat it in the oven at 300 degrees F for about 10-15 minutes or until heated through.

Can Turkey Tetrazzini Be Frozen?

Because turkey tetrazzini is a cream-based sauce and full of pasta it’s best to never freeze it. Your sauce will separate and the pasta will continue to bloat and take on the liquid. This will make for a mushy pasta which no one wants.

There’s something so satisfying about turning leftover turkey into something completely new — and this creamy turkey tetrazzini does just that. It’s warm, comforting, and easy enough for a weeknight, but special enough for company.

Use Your Thanksgiving Leftovers with these Recipes…
▢ 12 oz Spaghetti, thin, or linguine

▢ 4 Cups Turkey, cooked and shredded

▢ Olive Oil

▢ 1 Cup Button Mushrooms, sliced

▢ 2 Garlic Cloves, minced

▢ 4 Tablespoons Butter

▢ ⅓ Cup Flour

▢ 2 ½ Cups Chicken Broth, low sodium

▢ 1 teaspoons Kosher Salt

▢ Dash of Pepper

▢ 1 Cup Heavy Cream

▢ ½ Cup Milk, any percentage is fine

▢ 12 oz Peas, frozen

▢ ¼ Cup Parsley, fresh, chopped

▢ 1 Cups Mozzarella Cheese, shredded

▢ ⅓ Cup Parmesan Cheese, shredded

▢ 1 Cup Kettle Brand Honey Dijon Chips, crushed

Cook ModePrevent your screen from going dark

Preheat the oven to 350˚F.

Cook the pasta in a large pot of salted water until al dente, following package instructions.

12 oz Spaghetti

Chop 4 cups of turkey meat, shredding a bit as you chop. Set aside.

4 Cups Turkey

Place a large dutch oven or pot over medium/high heat and add a drizzle of oil then add sliced mushrooms and sauté 3 min or until softened.

1 Cup Button Mushrooms, Olive Oil

Add minced garlic and sauté for 1-2 min until fragrant.

2 Garlic Cloves

Into the pot, melt the butter and once melted, whisk in 1/3 cup flour until lightly golden and slightly nutty in aroma.

4 Tablespoons Butter, ⅓ Cup Flour

Add the chicken broth, 1 teaspoon Kosher salt, a dash of pepper and whisk until smooth.

2 ½ Cups Chicken Broth, 1 teaspoons Kosher Salt, Dash of Pepper

Add the cream and milk and bring to a simmer to thicken.

1 Cup Heavy Cream, ½ Cup Milk

Season sauce with more salt and pepper to taste.

Place the turkey and pasta into the pot then sprinkle in 1/4 cup chopped fresh parsley, peas, shredded mozzarella cheese and parmesan cheese and stir to combine.

12 oz Peas, ¼ Cup Parsley, 1 Cups Mozzarella Cheese, ⅓ Cup Parmesan Cheese

Cover and bake at 350˚F for 30 min then remove lid, sprinkle with crushed Kettle Brand Honey Dijon Chips and continue baking 10 min.

1 Cup Kettle Brand Honey Dijon Chips

Serve immediately.

To reheat turkey tetrazzini, cover with foil and heat in 300 degree oven toll warm.

Serving: 1bowl, Calories: 565kcal, Carbohydrates: 51g, Protein: 27g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 102mg, Sodium: 895mg, Potassium: 575mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1277IU, Vitamin C: 22mg, Calcium: 196mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 24, 2025
Leftover Turkey Shepherd’s Pie – Simply Scratch
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Put your Thanksgiving leftovers to use with this Leftover Turkey Shepherd’s Pie! A casserole of homemade turkey and vegetable filling is topped with stuffing, mashed potatoes and cheese. Yields 6 to 8 generous servings.

Thanksgiving leftovers are a gift that keeps on giving.

And a comforting and cozy casserole is one of the easiest ways to use them. A turkey and vegetable, gravy-like filling is topped with a layer of stuffing and topped with a layer of mashed potatoes and sprinkled with cheese.

Transforming Thanksgiving leftovers is into something else is just as delicious as the dinner itself.

To Make This Leftover Turkey Shepherd’s Pie You Will Need:
- butter – Lends fat and flavor and helps to soften the vegetables.
- yellow onion – Adds a sweet and subtle onion flavor
- celery – Lends earthy flavor and delicious texture.
- carrots – Adds color, texture and subtle sweetness.
- garlic – Adds distinct punchy flavor.
- poultry seasoning – My favorite brand is Morton & Bassett (not sponsored).
- unbleached all-purpose flour – Helps to thicken the turkey mixture.
- turkey stock – Use homemade or store-bought.
- leftover turkey gravy – Homemade leftovers are best.
- peas – Frozen peas works great here.
- sweet corn – Frozen corn works here as well.
- kosher salt – Enhances the flavors in this recipe.
- black pepper – Adds distinct bite and flavor.
- stuffing – Leftover or store-bought.
- mashed potatoes – Leftover or store-bought.
- cheddar jack cheese – Freshly grated is best.
Make The Turkey Filling:

Preheat your oven to 350℉ (180℃).

Add 2 tablespoons butter in a skillet and add 1 small diced yellow onion, 1 medium diced carrot, 1 diced celery rib with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.

Next add in 2 small cloves minced garlic and 2 teaspoons poultry seasoning.

Stir and cook 1 minute.

Sprinkle in 2 tablespoons unbleached all-purpose flour.

And cook for 1 to 2 minutes.

While stirring, pour in 2 cups turkey stock.

Simmer until it starts to thicken.

Remove off of the heat and add in 1/2 cup leftover turkey gravy.

Stir until combined.

Add in 4 cups shredded leftover turkey, a heaping 1/3 cup each frozen peas and sweet corn.

Stir to combine.

Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.

Build The Casserole:

Transfer the filling to an 8×11 baking dish and spread evenly.

Top with 3 cups stuffing.

And spread 3 to 4 cups of mashed potatoes over top.

Top with 1 cup grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.

Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.

Sprinkle with minced parsley.

