leftover

If a holiday had a casserole in its honor, this would be for Thanksgiving. This is a wonderful way to use Thanksgiving leftovers. All the comfort of a traditional shepherd's pie with the vibrant flavors of Thanksgiving dinner. Adding thyme to the filling gives it a little punch of flavor. Marsha suggests using leftover sweet...

Day After Thanksgiving Turkey Casserole

c turkey, cubed, leftover from Thanksgiving

c carrots, diced

onion,

oz mushrooms, sliced

c celery, diced

Tbsp butter, unsalted

Tbsp olive oil, extra virgin

tsp thyme, dried

potatoes potatoes

kosher salt and black pepper

Tbsp butter, unsalted for dotting top

mild,

A basic soup recipe that can be adapted to whatever needs using up in the fridge

Versatile veg soup

chopped vegetablessuch as onions, celery and carrots

potatoes, cubed

tbsp oil

stock

herbs,

Fry the vegetables and potatoes in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">pan</a> with the oil for a few minutes until beginning to soften.

Cover with the stock and simmer for 10-15 mins until the veg is tender. <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">Blend</a> until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.

"Quick and easy to make, these fritters will become a dinner and lunchbox favourite” - Silvia Colloca.

Smoky cheddar and corn fritters

cherry truss tomatoes

olive oil

(225 grams) self-raising flour

tsp smoked paprika

eggs, lightly beaten

(250 milliliters) milk

cobs sweetcorn, husk and silks removed

smoked cheddar,

spring onions, finely chopped

basil

(125 milliliters) sunflower oil

Smoked salmon

spinach leaves

Hummus

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Leftovers don't have to be boring. Here, corn risotto gets a second life with some inspiration from elotes.

Riselotes al Salto (Elote-Flavored Risotto Pancake) Recipe

mayonnaise (1 1/2 ounces; 45 grams)

chipotle pepper

unsalted butter

(475 grams) leftover corn risotto, fully chilled in the refrigerator

cheese

cilantro leaves

Cayenne pepper,

lime,

In a small bowl, stir together mayonnaise and chipotle. Add mixture to a piping bag, if desired, for fancier presentation.

Lightly grease 2 flat 10- or 11-inch plates. (You can use any oil you have on hand for this, or even some extra butter.) In a well-seasoned 10-inch carbon steel skillet or 10-inch nonstick skillet, melt butter over high heat until foaming. Add risotto and, using a spatula, pat it down to form a round pancake shape.

Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round and swirling to keep the pancake moving and to avoid hot spots (it should not stick to the pan), until it is very well browned on the first side. (You can tell it's ready when you see that it's browned around the edges.) If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.

Carefully slide the pancake out onto one of the prepared plates, then invert the other prepared plate on top of it. In one very quick motion, flip the plates, then lift off the top plate. Very carefully slide the pancake back into the skillet, using the spatula to patch up any spots that were damaged during the flip. Continue cooking, swirling, jiggling, and patting with the spatula, until pancake is well browned on the second side.

Carefully slide the pancake out onto a warmed serving plate. Top with chipotle mayo, Cotija or feta cheese, cilantro, and cayenne. Finish with a squeeze of fresh lime juice. Serve right away.

With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut

Red cabbage & potato hash

diced potato

butter

Festive red salad (see 'goes well with')

eggs ham

Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.

If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.

Moist, tender banana bread muffins finished with an easy cinnamon praline crumb topping drizzled with simple vanilla cream icing.

Banana Muffins with Cinnamon Streusel Topping

bananas

sugar

vanilla

vegetable oil

baking soda

baking powder

salt

cinnamon

flour

Cinnamon Streusel Topping

Simple Vanilla Cream Icing (optional)

butter,

brown sugar

vanilla extract

heavy cream

A frittata makes a lovely starter or light lunch. You can use 150g of leftover cooked pasta in this recipe, instead of the macaroni, if you like.

Cheesy macaroni and pancetta frittata

macaroni

pancetta

garlic clove, finely chopped

eggs

Grana Padano, roughly chopped

basil leaves,

Cook the pasta in a large saucepan of boiling water according to the packet instructions, then drain well and set aside to cool a little.

Sizzle the pancetta in a 20cm non-stick ovenproof frying pan for 3-4 minutes, until it begins to crisp up. Add the garlic and cook for 30 seconds more. Remove from the heat and set aside.

Meanwhile, crack the eggs into a large bowl and beat well together. Remove the pancetta from the pan with a slotted spoon, then stir into the egg with the pasta, Grana Padano, basil leaves and some black pepper.

Put the frying pan back over a medium heat. Pour in the frittata mixture and cook for 8-10 minutes, until almost set. Meanwhile, preheat the grill to medium.

Place the pan under the grill for 4-5 minutes, until golden brown and set.

Leave to sit in the pan for 5 minutes, then slide onto a chopping board. Cut into 4 or 8 wedges and serve warm or at room temperature. Garnish with extra basil leaves and serve with a dressed mixed salad.

Now you can have Mexican midweek with this fuss-free one-pot wonder. Filled with tasty pork mince, sweet potato and brown rice, add this dish to your repertoire tonight.

