November 27, 2009

Leftover Recipes

Sweet Potato Bites
1 20 oz. can pineapple chunks, drained
8 sliced crispy cooked vegan bacon (cut each slice into 5 bite size pieced)
2 tablespoons melted vegan butter
leftover sweet potatoes, cut into bite size pieces

Place the sweet potato pieces on an ungreased pan, drizzle with butter, then top with bacon and pineapple. Secure with a toothpick, and then bake for about 5 minutes at 400 degrees.

Mashed Potatoes Hot Dogs
8 vegan hot dogs
sliced vegan Cheddar cheese
leftover mashed potatoes

Slice vegan hot dogs open vertically, then top generously with mashed potatoes. Place strips of cheese on top and bake at 350-450 degrees for about 5 to 10 minutes (until cheese is colored and bubbly.)

Easy Vegan Turkey Pot Pie
1 2/3 cups frozen mixed vegetables
1 cup leftover vegan turkey, cubed
1 can vegan condensed cream of chicken soup
1 cup Bisquick
½ cup plant milk
1 egg subsitute

Stir vegetables, soup, and leftover turkey together and then spoon into an ungreased pie plate. Stir remaining ingredients separately until blended and then pour on top of mixture in pie plate. Bake for 30 minutes at 400 degrees, or until golden brown.

Vegan Turkey Salad
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
½ teaspoon salt
1/8 teaspoon black pepper
3 tablespoons olive oil
4 cups leftover vegan turkey, diced
2 stalks of celery, finely chopped

Whisk together vinegar, mustard, salt , and pepper then slowly whisk in olive oil. Add leftover turkey and celery, toss to mix well. Serve on bread (if you do want another leftover turkey sandwich) over salad greens or even over an avocado or tomato half for something different.

Cranberry Sauce Sandwich
Leftover cranberry sauce
leftover Vegan turkey
Vegan cream cheese

Mix the cranberry sauce with the cream cheese, spread on bread, top with turkey and enjoy. (See, it's a cranberry sauce sandwich, not a turkey sandwich!)

Leftover Green Bean Casserole Recipe

Mix the green bean casserole with turkey and gravy in a casserole dish. Top with leftover stuffing. Bake at 300 degrees until thoroughly warm (about 10 minutes.)

Cordon Bleu Casserole
4 cups cooked Vegan turkey, slicced
3 cups Vegan ham, cubed
12 ounces frozen vegetables
1 cup Vegan cheddar cheese, shredded
1 cup chopped onion
1/4-cup Vegan chicken broth or vegetable broth
1/3-cup flour
2 cups plant milk
1 1/4-teaspoon dill weed - divided
1/8-teaspoon dry mustard
1/8-teaspoon ground nutmeg
1 cup dry breadcrumbs
2 Tablespoons Vegan margarine, melted

Preheat oven to 350°F.
Coat a pan with cooking spray.
In a large bowl, combine turkey, ham, vegetables and 3/4-cup of the cheese; set aside.
In a saucepan, sauté onion in broth until tender. Add flour to form a paste. Gradually add skim milk, stirring constantly. Simmer until thickened, approximately one minute. Add the mustard, nutmeg and one teaspoon of the dill weed. Mix well.
Remove from heat and pour over meat mixture, mixing well. Pour into prepared pan.
Toss breadcrumbs, melted butter and the remaining 1/4-teaspoon dill weed. Stir in remaining 1/4-cup cheese. Sprinkle over casserole. Serves six to eight.

Leftover Vegan Turkey Salad
3 1/2-cups diced cooked Vegan turkey
4 ribs celery - sliced
4 green onions - sliced
1/2-cup toasted pecans - chopped
1/2-cup sweet red pepper - chopped
1/2-cup Vegan mayonnaise
1 Tablespoon lemon juice
1/4-teaspoon dill weed
1/4-teaspoon salt
1/8-teaspoon pepper

In a large bowl, combine turkey, celery, onions, pecans and red pepper. Combine mayonnaise, lemon juice, dill, salt and pepper; stir into turkey mixture. Chill before serving. Serves six.

