top of page

Got Turkey Leftovers?

I hope you had a wonderful Thanksgiving. If you are like me, the day after Thanksgiving I need a good rest, and I don’t want to be in the kitchen. But those leftovers, well, as my mother always said, “Waste not. Want not.” Following are two of my favorite recipes to transform your Thanksgiving leftovers into something spectacular. If your family is like my husband and doesn’t like leftovers, these recipes are so delicious they’ll never guess that’s what they’re eating.

Turkey, Brie, and Cranberry Panini Serves 4

The Dijon mustard/mayonnaise mixture is optional. If you love Dijon mustard, use it when making this sandwich. I make it with and without. I’m the Dijon mustard lover in our family, and my husband isn’t.

4 tablespoons mayonnaise (optional) 2 tablespoons Dijon mustard (optional) Extra virgin olive oil for brushing 8 slices artisan bread, sliced about ½-inch thick Leftover Thanksgiving turkey, to taste Brie cheese, sliced thin, rind removed, to taste 1 cup cranberry sauce, or to taste 4 lettuce leaves

Preheat the panini grill according to manufacturer’s directions. In a small bowl, mix mayonnaise and mustard. To assemble 1 panino: In a small bowl, place olive oil. For 1 sandwich, use 2 slices artisan bread. Using a pastry brush, brush the outsides of bread with olive oil. Spread the insides of one slice of bread with the mayonnaise mixture. (This is the top of the sandwich.) Using a knife, spread cranberry sauce on the insides of both slices. Layer turkey and Brie on the bottom slice. Top with leaf lettuce.

Place panino on the panini grill. Close the lid. Apply light pressure for 10 seconds. Grill panino for 2 ½ to 3 ½ minutes or until cheese is warm and partially melted and bread is toasted to the desired level of golden brown. Using a spatula, remove panino from the grill and serve immediately.

If you don’t have a panini grill, you can prepare your sandwich on the stove. Place a skillet over medium low heat. Add butter or oil to the skillet. Add sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

                                                           Easy Turkey Pot Pie                                                                       Serves 4 This recipe will make one large pot pie placed in an 8- by 12-inch casserole dish or four individual pot pies. If you choose to make individual pies, cut four circles out of the puff pastry sheet, using the outer edge of the ramekin as a guide. If you have leftover green beans, you can include those as part of the mixed vegetables. 2 tablespoons butter 1 cup white onion, chopped 1 cup mushrooms, sliced 2 teaspoons garlic, minced ¼ cup flour 1 cup chicken broth 1 ⅓ cups milk 2 teaspoons fresh thyme leaves ¾ teaspoon salt ¾ teaspoon large grind black pepper 2 cups shredded or cubed turkey 3 cups frozen mixed vegetables, thawed 1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions 1 large egg 1 tablespoon water Preheat the oven to 400 degrees F

In a large saucepan, melt butter over a medium heat. Add onion, mushrooms, and garlic and sauté until mushrooms are golden brown and onion is tender, about 5 minutes, stirring occasionally. Sprinkle the flour on the onion mixture and cook for 30 seconds, stirring constantly. Add the chicken broth and bring to a boil, then lower the heat, and simmer until the mixture is slightly thickened. Add milk, thyme, salt, and pepper and simmer for 3 minutes. Add turkey and mixed vegetables and stir to combine.

Pour the turkey mixture into the casserole dish or ramekins and cover with pastry dough. In a small bowl, place egg and water and whisk to blend. Using a pastry brush, brush pastry dough with egg wash. Bake in preheated oven until pastry is golden brown and puffed, about 25 to 30 minutes.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at and explore her website,

Copyright 2022 All Rights Reserved Carol Ann Kates

5 views0 comments
bottom of page