Dealing with Thanksgiving Leftovers

This weekend your home may be full of family, laughs and memories. If your family is as large as some of ours, your home may be full of Thanksgiving leftovers as well.  Here are some things you can do to stretch the meal even further!

Recipe 1: Turkey Flips

If you are in a pinch on Tuesday morning for school or work lunches and have 12 minutes to spare, make some Turkey Flips!

Prep Time:  5 minutes
Cook Time: 7 minutes
Portions: 4

Here is what you will need!

  • Leftover turkey sliced thinly
  • 8 dinner rolls
  • Some softend butter
  • Black pepper
  • Some lettuce and tomato
  • Your favourite cheese
  • Some Mayonnaise
  • And of course some Cranberry sauce!

Here is how you make them

Recipe 2: Cream of Turkey Soup

If you aren't sick of turkey yet, why not pair your Turkey Flips with some warm and comforting Cream of Turkey Soup! This one will require a bit more planning, but you'll probably have a lot of these already!

Prep Time: 15 minutes
Cook Time: 30 minutes
Portions: 4

Here is what you'll need. Consider leftovers when possible!

  • 1 package mushrooms, sliced
  • 2 cloves garlic, diced
  • 1 ½ tablespoons coconut oil
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper or peppercorn mélange
  • 2 teaspoons garlic powder
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 1 pound carrots, peeled and sliced
  • 3 celery stalks, cleaned and diced
  • 2 cups water
  • 2 cups heavy whipping cream
  • 2 cups chicken broth
  • Turkey, chunked–add as much as you want


Step 1:

  • In a saucepan, heat 1 tablespoon coconut oil (or whatever kind of oil you prefer) and add 1 clove of garlic (saving the other for later), and all of the celery and carrots.
  • Cook on medium heat for 2 minutes, stirring occasionally.
  • Add water and garlic powder, stir.
  • Bring to a boil, stirring occasionally, until carrots and celery are tender, but not soft.
  • Drain and set aside.

Step 2:

  • In a medium fry pan, combine 1 tablespoon coconut oil and the remaining garlic, add mushrooms and cook over medium heat.
  • Stir occasionally until mushrooms are tender and cooked. Set aside.

Step 3:

  • In a stockpot, melt butter on medium high heat and whisk in flour to form a roux.
  • Add whipping cream and chicken broth to the pot, whisk together.
  • Add salt, pepper, sage, thyme and garlic powder–whisk together.
  • Bring to a boil while stirring constantly.
  • Lower heat to medium, simmer until thickened, stirring every few minutes.
  • Add mushrooms, carrots and celery. Continue to stir.
  • Add turkey and stir for approximately 5 minutes to warm it.