Easy Turkey Soup
2 cups Vegan turkey, cooked and cubed
3 cups water
1/2-cup celery, sliced
10 ounces frozen mixed vegetables, thawed
14 1/2-ounces Vegan chicken or vegetable broth
1 teaspoon poultry seasoning
1/2-teaspoon black pepper
1 cup elbow macaroni, uncooked

Creamy Mashed Potato Bake
3 cups hot mashed potatoes
1 cup Vegan sour cream
1/4-cup plant milk
1/4-teaspoon garlic powder
1 1/3-cup French fried onions
1 cup shredded Vegan cheddar cheese

Heat oven to 350°F. Combine mashed potatoes, sour cream, milk and garlic powder in a large bowl; mix well.
Spoon half the mixture into a two-quart baking dish. Sprinkle with 2/3-cup French fried onions and 1/2-cup cheese. Top with remaining potato mixture. Bake 30 minutes until heated through. Top with remaining onions and cheese. Bake five minutes longer, or until onions are golden. Serves six to eight.

Mashed Potato Candy
1/4-cup mashed potatoes
2 Tablespoons plant milk
1 teaspoon vanilla
1 dash salt
1 pound vegan powdered sugar
Peanut butter

Mix together all ingredients, except peanut butter. Add sugar until dough reaches a firm consistency. Roll out onto powdered sugar-dusted breadboard or waxed paper. Spread peanut butter all over. Roll it up like a jellyroll loaf.
Place in refrigerator to chill. Slice 1/4-inch thick. Serves 14.

Cranberry Orange Delight
1/3-cup pecans
2 Tablespoons confectioner's sugar
1 cup Vegan whipping cream
1 teaspoon vanilla extract
2 cups cranberry sauce
2 oranges
12 Vegan gingersnap cookies

Preheat oven to 350°F. In a colander, lightly rinse pecans. Sprinkle with half the sugar and toss to coat. Lay out in a single layer on a cookie sheet and put in the oven to bake for 10 minutes. Set aside to cool.
In a standing mixer or with an electric handheld mixer, beat whipping cream until soft peaks form. Add remaining sugar and vanilla and beat until you have stiff peaks.
Meanwhile, whisk or stir cranberry sauce to break up and smooth. Zest the oranges and mix zest into the cranberries. Remove skin and pith from the oranges, separate segments and cut into a quarter-inch dice. Fold the orange dice into the cranberries.
Fold whipped cream into cranberry orange mixture. Divide evenly among individual dessert glasses.
In a large Ziploc bag, add pecans and gingersnaps. Seal, and with rolling pin or other heavy object, crush the contents of the bag until pieces are smallish. Top each serving with a healthy sprinkling of the pecan cookie topping. Serves six.

Turkey and Stuffing Soup
6 cups vegan chicken or vegetable broth
1 1/2 cups cooked vegan turkey (approximately)
1 cup prepared stuffing (approximately)
carrot (cooked plain)
peas (cooked plain)
4. Heat 4-6 cups or so of homemade turkey stock in a saucepan until simmering, or use purchased chicken stock.
5. Toss the turkey into the pot along with some stuffing. Cornbread stuffing is particularly nice but I have used both cornbread and bread stuffing. If you have made a fancy smancy raisin/oyster/cranberry/walnut/apple stuffing this recipe is not for you this year. Keep it simple.
6. If you have any left over steamed peas throw a handful into the pot. If you have any steamed left over carrots throw some of them in, too. Keep in mind I'm not talking about left over pea SALAD or carrots cooked in brown sugar and nutmeg! Keep it simple.
7. You may or may not need to add any additional seasonings, depending on how well seasoned your stuffing was.
8. If you don't have any left over veggies that is fine. It is still good with just turkey and stuffing.
9. Add seasonings if you need to.
10. Your end result will only be as good as your turkey dinner was to begin with and your own imagination. Good luck!

Creamed Turkey
1 (8 ounce) can Vegan cream of chicken soup
1/4 cup plant milk
leftover cooked vegan turkey
leftover gravy

1. Cut up any leftover turkey into bite size bits. Heat the soup slowly and add the cut up turkey.
2. Also add any leftover gravy or dressing.
3. Add the milk -- a little at a time.
4. Heat thoroughly and serve over mashed potatoes.
5. I always serve this with a veggie and leftover cranberry sauce

Thanksgiving Leftovers Turkey Shepherd's Pie
1 tablespoon unsalted vegan butter
4 teaspoons olive oil
1 cup chopped yellow onion
2 carrots, peeled and chopped (about 1 cup)
1/4 teaspoon spice essence or creole seasoning
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon minced garlic
4 ounces mushrooms, stemmed, wiped clean, and sliced
1/2 teaspoon chopped fresh thyme leave
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2-2 1/2 cups chopped roasted vegan turkey or shredded roasted turkey (white and or or dark meat)
1 1/4 cups vegan chicken or vegetable broth
1/2 cup green peas
4 cups leftover mashed potatoes
3/4 cup grated vegan cheddar cheese
chopped fresh parsley leaves, for garnish

1. Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
2. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
3. Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
4. Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

vegan Turkey Marsala
2 cups cooked vegan turkey, cubed
1 tablespoon cooked vegan turkey, very finely chopped
1 cup onion, coarsely chopped
1 cup mushroom, sliced
1/2 cup marsala wine
2 cups vegan cream
14 ounces vegan chicken broth (one can)

1. Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin.
2. When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here).
3. Add marsala and scrape up the "brown bits" as its reducing. Cook about 2 minutes.
4. Add cream and broth, continue to simmer until thickened, add turkey and heat through.
5. Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.

Turkey and Black Bean Empanadas
vegan turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained
1/2 cup vegan Monterey Jack cheese
1/2 cup vegan shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg sub

Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.

Potato Croquettes
2 tablespoons plant milk
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
3 egg sub
3 tablespoons all-purpose flour
4 cups mashed potatoes
Sifted dried bread crumbs
Peanut oil, enough to fill pan 1/2-inch

Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.
Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

Turkey, Cranberry and Fontina Panini
8 slices whole-grain bread
6 ounces thinly sliced vegan cheese
8 ounces sliced leftover vegan turkey
1/2 cup leftover cranberry relish
1 cup arugula leaves
Extra-virgin olive oil

For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
To serve, slice each sandwich on the diagonal and serve warn.

Turkey, Avocado and Bacon Sandwich
2 sprigs thyme
2 sprigs tarragon
1/2 cup unsalted vegan butter, room temperature
1 (4-pound) vegan turkey breast
Sea salt and freshly ground black pepper
6 slices country bread
1/2 pound vegan cheese, sliced thinly
1 large ripe avocado
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
6 slices maple vegan bacon, cooked until crispy
Pepper lettuce (watercress)
vegan Butter, for sauteeing

Preheat the oven to 400 degrees F.

To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board.

To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.

Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.

Turkey Chili
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground vegan turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, vegan sour cream, grated vegan Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.

Mashed Potato Patties
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated vegan Parmesan
Flour, for dredging
1/4 cup extra virgin olive oil
Leftover gravy
Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.

Turkey, Dressing and Cranberry Panini
2 thick slices day old bread (or 1 loaf), such as ciabatta
Cold gravy
vegan Turkey breast, sliced
Cranberry dressing
Kosher salt and freshly ground black pepper
3 sage leaves, chopped fine
vegan Butter, softened

Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

Leftover Pumpkin Pie Brulee
Leftover pumpkin pie
5 tablespoons sugar

Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins of coffee cups with the pie crust pieces. Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups.

Sprinkle a tablespoon of sugar over the filling in each ramekin.

Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan filled with 1/2-inch of water and place under the broiler until just browned on top.

Mashed Potatoes Au Gratin
4 cups leftover mashed potatoes
Kosher salt and freshly ground black pepper
1 cup grated vegan Parmesan
Leftover gravy

Preheat oven to 375 degrees F.
Spread the mashed potatoes into a buttered 1 quart gratin dish. If a flat effect is desired, cover the potatoes with plastic wrap and press evenly flat with your hands. Then remove plastic wrap, season with salt and pepper, to taste, and sprinkle with Parmesan.
Bake until top is golden and crispy, about 20 to 30 minutes. Serve with reheated leftover gravy

Wild Rice Turkey Bake
3 cups cooked wild rice
3 cups chopped cooked vegan turkey
16 oz. pkg. frozen french cut green beans, thawed
17 oz. vegan alfredo sauce
1/2 cup soft bread crumbs

To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.
Preheat oven to 350 degrees.
Mix rice, turkey, green beans and alfredo sauce in large bowl.
Place in 12x8" glass baking dish and sprinkle with bread crumbs.
Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned.

Turkey Taco

In a skillet heat oil. Add pieces of leftover vegan turkey cooking just to brown.
Take out the vegan turkey so it doesn't get dry, and reserve it.
Add bell peppers and cook until softened.
Wrap vegan turkey and peppers up in warmed tortillas with the greenery of your choice (fresh oregano from the turkey garnish or a hearty green lettuce).

