Recipes to Make your Thanksgiving Leftovers Better

Have you ever cringed at the thought of yet another bland turkey sandwich drowning in cranberry sauce? Say goodbye to guiltily tossing out neglected leftovers!

But what if it didn’t have to be this way?

Picture a hearty soup, delightful fried mashed potato bites, indulgent pasta, and a sandwich so good it's worthy of gracing the menu at our pubs. Get ready to impress the whole family.

Turkey Orzo Soup

Ideal for cozy sweater weather, this Turkey Orzo Soup will warm your soul with every spoonful. Check out the original recipe here and savour the flavours of fall.

Ingredients

• Olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 3 medium carrots, diced
• 2 tsp fresh thyme leaves - (or 1 teaspoon or less dried thyme)
• 1/2 tsp dried oregano - (or Italian seasoning)
• 6 to 7 cups chicken broth, plus more as needed (Try CO-OP GOLD PURE Organic Chicken Broth)
• 1 cup uncooked orzo pasta (Lookin for something heartier? Try CO-OP GOLD PURE Gigli al Bronzo)
• 3 cups cooked leftover turkey breast, cubed or shredded - (not deli turkey)
• Salt and pepper to taste
• A handful of Italian parsley
• 1 lemon - (optional)

Directions

Warm a splash of olive oil in a large Dutch oven or pot over medium heat. Sauté garlic, onion, carrots, and celery until they soften. Stir in thyme and dried oregano, letting them release their aroma for about a minute.

Pour in the chicken broth and bring it to a boil. Then, add the shredded turkey and uncooked orzo. Season with salt and pepper to taste, adjusting as necessary. Let the mixture come to a boil, then reduce and simmer for approximately 15 minutes, keeping the pot half-covered or uncovered until the orzo reaches your desired tenderness.

If you find the broth too strong, add some water and let it simmer a bit longer.

Once cooked, remove the pot from the heat and stir in freshly chopped Italian parsley. For an extra burst of flavour, serve the soup with a lemon wedge on the side; it adds a refreshing touch to the dish.

Mashed Potato Bites

Leftovers are hidden so well that we might have to consider adding these to our Party Pack selection. We like ours in the Air Fryer, but feel free to view the original recipe here for more options.

Ingredients

• 3 cups leftover mashed potatoes
• 3 slices bacon, cooked and crumbled
• 2/3 cups shredded cheddar cheese
• 2 tbsp thinly sliced chives
• 1/2 tsp garlic powder
• Kosher salt
• Freshly ground black pepper
• 2 eggs, beaten
• 1 1/3 cups panko bread crumbs

Directions

In a large skillet, cook the bacon until it turns crispy. Let it drain on a plate lined with paper towels before crumbling. Mix with mashed potatoes, cheddar cheese, chives, and garlic powder. Season the mixture with salt and pepper to taste.

Next, prepare two shallow bowls, one with beaten eggs and another with panko breadcrumbs. Shape the mixture into 1” to 2” balls. Coat first in egg and then in panko. Repeat this process until all the mashed potatoes are used.

In batches, arrange the potato balls in a single layer in the air-fryer basket. Cook at 375° until the panko turns golden, approximately 10 minutes. Immediately season the potato balls with salt before serving.

Turkey Pasta

A warm and comforting dinner that will remedy any post-long weekend blues. View the original recipe here.

Ingredients

• 12 jumbo pasta shells
• 1 cup turkey
• 1 cup masked potatoes
• 1 tbsp celery, diced
• 2 tbsp garlic, minced
• 3 oz cheddar cheese, shredded
• 1 ¼ cup gravy
• Salt and pepper

Directions

Preheat oven to 350°. Lightly grease a 1 ½ quart baking dish and set aside. Cook pasta to el dente, following package instructions.

Meanwhile, prepare the filling. Chop turkey, mix in mashed potatoes, diced onion, celery, minced garlic, and half the cheese. Toss to combine.

Spread 3/4 cup of gravy on the bottom of a 1 1/2 quart baking dish. Use a medium cookie scoop to fill each pasta shell. Place in a prepared oven. Top with leftover stuffing, remaining gravy, and shredded cheese.

Back for 25-30 minutes. Optionally, sprinkle with fresh parsley and chives, and serve warm.

Baked Brie Thanksgiving Sandwich

The sandwich option will put all other leftover turkey sandwiches to shame this time of year. View the original recipe here.

Ingredients

• 1 Brioche Bun
• Dijon Mustard (Try CO-OP GOLD’s Dijon Mustard)
• Spinach
• Stuffing
• Mashed Potatoes
• Slice of Baked Brie (Try CO-OP GOLD round Brie)
• Cranberry Sauce (Try CO-OP GOLD Cranberry Sauce)

Directions

Preheat oven to 350°. Slice bun horizontally and drizzle with olive oil before lightly toasting face down. Flip bun and add chunk of brie. Bake until cheese starts to melt and bubble. Meanwhile, Warm mashed potatoes, stuffing and turkey. 

Once bun is removed from oven, top with remaining ingredients and serve warm.

Try out one of these recipes? Don't forget to show us on Facebook or Instagram. Or, have some extra wine that still needs to be finished? Consider reading our blog on Angry Otter Liquor for more fun recipes that will help you finish your leftover wine.