One-Pot Mexican Pork recipe

pork mince

orange sweet potato, unpeeled, coarsely grated

red capsicum, finely chopped

sachet taco seasoning

jar medium thick and chunky salsa

kidney beans, rinsed, drained

green onions, thinly sliced

coriander leaves

organic yellow corn chip rounds

light sour cream

Microwave brown rice, heated, to serve

A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

tomatoes

can adzuki beans

kidney beans

sweet potatoes

lime

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This creamy roast chicken salad is a great all-rounder - it makes an easy lunch or dinner, and it's just right for entertaining too.

Chicken and fennel rigatoni salad recipe

Coles Rigatoni

(100 grams) whole-egg mayonnaise

lemon juice

tbsp Coles Wholegrain Mustard

tarragon

Coles RSPCA Approved Hot Roast Chicken

peeled,

fennel, finely shaved, fronds reserved

pkt Coles Australian Baby Rocket

spring onions, thinly sliced

Yoghurt marinated chicken kebabs

Yoghurt

Tbsp Tomato paste

Crushed garlic

Tbsp Fresh ginger, grated

Cumin

Coriander

¼ tsp Turmeric

breasts,

rice

Tbsp Apricot chutney

Into a small bowl combine the yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.

Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.

Combine yoghurt and apricot chutney to make a sauce.

Serve with hot rice, apricot yoghurt sauce and a side salad.

This cranberry apple cobbler is the perfect dessert made with fresh fruit! A great leftover cranberry sauce recipe after the holidays so nothing is wasted!&nbsp;

Cranberry Apple Cobbler

apples

cranberry sauce (not jelly style)

tbsp butter (room temp)

c oats (old fashioned, not quick)

tbsp sugar

c brown sugar

c flour (all purpose)

Spray a 13x9 pan with non stick spray. Core and slice your apples 1/2" thick or so.

Add sliced apples to a bowl with your leftover cranberry sauce. Toss together so apples are coated. Preheat your oven to 350 degrees.

Pour apple mixture into your pan.

Mix together flour, sugars, cinnamon, oats, and then use a fork to mix butter in with these ingredients so it is mixed together well and clumpy.

Spread this oat mixture on top of your apples evenly across the pan.

Put in oven at 350 for about 40-45 minutes or until the top crumble is lightly browned.

Allow to sit just a bit to thicken up a bit or scoop out immediately and serve.

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Cranberry apple cobbler

A delicious and easy risotto made with leftover roast chicken and vegetables. This recipe even uses the chicken carcass to make a very tasty stock!

Leftover Roast Chicken Risotto

chicken carcass

garlic cloves, crushed but not peeled

celery stalks, roughly chopped

carrots, roughly chopped but not peeled

salt and pepper

onion, finely diced

risotto rice

chicken stock

leftover roast chicken

leftover cooked vegetables

frozen peas

red pepper, finely diced

grated parmesan cheese

First of all make sure you remove all the meat you can from the chicken carcass. I find it easier to do this the following day once the chicken has been in the fridge all night. Put the removed chicken meat into a bowl, cover and leave in the fridge.

Place the remaining chicken carcass into a large saucepan or stock pot and add the garlic, carrots, celery and onion. Add in 3 litres of cold water. If your pot is not big enough start with a smaller amount of water and then top it up as it reduces.

Bring to the boil and reduce to simmer for at least 2 hours. Remove the pot from the heat and pour the liquid through a sieve or very fine strainer into a jug.

You can taste the stock at this point and season with salt and pepper to your liking.

Leave the stock to cool and skim any fat from the top.

If necessary, top the stock up with boiling water to make 1 litre of stock.

Chicken Stock

In a large pan heat the oil on a medium heat and then add the onion, cooking for 2-3 minutes until soft but not browned.

Next add in the chicken stock, bring to the boil and then reduce to a simmer. Cook for 12-14 minutes, until the rice is cooked and the chicken stock almost all absorbed. Stir every few minutes.

Add in the leftover chicken and vegetables and also the peas and red pepper and stir well.

Cook for another 3-4 minutes before mixing in the grated parmesan.

Risotto

I always throw away the chicken bones but will keep them next time and try this. Looks so good.

Lovely and the stock is definitely worth the extra effort!

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Top 23 leftover recipes from across the web

The most viewed leftover recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Day After Thanksgiving Turkey Casse...

Versatile veg soup

Smoky cheddar and corn fritters

Riselotes al Salto (Elote-Flavored ...

Red cabbage & potato hash

Banana Muffins with Cinnamon Streus...

Cheesy macaroni and pancetta fritta...

One-Pot Mexican Pork recipe

Sunday night chilli con carne

Chicken and fennel rigatoni salad r...

Yoghurt marinated chicken kebabs

Cranberry Apple Cobbler

Leftover Roast Chicken Risotto

Local Style Fried Rice

Tuna mornay balls recipe

Quick and Easy Pizza

Crock-Pot Shredded Beef and Bean Ta...

Air fryer French onion chicken past...

Savory Pulled Rotisserie Chicken Sa...

Easy Keto Nachos with Leftover Pull...

Smoked Pulled Pork Sliders

The Ultimate Leftovers Sandwich Rec...

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The most viewed leftover recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine