1. Turkey and prosciutto panini with sage
Photo, Sian Richards.
2. Apple cider turkey pot pie
Photo, Sian Richards.
Use up the last of those turkey leftovers with this creamy pie that’s easy to put together for a low-effort, highly-delicious meal. Get this apple cider turkey pot pie recipe.
3. Turkey and leek risotto
Photo, Sian Richards.
Who says leftovers are boring? A creamy risotto is an elegant way to finish off the remains of the holiday spread. Get this turkey and leek risotto recipe.
4. Turkey sandwich with cranberry chutney
Photo, Roberto Caruso.
5. Upside-down pot pies
Photo, John Cullen.
Whether your fridge is full of leftover turkey or leftover chicken, these upside-down puff pastries are an easy way to use it up! Get this upside-down pot pies recipe.
6. Country-style pot pie
Country-style pot pie
Chunks of moist chicken (or turkey) and a colourful mix of carrot, peppers and broccoli stay juicy in a creamy white sauce, under flaky puff pastry in this tasty pot pie recipe.
7. Tuscan-style pot pie
Photo, Yvonne Duivenvoorden.
We can never resist digging into a pot pie, but sometimes you just want to break away from the classics. This updated version is the best of both worlds, with a parmesan and rosemary crust and a delicious Italian-inspired filling. Get this Tuscan-style pot pie recipe.
8. Pesto turkey linguine
Pesto turkey linguine
9. Bushberry pudding cake
Photo, Roberto Caruso.
10. Beets
Leftover beets
Breakfast hash
Pan-fry 2 slices chopped bacon over medium-high until crisp. Add 1 peeled and coarsely grated sweet potato. Cook until tender, 8 min. Stir in 1 peeled and coarsely grated beet. Season with salt and pepper.
Speedy borscht
Heat a large pot over medium-high. Add 2 tsp oil, then 1 thinly sliced onion and 1 minced garlic clove. Coarsely grate 3 peeled beets and add to pot along with 3 cups vegetable broth and 1 tbsp red-wine vinegar. Gently boil, covered, until beets are tender. Purée until smooth. Serve with sour cream and dill.
11. Trimmed green beans
Leftover green beans
Green bean frites
Toss green beans with oil, Italian bread crumbs and grated parmesan on a baking sheet. Arrange in a single layer. Bake at 400F until crisp, about 25 min. Serve warm as an appetizer or side dish.
Curried Rice and Veg
Cut green beans into 1-in. pieces. Blanch quickly in boiling water, then toss with cooked basmati rice and bottled Indian korma sauce for a fast and easy dinner.
12. Carrots
Leftover carrots
13. Leftover parsnips
14. Or…just do it all over again
Photo, Sian Richards.
If you’re not into tinkering with the leftovers, or dinner was just that good — why mess with a good thing? Just plate it up for a do-over the next night. (The sandwiches can wait one more day.)
