The hours of cooking food, only to be ate in 20 minutes, is over.

Now what to do with the leftovers?

Here’s some of my favorite recipes for leftover Turkey

soup

Turkey Soup (using the carcass)

We use noodles or wild rice (gives it more flavor)

Picture fromĀ Land o’ Lakes

creamed

Creamed Turkey

We have this over mashed potatoes or stuffing. And if we’re feeling really fancy, biscuits.

We always add more veggies than the recipe calls for; carrots, peas and corn.

Picture from Taste of Home

pot

Turkey Pot Pie

We don’t use the frozen veggies, preferring to put in whatever veggies we need to use up.

Picture from Pillsbury

cran

Walnut and Cranberry Turkey Salad

We live in Wisconsin, and cranberries are plentiful here. In fact, we have a cranberry marsh right up the road.

Picture from Food and Wine

Turkey Hash 1-1/2 pounds medium Yukon gold potatoes, cut into 1-inch cubes 7 tablespoons unsalted butter 1 medium onion, diced 1 red bell pepper, diced 1 cup cooked turkey, diced 4 large eggs, optional Put potatoes in large pot and cover with cold water. Simmer, partially covered, until tender, about 15-20 minutes. While potatoes are cooling, melt 6 tablespoons butter in large skillet over medium-high heat, and cook the onions and peppers until soft and golden brown, 8-10 minutes. Add potatoes, turkey, 1 teaspoon salt and 1/2 teaspoon pepper, and cook, turning occasionally, until browned, about 15 minutes. Optional: Fry eggs in remaining tablespoon of butter and serve on top of hash.

Turkey Hash

This makes a wonderful breakfast, or any time of the meal. And we do use a cast iron skillet. Once you get a cast iron skillet, you will wonder how you every lived without one. Just make sure it’s properly seasoned.

Picture from Farm Flavor

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