Six Delicious Ways to Use Thanksgiving Leftovers!

Hello family, we’re so glad you could join us today. And I know it’s really, this is Thanksgiving week, but what we’re going to share with you are what to do with all the leftovers after the big day. The big bird has come and arrived and everybody’s enjoyed, then you go, what am I going to do with all this? There’s not enough for everybody, there’s a little bit of this, and a little bit of that, and a little bit, we’re going to show you really interesting ways to make that little bit that you have go further to feed a crowd. So, even to a dessert, if you just have a little bit of pumpkin pie left over, we’re going to show you what to do with that too. First of all I want to tell you about how thankful I am, particularly this year, because of Gods goodness in my life. You know, people always stop on Thanksgiving and I think it’s a wonderful thing to give thanks to the Lord just for all his goodness to us. But, Thanksgiving is not a one-day a year thing. It’s an everyday of the year holiday, should be. Our mouth, from the time our feet hit the floor in the morning, our mouth should be full of praise and thanksgiving to God for a good night sleep, that he gave us another day. And just let thanksgiving be an attitude of the heart. Not something you put on one time a year and say, okay, I did my thanks for the year, it’s over. I don’t think so. I think it should be something that we recognize and realize that without Gods help in our life everyday, life would not be worth living. So let’s adopt an attitude of gratitude. And let’s make it a concerted effort. In the times that we’re living we need to be thankful for everything that God has done for us. Thank God for every dollar and dime that we have, for everything that we have. Every good and perfect gift comes from God the Father. So, I’m just asking you to think about that and proclaim that to your family on Thanksgiving and everyday this coming year. Stay with us right after the hint, we’re going to started with some yummy turkey dishes. We’ll be right back. Here’s today’s At Home Hint. Always remove all turkey from the carcass when Thanksgiving dinner is over. Keep the white and dark meat separated and wrap in plastic wrap, then place in a ziploc bag. Refrigerate immediately. This will keep the turkey fresher longer. If you’ve got a helpful hint we want to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well Thanksgiving, Patty you’re here with me, nice to see you. And we’re going to really make some interesting dishes today.

Yeah I’m excited about it.

Okay. This is called hot stuffed potatoes. And we took six nice big Idaho’s and we baked them for an hour. Cut them in half and we cleaned out, we just want the shells and here’s the potatoes, okay. Now you’re going to make a cheese sauce right?

Right.

Okay, tell us about the cheese sauce.

Okay for the cheese sauce you just take two cups of shredded cheese, a 1/4 cup of milk and this cream of broccoli soup. You cook it. And then you put a cup of that into your potatoes

Okay, and then I see you have some broccoli and some carrots.

Right and then we’ll add that into —

And the turkey too.

— and the turkey afterwards, right.

And then this gets spooned back into the shells.

Right, and then you bake it in the oven.

Look, there’s your potatoes, your vegetable, the turkey, everything all together, the cheese sauce.

Perfect.

That sounds wonderful.

It does.

Okay, go for it. Very good. And while she’s doing that, the one I’m making is a wild rice turkey casserole. And I’m not, use wild rice, I’m going to be honest with you very much, but this is what it comes like in the store. I had a little hard time, I was saying to people, is brown rice the same as wild rice? No. Is a white long? No, no, no, it’s wild rice, this is it right here. And Uncles Ben’s is the best I would think to use. Okay. So you have to cook it a long time. It’s cooked in about 30 to 40 minutes with some water. So we cooked that up first. Get me a spatula here. And what you’re going to need is about three cups of cooked rice. Which is this. Okay. And see how it’s different, it’s got the little dark grains in there? That’s what, it’s like, it’s different huh?

It looks really good though.

It’s very appealing but they’re different colors, you know, I opened up I’m like, okay do we have bugs or this is okay?

Am I suppose to eat that?

Yeah, am I suppose to eat there, is this suppose to be crawling, but it doesn’t, it’s not crawling. Okay and then to that we have a one pound package frozen and the string french cut beans that are cut. Now I had a hard time finding them, so, God bless Lorie, she sat, these were cut green beans and she cut them all to be stringed.

Could you use can or would that just —

No.

— make it different?

We’d want frozen, yeah.

Okay.

Because remember you’re doing this and you want to drain all the water off. Because they’re thawing down of course.

Right.

But that’s a whole one pound package. That’s a lot.

It is a lot, but I like green beans.

Yeah I do too. That’s one of Paul’s favorites.