Serve immediately.

Serve spoonfuls on to plates and sprinkle with minced parsley.

Click Here for More Thanksgiving Leftover Recipes!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Leftover Turkey Shepherd’s Pie

Put your thanksgiving leftovers to use with this Leftover Turkey Shepherds Pie! A homemade turkey and Vegetable filling is topped with stuffing, mashed potatoes and cheese.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

2 tablespoons butter

1 small yellow onion, diced

1 rib celery, diced

1 medium carrot, diced

2 cloves garlic, minced

2 teaspoons poultry seasoning

2 tablespoons unbleached all-purpose flour

2 cups turkey stock, or chicken stock

1/2 cup leftover gravy

4 cups shredded leftover cooked turkey

1/4 cup frozen peas, (heaping)

1/4 cup sweet corn, (heaping)

3/4 teaspoon kosher salt, to taste

freshly ground black pepper

3 cups leftover stuffing

3 cups mashed potatoes

1 cup shredded cheddar jack cheese

parsley, minced

Preheat your oven to 350℉ (180℃).

Melt butter in a skillet and add the diced yellow onion, carrot and celery with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.

Next add in minced garlic and poultry seasoning. Stir and cook 1 minute.

Sprinkle in the flour, stir and cook for 1 to 2 minutes.

While stirring, pour in turkey stock. Simmer until it starts to thicken.

Remove off of the heat and add in the leftover gravy. Stir until combined.

Then add in leftover turkey, frozen peas and sweet corn. Stir to combine.

Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.

Transfer the filling to an 8×11 baking dish and spread evenly.

Top with 3 cups stuffing and spread evenly.

And spread the mashed potatoes over top.

Top with the grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.

Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.

Sprinkle with minced parsley and serve immediately.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1g, Calories: 426kcal, Carbohydrates: 44g, Protein: 26g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 953mg, Potassium: 634mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1842IU, Vitamin C: 23mg, Calcium: 161mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was originally posted on November 24th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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November 23, 2025
The Leak-Proof $28 Container I Swear By for On-the-Go Lunches and Storing Leftovers

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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Although I love to shop, I have a weird thing about putting off buying items I actually need for as long as possible. I might drop $40 on another candle or eyeshadow palette without thinking twice, yet I couldn’t bring myself to buy food storage containers for over a year — even though I found myself desperately wishing I had one numerous times in 2023. But I resolve to be better in 2024, and I finally got a singular food storage container that’s far more versatile than you might think. Sure, my roommates have a drawer-full of Tupperware bins that I’m free to borrow, but they’re all either too large, too small, or not the right shape for my needs. The container I finally ended up getting was the U-Konserve rectangle container from Grove Co., and it’s perfect in every way. Whether you’re storing leftovers or packing a lunch for the office, this handy (and sturdy) little bin is sure to come in handy every single day.

What is the U-Konserve Rectangle Container?

For me, it was important to find a food storage container that’s not made of plastic. Luckily, this container is made of long-lasting, crack-resistant stainless steel and comes with its own tight-fitting silicone lid. You’ll be happy to learn that the lid is completely leak-proof. I was initially skeptical of this claim, but after bringing my lunch to work on a few occasions in this container, I can confirm it’s true. (No spilled rice in my tote bag!) Additionally, the lid is BPA-free, lead-free, and phthalate-free. The container’s size and shape are also noteworthy. Measuring 5 inches wide, 7.75 inches long, and just under 2 inches tall, the rectangle container is roomy enough for a sufficient lunch but slim enough for easy storage and portability.

Why I Love the U-Konserve Rectangle Container

I love that U-Konserve’s rectangle container is free of potentially harmful materials; I frequently deposit food into it directly after cooking it for meal prep without worrying. I also appreciate the container’s narrow design. Whether I’m storing it in the fridge or in a cabinet, I never struggle to find space for it. And, I’m not kidding when I say I use this container at least four times a week. I used to cook small meals that I’d eat in one sitting, but now I cook larger quantities and store the leftovers in this, and it saves me so much time. Although U-Konserve makes these containers in a variety of shapes and sizes, I find that the rectangle version is all I need, and this also helps keep my kitchen cabinets free of clutter (for the most part).

If you, too, are looking for a go-to lunch or leftover container, I can’t recommend this one enough. At $28, it is a bit pricey compared to others, but its durable materials are sure to last a much longer time than your standard plastic container.

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Nikol Slatinska

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February 22, 2024
Mississippi Pot Roast Sandwich – Simply Scratch
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In this Mississippi Pot Roast Sandwich, a lightly toasted sandwich roll is spread with roasted garlic aioli and topped leftover pot roast, crispy fried onions, melty provolone cheese, sliced pepperoncini peppers and served with a quick au jus! Yields 1 sandwich but can be easily adjusted to serve more.

I may or may not make Mississippi Pot Roast just for these sandwiches.

Although delicious on mashed potatoes, in a toasted sub roll with provolone cheese is my favorite way to enjoy it. For this sandwich I whip up a simple roasted garlic aioli and crispy fried onions and sandwich that with shredded pot roast and provolone cheese.

And if that wasn’t already making your mouth water, I serve it alongside a bowl of au jus for dipping. Prepare to fall in love.

To Make This Mississippi Pot Roast You Will Need:
- 6-inch soft Italian roll or sub bun – French rolls may be substituted.
- roasted garlic aioli – Lends creaminess with sweet, mellow garlic flavor.
- leftover mississippi pot roast – For 1 sandwich you will need 3 to 4 ounces.
- crispy fried onions – Adds crisp texture and deep onion flavor.
- provolone cheese – Lends mild flavor and creamy texture once melted.
- sliced pepperoncini peppers – Lends bright flavor and vinegary bite.
- easy au jus – For dipping.
Preheat your broiler to high. Cut and place sandwich roll (cut side open) on a rimmed baking sheet. Toast on the middle rack for 1 to 2 minutes or until lightly golden.

Spread 2 tablespoons garlic aioli.

