Tag: Leftovers

Christmas Leftovers: Ham Salad

Ham salad has been one of the foods that my mom has had since she was a little girl. This was the recipe her mom and grandmother used during the great depression to make ham last a few extra meals. For this recipe, they would use their own recipe for Thousand Island pickles, however, you can also use sweet relish or sweet pickles to accomplish the same task, however I canned some Thousand Island pickles this summer, so I’ll be using those. You will also see that I am using toast. I always freeze my bread since it’s just me and my husband and we don’t want to waste food, and toasting tends to work really well in cooking/heating up the bread again.

  1. Cut ham into cubes. Approx. 4 slices cut into 1″ x 1″ cubes (1 1/2 cup)
  2. Place these into a chopper, blender, or meat grinder. For chopper/blender, pulse until all of the ham takes on the small pebbly texture, or until you’ve chopped all of the cubes.
  3. Take sweet pickles (1/2 cup) and process into a relish.
  4. Finally, Mix Ham (1 1/2 cup), Relish (1/2 cup), and Mayo (1 cup). Chill or serve immediately on bread or toast.
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Thanksgiving: Leftovers – Turkey Shepherds Pie

Shepherd’s Pie is a great way to use up any mashed potatoes or any other Thanksgiving leftovers you have left. I used 1 can of sweet peas and 1 can of sliced carrots, and I added what little corn I had left from Thanksgiving. I used up my leftover veggies, my thanksgiving mashed potatoes, and the remaining turkey that hadn’t been frozen yet. I also used a mixture of light and dark meat. As always, my recipe is very forgiving and versatile, and making it your own is encouraged!

  • Chop a medium onion (1 cup) and cook in butter/oil (5 Tbsp) until translucent.
  • Once that is cooked, you can add any uncooked veggies you desire (corn, peas, carrots), cook until soft, then add any other veggies you have left or desire.
  • Dice up any turkey you have left maxing at about 3 cups for a hearty meal, then add to the veggies. Add 1 Tbsp of ground thyme and dried sage (or any other variety of the 2 herbs).
  • Add 4 cups of turkey or chicken stock cook until hot, then slowly add flour while stirring to reduce clumping. Add flour until the mixture begins to form thick coating on your spoon (about 5 Tbsp).
  • Transfer mixture to a casserole dish and top with mashed potatoes and optional grated cheese.
  • Bake at 400 F for 15 minutes or until hot and bubbling. Wait for it to cool about 35 minutes to serve.

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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Thanksgiving: Leftovers – Turkey Stirfry

After several days of thanksgiving dinners, we needed a break from the standard thanksgiving flavor, so I decided I would take my usual Chicken stir fry recipe and just substitute in some cooked turkey. If you don’t have Worcestershire sauce, you can use soy sauce and add garlic and onion (powder or minced). Sorry no photos this time! I’m still trying to remember to take some whenever I cook.

  • 1 1/2 cup of cubed turkey
  • some oil
  • Worcestershire sauce
  • Ground ginger
  • Frozen stir fry veggies
  • Cooked rice (for serving)
  1. Start by placing 2 Tbsp of oil into a wok or dutch oven and heat to medium-high.
  2. Carefully add the Turkey and cook till you begin to see color
  3. Add the frozen veggies and any ice in the bag. Add 4 Tbsps of Worcestershire sauce, and 1 Tsp of ground ginger. Coat everything in the sauce and cook until veggies are hot.
  4. Serve over rice!

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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Thanksgiving: Leftovers – Turkey Sandwich/Wrap

Turkey Sandwiches are a staple of thanksgiving leftovers. This was the wrap I made my husband for lunch today, using up the last of the leftovers I had in the fridge. Though everyone makes their sandwiches different, this is the way that I learned. You can make this recipe by heating things up as I do to eat it now, or you can make it cold and reheat it, or you can just eat it cold. I put below the recipe for a sandwich, but you can do the same process (minus mayo) for a wrap. As you can see from my photo, I layered stuffing, turkey, then cranberry sauce.

  1. Toast your bread.
  2. Microwave 1 cup of stuffing, and about 1/2 cup of turkey till warm, about 1 minute.
  3. Mayo both inside faces of your bread if you desire.
  4. Layer turkey on one face and pack stuffing onto other mayo face.
  5. Cut a thin slice of cranberry sauce and place on top of stuffing.
  6. Invert turkey bread onto stuffing mountain, consume.

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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Thanksgiving: Leftovers – Turkey Noodle Soup

  • 2 cups of Turkey Cubed
  • 8 cups of Turkey Stock (You can also use Chicken Broth)
  • Medium Onion (1 Cup)
  • Sage
  • Thyme
  • 4 cups of Water
  • 1 Chicken bouillon cube
  • About 6 oz of Egg Noodles
  • Salt
  1. Start by Sauteing onion in a little bit of oil/butter in a Dutch Oven until translucent.
  2. Add Turkey Stock and add cooked turkey. Bring to a simmer.
  3. Add desired amount of herbs (I added 2 tsps of ground thyme and dried sage, but you can also add sprigs of herbs tied together, or add none if you already seasoned your stock).
  4. Add about a half a bag of egg noodles, water, and a dissolved Chicken bouillon cube. Heat to a boil and cook covered till noodles are to your liking or about 25 minutes. Before serving, taste your broth and add more herbs and/or salt to taste (I added about 3 Tbsp of salt)

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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