Though Thanksgiving was a mere few days ago, don't let yourself get fed up of leftovers yet. Instead, feed your creative side by coming up with creative and unusual ways to incorporate Thanksgiving leftovers into a delicious Sunday Brunch! These recipes include turkey, mashed potatoes, cranberry sauce, and more to help clean out your fridge and keep your guests satisfied. Make sure to serve your brunch with a variety of fresh fruits and some coffee to combat the tryptophan in the turkey and keep your guests awake!
Treat your guests to a Thanksgiving-themed omelet to use up your turkey and maybe your leftover veggies too!
- About 1 cup cooked turkey, chopped
- 6 eggs
- 3/4 cup shredded pepper jack cheese
- 1/2 cup chopped red or green peppers
- 1/2 cup milk
- Vegetable oil
- Salt and pepper to taste
Directions: Heat oil in a skillet over medium heat, then add peppers and turkey and cook until the peppers start to become soft. In a large bowl, beat together the eggs and milk, and add salt and pepper to taste. Pour the mix into the skillet, and sprinkle some cheese on top. Cover the skillet and cook until the center is set (about 5 minutes), and serve.
Here’s a simple sandwich featuring cranberry sauce that you can make using English muffins, but it would also be delicious as a croissant sandwich.
- 1 English muffin
- 1 tomato slice
- Leftover turkey, cooked
- Leftover cranberry sauce
- 2-3 pieces of bacon, cooked
- 1 slice cheddar cheese
Directions: Toast and butter an English muffin, then build your sandwich by layering the tomato, turkey, cranberry sauce, cooked bacon, and a slice of cheese. Easy as 1-2-3!
Use up those leftover mashed potatoes with this brunch option that the kids are sure to love.
- Leftover mashed potatoes
- Cheddar cheese, shredded
- Chopped green onions
- Vegetable oil
Directions: Mix shredded cheese into the mashed potatoes, and add chopped green onions to your liking. Use the mixture to make patties with a 3-inch diameter that are about a quarter of an inch thick. Heat a bit of vegetable oil in a skillet and add the pancakes. Sautee on medium heat until the pancakes become crispy and are fully heated through.
Mini-pies or hand pies are easy for a grab-and-go meal, and can be stuffed with anything you have sitting in the fridge.
- Refrigerated store-bough piecrusts
- Thanksgiving leftovers (your choice, or what is easily available)
- Cranberry sauce
- 1 egg
- 1 tablespoon water
Directions: Preheat the oven to 400 degrees Fahrenheit, and unroll piecrusts. Cut the crusts into 3 or 4-inch circles, using up all of the dough. Place a small amount of Thanksgiving leftovers, like turkey, stuffing, cranberry sauce, mashed potatoes, or sweet potatoes in the middle of each circle of dough, then put another circle of dough on top and seal it by pressing the edges together with a fork. Put the pies on a parchment-lined baking sheet. Then, whisk egg and water together and brush the mixture on top of each pie as an egg wash. Cut a few slits in the top of each pie with a sharp knife. Bake for about 15 minutes or until the crusts are golden brown. Cool, and serve with cranberry sauce.