Turkey Noodle Soup

Cook a bunch of pasta and reserve.
In a pot, heat oil. Cook onions until softened.
Add broth (and water) and bring to a boil.
Add carrots (and any other veggies desired), in addition to salt and pepper. (A little dill or a sprinkling of lemon zest is nice too.)
Cook until carrots are almost tender.
Add cooked pasta and turkey, cooking just enough to heat through
Serve hot

Turkey Noodle Soup

4 quarts of water

Leftover gravy

4 celery stalks diced

1 medium onion diced

1 cup of carrots diced (great if you have leftover)

4 potatoes diced

3 cups of vegan turkey

Leftover veggies

Salt and pepper to taste

3 tablespoons flour

Cook the carcass, the water and gravy until boiling and then simmer for one hour. Remove carcass and take off remaining meat. Add remaining turkey and all other ingredients to the soup. Cook about 40 minutes. Mix flour in ½ cup of water and stir in soup. Simmer for about 10 minutes and serve.

Turkey Divan

1 bunch broccoli florets

4 tablespoons vegan butter

¼ cup flour

2 cups plant milk

2 teaspoons Dijon mustard

3 cups vegan turkey

1/2 cup grated vegan cheddar cheese

Leftover stuffing (if you have any)

Salt and pepper to taste

Boil broccoli. In saucepan melt butter and add flour. Whisk in milk and simmer a few minutes. Remove from heat and add mustard and salt and pepper.

Turkey Pancakes

1 cup chopped vegan turkey

1 large potato, diced

1 cup gravy

¼ cup flour

1 small onion, diced

1 green bell pepper, diced

1 egg sub

Salt and pepper to taste

3 tablespoons vegetable oil

In a bowl combine all the ingredients except the oil. Heat the oil in a saucepan. Spoon half a cup of mixture in saucepan. Cook on each side about 3 minutes and serve. I tend to eat these for lunch or brunch.

These are a few of the best ones I've tried. I hope you enjoy as much as I have.

Leftover Turkey Sandwich
• 2 thick slices of bread toasted
• 2 thick slices of leftover vegan turkey
• 2 tablespoons leftover cranberry sauce
• 2 tablespoons leftover mashed sweet potato
• 1 teaspoon chopped fresh sage

Lay the two slices of toast side by side and spread the cranberries on one slice and the mashed sweet potato on the other slice.

Sprinkle with fresh sage and place turkey on the cranberry side.

Top with the sweet potato side and cut diagonal.

Ready to eat.

Cranberry-Turkey Salad Wrap
Makes 4 wrap sandwiches

2 cups diced cooked vegan turkey (preferably white meat)

1/4 cup diced celery

2 tablespoons diced red onion (optional)

1/4 cup dried cranberries
1/4 cup crumbled vegan gorgonzola cheese
1/3 cup vegan mayo
salt and pepper to taste
4 romaine lettuce leaves (or substitute 3 oz baby spinach)
4 whole wheat wraps

Combine turkey, celery, onion, cranberries, gorgonzola and mayo in a medium bowl. Stir until incorporated.
Season with salt and pepper to taste.
Lay out 4 whole wheat wraps on your work surface. Line each with one leaf of romaine lettuce (or divide baby spinach equally among wraps).
Place 1/2 -3/4 cup of salad in center of each wrap, and fold/roll as desired.
Serve chilled or at room temperature

mashed potato and turkey soup recipe- Thanksgiving leftover

1 tablespoon vegan butter

1 cup chopped celery (optional)

1 cup chopped carrot (optional)

½ onion

1 cup sliced mushrooms

2 teaspoons paprika

2 cups vegan chicken broth

1 cup milk

3 cups mashed potatoes

2 cups cooked vegan turkey- torn into pieces

Salt and pepper

Put the butter in a saucepan and over medium-high heat cook the onion, carrot, celery and mushrooms for about 6 minutes.

Add the broth, milk, paprika and mashed potatoes. Stir together well.

Add the turkey and bring to a boil- stir frequenty so it doesn not burn. Cook on low-medium heat for another 10 minutes to meld the flavors together. Continue to stir every couple of minutes.

Serve with salt and pepper if needed.

