76 Delicious Ways to Devour your Leftover Turkey

November 27, 2016 in Kitchen

I love a turkey dinner, and I love turkey leftovers even more. I got to host Thanksgiving this year, and Chuck and I searched through 2 freezer cases for the biggest turkey we could find. So we are overflowing with fabulous leftovers.

But let’s get real here. You can only have turkey with a side of mashed potatoes and stuffing so many times before you’re sick of it. So I went searching for the best ways to use up my turkey leftovers, and now I’m worried I’ll run out of leftovers before I get to try it all!

Since this treasure hunt of mine took some time, I wanted to save you from having to do the search on your own. So here are 76 leftover turkey recipes that look good enough to eat.

It would take forever to find this many great turkey recipes. Now I know exactly what to make with my leftover turkey!

Click through to the second page to see them all! And if you had a Thanksgiving ham, be sure to check out my 91 ways to make leftover ham amazing again.


Leftover Turkey Noodle Casserole • Who Needs A Cape?

5-Ingredient Turkey Swiss Sliders • Unicorns in the Kitchen

Turkey, Smashed Avocado, Cranberry, Brie, and Mashed Potato Waffle Melts • Half Baked Harvest

Thanksgiving Pizza • The Gunny Sack


Cranberry Asiago Turkey Sliders • Will Cook for Smiles

Creamy Turkey Tetrazzini • The Wicked Noodle

Leftover Thanksgiving Turkey Shepherd’s Pie • Baked by Rachel

Thanksgiving Stuffed Croissant • Cake and Heels


Turkey Turnovers • Best Foods

Cranberry Pecan Turkey Salad • Carrie’s Experimental Kitchen

Thanksgiving Leftover Casserole • Favorite Family Recipes

Turkey Cranberry Pinwheels • The Wholesome Dish


Turkey Pot Pie Soup • Foodie Crush

Turkey Mushroom Cranberry Risotto • Reluctant Entertainer

Leftover Turkey Noodle Soup • Ready Set Eat

Turkey and Cranberry Quesadillas • Little Dairy on the Prairie


Turkey Mac and Cheese Casserole • My Mommy Style

Turkey and Cranberry Puff Pastry Bites • Art and the Kitchen

Thanksgiving Stuffed Shells • Fun Finds for Families

Turkey Orzo Soup • Carrie’s Experimental Kitchen


Turkey Cranberry and Brie Egg Rolls • Recipe Runner

Creamed Turkey over Biscuits • The Frugal Foodie Mama

Fiesta Turkey Tortilla Soup Recipe • Taste of Home

Cheesy Turkey Pesto Rolls • Bakerita


Turkey, Cranberry, and Brie Crescent Braid • Spicy Southern Kitchen

Leftover Thanksgiving Turkey Pesto Panini • Damn Delicious

Slow Cooker Turkey and Potato Chowder • Baked by Rachel

Turkey Tetrazzini • Simply Recipes


Turkey, Brie and Cranberry Mustard Panini • Just a Little Bit of Bacon

Leftover Thanksgiving Turkey Pizza • Baked by Rachel

Savory Crepes with Thanksgiving Turkey and Stuffing • Butter with a Side of Bread

Turkey and Dumplings • Completely Delicious


Thanksgiving Leftovers Stuffed Sandwich Rolls • Betsy Life

Leftover Turkey Enchiladas • Baked by Rachel

Apple Cranberry Turkey Salad • Inside BruCrew Life

Thanksgiving Dinner Casserole • Mess for Less


Turkey Stuffing Dumpling Soup • Town and Country Living

Thanksgiving Leftovers Stromboli • Betsy Life

Turkey Turnovers • Ann’s Entitled Life

Warm Turkey Sliders • Self Proclaimed Foodie

Read the rest of this entry →

Grandma’s Fruit Dip

April 14, 2015 in Kitchen

If you’re here from Love to Be in the Kitchen, welcome to Forty Eighteen and thanks for visiting!


My grandma was the most amazing woman. She had this way of making every grandkid feel like her favorite. She loved adventures and made everything fun. And she was the greatest cook in the world. Seriously, no matter what she cooked for you, it was the best thing you’d ever eaten.

My grandma passed away a few years ago, and I miss her. Every day. But she passed on her legacy with a family full of great cooks and even some of her amazing recipes.

Of course, getting her recipes was always a trick because she didn’t actually use recipes. She just knew how to make things taste amazing. But sometimes someone in the family would sit and watch exactly what she did and write it down as she did it. And now we can recreate some of her genius.

Grandma’s fruit dip is one of those recipes that someone wrote down, and I am so glad. It takes a typical whipped cream and marshmallow dip and kicks it up a notch or two. I love it on strawberries and bananas! It’s great on melon, too, and apples. Try it on your favorite fruit and tell me how much you love it!

Also, it’s super quick and easy to whip together – which is always a bonus. We serve it at family gatherings – large and small.

Grandma’s Fruit Dip

  • 8 oz Cool Whip
  • 1 jar marshmallow creme (1 pint)
  • 1 tsp vanilla
  • 1/4 tsp lemon extract
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg

Mix it all together. Eat with fruit.