That’s one of mine too.

Yeah. Okay. And then we’re going to add about two, three cups of turkey. Now, let me talk to you about turkey. There are turkeys that you buy, 79 cents a pound, and that’s fine if that’s what you have to get. But I had a hard time finding a turkey, when I was looking for a turkey, because this is before Thanksgiving we’re doing this in the turkeys don’t come until November. So, I’m saying, okay, where are we going to find a turkey? There’s a place, if you’re in the Pittsburgh area, it’s called Pounds, p, o, u, n, d, s, turkeyfarm.com. There’s a phone number and there’s also their website. They gave us the most beautiful turkey. When I roasted turkey those bones were pure white. No additives, no probiotics, no nothing, just wonderful, wonderful turkey. And so thank you so much Pounds’, we appreciate it. But they’re not just there in the Leechburg area, they distribute all around the Pittsburgh area, so look for them. But we had just some chopped up turkey left over again. And, I’m going to mix this together pretty good. What’s not to like about it right?

That looks good already.

Yeah, rice, turkey and beans, yum.

Oh yeah that looks good already.

I just thought these would be easy to put together. Because you don’t have a whole lot of turkey left, not enough to feed, this is going to feed a few people. But that little bit of turkey would need feed all those people. So, I’m glad for that. Now, one jar Alfredo sauce.

Okay, can’t go wrong there.

I’m telling you. Excuse me one minute. Let me get in here and get that little skinny, see where that’s at, maybe it’s over here.

Yeah it is, I think you got it, there we go.

Yeah. Get one of these little skinny job so you can get in there and get it all out. Just like that.

What’s not to like about that and it’s something quick you could throw together.

Yeah. Now this is going to back for 45 minutes or so. But you just, everything’s cooked in it except the beans, so you just want to bake it until it’s hot and bubbly. Then put a nice little salad with this, piece of crusty bread, ah.

Oh that’d be great.

Whoa, what’s not to like about that? Just think it’s delicious and you want to make sure you have your casserole there. Get this all out of here.

I told you I’ve been having my kids over fairly often.

Uh-huh.

You know, for special whatever’s and that would be nice for them too because it feeds a lot and they’re all bigger kids now, so they’re, —

They like stuff like this now.

Yeah, they like stuff like that and they all have big appetites, so.

You might want to double this with them Patty, it might be a need. Because I know how Andrew likes to eat.

It is true.

Sorry Andrew.

It is true.

He does, he’s a growing boy, he’s, what 24 years old?

Twenty-four, yeah.

Twenty-four and he’s a growing boy still. Okay. Alright so, we’re just going to mix this up. Okay Patty, I don’t want to lose your potatoes for you. 350 degrees, that’s the oven. No salt, no pepper, you don’t have to do any because this stuff is seasoned, yeah. Well the Alfredo sauce has everything.

It has all that stuff in it so you don’t have to do it.

But you want to make sure that this is well combined. I think you could probably make this with regular rice, I haven’t tried it but.

I don’t see why not.

Yeah. How you doing over there?

Good. I got my sauce all melted.

Got your sauce ready, good.

Now I got to put about a cup of it in.

Okay. There we go. Look how nice that looks, yum.

That does look good.

Doesn’t it look good?

And it looks that good raw.

Yeah, yum, hum. It’s going to be good, going to be good. Now.

This cheese sauce looks good too.

Yeah it does and it was easy wasn’t it?

Heck yeah. Sometimes when you make the stuff all from scratch and you have to make the rue and all that other stuff, it can be intimidating.

Well I think that’s why we don’t want to do it because it’s too hard to do.

Yeah it takes so much, but this way is a great way to do it.

Absolutely. Okay. This is going into a preheated oven, 350. And I’m going to help Patty do hers. We’re going to come back in just a minute with a whole lot more ideas for leftover turkey from Thanksgiving, stay with us. Okay we’ve got casseroles in the oven.

Right.

The potatoes are in the oven, my wild rice casseroles in the oven, they’re going to back about 45 minutes or so. Hers only bakes about 20 minutes, 25 just so you get it hot and bubbly because everything’s cooked in there.

Right.

Now you’re going to do the turkey noodle soup.

Right.

This is so simple Patty, I love this.

What you got going in here?

Just a chicken broth.

Okay.

Right now just some broth in there.

Now I’m making more, this recipe calls for just four cups, I’m making a whole lot more. So you’ll just go by this, this serves four people. We have to serve the crew —

Whole lot more.

