Tips on What To Do With Holiday Meal Leftovers

Still have some Thanksgiving leftovers in your fridge? Tired of cooking them up the same ole way? Here are a few more suggestions that might help you continue to enjoy those leftovers.

Kraft Foods offers up a simple turkey stack that combines all your favorite flavors:

Ingredients

• 4 slices leftover cooked BUTTERBALL® Turkey
• 1 cup  whole berry cranberry sauce
• 2 cups leftover prepared STOVE TOP Stuffing Mix for Chicken, warmed
• 1/2 cup  HEINZ® HomeStyle Turkey Gravy

Directions

• PLACE 1 turkey slice on each of 4 plates; spread with cranberry sauce.
• TOP with stuffing and gravy.

Allrecipes.com has a quick idea for using some of those leftover chips by just adding one can of soup for some turkey nachos:

Ingredients

• 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
• 3/4 cup salsa
• 1 cup cubed cooked turkey or chicken
• Tortilla chips

Directions

• Combine soup and salsa in a saucepan or microwave-safe bowl. Stir in turkey; cook until heated through. Serve warm with tortilla chips.

Looking for something a even more different? Another one from Kraft (and their Stove Top brand), takes a leftover twist on a east coast classic, turkey cakes:

Ingredients

• 2 cups leftover prepared STOVE TOP Stuffing Mix for Chicken
• 2 cups  finely chopped leftover cooked turkey
• 1 cup finely chopped celery
• 1/2 cup  KRAFT Real Mayo Mayonnaise
• 1/2 cup flour
• 2 Tbsp.  GREY POUPON Dijon Mustard
• 1 egg
• 1 canned chipotle pepper in adobo sauce, finely chopped
• 2 Tbsp. oil
• 1/2 cup  KRAFT Ranch Dressing

Directions

• MIX all ingredients except oil and dressing until well blended. Shape into 8 patties.
• COOK in hot oil in large skillet on medium heat 4 to 5 min. on each side or until golden brown on both sides.
• SERVE with dressing.

Got ham? Here’s an idea from AllRecipes.com that combines it with some pasta for a quick dish called ham tetrazzini:

Ingredients

• 2 tablespoons chopped onion
• 1 tablespoon butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup water
• 1/2 cup shredded Cheddar cheese
• 1 cup diced ham
• 6 ounces spaghetti
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped pimento peppers

Directions

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium-high heat, saute chopped onion in butter until tender.
• Stir in cream of mushroom soup, water, and shredded cheese. Heat mixture until cheese melts, stirring often.
• Add ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir.
• Stir until heated through, serve hot!