Simple And Creative Thanksgiving Leftover Ideas

Puree a can of white beans in a food processor with 1 or 2 leftover peeled roasted sweet potatoes, 1/4 cup olive oil, 1/2 cup grated Parmesan, and salt and pepper. Garnish with toasted nuts and serve with crackers.

Ingredients

4 servings or 4 cups Leftover Green Bean Casserole (recommended: Campbell's Soup recipe)
1/2 cup milk
1/2 cup turkey, beef, or chicken stock
1 cup roasted turkey meat, chopped
2 standard puff pastry sheets

Directions




Preheat oven to 350 degrees F.
In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam.


Bake for 30 minutes or until crust is golden brown.

Ingredients

4 cups leftover mashed potatoes
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
Leftover gravy
Directions
Preheat oven to 375 degrees F.
Spread the mashed potatoes into a buttered 1 quart gratin dish.
If a flat effect is desired, cover the potatoes with plastic wrap and press evenly flat with your hands. Then remove plastic wrap, season with salt and pepper, to taste, and sprinkle with Parmesan.
Bake until top is golden and crispy, about 20 to 30 minutes. Serve with reheated leftover gravy

Ingredients
2 cups pumpkin pie filling (scooped from cooked pie)
2 cups vanilla ice cream or frozen yogurt, softened
8 tablespoons whipped cream or whipped topping
4 tablespoons candied walnuts or pecans
Directions
Spoon 1/4 cup of pumpkin into 4 tall glasses.
Top with 1/4 cup of ice cream or frozen yogurt.
Repeat layers of pumpkin and ice cream.
Top with whipped cream and candied nuts.