If you prepared the holiday dinner, the after Thanksgiving leftovers are delicious and can be put into many recipes; here are a few dishes that you might like.

If you prepared the holiday dinner, the after Thanksgiving leftovers are delicious and can be put into many recipes; here are a few dishes that you might like.

Leftover pie can be made into parfaits by breaking up a piece of pie and layering it in a parfait glass with whipped topping in between the layers.

Leftover pumpkin puree can be made into smoothies with milk, pumpkin, Greek yogurt, and cinnamon — yummy:  liquid pumpkin pie. Or make a pumpkin pie without a crust and use low fat ingredients for less calories. Butter a deep dish pie dish and pour the pumpkin pie filling in and bake as usual.

Leftover vegetables can be made into cheese quiches and/or omelets. Mashed potatoes can be made into potato pancakes. Leftover carrots and peas make a great cream soup.



Turkey Chili with White Beans

Serves 6-8. This recipe may be frozen, if desired. When ready to use partially thaw in refrigerator overnight.

3 cups cooked turkey, cubed or shredded

3 15-ounce cans white kidney or cannellini beans, rinsed and drained

2 cups chicken broth

¼ cup dry white wine

2 tablespoons Worcestershire sauce

1 teaspoon chili powder

½ cup baby carrots cut in half crosswise, cooked

Salt and fresh ground black pepper, to taste

1 teaspoon prepared horseradish (Optional)

Fresh parsley

Par-cook carrots for about 10-minutes, drain and set aside.

Rinse and drain 1-can of beans. Place in a large saucepan; mash slightly.

Rinse and drain remaining 2-cans of beans; add to mashed beans. Stir in chicken broth, white wine, carrots, chili powder, salt and pepper, to taste, Worcestershire sauce, and horseradish (Optional).

Over medium heat bring to a boil. Lower heat; simmer uncovered, for 2-3 minutes to allow flavors to blend, stirring gently, occasionally.

Stir in turkey; heat through. If desired, sprinkle with chopped fresh parsley. Serve hot.


Turkey Salad with Grapes and Pecans

Serves 4.

¼ cup good mayonnaise

¼ cup plain Greek yogurt

1 teaspoon Dijon honey mustard

1 tablespoon sweet pickle relish

3 cups cooked turkey, cubed or shredded

1 cup green grapes, halved lengthwise

2 stalks celery, finely chopped

½ cup pecans, toasted

Lettuce leaves

1 small sweet onion, finely chopped, about ½ cup

In a bowl stir together mayonnaise, yogurt, relish, and mustard. Fold in turkey, celery, onions, and grapes; toss to coat. When ready to serve fold in toasted pecans and place salad on lettuce leaves. Serve immediately.


Turkey Slices with Gravy and Rice

Serves 4.

3 cups cooked white rice, hot

4 cups turkey gravy, hot

1 pound leftover cooked turkey slices

Leftover turkey stuffing, sliced

Salt and fresh ground black pepper, to taste

On 4-warmed dinner plates divide rice evenly, spreading out in a pancake shape. Place 3-4 tablespoons hot gravy over rice; top with slices of turkey then topped with slices of stuffing. Pour about ½ cup hot gravy over top of stuffing; season with salt and pepper, to taste. Serve hot with extra gravy on the side and leftover cranberry sauce.


Turkey Noodle Soup

4 cups cooked turkey, chopped into small pieces, about 1-inch

½ package wide egg noodles

4 cups chicken or turkey broth

½ cup dry white wine

1 teaspoon ground thyme

½ teaspoon crushed rosemary

2-3 tablespoons Worcestershire sauce

Salt and fresh ground black pepper, to taste

4 stalks celery, chopped

1 cup carrots, cut into coins

1 large sweet onion, chopped

1 medium parsnip, cut into cubes

2 tablespoons butter

Leftover turkey stuffing (Optional)

In a large soup pot sauté celery and onions in 2-tablespoons butter for about 6 minutes, add carrots and sauté for another 3 minutes. Add chicken broth, parsnips, white wine, thyme, rosemary, and Worcestershire sauce, bring to a boil; stir in noodles; add salt and pepper, to taste; cook on medium high for 5 minutes, lower heat and simmer for 20 minutes.

In warm soup bowls place turkey stuffing slice and spoon soup over it, if desired. Serve hot.


Baked Turkey Pasta Casserole

1/2 pound uncooked farfalle or rigatoni

1 can condensed cream of mushroom soup

8 ounces shredded Cheddar cheese, divided

2 ounces Pepper Jack cheese, shredded, if desired

4 cups cooked turkey, shredded

8 ounces sautéed button mushrooms

1 small sweet onion, finely chopped

2 tablespoons butter

Salt and fresh ground black pepper, to taste

2 cups chicken broth

1 cup frozen peas

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add uncooked pasta to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.

In a skillet sauté in 2-tablespoons butter with onions until tender, remove, then sauté mushrooms, remove and set aside.

In a large saucepan, heat soup over low heat. Add 6-ounces cheddar cheese (reserve the other 2-ounces for topping), and Pepper Jack cheese, and stir. Add turkey, mushrooms, onions, peas, salt and pepper, to taste; fold in cooked pasta. Add enough of the broth to make it “sloppy” and mix all together.

Pour mixture into a buttered 9 x 13 baking dish. Sprinkle 2-ounces reserved Cheddar cheese on top and bake in a 350 degree oven for 25 to 35 minutes or until bubbly.


Turkey Sandwich

Makes one sandwich.

2 slices of your favorite bread, toasted, if desired


sliced turkey

2-3 crisply cooked bacon slices

tomato slices

lettuce leaves

turkey stuffing

cranberry sauce

avocado slices, if desired

Spread mayonnaise on one side of each of the two slices of bread. On one slice layer turkey slices, cranberry sauce, stuffing, bacon, avocado, tomato, and lettuce; top with second slice of bread. Enjoy!


Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.