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I love being able to work with Thanksgiving leftovers the weekend after the big foodie holiday. There’s usually so much that there’s chances to do some creative things and not be too mad if it doesn’t turn out.

Here’s some of the best recipes I’ve had with the leftovers after a good, hearty turkey day.

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ONE POT TURKEY MEXICAN PASTA
2 tsp. olive oil
1 lb. shredded leftover turkey
1/2 cup diced onion
3 garlic cloves, minced
3/4 tsp. kosher salt, divided
1 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. oregano
2 tsp. ground cumin
1 1/4 cups salsa
3 cups water
3 cups medium shells
1/2 cup shredded cheddar cheese
Sour cream or plain Greek yogurt for serving

Preheat oven to 325 degrees.

Heat a large oven-proof skillet to a medium-high heat. Add olive oil. Once oil is hot, add shredded turkey, onion, garlic, and 1/4 tsp. salt. Saute for 3-4 minutes until garlic and onion are softened.

Add chili powder, garlic powder, onion powder, cumin, and oregano. Stir to combine and cook for 1 minute. Add salsa, water, pasta, and remaining 1/2 tsp. salt. Bring to a boil and reduce to a simmer. Cover and cook until pasta is aldente, about 10-12 minutes. If you're using whole-wheat or gluten-free pasta, you may need to add a little bit more water.

Once the pasta is aldente, stir one last time and season to taste with salt and pepper. Sprinkle with cheese and place in the oven just until the cheese has melted, about 2 minutes.

Garnish with sour cream and chopped parsley or cilantro.

THANKSGIVING
LEFTOVER 
CASSEROLE
1 1/2 c. turkey shredded
3/4 c. cranberry sauce
2 c. mashed potatoes
1 c. corn
1 c. turkey gravy
2 tbsp. milk
2 c. stuffing
Chicken broth or melted butter to taste

Preheat oven to 400-degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8×8 glass baking dish.
Evenly press on leftover mashed potatoes and sprinkle corn over the top.

Mix together milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).

Cover with tin foil and bake at 400-degrees for 25-30 minutes or until heated through.

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FRIED MASHED 
POTATO BALLS
3 c. leftover mashed potatoes
3 slices bacon, cooked and crumbled
2/3 c. shredded cheddar cheese
2 tbsp. thinly sliced chives
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 egg, beaten
1 1/3 c. panko bread crumbs
Vegetable oil, for frying

In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.

Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.

Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.

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PUMPKIN PIE 
S’MORES
1 leftover pumpkin pie
10 Graham Cracker squares
2 bars Hershey's Chocolate
5 marshmallows
Warm caramel, for drizzling

Using a paring knife, cut graham cracker-sized squares of pumpkin pie.

Roast marshmallows until golden. Place pie on top of one square of graham cracker, top with marshmallow, chocolate, and another square of graham cracker. Drizzle with caramel and serve.

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HAM, POTATO & BROCCOLI 
CASSEROLE
1 pkg. frozen French fries
1 pkg frozen chopped broccoli
1 1/2 c. cooked, cubed ham
1 can condensed cream of mushroom soup
1 can evaporated milk
1/4 c. mayonnaise
1 c. grated Parmesan cheese

Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.

Bake uncovered in preheated oven for 40 minutes.

TFD: Thanksgiving is a joyous invitation to shower the world with love and gratitude.

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