— you know the crew.

Yeah. Hungry people.

Ah, ravenous. Okay.

And this is simple, you have your broth and then you just start tossing in all your stuff.

Do we have that up on as high as it’ll go so we can get it to a boil? Looks like it’s about ready.

Yeah, yeah it is, it’s high.

Okay let’s talk about what else is going in.

I have peas, pimentos, which I thought was really different and a great color. A little garlic, which I love. Onion.

Minced onion too, very very finely minced onion, which adds flavor, lots of flavor.

Turkey.

Turkey.

Celery salt, some pepper, salt, that’s it.

And because we always have leftover —

Gravy.

— wonderful gravy, we’re going to add some of that. If you have that fine, if you don’t doesn’t matter. But we’re going to add a good chunk of that to that.

Make it nice and creamy.

Because that’s going to make it really enriched. And anything that adds the flavor like a sauce, or a gravy, —

Right.

— anything you have leftover, add it to your soup.

Now does that need to be warm or can you put it in cold?

Yeah you can put it in —

Cold.

— just drop it in there, yeah after you add the other things, before you do the noodles. Because she’s going to do some cooked noodles —

Right.

— at the end too. Now what I’m going to do, I have some leftover stuffing, see. And you know you have like a little bit extra that you have that you just didn’t get to —

Finish off right.

— put it into the bird, as they say. So, it baked, but now it’s kind of dry, I don’t just want to just put it out like that. So what I’m going to do, I have some warm water in this bowl. Okay. And I’m just going to take some of this and I’m going to add it into the, you want to thin it down is what I’m trying to say. Because when you thin it down, it’s going to make that wonderful dressing, stuffing, whatever you call it, it will make it so good. I’m just going to pour that over top of that.

That looks good.

And we’re going to pop that in the oven also. I think I’m going to take a little bit more. Okay. You want to use your whisk to get all the lumps out of it. Okay, Patty I’m going to sit this over here just for you.

Makes you want to have leftover gravy to do all this stuff too.

Oh I know, yeah, I know this is for sure. And then I’m just going to pour this right over. And when that bakes in the oven, ah I’m going to tell you, that’s going to be great, I think that’s enough. So the rest of this you can use in your soup. This and this.

Perfect. I’ll use this broth too.

Want to pop that in the over for me?

Sure.

Leave the lid off because we want it to get hot and bubbly.

Which oven did you want this in?

Ah put that in the bottom oven.

Bottom oven.

Yeah. Okay. Now, while she’s doing that, I was thinking, what could I make that would be something that, like everybody loves turkey sandwiches, we do.

Yes. We love them.

But after you’ve had a day of turkey sandwich and you’re like, okay now what am I going to make? Well, I have some beautiful turkey leftover and you want to cut some nice slices. You want to get some beautiful all butter croissants. These are so good. And these are, we just cut them in half like so. Okay. That light area, you don’t get that heavy breading, you know, that you do with a sandwich, you don’t get that. But I’m going to make a little something special for this. We have some cream cheese that’s soft. You have to have this nice and soft. Orange marmalade, ah, I love the flavor of this together.

That would be good.

Just mix it with your cream cheese. What would not be good about orange marmalade and cream cheese?

And you can do that all by, I mean you can eat that —

Yeah.

— just by itself.

Then we have some pecans, just some chopped pecans. Okay.

Now that looks wonderful.

And we’re just going to mix this together.

See I’d be spooning that.

Just this in a cracker would be good.

Yea, that and a cracker would be great.

Yeah, so I would like that on crackers.

Toast English muffin, uh-hum.

Anything. Let your imagination just whirl, you know. Yeah, I hope that you have a wonderful Thanksgiving, I do, I know that it’s important to, Patty will be with your family and I’ll be with my family. And every year there’s always things to be so thankful for.

Exactly.

Don’t ever get out of the gratitude, that heartfelt gratitude or get away from that. And teach your children, you know, God is good, he’s all the time good. Do we understand his ways all the time? No. Should we? No. Because his ways are so much higher than our ways. And he sees the whole picture not just today or yesterday. So it’s important not to question or to, just trust him.

Just be thankful, right.

Yeah and be thankful everyday of the year. Okay, so now we’re going to take that wonderful spread and I’m going to spread this on both sides of our croissant. The top and the bottom both.

Looks good.

We have, is it in there, cool.

Everything’s in there, yep.

