What to do with all your Thanksgiving leftovers :: Stylish notes from The Entertaining Kitchen

November 30, 2013 Jessica Moseley Gordon

If you're like me you most likely have tons of leftovers. Sandwiches are great for the first day or so, but then you yearn for something different... something that doesn't necessarily scream leftovers. Soups and chilis are good options as well... I'm looking into recreating an old Fanny Farmer Chicken Tetrazzini recipe that I remember from my childhood. It was one of my favorites. I remember my mother dumping a can of cream of mushroom soup to use as her base. Many modern recipes call for cream, and I'd like to lighten the recipe a touch without sacrificing taste - which means I need to run out to pick up a bottle of sherry or vermouth! If my creation turns out well, I will be sure to share it with you.

Hop on over to Rachel Schultz' blog to learn how to make the Turkey and Cranberry Montecristo shown above.

Turkey soup is a perfect feel good food for a cold afternoon.

Turkey Chili from The Cheap Recipe Blog, or substitute turkey for chicken in a Tortilla Soup.

Foodie Crush shares her Turkey, Cranberry and Brie sandwich

Martha Stewart shares some ideas for Thanksgiving leftovers... I happen to love the spin on a Chef's Salad... you could even make a Salade Nicoise, substituting turkey for the tuna fish.

Leftover cranberry sauce? Turn it into cranberry butter! I first learned about and started making fruit butters about 20 years ago when I had a part time job at Williams-Sonoma. We'd make bread in their amazing bread machines and we'd need something to put on the bread, so we started using their jams, then we started creating fruit butters with the jams. They were absolutely outstanding! And what a perfect way to use up some of your leftover homemade cranberry sauce. This could not be easier to do.

Cranberry Butter

1 cup of butter
1 cup of whole berry cranberry sauce

Take equal parts cranberry sauce and butter and in a small food processor pulse until well blended. Chill in the fridge to set for a few minutes prior to serving. This is wonderful on homemade bread, toast, a baguette, a croissant... however you wish. The possibilities are endless!

Bon Appetit and Happy Leftovers!

Jessica