Yield: 6 servings

Ingredients

• 3 cups leftover turkey or ham, shredded or chopped
• 2 cups leftover stuffing
• 1 ½ cups leftover mashed potatoes
• 1 cup leftover gravy (or substitute with chicken or turkey broth)
• 1 cup leftover (optional: replace with fresh of frozen) green beans, peas, or other vegetables
• 1 cup shredded cheese (optional)
• 1/2 cup panko breadcrumbs (optional)
• Salt and pepper to taste
• Cooking spray or butter for greasing the dish

Instructions

1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
2. Spread the leftover stuffing evenly across the bottom of the dish.
3. Add the shredded or chopped meat over the stuffing.
4. Scatter the vegetables on top of the meat.
5. Drizzle the leftover gravy (or broth) over the entire mixture.
6. Top with mashed potatoes. Spread the mashed potatoes evenly over the top. If you’re using shredded cheese, sprinkle it over the potatoes. If you’re using panko crumbs, sprinkle it over the shredded cheese.
7. Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is slightly golden and everything is heated through.
8. Let it cool for a few minutes before serving. Serve and enjoy!

Yield: 4 servings

Ingredients

• Extra virgin olive oil
• Mayonnaise
• 2 teaspoons apple cider vinegar
• 8 slices of white or country bread
• 2 cups leftover stuffing
• 1 carrot, peeled and sliced into thin matchsticks
• 2 cups red and/or white cabbage, finely shredded
• Turkey breast or ham, sliced
• Cranberry sauce (optional)
• Roasted brussels sprouts, thinly sliced (optional)

Instructions

1. Heat a large skillet over medium heat. Spread mayonnaise on both sides of bread slices, about 1 tablespoon per slice. Working in batches, toast until golden, 1-2 minutes per side.
2. Increase heat to medium-high. Add 3 tablespoons of oil and stuffing to the skillet. Cook, turning occasionally, until crisp, about 5 minutes.
3. Whisk 1 tablespoon of oil with 2 teaspoons of apple cider vinegar. Toss with cabbage and carrot to create the slaw, season with salt and pepper.
4. Assemble the sandwich: Spread another layer of mayonnaise on one side of each slice of toasted bread. Top with the slaw, sliced turkey, sliced brussels sprouts (optional), cranberry sauce, and stuffing. Close sandwiches.

Yield: 4 servings

Ingredients

• 2 teaspoons olive oil
• 1 green pepper, diced
• 1/2 white or yellow onion, diced
• 2 cloves garlic, minced
• 8 corn tortillas
• 2 cups leftover turkey or chicken, shredded
• 15 ounces homemade or store-bought enchilada sauce (preferably red or green sauce)
• 1 1/2 cups crumbled fresco or shredded Oaxaca cheese (or Monterey Jack if preferred)
• 1/2 teaspoon cumin (optional, for flavoring the turkey mixture)
• 1/2 teaspoon chili powder (optional, for added depth of flavor to the turkey mixture)
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan.
2. Heat the olive oil in a small pan. Cook the onions and green peppers over medium heat until tender. Stir in the minced garlic and cook for about 1 minute more. Toss the cooked mixture with shredded turkey, cumin, chili powder, salt, and pepper to taste.
3. Warm the tortillas briefly in a skillet or microwave.
4. Place about 1/2 cup of enchilada sauce in the bottom of the prepared pan. Fill each tortilla with 1/4 cup of the turkey mixture and a little cheese. Roll them tightly and place them seam-side down in the pan.
5. Pour the remaining enchilada sauce over the tortillas, ensuring they are fully coated. Sprinkle the top with more cheese.
6. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake uncovered for another 5-10 minutes, or until the cheese is bubbly and slightly golden
7. Garnish with fresh cilantro, thinly sliced onions, or sour cream.

Ingredients

• 4 cups of leftover holiday bread, cut into 1-inch cubes (stale or day-old works best)
• 3 Tablespoons olive oil (or melted butter)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme or rosemary (or your favorite herbs)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup.
2. Cut your leftover bread into 1-inch cubes. If the bread is very soft, let it sit out for a few hours to dry slightly for crispier croutons.
3. In a large bowl, toss the bread cubes with olive oil (or melted butter), garlic powder, thyme (or other herbs), salt, and black pepper.
4. Spread the seasoned bread cubes evenly on the prepared baking sheet. Bake for 10-15 minutes, stirring halfway through, until the croutons are golden brown and crispy.
5. Once baked, allow the croutons to cool completely. Store them in an airtight container at room temperature for up to a week.