How to Make The Garlic Aioli:

Roast a head of garlic (like in this post) and let cool. Measure out 1/2 to 3/4 cup mayonnaise. Once cool, squeeze garlic cloves into mayo. Any leftovers can be stored in an air-tight container and refrigerated for up to 2 weeks.

Top with warm shredded mississippi pot roast.

Then top with crispy fried onions.

How Make the Crispy Fried Onions:

Thinly slice 1 medium to large yellow onion. In a 10-inch skillet, melt 2 tablespoons butter over medium heat. Add sliced onions with a pinch of salt and cook, stirring often until soft, deeply golden brown and crispy. This will yield 2 to 4 sandwiches depending on size of onion.

Top with 2 slices of provolone cheese.

Slip back under the broiler until melted.

Lastly top with 2 tablespoons (more or less) of sliced pepperoncini peppers.

What to Serve With Mississippi Pot Roast Sandwich:

This sandwich is so simple and delicious all on it’s own, but dipped in a super quick au jus? It’s perfection.

Enjoy! And if you give this Mississippi Pot Roast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 sandwich

Mississippi Pot Roast Sandwich

In this Mississippi Pot Roast Sandwich, a lightly toasted sandwich roll is spread with roasted garlic aioli and topped leftover pot roast, crispy fried onions, melty provolone cheese, sliced pepperoncini peppers and served with a quick au jus!Yields 1 sandwich but can be easily adjusted to serve more.

Prep Time: 10 minutes

Total Time: 10 minutes

1 6-inch italian sub bun, or French roll

2 tablespoons roasted garlic aioli, (see notes on how to make)

3 ounces leftover mississippi pot roast

crispy fried onions, (see notes on how to make)

2 slices provolone cheese

2 tablespoons sliced pepperoncini peppers, more or less to taste

au jus, for serving

Preheat your broiler to high. Cut and place sandwich roll (cut side open) on a rimmed baking sheet. Toast on the middle rack for 1 to 2 minutes or until lightly golden.

Once lightly toasted, spread garlic aioli. Top with leftover pot roast, crispy fried onions and provolone. Slide back into the oven until melted, about 2 minutes.

Remove and top with sliced pepperoncini and serve with au jus for dipping.

How To Make Roasted Garlic Aioli:
Roast a head of garlic (like in this post) and let cool. Measure out 1/2 to 3/4 cup mayonnaise. Once cool, squeeze garlic cloves into mayo. Any leftovers can be stored in an air-tight container and refrigerated for up to 2 weeks.
How To Make Crispy Fried Onions:
Thinly slice 1 medium to large yellow onion. In a 10-inch skillet, melt 2 tablespoons butter over medium heat. Add sliced onions with a pinch of salt and cook, stirring often until soft, deeply golden brown and crispy. This will yield 2 to 4 sandwiches depending on size of onion.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1sandwich, Calories: 623kcal, Carbohydrates: 35g, Protein: 35g, Fat: 38g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 93mg, Sodium: 813mg, Potassium: 416mg, Fiber: 2g, Sugar: 5g, Vitamin A: 453IU, Vitamin C: 24mg, Calcium: 313mg, Iron: 13mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
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Laurie McNamara

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January 19, 2024
Leftover Prime Rib Breakfast Hash (Sheet Pan Hash) – Simply Scratch
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Leftover Prime Rib Breakfast Hash is a sheet pan hash consisting of roasted potatoes, onions and garlic, leftover rime rib and baby spinach. Serve topped with a fried egg and with buttered toast for a deliciously soul-satisfying breakfast.

Got leftover prime rib? Make hash!

After the holidays, I’m always up to my eyeballs in leftover prime rib – which I’m not complaining about, trust me. One of my favorite ways to use leftover prime rib is making a breakfast hash. And the only thing I love more than breakfast hash is making it all on a single sheet pan. That’s right! The whole thing (with the exception of the fried eggs) is made on a single rimmed baking sheet and it couldn’t be any easier.

Potatoes roast with onions, garlic and fresh thyme before tossing with leftover prime rib and spinach. A deliciously satisfying breakfast and great way to use up leftover prime rib.

To Make This Leftover Prime Rib Breakfast Hash You Will Need:
- olive oil spray – Or use ghee oil spray.
- potatoes – I’m using white potatoes but gold, red or russet can be substituted.
- red onion – Yellow onion can be substituted.
- garlic – Adds distinct punchy flavor.
- fresh thyme – Lends an earthy, slightly minty and lemony flavor.
- paprika – Lends color and subtle flavor.
- kosher salt – Enhances the flavors in this recipe.
- olive oil – Lends fat and flavor while aiding in crisping the vegetables while roasting.
- leftover prime rib – Cut into bite-size pieces.
- baby spinach – I don’t usually measure this but about 2 to 3 handfuls.
- black pepper – Adds some subtle bite and flavor.
- eggs – Fried or poached.
- green onions – Lends subtle onion flavor. Optional for serving.
Preheat your oven to 400℉ or 200℃.

Lightly spray a rimmed baking sheet with olive oil. Add the 4 medium diced potatoes to the baking sheet with 1/2 a diced red onion, 2 cloves garlic, 1 teaspoon fresh thyme leaves, 3/4 teaspoon paprika and a couple generous pinches of kosher salt.

Drizzle with 1 tablespoon of olive oil.

Toss well to coat and then spread evenly in the pan. Roast on the middle rack of your oven for 20 minutes, rotating halfway through. This will ensure even cooking.

Once the potatoes are tender, remove the pan and turn the oven to broil. Use oven mitts to carefully move the oven rack to the highest position. Scatter the leftover prime rib over top of the potatoes and onions before sliding under the broiler for 3 to 4 minutes or until the beef starts to brown a little.

Immediately remove the pan and turn off the oven. Season with freshly ground black pepper and add 2 to 3 handfuls of baby spinach to the hash.

Use a spatula to gently toss the spinach in with the hash. Place the pan back into the oven, it should be turned off but still warm, and allow the spinach to wilt.

Meanwhile fry up some eggs.

Remove the sheet pan hash. The spinach should have wilted beautifully.

Toss the potatoes and spinach together one last time before dividing among 4 plates.

Top each plate with a fried egg and sprinkle with green onions. Add a little red pepper flakes too if you so desire.

Break the yolk and let it run over the prime rib breakfast hash.

THIS RECIPE IS AMAZING!

And it’s something I make every year for breakfast. It’s such a cozy breakfast and smells incredible when it’s in the oven.

And toast is a must in order to wipe the bowl clean.

For more Leftover prime rib recipes click here!

Enjoy! And if you give this Leftover Prime Rib Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Leftover Prime Rib Breakfast Hash

Leftover Prime Rib Breakfast Hash is a sheet pan hash consisting of roasted potatoes, onions and garlic, leftover rime rib and baby spinach. Serve topped with a fried egg and with buttered toast for a deliciously soul-satisfying breakfast.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

4 medium potatoes, diced into 1-inch pieces

1/2 red onion, diced

2 clove garlic, minced

1 teaspoon fresh thyme

3/4 teaspoon paprika

kosher salt, to taste

1 tablespoon olive oil

8 ounces leftover prime rib, see notes

2 handfuls baby spinach

3 green onions, sliced

freshly ground black pepper, to taste

4 fried eggs, or poached

red pepper flakes, for serving (optional)

Preheat your oven to 400℉ or 200℃.

Lightly spray a rimmed baking sheet with olive oil before adding the diced potatoes, onions, garlic, thyme, paprika, a few generous pinches of kosher salt and drizzle with olive oil. Toss to combine and spread out evenly on the sheet pan. Roast for 20 minutes, rotating the pan halfway through.

Once the potatoes are tender, remove and turn your broiler on high. Use oven mitts to move your oven rack to the highest position.

Add the diced prime rib to the sheet pan and broil for 3 to 4 minutes or until the edges start to caramelize. Watch carefully to avoid burning.

Remove, turn off your oven and top with spinach. Toss and place the pan back into the oven to allow the spinach to wilt.

Meanwhile, fry up the 4 eggs.

Toss the hash one last time and season with freshly ground black pepper before dividing among plates, topping with a fried egg and sliced green onions.

Leftover steak or beef roast can be substituted.

Serving: 1g, Calories: 442kcal, Carbohydrates: 41g, Protein: 18g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 115mg, Potassium: 1222mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1791IU, Vitamin C: 51mg, Calcium: 84mg, Iron: 4mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
This post may contain affiliate links.

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December 26, 2023
Leftover Cranberry Sauce Muffins with Streusel Topping – Oh Sweet Basil
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Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

Recommended Equipment

Before You Begin…

Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

What Do I Need to Make Cranberry Sauce Muffins?

I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

For the Streusel
- All-Purpose Flour: gives the streusel topping structure
- Light Brown Sugar: adds sweetness and rich flavor
- Kosher Salt: enhances all the flavors
- Cinnamon: adds warmth and that classic fall flavor
- Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
- Butter: binds the streusel together, the key to a good streusel
For the Batter
- Sugar: adds sweetness and balances out the tart cranberry sauce
- Vegetable Oil: adds needed fat and moisture to the muffins
- Eggs: give the muffins structure and rise
- Vanilla Extract: adds flavor
- Flour: just regular all-purpose flour is all you need
- Baking Powder: acts as a leavening agent to add fluffiness
- Salt: enhances all the flavors
- Buttermilk: adds a tangy flavor and activates the baking powder to give the muffins a nice moist crumb
- Cranberry Sauce: adds flavor, color and tartness
Keep scrolling to the end of the post for all the measurements and details. This is just meant to be an overview of the ingredients and what their purpose is in the recipe.

How to Make Cranberry Sauce Muffins

I like to make the streusel first so that it’s ready to go once the batter is ready. Then I move on to the muffins! Here are the basic step-by-step instructions:

For the Streusel
1. Add all the ingredients to a bowl and stir to combine. Get in there with your hands and clump it together.
For the Muffins
1. Wet Ingredients:
  
  Add the oil and sugar to a stand mixer and beat until combined.
  
  The eggs and vanilla get added next, and mix to combine.
2. Dry Ingredients:
  
  In a separate bowl, whisk all the dry ingredients, then add them to the wet ingredients and mix until almost incorporated.
  
  The last ingredient you will add is the buttermilk (I know that’s a wet ingredient!). Stir everything together until just combined. Be careful to not overmix!
3. Preheat the oven and let the batter rest. Prep the muffin tin by filling every other muffin cup with a liner.
  
  PRO TIP: Spacing out the muffins for baking allows for better air circulation so that the muffins can get a nice rise. It’s optional but I have found that it makes a difference.
4. Layer the muffins starting with a layer of muffin batter, then cranberry sauce, then another layer of batter and finally a layer of cranberry sauce.
5. Top with a sprinkle of the streusel mixture.
6. Bake.
  
  PRO TIP: To test of the muffins are done, stick a toothpick into the middle of one. It should come out clean or with just a few moist crumbs.
The complete instructions can be found in the recipe card down at the end of this post.

Can I Make Them in a Jumbo Size Muffin Tin?

You can definitely make these in a jumbo sized muffin tin. In fact, jumbo muffins is what I made to photograph this recipe. Obviously, you will need to increase how much batter, cranberry sauce and streusel you add to each, but the process will be the same. Then you will increase the baking time to 25-27 minutes keeping the temperature the same.

How to Make Streusel Topping More Crumbly

If you want a very crumbly streusel, which we all do, the secret is in your grip. Squeeze the streusel right in the bowl so that you create multiple clumps in the bowl. When you’re ready to use the crumble just break it up over the muffins.

Do I Have to Use Muffin Liners?

No, you don’t have to use muffin liners. If you choose not to use them, then make sure to spray each muffin cup with cooking spray.