That’s it! That’s all there is to it! It’s yummy and you will love it. Just be sure not to add too much ginger. Ew. You can add more than 1/2 tsp to taste, but I’ll just warn you if you get all the way up to a whole teaspoon, it’s not as awesome as it can be.


My favorite dessert is strawberries and cream, and this fruit dip is my “cream” of choice.

If you’re looking for fruit dip, you need to run – don’t walk – to check out the 20 Mind Blowing Fruit Dips I shared at Love to Be in the Kitchen.

Do you have a favorite fruit dip I need to try? Share! Please share!

Heavenly Hot Fudge

May 29, 2014 in Kitchen

Looking back on this month, there have been some really great days. One of my favorites was Mother’s Day.

Our Mother’s Day tradition at church is the. greatest. EVER.

Two words.

Cheesecake. Bar.


Nothing says Happy Mother’s Day quite like cheesecake with your choice of fabulous toppings, fruit, and time to visit with your friends while the men watch the kids.


Since my husband is one of our local church leaders, I usually get to help put this event together — which I love. This year we decided on plain Costco cheesecakes (divine!) with all sorts of syrups, fruit, and candy toppings. Most of our toppings came from a can (gasp!), but I made some chocolate and caramel syrups that were to die for.

You can find the caramel syrup recipe HERE. We serve it over our Wheat Pancakes (which are delish), but it’s perfect for dessert, too.

Today we’re all about the hot fudge. mmmmmmmm

This hot fudge is simple to make, only takes a few ingredients, and is absolutely fabulous on desserts. In fact, we just had ice cream with hot fudge yesterday, and I’m craving it again right now. yum


Heavenly Hot Fudge

  • 1/2 c butter
  • 1/3 c cocoa powder
  • 2 c sugar
  • 1 can evaporated milk
  • 1 tsp vanilla

In a saucepan, melt the butter. Add the cocoa, sugar, and evaporated milk and stir to combine. Bring it to a boil and cook 4 minutes, stirring often. Remove from heat and add vanilla.

That’s it! Serve it over ice cream, cheesecake, or any dessert that needs a little extra yumminess.


I highly recommend the Costco cheesecake with caramel syrup, hot fudge, toffee bits, and a few slices of strawberry. It’s ah. may. zing!

Looking back on this month, what was a highlight for you?

Simply Ninja Salsa

May 2, 2014 in Kitchen

Salsa is a breakfast food, right?

I mean, it could be. It MUST be a healthy choice — it’s completely made up of vegetables, fruit (if you’re in the “tomato is a fruit” camp), and herbs! Yep, definitely healthy. But do you have to serve this healthy salsa over eggs for it to be a welcome guest at the breakfast table?

I sure hope not. At this very moment I am enjoying the shovel-like qualities of my favorite tortilla chips as I use them to transport salsa from the bowl to my mouth as quickly as possible. And believe  me — if salsa for breakfast is wrong, I don’t want to be right.

"You have ninja cooking skills, MOM" is what my kids say when I make this salsa.

I may have already mentioned that I am a bit of a salsa snob. I am from Arizona, after all, where Mexican food is just the food we eat every day. There used to be this fabulous Arizona brand salsa at ONE grocery store in my hometown, but when it disappeared I couldn’t find another bottle of salsa to take its place in my mouth, er, heart. That’s when the search for the perfect homemade salsa began, and I have FOUND the golden ticket, my friends!

"You have ninja cooking skills, MOM" is what my kids say when I make this salsa.

looks just like me… I definitely need more healthy salsa. Put down the chocolate, Melanie.

In my family, we lovingly call this “Suzie Salsa” because my dear cousin, Suzie, is the one who introduced us to this recipe. Of course, I am incapable of leaving a recipe alone, so I have tweaked it a bit. Still, Suzie may be my very favorite cousin now because she completely changed my life.

Ridiculous, you say? No, it’s true. Salsa really can change your life. It can make you the most popular girl at the party (“Who made this salsa? It’s amazing!!!”) and the coolest mom your kids have ever known (“Suzie Salsa??? YESSSSS!!!”). Not only that, but my kids tell me I have “Ninja cooking skills” when I serve this salsa. Being compared to a ninja is the highest form of praise in this house.

All I’m saying is… this salsa can turn you into a Ninja! That’s some amazing salsa. "You have ninja cooking skills, MOM" is what my kids say when I make this salsa. Now after all of this build-up, you’re probably thinking no salsa could live up to the hype. Or this salsa must be so tricky to make that you could never succeed. Oh no, this is not the case at all. I really do get asked for the recipe everywhere I bring it, and it is SOOO simple to make you will almost be embarrassed to share the recipe when asked. But you still should, because it’s not nice to know the secret to ninja salsa and not share it. "You have ninja cooking skills, MOM" is what my kids say when I make this salsa.

Simply Ninja Salsa

  • 2 cans (16 oz each) diced tomatoes – you want the liquid, so don’t drain them
  • 1 bunch green onions – use all of the white and most of the green
  • 1/2 c chopped cilantro – I buy cilantro by the bunch and then toss about half of the bunch in there
  • 1 tsp salt – don’t leave this out!
  • 2 cloves minced garlic – if they’re small, I use 3
  • 2 Tb diced jalapenos – or as much as you want for your desired level of “hotness,” these can be canned or fresh

Toss everything in the food processor (I LOVE my food processor) and pulse a few times until it’s as thick and chunky or as smooth as you want it. That’s it!

"You have ninja cooking skills, MOM" is what my kids say when I make this salsa.

If you like your salsa hot and spicy, go ahead and toss some more jalapeno in there. My family likes everything mild (wimps!), so I sick to the 2 Tb, or even a bit less sometimes. Whatever your level of heat, it’s delicious.

Not just delicious…. Ninja delicious.

I think I need to make a few of these. Think it will catch on?

"You have ninja cooking skills, MOM" is what my kids say when I make this salsa.

Do you have a favorite salsa?

Disclaimer: This post contains affiliate links. I was not compensated for this post. All opinions are my own.

Whole Wheat Buttermilk Pancakes with Caramel Syrup

March 4, 2014 in Kitchen

I am a HUGE fan of breakfast for dinner. Honestly, I prefer dinner leftovers for breakfast and breakfast food for dinner. But if the dinner is breakfast food… then wouldn’t the leftovers be breakfast, too? Hmmm…

We have an old family recipe for the greatest pancakes ever.

Greatest. Ever.

Buttermilk pancakes made with whole wheat flour and topped with warm caramel syrup — that’s just about as good as pancakes get.

These whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

Seriously, these are so good. And they’re pretty healthyish – as far as pancakes are concerned – because they’re full of whole grain flour and no sugar.

We like to mix in fruit and nuts, too. Try mixing in bananas, pecans, and mini chocolate chips. You will think you have died and gone to heaven. Strawberries and peaches are divine, too.

So here’s what you do…

Whole Wheat Buttermilk Pancakes

  • 2 c whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 c buttermilk (or 1 c milk + 1 c buttermilk)
  • 2 Tb melted butter

Mix the dry ingredients with a whisk – that’s the flour, baking soda, baking powder, and salt. Or you could sift the flour, but whisking is so much easier and works just as well.

Then mix in the wet ingredients – eggs, milk, and butter. I generally opt for the half milk – half buttermilk option, but you can do either one. Be sure to mix out all the lumps, and you’re done! Simple!

You can add more milk as needed to make them them as thick or thin as you want. I tend to like mine a little thinner, but lately I’ve been keeping them thick and they’re growing on me.

Now, not to brag or anything, but I have to admit, I am the pancake master. My pancakes are perfect every time. So I’ll let you in on my secrets…

I always use an electric griddle when I’m making pancakes at home. I set it to 350 and wait until it’s hot.

I use a 1/4 c measuring cup to scoop my pancake batter. This makes the pancakes a great size, but more importantly, they’re all the same size. That’s important because when they’re all the same size, they take the same amount of time to cook. I can fit 8 perfect pancakes on my griddle.

Wheat pancakes take a bit longer to cook than what you may be used to, but the principle is the same. Wait until you see the bubbles form on the top and start to pop. Then it’s time to flip them. The second side doesn’t take quite as long as the first. And then you’re done.

wheThese whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

My kids are hugs fans of Mickey pancakes, so we make those all the time. I still use the same 1/4 c measuring cup to scoop the batter, but this time I only pour out about 1/2 to 2/3 of it to make the head. Then the rest becomes the ears. The pancakes in that linked photo aren’t wheat pancakes, but they’re pretty good Mickeys with a pancake mix. (By the way… that links to my Instagram account if you want to follow me.)

Now these are great with regular ol’ maple syrup or blueberry syrup or strawberry syrup…. pretty much if you have a favorite syrup, it will work with these. But my all-time favorite is this amazing caramel syrup.

Caramel Syrup

  • 1/2 c butter
  • 1 c buttermilk
  • 1 c sugar
  • 1/2 tsp baking soda
  • 2 Tb light corn syrup
  • 1 tsp vanilla

You need to use a large pot because this foams and gets big as it boils. I tend to make a double batch (and a double batch of pancakes) for my big family, so we definitely use a big pot.

Mix the butter, buttermilk, sugar, soda, and corn syrup in the pot and bring to a boil. Let it boil for about 7-10 minutes until it thickens slightly. It will get a little darker, too. The last batch I made looked like this right before I took it off the heat.

These whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

Confession: I never actually time it, so I’m not sure if that 7-10 minutes is accurate. I just know that’s what the family recipe says. I just watch for the thickness and color I want.

When it’s the right color/thickness for you, remove from the heat and add 1 tsp vanilla. It will thicken a bit more as it cools.

Pour over pancakes and enjoy. Or scoop it up with your fingers, eat it with a spoon, dip cookies into it… I have used this syrup as a topping on cheesecake and ice cream before, and it’s amazing as a dessert topping, too. However you eat it, it’s so, so good.

These whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

Do you like breakfast for dinner?

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