Enjoy Creative Recipes Using Thanksgiving Leftovers and Pasta Fits
One of the best parts of Thanksgiving are all the leftovers that can feed your family all week long. This year, instead of reheating the same turkey dinner, enjoy creative recipes using your Thanksgiving leftovers to make something new that your family will love!
Below, please see three recipes from Pasta Fits that utilize leftovers so you can make the most of all your holiday meals, while still eating healthy.
Leftover Turkey Stroganoff with Mushrooms & Cranberries
Stroganoff recipe that takes only 20 minutes to make!
9 oz. wide egg noodles
2 tsp. vegetable oil
1 ½ cups/8 oz. finely chopped onion
1 ½ cups/4 oz. sliced cremini mushrooms
6 Tbsp./3 oz. dry white wine
6 Tbsp./2 oz. dried cranberries, preferably unsweetened
3 cups/12 oz. shredded cooked white and dark meat turkey
1 Tbsp. Dijon mustard
12 oz. reduced fat sour cream
2 Tbsp. chopped parsley
Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown (about 8 minutes).
Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.
An exclusive PastaFits.org recipe.
Thanksgiving Leftovers Lasagna
Thanksgiving leftovers are transformed into a delicious lasagna with the addition of spinach, light cream sauce, and low-fat ricotta.
1 tbsp. olive oil
1 tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp. chopped fresh sage
2 tsp. chopped fresh thyme
3 tbsp. all-purpose flour
3 1/2 cups/28 oz. 1% milk
1/4 tsp. salt
Pinch each pepper and nutmeg
9 sheets/8 oz. oven-ready noodles
1 1/2 cups/6 oz. chopped cooked turkey breast
4 cups/1 lb. chopped roasted butternut squash
1/2 lb. spinach, steamed and squeezed dry
1 cup/8 oz. part-skim ricotta cheese
1 cup/4 oz. Italian cheese blend, divided
2 tbsp chopped fresh parsley
- Heat oil and butter in skillet set over medium heat; cook onion, garlic, sage and thyme for about 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 1 minute.
- Gradually whisk in milk until smooth. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in salt, pepper and nutmeg.
- Preheat oven to 375°F. Spread 1/2 cup sauce evenly over bottom of greased 13- x 9-inch baking dish. Place 3 noodles over sauce. Spread 1 cup sauce, half of the turkey, butternut squash, spinach and ricotta over top; sprinkle with 1/3 cup cheese. Repeat layers. Place remaining 3 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
- Cover tightly with foil; bake for 30 minutes. Remove foil and bake for 15 to 20 minutes or until top is golden brown and filling is bubbling.
- Let stand for 10 minutes before serving. Sprinkle with fresh parsley before serving.
Makes 9 servings. Per serving: 305 calories, 10 g fat, 4 g saturated fat, 42 mg cholesterol, 287 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g sugars, 21 g protein
A Pasta Fits original recipe.
Leftover Turkey Frittata
Need a creative idea for your turkey leftovers? Use them to whip up this delicious turkey frittata for a holiday weekend breakfast or brunch. It’s simple to make and uses just one pan!