By Mary Apel
Darkhorse Press

As the Thanksgiving meal(s) this week dwindle down, the kitchen often becomes a lab of sorts for inventive culinary creations using leftovers. Instead of reheating the same plate day after day, consider giving your Thanksgiving remnants a makeover with these creative and mouthwatering recipes.

TURKEY CRANBERRY PANINI

Ingredients:
Slices of leftover turkey
Cranberry sauce
Sliced brie cheese
Sourdough or ciabatta bread
Butter

Instructions:
Spread cranberry sauce on one side of each bread slice.
Layer slices of turkey and brie cheese between the bread slices.
Butter the outer sides of the sandwich and grill until the cheese is melted and the bread is golden brown.
Slice and enjoy this festive twist on the classic panini, featuring the delightful combination of turkey and cranberry.

THANKSGIVING PIZZA

Ingredients:
Leftover stuffing
Mashed potatoes
Sliced turkey
Gravy
Shredded mozzarella cheese
Fresh herbs (rosemary, thyme)

Instructions:
Preheat your oven to 425°F.
Press leftover stuffing onto a baking sheet to form the pizza crust.
Spread a layer of mashed potatoes over the stuffing crust.
Add slices of turkey and drizzle with gravy.
Top with shredded mozzarella cheese and sprinkle fresh herbs.
Bake until the cheese is melted and bubbly.
Slice and savor the unique flavors of Thanksgiving in pizza form.

CRANBERRY PECAN SALAD

Ingredients:
Chopped leftover turkey
Cranberry sauce
Chopped pecans
Diced celery
Mayonnaise
Salt and pepper to taste
Fresh lettuce or bread for serving

Instructions:
In a bowl, combine chopped turkey, cranberry sauce, chopped pecans, and diced celery.
Add mayonnaise to achieve the desired consistency.
Season with salt and pepper to taste.
Serve the turkey salad over fresh lettuce or as a sandwich filling.
Enjoy this refreshing and flavorful salad as a light post-Thanksgiving meal.

LEFTOVER STUFFING CASSEROLE

Ingredients:
1 c. salted butter, divided
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
1/2 c. all-purpose flour
6 c. low-sodium chicken broth, divided
4 1/2 c. shredded cooked chicken
1 c. frozen peas
1/2 c. heavy cream
1 tbsp. chopped fresh thyme
3/4 tsp. salt
1 tsp. pepper
1/4 tsp. ground turmeric
Nonstick cooking spray
2 6-oz. packages Savory Herb flavored stuffing mix
1/4 c. chopped fresh parsley, plus more for garnish

1) Preheat the oven to 375°F.
2) In a Dutch oven, melt 1/2 cup of the butter over medium-high heat. Add the onion, carrot, and celery, and cook until the vegetables are beginning to soften, about 3 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.
3) Gradually stir in 4 cups of the chicken broth. Bring to a boil, then reduce the heat medium-low. Simmer, stirring often, for about 5 minutes or until the sauce begins to thicken. Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 minutes more.
4) Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture. Place the remaining 1/2 cup of butter in a large, microwave safe bowl. Cover and cook on high for 1 minute to melt. Stir in the stuffing mix, remaining 2 cups of chicken broth, and the parsley. Let stand 2 minutes or until the stuffing mix has absorbed the broth.
5) Top the chicken mixture evenly with the stuffing mixture. Bake until golden brown on top and bubbly around the edges, 30 to 35 minutes. Let stand 15 minutes. Sprinkle with additional chopped parsley before serving.

Tip: This casserole can also be made with turkey and topped with two quarts of prepared or leftover stuffing (or dressing).

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