Cranberry Ribbon Cake
2 eggs sub
2 cups flour
1 cup vegan plain yogurt, at room temperature
1 cup light brown sugar
1/2 cup butter, at room temperature
3/4 cup whole berry cranberry sauce, at room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder

Preheat oven to 350. Grease and flour or use a baking spray 1 bundt or tube pan. In a large bowl, beat together eggs, butter, vanilla and sugar until well mixed. Slowly add in yogurt. In a separate bowl, whisk together flour, baking soda, baking powder and a dash of salt. Slowly incorporate into the yogurt batter. Mix thoroughly. It might not look like you have enough batter to fill the pan, but you do. It is not a super tall cake, but it will rise and have a great texture, I promise. Spoon 1/2 of the batter into the prepared pan. Smooth with the back of a spatula. Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the middle or sides. Top with the remaining batter and smooth with the back of a spatula. Bake 35 minutes or until a toothpick comes out clean. Cool in pan about 5 minutes, and then remove to a wire rack. Slice and eat.

Stuffed Mushrooms
2 lbs. of large white mushrooms, stems removed (should be about 20 mushrooms)
1 cup of leftover stuffing
1/2 cup of vegan Parmesan

Preheat the oven to 400 degrees. Place the mushroom caps, stem sides down, on a lightly greased baking sheet. Bake for 10 minutes. Meanwhile, combine the stuffing and the cheese in a small bowl. Flip the mushroom caps over and scoop the stuffing mixture into each one. Bake for about 20 minutes until the stuffing is golden-brown and the mushrooms are tender.

Turkey Tetrazzini
For the filling::
A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced Baby Bella mushrooms
12 oz. gluten-free linguini or spaghetti (such as Tinkyada), cooked according to package directions, rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:
4 tablespoons light olive oil
4 tablespoons white rice flour
2 cups non-dairy rice milk (or milk)
1 1/2 cups vegan chicken broth
Optional- 2 tablespoons nutritional yeast, for flavor
1/4 cup dry sherry or white wine
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping::

2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)
1 teaspoon French herbs- or parsley

Preheat oven to 350 degrees F. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the turkey and the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.

If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.

Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.

Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)

Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.

To be totally retro, serve with green beans sprinkled with slivered almonds.

Brown Rice Salad with Leftover Turkey, Red Cabbage, and Pecans
(Makes about 8 servings, recipe created by Kalyn with a little inspiration from a salad in Bon Appetit Magazine.)

4 cups cooked long grain brown rice (see recipe notes, do not use instant rice)
3 cups diced leftover vegan turkey
1 cup sliced green onions
1 1/2 cups finely diced celery
3 cup finely chopped red cabbage (about 1/2 head of cabbage)
1 cup chopped pecans (or more, use any nuts of your choice)
1/2 cup finely chopped parsley (cilantro would be good in this, but I didn't have any)

5 T olive oil
3 T rice vinegar (not seasoned)
3 T soy sauce
2 T fresh-squeezed lemon juice
2 T agave nectar or honey (use agave nectar for South Beach Diet)
1 T ginger puree (from a jar) or 3/4 T finely grated fresh ginger
1 tsp. Spike seasoning (optional, but recommended)
1/2 tsp. sesame oil
pinch cayenne pepper or dash of hot sauce

At least 2 hours before you want to serve salad, cook brown rice and cool in refrigerator. (I cooked 1 cup Uncle Ben's whole grain brown rice in a rice cooker, which made 4 cups cooked rice. You could use brown basmati rice, but do not use short grain or instant brown rice.)

Put dressing ingredients in small glass jar or plastic container with a tight-fitting lid. Shake well to combine ingredients and let flavors blend while you prep other salad ingredients.

Chop turkey, green onion, celery, red cabbage, pecans, and parsley or cilantro and put in large mixing bowl. Add cooled brown rice and gently stir to combine ingredients. Pour over about 3/4 of the dressing and mix until salad is well coated with dressing. (You probably won't need all the dressing, but save it to refresh the flavor of any leftover salad which has been in the fridge.) Serve immediately. The salad will keep in the refrigerator for a few hours or overnight, but after that the cabbage will lose it's crunch.

Leftover Turkey and Sweet Potato Soup with Black Beans and Lime
(Makes 6-8 servings, recipe created by Kalyn)

1 cup diced onion (1 small onion)
1 cup diced celery
1 T olive oil
3 cups diced sweet potato, cut in pieces about 1/2 inch (orange sweet potatoes are often called Yams or Sweet Yams in U.S. stores)
2 tsp. dried oregano (I used Mexican oregano, but either kind will work)
2 tsp. ground cumin
1 tsp. ground chile powder (New Mexico chile powder preferred)
1/2 tsp. dried sage
5 cups turkey stock (can use chicken stock)
2 cans black beans, plus liquid
2 cups diced leftover vegan turkey
2 T diced Anaheim chiles (if canned often called "green chiles"; use more if desired)
1/4 cup fresh squeezed lime juice
salt, fresh ground black pepper to taste

Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 60 minutes, stirring a few times.

Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 30-45 minutes more.

Add diced turkey and green chiles and simmer about 30 minutes more. Stir in fresh-squeezed lime juice, season with salt and pepper as desired, and cook 5 minutes more. Serve hot, with additional fresh lime to squeeze into soup if desired.

This would be great with sour cream, chopped cilantro, grated cheese, or even crushed corn chips for family members who aren't South Beach Dieters.

Leftover Turkey, Mushroom, and Wild Rice Soup
(about 6 servings, recipe created by Kalyn)

2-3 cups diced leftover vegan turkey
6 cups vegan chicken stock (or 4 cans chicken broth, reduced to six cups)
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
1 onion, diced small
1/2 cup diced celery
2 T butter, divided (use olive oil for South Beach Diet)
Vege-Sal (vegetable seasoned salt) or salt to taste
fresh ground black pepper to taste
8 oz. sliced white or brown mushrooms
8 oz. sliced Baby Bella or shitake mushrooms (not dried shitakes)
2 cups water
1 T Better Than Bouillon Mushroom Base (optional but recommended)
1 T soy sauce (or more if you do not have the mushroom base)
3 T flour (use whole wheat flour for South Beach Diet)
1 cup cooked wild rice or wild/brown rice mix
1 cup half and half, cream, or milk (use milk for South Beach diet)

Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 T butter (or olive oil) in small frying pan and saute onion and celery 3-5 minutes. Add to soup pot with water, mushroom base, and soy sauce and simmer 15 minutes.

While soup simmers, saute mushrooms about 5 minutes in 1/2 T of butter or olive oil. Add mushrooms to soup and simmer 15-20 minutes more. In same pan that mushrooms and veggies were cooked in, melt remaining 1 T butter (or add olive oil.) Whisk in flour and cook 2 minutes. One cup at a time, whisk 2 cups of soup liquid into the flour mixture and heat until mixture starts to thicken. Pour thickened mixture back into soup pot and stir to distribute.

Taste for seasoning, add salt and pepper to taste. If mixture seems too thin, cook down for a few minutes. When soup has reached desired thickness, add wild rice and cook 2-3 minutes. Add half and half or cream, stir in and heat thoroughly but do not boil. Serve hot.

Leftover Turkey Soup Recipe with Double Mushrooms
(about 6 servings, recipe created by Kalyn)

1/2 cup dried shitake mushrooms, broken into pieces
1/2 cup boiling water (save after soaking mushrooms)
2-3 tsp. olive oil (depends on your pan)
4 oz. brown or white mushrooms, sliced (or more)
1 onion diced small
1/2 cup diced celery
1 cup diced carrots
2 cups diced leftover vegan turkey (brown meat preferred)
6 cups homemade vegan turkey stock made from the turkey carcass
1/2 tsp. dried sage (often called rubbed sage)
1/2 tsp. dried thyme
about 2 tsp. Penzeys or Better Than Bouillon turkey soup base
salt and fresh ground black pepper to taste

Break dried mushrooms into pieces, put in cup and pour the boiling water over them. Let sit while you chop other veggies and turkey. Soak mushrooms at least 30 minutes.

Put turkey stock, sage, thyme, and turkey flavor base in large soup pot and start to simmer. Remove mushrooms from water with a slotted spoon and add to soup pot. Strain mushroom water if desired and add to soup.

Heat 1 tsp. olive oil in frying pan. Add onion and saute until slightly softened, then add onions to soup. Add more oil if needed and saute mushrooms until they soften and all liquid evaporates, then add mushrooms to soup. Wipe out pan with a paper towel, then add final tsp. olive oil, add celery and carrots and saute 5 minutes, then add veggies to soup. (You can skip this step and add the raw veggies to the soup if you prefer. I've done it both ways.)

Let stock, mushrooms, and veggies simmer five to ten minutes, then add diced leftover turkey. (I usually taste the soup at this point to see if I want to add more turkey flavor base or dried herbs. I like a robustly flavored soup, so adjust these amounts to fit your taste.)