Okay.

Ready to go.

And then we’re going to do on this side too. If your kids don’t like pecans, or if you don’t like them, if you’ve rather walnuts, or almonds, that’s what I like about things like this, you can change it around. Now, after you do that, then you’re going to take the piece of this wonderful turkey, yummy, yum-o, like so. Does this look good or what?

That looks amazing.

I mean this is mouthwatering right? Okay. Then we’re going to add a nice piece of leaf lettuce. And then how about that leftover cranberry sauce you just don’t know what to do with?

Oh my.

I’m telling you.

It’s just getting better and better.

Just spoon it on. I love, you know, I’ve done this for years, I have put cranberry, the leftover cranberry on my sandwiches. So if I just have a plain ole, —

Whatever.

— ah, my goodness it’s so good.

And it looks pretty too, it really does.

And when you eat it it tastes so good.

So good.

Then you’re going to put your sandwich together, just like that.

Look at that, that’s gorgeous.

Is this pretty or what?

It is pretty.

And you know what, say like the day after Thanksgiving, like my aunt and my cousin use to come to our house all the time. And we always had them the day after Thanksgiving because they couldn’t come on Thanksgiving day because they had to go to my uncles family’s. But they would come and we would eat stuff like this and my mother would make something special. And it was such a treat, but it was continuation of the family.

Right.

And when you can just make some things like this that quick and that easy, using up leftover stuff, why not? So that’s what I thought this year. You know, we’ve done the turkey how many times?

Exactly.

And I just thought let’s do something different, here’s what you can do with your leftover goodies. Now when we come to the dining room table I’m going to show you what to do with leftover pumpkin pie. We’ll be right back in just a minute. But first here’s how you can get today’s recipes, in fact the whole months worth. We’ll be right back. You know Patty I think this table looks as good as some of the Thanksgiving tables.

Yeah it does, it really does.

I mean the beautiful color, look at that, let’s start down there with our stuffed, hot stuffed potatoes. All we did, we added all the cheese sauce to the potato mixture, stuffed the potatoes and then put cheese on top, some cheddar on top. A little bit of paprika, I’m telling you those are awesome. Next to it is our wild rice casserole. Can’t wait to try that one.

That looks great.

And the smells in this kitchen is incredible. There’s our tangy turkey croissants. And that’s got that wonderful fresh turkey in there and the cranberry sauce and that spread that I put on the top and the bottom of the croissant with the marmalade.

Oh my goodness.

Just want to eat that by the spoonful, —

Oh yeah.

— forget about it. There’s the leftover stuffing that I told you about, that we added some gravy to. That’s real moist, it comes back that real, adds more flavor that little bit of gravy. And then let me just show you in here.

That soup looks so good.

Look at this bad boy right here.

That looks wonderful.

This is our turkey, look at that, is that beautiful or what?

Oh my.

Delicious turkey noodle soup. Full of good, full of deliciousness. And, you know, you can make a big pot of that, freeze some of it if it’s too much, it’s okay it doesn’t matter. Then I told you I was going to tell you about the dessert, look at this. This is leftover pieces of pumpkin pie. You can see here. Little cool whip, pumpkin pie, cool whip, pumpkin pie, just cut them in little cubes. Little cool whip on top, a few little pecans and a sprinkling of cinnamon.

Oh it’s incredible.

And you have pumpkin parfaits.

Oh yeah.

And you know what this made six. So if you got six people —

Perfect.

— the next day you have, this is pretty awesome for just leftovers. I thought that was a good idea. We’ve added just a nice little salad just to round it out, I’m telling you this table is full of all kind of goodness. And our hearts are full of goodness, because we’re so thankful for what God has done for us.

Yes.

Hasn’t then been an awesome year, hasn’t it Patty?

It’s been amazing, it has been.

You know we’ve gone through trials and testings and troubles, who doesn’t, because you know what, that’s part of life. But what happens to you during that time depends on you. And what you’re willing to let God do for you. So, please be thankful this season and let’s not get caught up in all the commercialism of the holiday, Christmas is about to come. Let’s just keep our focus on he is the reason that we have what we have today, Jesus Christ. It doesn’t matter, it doesn’t matter one bit how often we go to him with our prayer, our cry, he never turns a deaf ear. So happy Thanksgiving family, happy Thanksgiving. Be sure to join us the next time because it just wouldn’t be the same without you. We’ll see you here At Home again, bye-bye.

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