Variations

If you want to add a fun pop of citrus, try adding some orange zest and a dash of orange extract (or juice) to the batter. Orange and cranberries together have such a wow factor! Just like in our orange cranberry cake! Using lemon zest and extract (or juice) would also be fantastic!

How to Store Cranberry Muffins
- Store: Keep these muffins covered in a container at room temperature for up to 2 days. If you want them to least a little longer, store them in an airtight container in the refrigerator for up to 1 week.
- Freeze: All the muffins to cool completely and then place them in a ziploc bag with as much of the air squeezed out as possible. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them come to room temperature and have at it! Warning: the streusel topping will not keep it’s crunch.
Your leftover cranberry sauce will go to waste no longer! Cranberry sauce muffins to the rescue!! This muffin recipe is perfect for that transition from Thanksgiving to Christmas! They have all the festive flavors you crave this time of year!

More Recipes for Using Thanksgiving Leftovers
Servings: 18 muffins

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

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For the Streusel

Add the all-purpose flour, light brown sugar, salt, cinnamon, cardamom, and butter into a bowl. Stir together to combine all the dry ingredients.

1/2 Cup All-Purpose Flour, 1/3 Cup Light Brown Sugar, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ground Cardamom, 1/3 Cup Butter

For the Muffins

In a standing mixer, beat the oil and sugar until combined.

2 Cups Sugar, 1 Cup Vegetable Oil

Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients.

2 Eggs, 1 1/2 teaspoons Vanilla Extract, 4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt

Mix until almost incorporated and then add in the buttermilk and stir until barely combined.

1 Cup Buttermilk

Fill every other muffin cup with papers. Heat oven to 350 and let the muffin batter rest on the counter for 15 min.

Spoon 1 tablespoon into the cups, pressing out flat and spread 1 teaspoon of cranberry sauce over. Add more batter then another 1 teaspoon of sauce, spread.

1 1/4 Cup Cranberry Sauce

Now sprinkle with 1 tablespoon of crumb mixture. Bake for 12-15 minutes.

Serving: 1muffinCalories: 293kcalCarbohydrates: 59gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 246mgPotassium: 161mgFiber: 1gSugar: 33gVitamin A: 162IUVitamin C: 0.2mgCalcium: 67mgIron: 2mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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November 27, 2023
Leftover Thanksgiving Turkey and Stuff Acorn Squash – Oh Sweet Basil
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Everyone needs more acorn squash recipes, especially when they are stuffed with leftover Thanksgiving turkey and stuffing! Repurpose all those leftovers in big way!

Last year I was fussing to my Mom on the phone about how much turkey I needed to use up after the holidays and she mentioned that she’d made the yummiest little concoction to use up the last of their turkey leftovers the night before. Quickly she typed up a text to me and I put it to the test within 24 hours. Turkey stuffed acorn squash uses everything you have lying around and my goodness, it’s almost like the perfect sandwich with all of those layers of flavor!

Ingredients for Leftover Turkey Stuffed Acorn Squash

The best thing about this recipe is that it’s so easy and almost all the ingredients are leftovers, so they are already set to throw in. Here is what you will need:
- Acorn Squashes – you want two squashes, cut in half and scooped clean
- Onion – yellow onion, diced small
- Turkey (cooked and chopped) – you can use white meat or dark or a mix of both
- Stuffing – any type of stuffing works great, we love to use our no fuss make ahead stuffing
- Cranberry Sauce – adds the perfect sweetness and tanginess
- Chicken Broth – since you are baking cooked food again, you want to add a little moisture so it doesn’t dry out
- Salt – flavor, you can add as much or as little as you want
The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Stuffed Acorn Squash

It’s as easy as cleaning out a couple of acorn squashes and stuffing it with a bunch of Thanksgiving leftovers. So simple! Here are the basic steps:
1. Preheat the oven.
2. Cut the squashes in half and clean them out. Slice a thin piece off the bottom of each so they sit flat.
3. Roast the squashes.
4. Saute the onion in a skillet over medium heat. Add the rest of the ingredients and stir together.
5. Spoon the mixture into the roasted squash and bake.
6. Serve with more cranberry sauce or gravy.
All of these instructions in full detail can be found in the recipe card below.

Can I Use Butternut Squash?

Yes. This recipe is delicious with butternut squash. I would quarter the squash so that they aren’t too big but you absolutely can use butternut squash instead of acorn squash.

Can You Eat Acorn Squash Skin?

Yes, the skin can be eaten but I prefer not to. It is quite thick and has a waxy texture.

How to Eat Stuffed Acorn Squash

Since I prefer to not eat the skin, I treat the skin almost like a bowl. I just take a fork or spoon and dig into the squash. I love getting a little flesh of the squash with some of the filling. It is the perfect bite!

What to Eat with Stuffed Acorn Squash Recipes?

Stuffed acorn squash really is a all-in-one meal. You have protein, vegetables, a carb and fruit all in one place. So you really don’t need anything else, but if you want a couple of other sides, here are a few ideas:

How to Store Stuffed Acorn Squash?

Store any leftovers in an airtight contained in the refrigerator. It will keep for 3-4 days. You can reheat it in the microwave or in the oven on 350 until it is heated through.

Can Acorn Squash Be Made Ahead?

This is a great make ahead meal. Make everything as written up through the second baking. Store in the fridge until ready to serve and then do the second bake.

Layers of flavor all stuffed into an acorn squash is the best way to use up your Thanksgiving leftovers. You should add this fantastic dish to your arsenal of acorn squash recipes.

More Squash Recipes You’ll Love:
Servings: 4

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

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Preheat oven to 350 degrees.

Cut each squash lengthwise in half; remove and discard seeds.

Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow sides up. Drizzle with olive oil and salt and pepper. Bake, uncovered for 30-40 minutes.

Meanwhile, in a pan with a little oil over medium high heat, saute the onion until tender, about 5 minutes. Stir in turkey, stuffing, cranberry sauce and broth. Season if needed.

Spoon turkey mixture into squash cavities, piling it high and mounded.

