Leftovers You'll Love

So whatcha gonna do with all that stuffin?

It's always a challenge each year to come up with some new creative ways to dress up those leftovers. The days following a big holiday meal can be exciting, trust me.

 After yesterday's epic meal the possibilities are endless. These following recipes are gluten free, but I've included the traditional method. 

Corn Chowder
4 slices bacon 1 large yellow onion
1 stalk celery
1 large carrots cubed (leftover) 1 large jalapeno pepper or for a smoky flavor (1 small can of green chilies)
1 large potato cubed 2 cups gluten free chicken broth/Veg is great too 1 1/2 cups leftover creamed corn 10 oz. cooked chicken breast 1 cup cream 1 1 cup half and half/or milk Salt and Pepper to taste


chopped parsley diced green onion (garnish) shredded pepper jack cheese 

Saute bacon until crisp and set aside. In the bacon fat, saute the onion, carrot, celery and jalapenos until slightly softened. Season with salt and pepper. Add creamed corn, chicken stock, and potatoes and cooked chicken to pot and cook for 20 minutes. Add half and half and cream and bring to a bubble. When potatoes are tender the soup is ready to go. Add your parsley and garnish and a sprinkle of jack cheese and you're ready to enjoy! 



Breakfast Sandwich Love! 
2 Rolls
4-6 slices of Turkey
3 eggs scrambled
2-4 sprigs of chives
1 Tbsp milk
Cheddar cheese
Salt & Pepper to taste

Scramble your eggs to desired consistency. I like to scramble mine in coconut oil. Add chopped chives and season with salt and pepper. In your pan heat the turkey sliced stacking cheese on top till it melts. Toast your rolls on the side of your pan until slightly crisp. Stack it high, add some fruit or cranberry sauce on the side.

Stuffing Stuffed Peppers YUM!
I woke up this morning to see this recipe on a rerun of The Dish by Daphne Oz. We are making them tonight! 

6 large Red or Green Bell Peppers
4 cups leftover Stuffing
2 cups leftover Pulled Turkey
2 cups leftover Gravy
1/2 cup Greek Yogurt
1/4 cup Chives chopped
1/2 cup grated Gruyere
Olive oil
Salt and Pepper to taste

Preheat the oven to 375 degrees

Cut the top 1/4-inch off of each bell pepper, removing the stem, seeds and ribs from inside the peppers. Take out everything that is white. These are all bitter tasting and will not go well with the stuffing

Drizzle a little olive oil in each pepper and season the inside with salt and pepper.

In a large bowl, toss together the leftover stuffing, turkey and gravy. Spoon about a cups worth of the mixture into each pepper.

Place peppers in a greased baking dish and bake for 15-20 minutes. Make sure all the ingredients are the same temperature or the stuffing with not cook right, causing the peppers to burn and blacken.

Remove dish from the oven and top each pepper with a couple tablespoons of Gruyere. Or any other cheese you have leftover in the fridge

Turn the oven to broil.  Broil the peppers for 2-3 minutes, or until the top is bubbly and golden.

Garnish with a dollop of yogurt and a sprinkle of chives.


This next salad is one of those ones that gets lost in the back of your Aunt Mertles recipe book, but I tell you what, those are the best lost recipes ever! I can't stand green olives, but there is something about this salad where it all just works. This recipe is low glycemic as well so it helps with all the holiday heaviness.

Zippy Turkey Salad2-3 cups leftover turkey shredded into bite-sized pieces
1 cup diced celery (about 3 stalks celery)
1 cup large green olives with pimento, sliced into crosswise slices
1/2 cup thinly sliced green onions
1/3 cup mayo
1/3 cup plain yogurt (if you don't want to lighten up the recipe, just go with the mayo)
2 tsp. green olive brine (liquid from the jar)
2 tsp. lemon juice
1 tsp. Dijon mustard
1 tsp. celery seed or celery salt
salt and fresh ground black pepper to taste (I didn't use much salt because the olives are salty)

Shred your turkey and place in medium bowl. Dice celery, olives, and onions and combine with the turkey. 
In a mason jar, combine mayo, yogurt, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper and use a whisk to mix together.

Oh my gosh it's so good. 


I thought this was a fun leftover recipe. It sure satisfies that late in the evening need for a tasty snack with a movie. 

Thanksgiving Nachos
1 bag corn tortilla chips (Not all corn chips are Gluten free, check!)
2 cups shredded cheddar cheese
1 lb chopped turkey breast
1½ tablespoons gluten free taco seasoning (walmart has a good price)
1 (16 oz) can re-fried beans (most varieties are GF, but doesn't check)
1 cup cranberry sauce
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 jalapeno peppers
Salt, to taste
1 green onion, sliced
Sour cream, for serving

Directions
Heat oven to 425°F. Lightly grease a 13-by-9-inch baking pan. Place a layer of tortilla corn chips in the bottom of the pan; sprinkle with 1 cup cheese. Top with more tortilla chips (you may not use the whole bag).
Lightly toss turkey with taco seasoning; sprinkle half of the turkey over the cheese. Top evenly with re-fried beans. Top with remaining turkey. Sprinkle with remaining 1 cup cheese.
Bake 5 to 10 minutes until cheese is melted and ingredients are warmed through. Meanwhile, make the cranberry-jalapeno salsa: In a small bowl, combine cranberry sauce, cilantro and lime juice. Seed and finely dice one jalapeno pepper; stir into salsa. Add salt to taste.
Slice remaining jalapeno; sprinkle over top of baked nachos, along with sliced green onion. Serve with salsa and sour cream.

Now for something sweet...

Gluten Free Cranberry - Citrus Muffins
Makes 12 
1 pkg Yellow Cake Mix or (we used Betty Crocker Gluten-Free Cake Mix)
1/2 cup of butter, softened
3 large eggs
2 tsp vanilla
2/3 cup milk (or almond milk to be dairy free)
1/4 tsp fresh orange zest
2 tsp cinnamon
1 tsp baking powder
3/4 cup of leftover cranberry sauce with berries 

(For Streusel Topping / Optional)
2 tbsp white sugar
3 tbsp brown sugar
1/2 cup crushed walnuts (optional, can sub almonds or omit also)
1 tsp cinnamon


Preheat your oven to 325F for a dark or nonstick muffin pan. For shiny metal, use 350F.

In a small bowl, combine the streusel ingredients and set aside.
Combine all ingredients about the streusel section except your cranberry mix.
Use a spatula to gently fold your cranberry into the batter.
Use a standard measure, like a tbsp, to fill your muffin cups about 2/3 of the way full.
Sprinkle streusel topping generously over the muffin tops.
Bake for about 20-25 minutes and remove when edges of the muffins are golden brown.