Yield: 4 servings

Ingredients

• 4 slices of leftover bread (preferably stale or day-old)
• 2 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 Tablespoon sugar (optional, for sweetness)
• 1 Tablespoon butter (or oil for cooking)
• Pinch of salt
• Optional toppings: maple syrup, powdered sugar, fresh fruit, whipped cream

Instructions

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, sugar (if using), and salt until well combined.
2. If the bread is thick or very stale, let it soak in the egg mixture for a minute or so on each side to absorb the liquid. If the bread is softer, a quick dip on each side will do.
3. Heat a skillet or griddle over medium heat and melt the butter. Once hot, cook each slice of soaked bread for about 2-3 minutes per side, or until golden brown and cooked through.
4. Serve warm with your choice of toppings.

Yield: 6 servings

Ingredients

• 1 cup plain Greek yogurt
• 2 teaspoons lemon juice
• Salt, to taste
• 2 Tablespoons unsalted butter
• 1 Tablespoon vegetable oil
• 4 cups shredded leftover turkey
• 1 Tablespoon shawarma or Middle Eastern spice blend
• 1 small red onion, thinly sliced
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• 1 Tablespoon red wine vinegar
• 1 cup fresh herbs (parsley or dill)
• 6 pita breads, warmed

Instructions

1. In a small bowl, mix yogurt with lemon juice and a pinch of salt. Set aside.
2. Heat the butter and oil in a skillet over medium heat. Add the spice blend and cook for 30 seconds until fragrant. Add the shredded turkey and toss to coat evenly. Cook for 3-4 minutes until the turkey is warmed through and coated with the spices.
3. In a large bowl, combine the onion, carrots, cucumbers, and vinegar. Toss gently to combine. Add fresh herbs and season with salt to taste.
4. Cut off the top inch of pita and stuff it back inside. Spread a little yogurt sauce inside each pita, then fill with the turkey and vegetable mixture.
5. Serve the stuffed pitas with extra yogurt and any sauce you desire.

Yield: 4 servings (2 tacos per person)

Ingredients

• 2 cups leftover shredded or chopped protein (turkey, ham, chicken, pork, or beef).
• 1 Tablespoon olive oil
• Salt and pepper to taste
• Chicken/steak seasoning of choice
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1/2 onion, diced
• Fresh cilantro, chopped
• Lime wedges, for serving
• Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa (bought or homemade), sour cream, pickled onions, or guacamole.

Instructions

1. In a skillet over medium heat, heat the olive oil. Add the leftover protein to the skillet. Stir in your favorite steak or chicken seasoning. Cook for about 5 minutes, stirring occasionally, until the meat is warmed through.
2. While the protein heats, warm your tortillas. Heat them in a dry pan/skillet for about 30 seconds on each side or microwave them wrapped in a damp paper towel or microwave-safe kitchen towel for about 20-30 seconds.
3. Divide the seasoned protein evenly between the tortillas. Top with your choice of toppings.
4. Serve immediately with lime wedges on the side for an extra burst of flavor.

Yield: 4 servings

Ingredients

• 2 cups leftover cooked rice
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14-ounces) diced tomatoes
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 cup leftover shredded turkey or ham
• 1 bouillon cube
• Oil for cooking

Instructions

1. Heat oil in a pot, sauté onions, garlic, and red bell pepper until soft.
2. Add the diced tomatoes, curry powder, thyme, and bouillon cube. Simmer for 10 minutes.
3. Stir in the leftover rice and shredded meat, and cook until heated through and well combined, about 5 minutes.
4. Serve hot, garnished with fresh herbs if desired.

Yield: 4-6 servings

Ingredients

• 2 cups leftover shredded or chopped turkey, chicken, or pork
• 2 Tablespoons vegetable oil
• 1 medium onion, thinly sliced or diced
• 1 medium carrot, cut into 2”-long matchsticks
• 2 celery stalks, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 Tablespoons fish sauce
• 2 Tablespoons soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon ground pepper
• 3-4 ounces rice vermicelli noodles
• 1 1/2 cups fresh snow peas or green beans
• 1 cup thinly sliced cabbage

Instructions

1. Heat 2 Tablespoons vegetable oil over medium-high heat in a large pot. Add the sliced onion and carrot, stirring occasionally, until slightly softened (about 2 minutes). Add the sliced celery and garlic, and cook for another 2 minutes, stirring occasionally until fragrant.
2. Stir in the fish sauce, soy sauce, sugar, and ground pepper. Add 4 cups of water and bring to a boil. Cook for 8-12 minutes.
3. Add the rice vermicelli noodles and cook for 2-3 minutes, tossing often until the noodles are tender.
4. Remove the pot from heat. Stir in the shredded turkey or chicken, snow peas, and cabbage. The residual heat will warm the meat and slightly soften the veggies.
5. Divide among bowls and serve immediately.