holiday leftovers

Use your leftover mashed potatoes in this Leftover Mashed Potato Cakes recipe! They go from fridge to table in 15 minutes and make for a super-speedy meal!

Leftover Mashed Potato Cakes

potatoes

eggs

oz cheddar cheese

flour (or more depending on how creamy your potatoes are)

Make potato cake batter: Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. You should end up with a slightly sticky, soft dough that can be shaped into disks.

Shape cakes: With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands. Making your hands slightly wet will prevent the dough from sticking to them.

Cook cakes: Heat the oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot.

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Do you have lots of leftover mashed potatoes? Try this easy recipe for Leftover Mashed Potato Pancakes with Cheese! Made with 4 simple ingredients and ready in just 15 minutes, they make the best quick meal or appetizer.

How to Make Mashed Potato Pancakes

This is a quick and easy turkey tetrazzini recipe to make and is sure to become a new family favorite - plus it makes great use of Thanksgiving or Christmas leftovers!

30 Minute Stovetop Turkey Tetrazzini

vegetable oil

onion

mushrooms

low-sodium chicken broth (see notes about seasoning)

milk (whole

(12-oz) box spaghetti (uncooked (regular, whole wheat

turkey turkey

sour cream (low fat

butter

parmesan cheese (grated)

Italian parsley (chopped (optional))

Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.

Pour the chicken stock and milk into the pot bring to a boil over medium-high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.

Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.

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Relax your dinner prep with this easy 30 Minute Stovetop Turkey Tetrazzini recipe. It’s quick to make (just one pot!) and is sure to become a new family favorite – plus it makes great use of Thanksgiving or Christmas leftovers.

How to Make Turkey Tetrazzini

Try this easy casserole to make the most of your leftover turkey - it&#039;s quick to put together with a few simple pantry staples, plus frozen vegetables.

Leftover Turkey Noodle Casserole

flour

chicken broth

half and half (OR whole milk OR heavy cream)

onion powder

garlic powder (or less, to taste)

thyme

salt & pepper (to taste)

oz frozen vegetable medley

cream cheese

turkey

egg noodles (cooked according to package directions)

cheese

Prep: Heat the oven to 375°F and lightly grease a deep 9x13 inch casserole dish.

Make sauce: Melt the butter in a large, deep skillet over medium heat. Stir in the flour until smooth. Whisk in the chicken broth and half-and-half and keep whisking over medium heat until thickened. Add all seasoning, then stir in the turkey meat, frozen vegetables and cream cheese. Stir in the noodles until evenly coated.

Assemble: Transfer to the prepared casserole dish. Top with the cheese, then bake uncovered in the hot oven for 20-30 minutes, or until cheese has melted and casserole is bubbly.

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Try this turkey and noodle casserole recipe if you have holiday leftovers! It‘s cheesy and creamy and incredibly easy to make with frozen vegetables, egg noodles and leftover turkey. This recipe is made without condensed cream soups for a from-scratch version of an old classic.

Turkey and Noodle Casserole

A creamy &amp; flavorful casserole that is perfect for leftovers spiral ham. Loaded with flavor, this is a kid-approved dish is sure to be enjoyed.

Leftover Ham & Cheese Casserole

dry elbow macaroni (cooked al dente)

white cheddar (shredded in food processor)

yellow cheddar (shredded in food processor)

cream cheese (room temperature)

cream of mushroom soup

milk

black pepper

garlic seasoning

Preheat oven/boil pasta

Preheat oven to 350°F. Boil the pasta according to the package instructions. Drain pasta and return it to the pan.

Mix casserole ingredients

Add the ham, cream of mushroom soup, milk, half the shredded cheese, spices, and room temperature cream cheese to the cooked pasta. Stir until creamy.

Pour mixture into casserole dish

Pour the mixture into a casserole dish and top with the remaining cheese.

Bake

Bake uncovered for 30 minutes. Top with green onion before serving.

French Toast meets a meaty grilled cheese sandwich in this classic brunch indulgence.This Monte Cristo Sandwich recipe is sweet and savory comfort food at its best! Great for using leftover holiday turkey or ham.

Monte Cristo Sandwich Recipe

farmhouse white sandwich bread, brioche,

unsalted butter (, divided (I use European-style,

Dijon mustard

red currant jelly

Swiss cheese (or shredded Gruyere (2 ounces))

ham ((2 ounces))

turkey ((2 ounces))

kosher salt

nutmeg

confectioner's sugar (, for dusting)

Soften 1 tablespoon of butter and very lightly butter one side of two slices of the bread, and both sides of the third slice of bread. Spread Dijon mustard onto the unbuttered side of one slice of bread, and 1 teaspoon of jam or jelly onto the unbuttered side of the final slice.

