Leftover White & Red Wine – Make SANGRIA

Juice from one lime
1/2 cup fresh orange juice
1 cup pomegranate juice
4 cups left over wine
Slices of lime and orange
Serve chilled or over some ice

Savory turkey bread pudding
2 cups milk
2 eggs
4 cups of leftover stuffing
1 cup leftover turkey
1 cup leftover vegetables
1 cup shredded gruyere
One 8×8 casserole dish butter or sprayed with oil

Preheat oven 350 degrees
Lightly beat eggs and milk together. In a bowl mix stuffing , turkey, vegetables and cheese together and fold in egg mixture. Spoon into baking dish and let sit for up to 30 minutes before you bake it
Bake 30-40 minutes until it sets up and gets a little brown on the top.. check after 15 minutes and if it starts to get to brown on top cover with foil for the rest of the baking time.. depending on the stuffing you use

Frittata
1/3 cup chopped onion
7 eggs
½ cup milk or water
Salt and pepper

Any thanksgiving leftover of your choice – turkey, vegetables, cheese, chopped tomatoes etc.

Preheat oven 350 degrees

In a cast iron or oven proof sauté pan heat over medium heat add some olive oil or butter, then add onions and cook about 5 minutes until soft. While cooking onions lightly whisk eggs and milk (or water) and add mix ins and carefully stir in. Pour egg mixture into pan and let the bottom start to set up about 5-7 minutes. Once the frittata starts to pull away from the side of the pan place in oven and bake 15-18 minutes until done. Serve hot or at room temperature

Mashed potato cakes
2 cups mashed potatoes
1 egg lightly beaten
3 tablespoons flour or potato starch
1 cup chopped thanksgiving leftovers – could be turkey or any vegetables you like
½ cup shredded cheddar cheese
Veg oil, olive oil or butter for frying

In a medium bowl stir the mashed potatoes, egg, and flour together until incorporated. Carefully
stir in the thanksgiving leftovers. Add Shredded Cheddar Cheese heat a skillet or sauté pan over medium heat, add oil or butter and drop large spoonfuls in pan. When browned on one side flip and brown on other side. Serve
right away

Turkey avocado bacon on toasted sourdough with a homemade cranberry Dijon mustard dipping sauce
Serves 2
1/4 cup cranberry sauce
2 tablespoons Dijon
1 teaspoon honey if you like it sweet

4 slices sourdough bread
Slices of leftover turkey
6 slices crispy cooked bacon
1 avocado ripe

In a small bowl stir together cranberry sauce, Dijon and add honey to taste. Divide into bowls to serve with sandwich

Toast bread and while warm spread ½ avocado on 2 of the slices on of sourdough. Then layer your turkey and bacon. Top with second piece of toasted sourdough…serve with dipping sauce and enjoy

Savory cornbread open faced turkey sandwiches
Makes 2 sandwiches

2 Corn bread squares
Sliced leftover turkey
½ cup leftover corn
Sliced tomato
½ cup shredded Pepper Jack
2 tablespoons butter soften
½ to 1 teaspoon chili powder depending on taste
Pinch of cumin

In a small bowl mix butter, chili powder and cumin. Set aside
Slice the cornbread in half and open it up. Place in broiler or toaster oven to slight toast. When
the cornbread is toasted spread some of the chili butter on each toasted top then layer turkey,
tomatoes, corn and cheese. Place back in the oven until cheese is melted then enjoy

Turkey lettuce wraps ‎ with a fresh homemade avocado salsa or a homemade mango salsa.

Bib lettuce leaves
Leftover turkey

Avocado Salsa –
2 tomatoes chopped
1 jalapeno or serrano pepper chopped
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
¼ cup chopped white or yellow onion
½ avocado chopped or ½ cup mango

In a small bowl carefully stir together all ingredients and allow sitting 30 minutes before you use if you can wait to allow the ingredients meld together…

Assemble lettuce and turkey than top with your salsa …. Enjoy