Bake, uncovered, for 25-30 minutes or longer until heated through and squash is easily pierced with a fork. Serve with any remaining cranberry sauce or gravy.

Reheat in microwave, or place in 350 degree oven till hot.
*This is adapted from Taste of Home

Serving: 1gCalories: 398kcalCarbohydrates: 60gProtein: 16gFat: 12gSaturated Fat: 3gCholesterol: 36mgSodium: 915mgPotassium: 998mgFiber: 7gSugar: 17gVitamin A: 1146IUVitamin C: 28mgCalcium: 115mgIron: 3mg

Author: Sweet Basil

Course: 10 Best Turkey Recipes on the Internet

Cuisine: American
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November 26, 2023
12+ Thanksgiving Leftover Recipes – Simply Scratch

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Here you’ll find a growing collection of delicious Thanksgiving Leftover recipes!

Besides family and pie, leftovers are my favorite thing about Thanksgiving.

This year you may find yourself with more leftovers than you would typically. And I’m here to help. Over the years, I’ve repurposed leftovers by turning them into new recipes. From sandwiches to soups to pot pies. This is a growing list and will be updated every year as need be.

Breakfast:

The best way to wake up after a holiday is with a bowl of Cranberry Orange Steel Cut Oats! Orange zest and juice is mixed into creamy steel cut oats and topped with leftover cranberry sauce, vanilla yogurt and chopped toasted pecans. Yields 4 in about 35 minutes.

Casseroles:

Put your Thanksgiving leftovers to use with this Leftover Turkey Shepherd’s Pie! A casserole of homemade turkey and vegetable filling is topped with stuffing, mashed potatoes and cheese. Yields 6 to 8 generous servings.

Desserts:

Cranberry Küchen is a simple, delicious dessert that’s also a great way to use up leftover cranberry sauce. A sugar cookie-like crust topped with cranberry filling and a sour cream topping. For this recipe you’ll need 2-1/2 cups cranberry sauce or 1 full recipe! Yields 1 (9×13) and will yield 12 to 16 pieces depending on how you cut it.

Sandwiches:

Who knew leftovers could be this delicious? In this Turkey Cranberry Croissant Panini; buttery flaky croissants are smeared with homemade cranberry sauce and filled with tender slices of thanksgiving turkey, crispy bacon, peppery arugula and gooey brie cheese before being griddled and pressed in a panini press. Yields 4 sandwiches in about 20 minutes.

Leftover Thanksgiving Turkey Dinner Melts are a simple and delicious way to enjoy leftovers. Thick slices of toasted Texas toast topped with all the Thanksgiving holiday fixings plus melted cheese and smothered with gravy.

This Roasted Turkey Cranberry Salad is a light and delicious way to use up leftover turkey. Turkey, dried cranberries, celery and onions are tossed with toasted pecans and a light greek yogurt dressing. Serves 6 in 15 minutes.

Skillet Meals:

Transform Thanksgiving leftovers by making this easy Turkey Skillet Pot Pie. In this recipe; carrots, celery and onion are cooked until tender, and mixed with leftover turkey and diced potatoes in a creamy gravy. Topped with a flaky puff pastry, makes this turkey pot pie the ultimate comfort food.

A lunchroom favorite turned into a cozy comfort food! Turkey Slop is shredded leftover turkey in a luscious homemade pan gravy ladled over creamy mashed potatoes. This is a delicious way to use leftover Thanksgiving turkey!

Soups:

The weekend calls for a hearty, warm bowl of Leftover Turkey Noodle Soup! If time allows, plan ahead to make the homemade turkey stock and then you won’t believe how easy the rest of this soup is to throw together. Yields 8+ in about 35 minutes.

This creamy yet cream-less Turkey Pot Pie Soup will make good use out of your leftover Thanksgiving turkey. Simple and flavorful, a one-pot soup to warm your soul. Serves 6 in about 45 minutes.

Put your leftover turkey to good use in this earthy and hearty, Homemade Turkey Wild Rice Soup. Fresh vegetables and herbs, cooked wild rice and leftover turkey in a creamy and luxurious soup. Comfy and cozy, perfect for a cold blustery day.

Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice. This recipe yields 6 (1½-cup) servings.

Homemade Ingredients and Condiments:

Don’t discard your turkey bones, instead make Slow Cooker Turkey Stock! Add leftover turkey bones, vegetables, herbs and spices with water and cider vinegar into your slow cooker and let it do the work. Yields approximately 12 cups in 6 hours.

Enjoy! And if you give any of these Thanksgiving Leftover Recipes a try, let me know! Snap a photo and tag me on twitter or instagram!

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November 23, 2023
Turkey Mushroom Wild Rice Soup – Simply Scratch
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Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice. This recipe yields 6 (1½-cup) servings.

I think I love leftovers just as much as the meal itself.

And one of the best ways to use leftover turkey is in soup. Turkey mushroom and wild rice to be exact. This creamy soup is pretty simple and yields flavorful results. The tender veggies and turkey along with the nuttiness of wild rice is incredibly cozy and comforting.

Click Here to find more inspiration for using leftover turkey!

To Make This Turkey Mushroom Wild Rice Soup You Will Need:
- unsalted butter – Lends fat for the vegetables to cook and adds flavor.
- cremini mushrooms – Or substitute with button mushrooms.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- carrots – Adds color and subtle sweetness.
- celery – Lends earthy flavor and delicious texture.
- garlic – Adds distinct punchy flavor.
- Trader Joe’s Umami Seasoning (optional) – This seasoning blend contains salt, onion, mustard seed, porcini and button mushroom powder, red pepper flakes, black pepper and thyme.
- rubbed sage – Gives a distant earthy, slightly minty and musky flavor.
- thyme (dried) – Lends an earthy, slightly minty and lemony flavor.
- rosemary (dried) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
- bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
- unbleached all-purpose flour – Used to help thicken the soup.
- turkey stock – Use homemade or quality store-bought stock.
- water – Lends extra liquid for cooking the wild rice.
- wild rice – Make sure to buy actual wild rice and not “wild rice blend”.
- heavy cream – Helps thicken the soup.
- leftover cooked turkey – You can use finely shredded or chopped.
First things first, prep your veggies (and measure out all ingredients).

