Left Overs Got you down?

We love to celebrate the joy of Thanksgiving with lots of food. But sometimes the leftovers can be a drag. You don’t want to waste but you are also tired of sweet potatoes, turkey, cranberries and pumpkin everything. Here are 3 recipe ideas to help you use up a few of the things that might be hiding in your fridge!

Ingredients:

• 1 Tablespoon organic butter or olive oil
  
• 1 cup leftover green bean casserole (if you have it)
• 1 cup leftover vegetables like Brussels Sprouts etc. (if you have it)
  
• 4 ounce mushrooms, sliced
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 2 Tablespoons flour
• 4 cups organic chicken broth
• 1 cup wild rice
• 1 cup half and half
• 3 cups Turkey, shredded
• salt and pepper to taste

Instructions:

1. In a large stock pot over medium high heat, add butter or olive oil, and your raw vegetables, saute until tender. Add the flour and cook for 1-2 minutes more.
2. Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.
3. Add the half and half, cooked vegetable leftovers and turkey and cook until heated through. Add salt and pepper as needed for flavor.
4. If the soup is too thin, mix 4 tbsp of flour in some of the broth until there are no lumps. Then add to the soup and bring to a boil. Repeat as needed until reaching the desired thickness.
   

Ingredients:

• 4 cups leftover turkey, chopped
• 1/2 cup organic avocado mayonnaise 
• 2 teaspoons Dijon mustard
• 1 Tablespoon lemon juice
• 1/2 cup organic celery, diced
• 2 green onions, sliced
• salt & pepper to taste
  
• OPTIONAL:
• 1/4 teaspoon organic smoked paprika
  
• 2 teaspoons chopped fresh dill
• 1/4 cup organic dill pickle relish or raw dill sauerkraut
  

Instructions:

1. In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, celery, green onions and any of the optional ingredients you want. Stir until well combined.
2. Taste and season the turkey salad with paprika, salt and pepper as needed. Serve immediately with lettuce cups, cucumbers or crackers for dipping or refrigerate, covered, until ready to serve.

Ingredients:

• 1 bag or box organic spring mix salad
• 1 head organic romaine lettuce, chopped
• 1 cup leftover cooked turkey, shredded and chopped
• 1/2 cup sunflower seeds, roasted and salted
• 1/2 cup organic unsweetened dried cranberries
• 1/2 cup fresh mozzarella balls, halved (or substitute shredded mozzarella cheese)
  

• 1/4 cup + 2 table spoons red wine vinegar
• 1/4 cup honey or maple syrup
• 1 teaspoon sea salt
• 1 teaspoon organic ground mustard
• 1 cup organic fresh or frozen raspberries (thaw if needed)
• 1 cup avocado or extra virgin olive oil
• OPTIONAL: 2 teaspoons poppy seeds

Instructions:

1. Salad: In a large bowl, add the spring mix, romaine lettuce, turkey, sunflower seeds, dried cranberries and mozzarella. Gently toss together.
2. Salad dressing: in a blender or food processor, combine the red wine vinegar, honey or maple syrup, salt, ground mustard, and raspberries. Blend until smooth.
3. Add oil slowly while pulsing the raspberry mixture until well blended. Hand stir in the poppy seeds.
4. Toss dressing with salad immediately before serving. If not eating all the salad, only mix dressing with the part you eat
   

Try out these recipes or comment below with your own leftover ideas! Enjoy!