Reduce heat to lowest possible simmer and let soup cook for 30 minutes. After 30 minutes, season with salt and pepper to taste. Serve hot.

Turkey Chili
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup vegan chicken stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked vegan turkey meat
Shredded vegan cheddar cheese, chopped red onion, vegan sour cream for optional garnish.

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Southwestern Turkey Soup
1 1/2 cups shredded cooked vegan turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded vegan Monterey Jack cheese

1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Tex-Mex Turkey Soup
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked vegan turkey
1 tablespoon dried parsley
3 vegan chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup vegan sour cream
1/4 cup chopped fresh cilantro
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded vegan Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup vegan sour cream

1. Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
2. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Turkey Enchiladas
2 cups shredded vegan Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked vegan turkey, chopped

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a small bowl, combine the cheese, onion, and black olives.
3. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
5. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Thanksgiving Leftover Casserole
3 tablespoons vegan butter
2 tablespoons all-purpose flour
1 (12 fluid ounce) can vegan evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
2 tablespoons vegan butter
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced vegan turkey meat
1 cup shredded vegan Cheddar cheese
2 cups leftover mashed potatoes

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4. Bake 45 minutes in the preheated oven.

Turkey Shepherd's Pie with Leftover Mashed Potatoes
2 cups leftover vegan turkey meat
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 bay leaves
1 teaspoon dried thyme
2 cups vegan chicken broth
1/2 cup frozen green peas
1 1/2 cups leftover mashed potatoes
Salt and pepper

Preheat oven to 400 degrees F.

In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.

Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.

Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.

Serving suggestion: Serve the pie with a bagged green salad.

Left-Over Sweet Potato Cake
1 3/4 cups white sugar
3/4 cup vegetable oil
3 egg substutes
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
3. Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

Sweet Potato Biscuits
1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
3/4 cup mashed sweet potatoes
1/4 cup plant milk

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
3. Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
4. Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Sweet Potato Bisque
1 onion, minced
1 tablespoon vegan butter or oil
4 cups cooked sweet potatoes
2 cups vegan beef broth
2 cups plant milk
1 teaspoon rosemary
Juice from one-quarter of an orange
1 teaspoon orange peel, minced
1/8 teaspoon black pepper
Salt to taste

In a large pot, soften the onion in the butter or oil. Add the sweet potatoes, broth, milk and rosemary; bring to a boil and simmer for 5 minutes. Add orange peel and orange juice; purée in a food processor or blender. Add black pepper and salt to taste. Serves 8.

Sweet Potato-Pecan Pancakes
1 1/4 cups all-purpose flour
1/4 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 cup plant milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 egg subsitutes,
1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

Leftover Cranberry Relish Cake
1 1/4 cups flour
2/3 cups sugar
2 egg subsittues
3/4 cups melted vegan butter
juice and zest of about 1/3 to 1/2 lemon
1 cup or so leftover cranberry relish, from this recipe or the recipe from the cranberry bag
1Combine everything but the relish
Mix together the flour, eggs, melted butter, and sugar, and the juice and zest of about a third to half a lemon. Your batter should be a little thicker than normal cake ba…

step 2Pour into pan
Pour the batter into a lightly greased pie or cake pan. Because the batter is thicker than usual, you may have to smooth it out a little.

step 3Mix in cranberry
Once the basic batter is in the pan, add about a cup or so of your leftover cranberry relish and then lightly fold it in, so it's sort of marbled. Do not mix it in fully.

step 4Bake
Bake at 350F for about 40 minutes, or until a fork inserted in the middle comes out clean. Let it cool, and serve as is, without frosting.

Turkey Cranberry Quesadillas
2 Tablespoons melted vegan butter
6 flour tortillas
shredded vegan swiss cheese
diced green onion
leftover vegan turkey
leftover cranberry sauce

Brush one side of the tortilla with melted butter. Place butter side down in frying pan. Sprinkle half the tortilla with a layer of swiss cheese and leftover turkey then sprinkle on some green onion. Spread cranberry sauce on the other half of the tortilla. Cook over medium heat until under side is browned and crisp and cheese is melted. Fold tortilla in half and remove from pan, then cut in half so you have two triangles. Enjoy.

