2 recipes use up Thanksgiving leftovers

SHARE 2 recipes use up Thanksgiving leftovers

Alright, you made it through Thanksgiving!

Now you’ve got those leftovers and are looking for ways to use them up. After all, one can only eat so many turkey sandwiches.

Here are two recipes that fit the bill, one to eat and one to — yes — drink. You might just need a relaxing drink to unwind after that hectic holiday. And this one from Celeste mixologist Arthur Horocki uses up cranberry sauce!

Chef Lucas Oppeneer of Destination Kohler offers up a pot pie that’ll come together quickly, partly because you’ll only be using a top crust. This would make a nice dinner option after a day of shopping.




1 ounce cranberry sauce

½ ounce fresh lemon juice

½ ounce clover honey

1½ ounces Lairds Apple Jack (preferably bottled in bond 100 proof)

Hot water

In a heated Toddy glass, mix leftover cranberry sauce, lemon juice, honey and apple jack. Top with boiling water and stir until honey is dissolved. Add garnish to taste with a lemon wedge, cinnamon stick and fresh cranberries, if desired.

NOTE: A coffee mug or teacup could be used, as the photo shows.

From Mixologist Arthur Horocki, Celeste




2 tablespoon butter

1 medium onion diced

1 garlic clove minced

4 carrots, peeled and small diced

4 stalks, celery small diced

4 cups chicken stock or broth

3 cups leftover mashed potatoes

4 cups shredded or diced cooked turkey

1 tablespoon thyme, chopped

1 cup peas

1 pie crust

2 eggs beaten

In a medium sauce pot melt the butter. Add diced onion and garlic cooked until soft.

Add carrots and celery and cook for 3 to 4 minutes. Add chicken stock and bring to simmer for 5 minutes.

Reduce the heat to low and whisk in the mashed potatoes a little at a time until the mixture is thickened. Bring the mix to simmer for another 3 to 4 minutes. Add the turkey, thyme and peas.

Transfer the mixture to a medium casserole dish and place the pie crust over the top of the dish.

Brush the crust with the eggs and bake in a 350 degree oven for 25-30 minutes.

From Chef Lucas Oppeneer, Destination Kohler

DRINK PHOTO: Julia Ahtijainen for Celeste

POT PIE PHOTO: Courtesy Destination Kohler

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