For the veggies you’re going to need 8 ounces sliced mushrooms (either button or cremini), 1 cup diced yellow onion, 3/4 cup diced carrots, 3/4 cup diced celery, 2 cloves minced garlic.

To save some time, I use pre-sliced (cremini) mushrooms and just give them a good rinse and pat dry.

You’re going to need 1 cup wild rice. Not to be confused with “wild rice blend” which is more of a blend of different types of rice with wild rice mixed in.

What Is Wild Rice?

Technically wild rice isn’t rice at all. It’s actually the grain of semi-aquatic grass that grows primarily in the Great Lakes region. It has a tough outer shell, that when cooked, it will soften and split open. Once cooked, wild rice should have a nutty earthy flavor with a slight chew to it.

In a 6 to 7-quart dutchoven, melt 4 tablespoons of butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt.

Stir and coat in the butter. Cover and cook.

Stir occasionally to avoid sticking and cook for 8 to 10 minutes or until tender.

Next, measure and add in 1 teaspoon Trader Joe’s Umami Seasoning (this is optional) and 1/2 teaspoon each rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.

Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.

While stirring, pour in 6 cups of turkey stock and 2 cups water.

Add in the bay leaf and 1 cup wild rice.

Stir and bring to a boil. Reduce to simmer and cook 45 to 50 minutes or until rice spits open and is tender.

Once the rice is tender, add in 2 cups leftover cooked turkey.

Stir and pour in heavy cream.

Note: If the soup seems too thick, add more turkey stock as needed.

And season with salt and pepper to taste. Heat the soup thoroughly before serving.

Don’t forget to remove the bay leaf.

Ladle soup into bowls and serve topped with a little more of Trader Joe’s umami seasoning, freshly ground black pepper and some snipped chives. And along side a loaf of warm, crusty bread.

How To Store Turkey Mushroom Wild Rice Soup:

Allow the soup to cool and transfer to a container or large bowl with a tight fitting lid. Store in the refrigerator for up to 4 days.

Can You Freeze Turkey Mushroom Wild Rice Soup?

Yes! Once the soup is cool, transfer to a freezer safe container (or containers) and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove top or microwave.

Enjoy! And if you give this Turkey Mushroom Wild Rice Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Turkey Mushroom Wild Rice Soup

Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice.This recipe yields 6 (1½-cup) servings.

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

4 tablespoons unsalted butter

1 cup celery, diced

1 cup carrot, diced

1 medium yellow onion , diced

2 large cloves garlic, minced

kosher salt

1 teaspoon Trader Joe’s Umami Seasoing

1/2 teaspoon dried rosemary

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/4 cup unbleached all-purpose flour

6 cups turkey stock

2 cups water

1 cup wild rice, NOT wild rice blend.

1 bay leaf

2 cups shredded leftover cooked turkey, more or less to preference

1 cup heavy cream

In a 6 to 7-quart dutch oven, melt butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt. Stir and coat in the butter. Cover and cook, stirring occasionally (to avoid sticking) for 8 to 10 minutes or until tender.

Next, measure and add in the Trader Joe’s Umami Seasoning (if using), rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.

Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.

While stirring, pour in 6 cups of turkey stock and 2 cups water. Add in the bay leaf and wild rice. Stir and bring to a boil. Reduce to simmer and cook covered with the lid askew for 45 to 50 minutes or until rice spits open and is tender.

Once the rice is tender, add in leftover cooked turkey and heavy cream.Note: If the soup seems too thick, add more turkey stock as needed.

Season with salt and pepper to taste. Heat the soup thoroughly before removing the bay leaf and serving.

See post for storing and freezing this recipe.

Serving: 1.5cups, Calories: 476kcal, Carbohydrates: 39g, Protein: 23g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 103mg, Sodium: 440mg, Potassium: 672mg, Fiber: 3g, Sugar: 8g, Vitamin A: 4502IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 2mg

Author: Laurie McNamara

Course: Soup

Cuisine: American
This post may contain affiliate links.

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November 22, 2023
Don’t Cook, 5 Things To Bring For Thanksgiving

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One of the great roles of Thanksgiving is the guest! If you don’t cook or have time to create an insta-worthy creation to be share and documented for future generations, being a non-culinary guest is a treat. But you want to do it right and bring something which pleases the host and can be used appropriate. Don’t cook, 5 things to bring for Thanksgiving which will should be a hit!

Leftover containers

RELATED: Here Are The 5 Best Thanksgiving Movies To Rewatch For Turkey Day

Leftover containers are lifesavers on Thanksgiving parties, giving everyone the chance to take some food home after you’re all done hanging out. Disposable leftover containers can be purchased everywhere and in large amounts and might not be the prettiest, but are definitely the most useful contribution you can provide.

Flowers

Flowers are always a great present for hosts, especially on Thanksgiving. This holiday encourages togetherness and positivity and flowers are the best embodiment of this message, never taking up much space and being malleable enough so hosts have some freedom with what they do with them.

Wine

Wine is the official Thanksgiving alcoholic drink, making this the safest item on this list. Unless no one drinks – you can have a field day with this choice. Champagne is a great choice for pre-meal and post meal or a fun after dinner beverage like port or limoncello. Also digestifs are alcoholic beverages served after a meal to help settle the stomach and commence the digestion process. These beverages tend to be stronger in alcohol than apéritifs and are usually consumed neat

Dessert

RELATED: 5 Uncommon Thanksgiving Traditions To Try This Year

Thanksgiving dessert is a classic, much easier to transport than savory foods and providing an option to guests who want to have something sweet after all the food they had. There are dozens of Thanksgiving desserts that can be made from scratch or bought from a bakery.

Candles

You might think candles are boring and they might be, at least a little bit, but there’s tons of options for the fall season that smell amazing and make homes feel cozy. Candles are a great present for homeowners, something that’ll last for a while and that they’ll love to have around their place.

