3 Things to Do with Your Thanksgiving Leftovers
The day after Thanksgiving is meant for sleeping, resting and reveling in the company of loved ones. But chances are, you've got a fridge full of leftovers that are aching to be repurposed - and your slow cooker is here to help.
Get out your Crock-Pot® Slow Cooker and try one of these Thanksgiving leftover treats from Crock-Pot Girl™ Jenn Bare.
Turkey Noodle Soup
How do you feel about chicken noodle soup? If it's favorable, then you've got to try this festive take on the dish, which substitutes your leftover turkey for chicken. Begin by cutting your turkey into small pieces, then adding 2 cups worth to your slow cooker. Dice 1 small onion and add it to the stoneware, then stir in 1 chopped carrot and 2 chopped celery stalks. Next, add 4 cups of water, 4 cups of turkey broth, 1 teaspoon seasoned salt, 1 teaspoon salt, 1/4 teaspoon pepper and 1 bay leaf. Cover the slow cooker and cook for 4 hours on low. When the meal has completed cooking, take away the bay leaf and add 6 ounces of noodles. Place the lid back on the slow cooker and allow the soup to cook for an additional 1/2 hour.
Have a lot of leftovers you're not quite sure what to do with? This Leftover Thanksgiving Casserole is the answer - start by spraying your slow cooker with a nonstick cooking spray, then adding 3 cups of prepared stuffing to the bottom. Add 1/2 cup cranberry sauce on top, then a layer consisting of 4 cups cooked turkey. Combine 1 cup of mayonnaise and 1/2 cup shredded Parmesan cheese in a bowl, gently pouring half of the result on the turkey. Top the casserole with 1 1/2 cups of mashed potatoes, the rest of the mayonnaise and Parmesan, and a final layer of 1/4 cup bread crumbs. Cover the dish and allow it to cook for 2-3 hours on high.
Ham and Potato Soup
This is a great option for those whose Thanksgiving table is lined with ham this season. Combine 3 cups of mashed potatoes, 1 1/2 cup chopped ham, 2 chopped celery stalks, 1/2 diced onion, 2 minced cloves of garlic, 2 beef bouillon cubes, 3 cups of water, 1 cup milk, 1 1/2 teaspoon parsley flakes and 1/2 teaspoon pepper. Stir the ingredients with a wooden spoon, cover the slow cooker and cook for 4-5 hours on high. Dress your soup with oyster crackers and - if you like a little kick - chili sauce.