Thanksgiving Bundles
2 rolls of Crescent dough
6 oz. vegan Turkey Flavored Stove Top Dressing (plus ingredients to make)
2 Celery Stalks
3 cloves garlic
1 pound ground vegan turkey
.87 oz Gravy (pick your style)(I used Tone’s from Sam’s Club)
Salt and Pepper to taste

Pre-heat oven to 350 degrees. Follow the directions to cook the Stove Top in the microwave. While the Stove Top is cooking, ground the turkey until browned. Cut up the garlic and celery into small pieces. Cook the gravy according to package directions. Combine the ground turkey, celery, garlic, salt and pepper and half of the gravy (I didn’t add the gravy, I just served it over it when it was cooked) in a large bowl.
Roll out the dough and cut into 2X2 inch squares. Place about 2 tablespoons of the mixture into the center of each dough square and fold edges to meet at the top. Place in muffin cups and cook about 13 minutes or until dough is golden brown on top. Serve with remaining gravy, mashed potatoes and a veggie of your choice.

Leftover Turkey & Fixin' Phyllo Packets Recipe
1 (16 ounce) package frozen phyllo dough, thawed
1 1/2 cups chopped vegan turkey, leftover
3/4 cup prepared stuffing, leftover
3/4 cup potato, leftover mashed
1/2 cup green beans, leftover casserole
1/2 cup gravy, leftover
1/2 cup vegan butter, melted

1. Mix together the turkey, stuffing, mashed potatoes, green beans, and gravy in a large bowl.
2. Cut the stack of Phyllo Dough in half both directions, creating four stacks of rectangles. Start with one rectangle, covering the rest with a damp towel to keep moist as you work. Brush melted butter on the first sheet. Repeat this process with two additional sheets. Place a large scoop of the leftover mixture to the center and fold over edges to seal in a rectangle shape. Be careful not to over fill and seal well. Repeat this process until you have used up all of your leftover mixture.
3. Place the phyllo packages on baking sheets lined with parchment paper. Bake in a 350 degree oven for about 15-17 minutes, or until flaky and golden brown.
4. You can make these in any size or shape with any mixture of leftovers desired. Also, they are freezable for up to 2 months.

Turkey Pesto Casserole
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) vegan Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded vegan Swiss cheese
1/4 cup grated vegan Parmesan cheese

Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.

In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.

Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.

Bake for 35-45 minutes until casserole is hot and bubbly. Serves 8

Turkey Club Pizza
1 pizza crust
1/3 cup vegan mayonnaise
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
2 Tbsp. Dijon mustard
2 cups cubed cooked vegan turkey
1-1/2 cups shredded vegan Muenster cheese
6 slices vegan bacon, cooked crisp and crumbled
2 tomatoes, chopped and seeded
1-1/4 cups shredded vegan Swiss cheese
1/4 cup grated vegan Parmesan cheese

Preheat oven to 425 degrees. Make and prebake crust if using. Let cool. No need to prebake crust.

In small bowl, combine mayonnaise, basil, thyme, pepper, and mustard and mix well. Stir in turkey, then spread crust with this mixture. Top with remaining ingredients in order. Bake at 425 degrees for 10-15 minutes until crust is golden brown and cheese is melted. 6 servings

Thanksgiving Leftovers Roll Ups
Vegan crescent rolls dough

1. Unroll the tube of dough, and split it in half so you have a nice square dough to work with.
2. Pinch the seams together well.
3. Spread some leftovers, such as sweet potatoes roasted with olive oil, garlic, and basil to within a half inch of the edges.
4. Top with shredded vegan turkey and some vegan monterey jack cheese.
5. Carefully roll up the crescent rolls (much like you would if you were making a jelly roll cake)
6. With the other half of the dough, swapped out the sweet potatoes for cranberry sauce and put a tangy twist on this snack.
7. Put the rolls on a greased baking sheet and place in the freezer to firm up for about half an hour.
8. After the rolls are firm, remove from the freezer and slice each roll into 12 pieces. Lay the slices on a greased cookie sheet and bake for about 14 to 18 minutes until golden brown.

Turkey Cranberry Croissant
1 lb thin sliced vegan turkey/meat
1 (8 ounce) package vegan cream cheese, softened
1/4 cup orange marmalade
1/2 cup chopped pecans
6 vegan croissants, split
3/4 cup whole berry cranberry sauce

1. Combine vegan cream cheese, marmalade and pecans in small bowl.
2. Spread top and bottom of halves of croissants with vegan cream cheese mixture
3. Layer vegan turkey/meat on bottom halves
4. Spoon 2 tbs cranberry sauce over vegan turkey/meat
5. add lettuce and croissant top

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