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Maria Loreto

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November 21, 2023
Turkey Slop – Simply Scratch
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A lunchroom favorite turned into a cozy comfort food! Turkey Slop is shredded turkey in a homemade pan gravy ladled over creamy mashed potatoes. This is a delicious and simple way to use up leftover Thanksgiving turkey! Serves 4 to 6.

If you went to junior or high school where I did you are keenly aware of what turkey slop is.

For those of you who didn’t, Turkey Slop was this delicious lunch item on our schools cafeteria menu. It was the BEST and right up there next to beef sticks, tostadas and French toast sticks.

What is turkey slop?

Essentially it’s shredded turkey in a savory gravy over mashed potatoes and was my husband’s FAVORITE hot lunch served. On those days Pat would get triple lunch (yes, that was a thing) which is 3 servings of turkey slop, taking up 95% of his styrofoam lunch tray. It was obscenely hilarious.

Over the years since graduating high school, it has been my mission to make him a homemade version of turkey slop. Early on I would use cream of chicken soup to make the gravy and then as the years went on and I discovered how to make a lusciously creamy pan gravy by making a roux and whisking in turkey stock and milk.

I admit that it isn’t the pretties, however it’s an incredibly delicious and soul-satisfying way to use up leftover turkey.

To Make This Turkey Slop Recipe You Will Need:
- leftover cooked turkey – Use both light and dark meat.
- yellow onion – Lends delicate onion flavor.
- garlic – Adds distinct punchy flavor.
- kosher salt – Used to draw out flavor and season the dish.
- unsalted butter – Lends flavor and needed to help make the sauce.
- poultry seasoning – My favorite brand is Morton & Bassett (not sponsored).
- unbleached all-purpose flour – This is needed to make the roux which will thicken the sauce/gravy.
- turkey stock – Or use turkey broth. Homemade or store-bought.
- milk – Lends creaminess. For this recipe I use whole milk.
- freshly ground black pepper – This will add some subtle bite and flavor.
If you don’t have leftover turkey, the good news is that you can make this anytime of the year, by using turkey breasts or tenderloins. You can poach, roast or pan fry them and then simply shred them into bitesize pieces. However leftovers from Thanksgiving are always best.

How To Easily Shred Turkey or Chicken:

Place desired amount of turkey into a large mixing bowl. Using your hand mixer, on low-speed, shred the turkey. This is so easy and takes minutes, if not seconds, to do.

With that said, you will need 4 cups of shredded cooked turkey.

In the bowl of your mini food processor add 1/2 a yellow onion and 1 large clove of garlic.

Pulse until finely chopped. I like these to be small so they melt into the sauce.

In a 10-inch skillet over medium-low heat, add 4 tablespoons of unsalted butter and the onion and garlic mixture. Stir and cook until softened, about 6 minutes.

Once softened, add in 1-1/2 teaspoons of a good quality poultry seasoning.

Stir and cook for about a minute to soften the herbs and bring out their flavor.

Next sprinkle in 2 tablespoons of unbleached all-purpose flour, stir and cook the flour for 2 minutes.

While whisking, slowly pour in 2 cups of turkey stock (or broth).

And then pour in 1 cup of whole milk. Bring to a bubble over medium to medium-high heat. Once bubbling, reduce the hand simmer until slightly thickened.

Lastly add in the 4 cups shredded leftover turkey. If the gravy seems too thick, stir in a little extra stock or milk.

Stir to combine, taste and season with salt and black pepper, if desired.

So easy and SO good!

Finally, ladle the turkey and gravy overtop of creamy mashed potatoes. Serve as is or top with freshly ground black pepper, snipped chives and/or minced parsley and next to your favorite veggie (see below).

What to Serve with Turkey Slop (aka Turkey and Gravy):

Enjoy! And if you give this Turkey Slop recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Turkey Slop

A lunchroom favorite turned into a cozy comfort food! Turkey Slop is shredded turkey in a homemade pan gravy ladled over creamy mashed potatoes. This is a delicious and simple way to use up leftover Thanksgiving turkey! Serves 4 to 6.

Prep Time: 10 minutes

Additional Time: 20 minutes

Total Time: 30 minutes

4 cups leftover shredded turkey

1/2 yellow onion, roughly chopped

1 large fresh garlic clove, smashed and peeled

4 tablespoons unsalted butter

kosher salt, to taste

1½ teaspoons good quality poultry seasoning

2 tablespoons unbleached all-purpose flour

2 cups turkey stock or turkey broth, plus more if needed

1 cup milk

freshly ground black pepper, to taste

4 cups leftover mashed potatoes, approximately

Place leftover turkey in a large mixing bowl. Using your hand mixer, mix on low speed to finely shred the turkey. I find that it’s easier to do this if the turkey is slightly warm.

In the bowl of your mini food processor, add the onion and garlic. Pulse until finely chopped.

In a 10-inch skillet over medium-low heat, add 4 tablespoons of unsalted butter and the onion and garlic mixture with a pinch of salt. Stir and cook until softened, about 6 minutes.

Next add in the poultry seasoning and cook for another minute.

Next sprinkle in the unbleached all-purpose flour, stir and cook for 2 minutes. Switch over to a whisk, and slowly pour in, while whisking, the turkey stock and milk.

Bring to a bubble over medium to medium-high heat. Once bubbling, reduce the heat and simmer until slightly thickened. About 8 minutes or so.

Add in the shredded turkey and heat through. Taste and season with salt and pepper if needed.If turkey and gravy is too thick, add a little more stock or milk.

Ladle the turkey and gravy or warm mashed potatoes and top with freshly ground black pepper, snipped chives and/or minced parsley.

Serving: 1g, Calories: 453kcal, Carbohydrates: 40g, Protein: 34g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 129mg, Sodium: 268mg, Potassium: 830mg, Fiber: 3g, Sugar: 5g, Vitamin A: 356IU, Vitamin C: 33mg, Calcium: 87mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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November 19, 2023