Assemble sandwich in the following order: 1 ounce/slice of Swiss/Gruyere on top of the Dijon, followed by the ham, the slice of fully buttered bread, turkey, 1 ounce/slice of Swiss/Gruyere, and the remaining slice of bread, jelly side down. Trim crusts, if desired. 

Loosely wrap the sandwich with plastic wrap and weigh it down with a grill press or skillet for 3-5 minutes.

In a shallow dish, whisk together egg, milk, salt, and nutmeg. Dip sandwich into the egg mixture, until some of the liquid absorbs into the bread, but it isn't falling apart.&nbsp;

Melt together vegetable oil and remaining butter in a skillet (I like to use cast iron). Cook 3-4 minutes per side, until sandwich is golden and cheese is melted. Transfer to paper towels to drain.

Heat remaining jam or jelly in a small saucepan or microwave until warmed. Dust sandwich with confectioner's sugar, slice in half, and serve with jelly on the side.&nbsp;

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This indulgent Monte Cristo Sandwich recipe layers ham, turkey, and Swiss cheese with custard-soaked brioche. Pan-fried until golden and served with powdered sugar and jelly for dipping, this is the ultimate in sweet-savory brunch comfort food.

Monte Cristo Sandwich

Leftovers get a new life with this Turkey and Brie Sandwich recipe with Cranberry Mustard Aioli. Tangy melted brie contrasts deliciously with tart cranberries and salty turkey. For added flavor make your own pickled red onions to top this delicious sandwich.

Turkey and Brie Sandwich with Cranberry Mustard Aioli

¼ red onion,

garlic,

Specially Selected Marlborough Sauvignon Blanc White Wine

Tuscan Garden White Vinegar

Sweet Harvest Whole Berry Cranberry Sauce

Dijon Mustard

¼ teaspoon ground Stonemill Sea Salt Grinder

¼ teaspoon ground Stonemill Peppercorn Grinder

rosemary

¼ teaspoon Stonemill Ground Nutmeg

Simply Nature Organic Wildflower Honey

Burman’s Mayonnaise

Specially Selected Ciabatta Sandwich Rolls, sliced in half

Countryside Creamery Unsalted Butter, melted

Simply Nature Organic Baby

In a medium pot over medium-high heat, add pan drippings. Add onion and garlic, sauté for 5 minutes. Add wine and vinegar, continue cooking until reduced by half, about 10 minutes. Add cranberries, mustard, salt, pepper, rosemary, thyme, nutmeg and honey. Bring to a boil and reduce heat, simmer for 5 minutes. Transfer to medium bowl and allow to cool for 30 minutes. Stir in mayonnaise and reserve.

Brush bottoms of ciabatta rolls with butter, spread 1 tablespoon of cranberry mustard aioli on 4 halves. Top with 3 slices of turkey and 3 slices of brie. Cover each sandwich with remaining halves.

In a large pan over medium heat, place buttered side of bread down. Brush top slice of bread with butter. Flip sandwich and cook until each side is golden brown.

Place sandwiches on baking sheet. Bake for 5 minutes or until cheese is melted. Top with spinach arugula mix and pickled red onions if desired.

Thinly slice 2 red onions and place in a mason jar.

Combine 1 cup white vinegar, 1 cup water and 1 teaspoon sugar and bring to a simmer until sugar is dissolved.

Pour over onions and let sit at least 1 hour.

Tip: Add pickled onions to your sandwich for some extra flavor!

Top 6 holiday leftovers recipes from across the web

The most viewed holiday leftovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Leftover Mashed Potato Cakes

30 Minute Stovetop Turkey Tetrazzin...

Leftover Turkey Noodle Casserole

Leftover Ham & Cheese Casserole

Monte Cristo Sandwich Recipe

Turkey and Brie Sandwich with Cranb...

Top 6 holiday leftovers recipes from across the web

The most viewed holiday leftovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leftover Mashed Potato Cakes

30 Minute Stovetop Turkey Tetrazzin...

Leftover Turkey Noodle Casserole

Leftover Ham & Cheese Casserole

Monte Cristo Sandwich Recipe

Turkey and Brie Sandwich with Cranb...

The most viewed holiday leftovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine