A Pleasant Little Menu | Thanksgiving Leftovers

Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants.

Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” that family members turn their noses at?

Not this year, folks. Take those leftovers and turn them into the second phase of the Thanksgiving smorgasbord that everybody wants a bite of.

Bacon and Cornbread Dressing Skillet

Sweet Potato Pomegranate Crostini

Turkey Manchego Sliders

Apple Cider Popsicles

So while you’re doing your Thanksgiving grocery shopping add these few additional items to your list to be ready to serve up a second feast.


parmesan cheese


french baguette

manchego cheese

Sir Kensington’s Special Sauce (or your favorite sandwich condiment)

popsicle sticks

small plastic cups

What is so great about these four recipes is that little brain power is needed to execute them. Which, lets face it, is a mandatory post-Thanksgiving requirement.

Bacon and Cornbread Dressing Skillet

leftover cornbread dressing (click here for recipe), diced



parmesan cheese, freshly grated

  1. In a cast iron skillet fry the bacon until crispy and cooked.
  2. Remove the bacon from the skillet and place on a paper towel to dry.
  3. Leave about 2-3 tablespoons of bacon fat in the skillet and drain the rest.
  4. Add the cornbread into the skillet and stir to coat the dressing with the bacon fat. Cook over medium heat until the dressing is lightly toasted. Turn off the heat.
  5. Chop the bacon into bite sized pieces. Set aside.
  6. Meanwhile cook the eggs to your preference. Top the eggs with a sprinkling of parmesan at the end of the cooking process.
  7. Add the bacon to the dressing and stir well.
  8. Top with runny eggs or stir in the scrambled eggs.
  9. Top with hot sauce and serve warm.

Sweet Potato Pomegranate Crostini

french baguette, sliced thin

leftover sweet potato casserole (or roasted sweet potatoes)


fresh thyme leaves

  1. Toast the slices of baguette.
  2. Spoon dollops of sweet potato casserole onto the baguettes. Top with pomegranates and fresh thyme.

Turkey Manchego Sliders

leftover turkey meat, chopped or sliced

leftover dinner rolls, sliced in half

Sir Kensington’s Special Sauce (or your favorite sandwich condiment)

manchego cheese, sliced

cooking spray

  1. Heat the oven to 350 degrees
  2. Spray the interior of a baking dish or rimmed baking sheet with cooking spray.
  3. Spread a thick layer of special sauce onto the bottom half of the dinner roll.
  4. Line the baking dish with the dinner roll bottoms.
  5. Add the turkey to the dinner roll halves, then top the turkey with manchego cheese slices.
  6. Place the tops of the rolls onto each bottom half.
  7. Place in the oven and bake until the rolls are golden and the cheese melted. Serve warm.

Apple Cider Popsicles

leftover apple cider

small plastic  cups

popsicle sticks

  1. Line a rimmed baking sheet with the paper cups.
  2. Fill the cups 3/4 of the way with cider.
  3. Place the tray into the freezer and freeze.
  4. Add the popsicle sticks into the cider 1 1/2 to 2 hours into freezing. Continue to freeze until the cider is frozen solid.
  5. Remove the frozen cider from the cup and serve immediately.

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