• Marissa

Thanksgiving Leftovers!!!

We all dread eating Thanksgiving leftovers; Friday, Saturday, and by Sunday your just over it! I am usually done by Friday. But, don't let all that good food go to waste. I have three amazing recipes that you can make with your leftovers and you will not even think it was your Thanksgiving dinner leftover food.

Turkey Cranberry Sliders


1 package Hawaiian Sweet Rolls (12 count)

2 cups diced turkey

1 cup cranberry sauce

6 slices Swiss (or favorite cheese)

6 tbsp butter

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

1/2 tbsp. salt and pepper to taste Parmesan cheese

dried parsley (optional)


1. Preheat oven to 350.

2. Cover 9x13 baking pan with foil. Spray with cooking spray.

3. Remove rolls from package in one piece.

4. Cut entire slab of rolls in half lengthwise. (You will end up with one slab of "tops" and one slab of "bottoms")

4. Place bottom slab in foiled cover pan.

5. Layer with turkey, cranberry sauce and cheese. (NOTE: You may need to warm the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency.)

6. Add top slab of rolls.

7. Melt butter in microwave and whisk in remaining ingredients (except Parmesan cheese and Parsley). Pour evenly over rolls.

8. Cover with foil and let sit for 5-10 minutes.

9. Bake covered for 20 minutes.

10. Uncover and cook 5 additional minutes.

11. (Optional) Sprinkle with Parmesan cheese and parsley.

12. Slice into individual sliders and serve warm.

Leftover Turkey and Wild Rice Soup


4 tablespoons butter

2 carrots, chopped

1 large onion, chopped

2 celery stalks, sliced

8 ounces sliced mushrooms (chopped if you prefer, but not necessary)

3 garlic cloves, minced

4 tablespoons flour

4-5 cups turkey or chicken stock

1 tablespoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary

1/2 teaspoon Worcestershire sauce

1 cup uncooked wild rice

1/2 cup sherry wine (optional)

3 cups shredded cooked turkey

1/2 cup half and half

1/4 cup slivered almonds (optional)salt and pepper


1. Melt your butter in a large dutch oven or stock pot.

2. Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes.

3. Add the mushrooms and garlic and cook another 5 minutes.

4. Add the flour and cook about 3-5 minutes.

5. Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice.

6. Bring to a simmer and then cover and simmer for 30 minutes.

7. Add the sherry and turkey and simmer, uncovered, another 15-20 minutes, until the rice is cooked.

8. Stir in the half and half and slivered almonds.

9. Taste and add salt and pepper as needed.

10. Add more stock if soup is too thick for your liking. Enjoy!

cranberry turkey grilled cheese


Sliced Bread

Turkey (fresh or deli)



Mayo and butter


1. Spread mayo on one side of bread.

2. Layer cheese under turkey then top with cranberries.

3. Grill on low to medium heat in buttered pan for 2-4 minutes per side or until golden brown and cheese is spilling out.

4. Enjoy warm.

Tag me at @mommin_it_sweets if you decide to try any of these recipes 😊



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