5 Ways to Make Your Turkey Leftovers Anything But Bland

Thanksgiving tables are always overflowing with luscious eats from perfectly roasted turkey, pernil, and potatoes to stuffing, cranberry sauce, and biscuits. But what happens when the table is cleared and you still have pounds of turkey, pernil, potatoes and more in your fridge? Instead of glumly reheating the same sad dish of leftovers for the rest of the month, use those holiday leftovers to update, transform, and create new favorites.

For your post-Thanksgiving brunch pair leftover roasted potatoes with scrambled eggs for an Habañero Breakfast Hash. A hearty combination of starchy potatoes, sweet red bell pepper, caramelized onion, and sautéed habañero pepper, this mix brings the right amount of heat to the table first thing in the morning forcing holiday-tired eyes wide open.

For heartier, meatier fare try a new take on the classic pulled pork sandwich with Jack Arepas with Pernil. Left over roasted pernil is shredded, pan fried, and stuffed into arepas baked with pepper jack cheese.

For a quick meal, we suggest Smokey Ancho Turkey Crostinis. Large crispy slices of Italian (or other leftover) bread are topped with a mix of shredded roasted turkey, ancho chile and cayenne pepper, and dressed with salsa and chopped parsley.

For a little something that encompasses all the savory flavors of the holidays try Fiesta Biscuits. Mixed with our Sweet and Spicy Stuffing, these biscuits give you a taste of the holidays in every bite.

And for that sweet finish, a tangy Cran Passion Sorbet will do the trick. Spiced Cranberry Sauce and passion fruit juice come together in this treat with a bit of heat, a perfect ending to the perfect post-holiday feast.

Next, recipes Next, recipes to help you remake that holiday dinner… [pagebreak]

Habañero Breakfast Hash

• 2 cups roasted potatoes, 1 1/2 inch chop
• 1 sweet red bell pepper, diced
• 1/2 medium onion, diced
• 1 garlic clove, minced
• 1 teasepoon parsley, chopped
• 1/2 fresh habañero, minced
• 1 tablespoon olive oil
• salt and pepper to taste

Get the full recipe.

Jack Arepas with Pernil

• 3 cups pernil, shredded
• 2 1/2 cups warm water
• 1/2 tsp salt
• 2 cups pre-cooked yellow cornmeal
• 1/4 pound pepper jack cheese, diced
• 1 tablespoon parsley, finely chopped

Get the full recipe.

Next, three more recipes to get you cooking… [pagebreak]

Smokey Ancho Turkey Crostini

• 4 cups shredded turkey
• 8-10 1/2 inch slices fresh Italian bread
• 1 teaspoon ancho chili
• 1 teaspoon cayenne
• 1 tablespoon olive oil
• 6 tablespoons salsa
• 2 tablespoons parsley, finely chopped

Get the full recipe.

Fiesta Biscuits

• 1 cup sweet and spicy stuffing
• 2 cups all purpose flour
• 1 tsp baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) butter, cold and cubed
• 3/4 cup vanilla soy milk

Get the full recipe.

Cran Passion Sorbet

• 2 cups spiced cranberry sauce
• 2 cups passion fruit juice

Get the full recipe.