Recipes for the Leftover Queen
Elaborate holiday feasts are great for feeding large groups of family and friends, but inevitably, you're going to have leftovers. Tossing perfectly good dishes is no fun, so try searching for fun recipes that transform your leftovers into tasty new meals.
You already learned how to repurpose your Thanksgiving leftovers, but try one of these delicious dishes when you're working with leftovers from your grand holiday gathering. Keep the holiday spirit alive for a few days after your celebration by taking your leftovers to work using your Crock-Pot® Lunch Crock® Food Warmer.
Slow Cooker Turkey Tetrazzini
If you prepared turkey or chicken for your feast, this turkey tetrazzini recipe from Crock-Pot Girl™ Jenn Bare is a great way to reuse that bird in a filling new dish.
- 10 3/4 ounces chicken soup, or cream of chicken soup
- 1 cup hot water
- 4 ounces mushrooms
- 1 cup frozen peas
- 2 tablespoons chopped pimiento
- 2 cups diced cooked turkey or chicken
- 1 cup shredded Cheddar cheese
- 1/4 cup onion, diced
- 1 teaspoon parsley
- 2 cups uncooked noodles
- Salt, pepper and nutmeg to taste
Spray the inside of your slow cooker with nonstick cooking spray, then add water, soup, mushrooms and pimiento. After stirring the contents, gradually add your turkey or chicken, cheese, onion, parsley, salt, pepper and nutmeg. Once these ingredients are well-blended, toss in your uncooked noodles. If you're using spaghetti, break the pieces in half for better results. Cover the slow cooker and allow your tetrazzini to cook for four to six hours on low.
Slow Cooker Shepherds Pie
This slow cooker take on shepherds pie from Jenn Bare combines any beef and vegetables you may have used during your holiday feast.
- 2 pounds ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, chopped
- 2 carrots, shredded
- 1/2 cup corn
- 1/2 cup peas
- 6 ounces tomato paste
- 1 tomato, diced
- 6 ounces water
- 3-4 cups mashed potatoes
- Salt, pepper and paprika to taste
In a medium-sized skillet, brown your beef along with onion, garlic, celery, carrots, salt and pepper. Transfer the meat mixture to a large bowl, then stir in corn, peas, tomato paste, diced tomatoes, water, salt and pepper. Cover the bottom of your slow cooker with a liner, then pour the ingredients in your stoneware. Use a masher to press the food downward, then cover the top with your leftover mashed potatoes. Sprinkle the top with paprika, cover the slow cooker, then allow the dish to cook for three hours on high.