De Ma Cuisine

Thanksgiving Leftovers Archive



November 2015



Potato Pancakes

Written by , Posted in Appetizers, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Gluten Free, Herbs, Holiday, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Sides, Vegetables, Vegetarian


It’s finally arrived. The day of my favorite meal: Thanksgiving. I don’t know if it’s favorite because it only happens once a year though. If I could only have one meal for the rest of my life, I don’t know that it would be this one… Then again, maybe it would.

It’s just the perfect mix of flavors, textures, and since it’s most often eaten surrounded by loved ones, it’s such a winner.

My perfect Thanksgiving plate includes: Turkey, dressing, green beans, sweet potatoes, mashed potatoes, cranberry sauce, rolls, and gravy to pour over almost everything. It’s a feast for sure. There’s always more than we need. Part of the fun of a meal like this is getting creative with the leftovers.

Today, I’m tacking the mashed potatoes. I usually just make a big pot of soup and call it good. But, here’s a way to use those potatoes, and maybe a few other dishes from dinner, in a non-soupy way.


I combined the potatoes with some sautéed veggies (the possibilities are pretty limitless here: sweet potatoes, carrots, winter squash, mushrooms, peas, corn, bell peppers, garlic, greens, chile peppers, cauliflower, broccoli, summer squash…), spices, cheese, flour, baking powder, and an egg (to hold it all together).


Then I dropped them onto a hot skillet with a bit of olive oil. Easy. Almost done.


They didn’t need long to cook, just a few minutes per side.


I topped each one with a dollop of yogurt with fresh herbs mixed in. The perfect little treat for a lazy, relaxing holiday lunch.

Happy Thanksgiving!

Potato Pancakes

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 4

Serving Size: 4-5 pancakes per person

Potato Pancakes


  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
  • to taste salt
  • 1/4 C plain yogurt or silken tofu
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • 1/4 C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • 1/4 t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • 1/4 C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying


  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.



November 2011



Thanksgiving Soup

Written by , Posted in Dinner, Holiday, Inspired By, Leftovers, Main Dishes, Meat, Poultry, Soups, Vegetables


Did you eat a lot yesterday? I sure did. It’s one of the best meals, in my opinion, and it only happens once a year!! But it’s the day after, and maybe you’ve already had a leftover dinner for lunch, exactly the same way it was last night. Now, don’t get me wrong, I have no problem with that. But, if you want to spice up your leftovers, I’ve got a few ideas for you.

Thanksgiving Soup (I’m hoping to make this again this year, if my family will let me! It was really great with my brother-in-law’s sourdough bread!)


Slice leftover rolls or bread about 1/2″ thick. Top with whatever you’d like (suggestions below). Bake at 400F for about 10 minutes, or until bread is crispy, and toppings are warmed and bubbly (if cheese).

Cranberry and Parmesan

Turkey, Cranberry and Parmesan

Olive Oil, Rosemary and Cranberry

Caramelized Onion and Cranberry

Caramelized Onion and Turkey

Sweet Potato and Gruyère

French Toast using the extra rolls or bread from dinner, dip in egg mixture (whisk together egg, milk and cinnamon). Cook until egg is set and toast is crispy. Serve with leftover cranberry sauce, or sauteed apples and maple syrup.

Winter Veggie Salad

Turkey Club Pizza

Flatbread Pizza If you have leftover mushrooms from making the stuffing… here you go! Or, top this pizza with Alfredo sauce, turkey, cranberries, some kale or spinach and some parmesan or gruyère, and voila, Turkey Alfredo Pizza.

Honey Mustard Turkey Sandwiches

Turkey Parmesan Dip leftover turkey in egg whites, then into bread crumb mixture in recipe. Cook until heated through and temperature reaches 165F (and outside is crispy). Serve with rice pilaf, wild rice, fettuccine alfredo, pasta with olive oil… or whatever your favorite pasta or rice dish is.

Shepherd’s Pie with Turkey Use leftover turkey (instead of beef) and mashed potatoes mixed with mashed leftover sweet potatoes.

Turkey Pot Pie Cook up some leftover veggies, and potatoes. Add some flour to the oil (at the side of the pan, so the flour doesn’t get all lumpy) and whisk together (30-60 sec). Add some milk or stock (slowly), whisking. Once it’s thick, pour into a pie plate or individual ramekins. Top with leftover pie crust (if you bought it, I think they normally come with two, so if you didn’t make two pies, now you don’t have to take up space in your freezer for that lonely extra one). Bake at 350F or 375F until the pie crust is done, about 30-35 minutes. (You could also top with sliced leftover rolls or bread drizzled with olive oil. Bake at 375F or 400F until bread is toasty.) (Or, you could top with mashed potatoes. If the potatoes are already warmed up, just bake until slightly browned on top… you could even add cheese to the potatoes!) Or, just substitute turkey for the chicken in this Chicken Pot Pie recipe!

Fajitas Saute some green peppers and onions and reheat leftover turkey. Assemble on tortillas with some salsa and Greek yogurt

A few goodies about some of what you’ve been eating

and why you can feel good about Thanksgiving dinner (ahem, most of it, cough, the first helping… not judging here, I’m sure I had at seconds thirds of something everything on the table).

Cranberries are low in calories, a good source of vitamine C, soluable and insoluable fiber, manganese and copper. They’re high in anti-oxidants. They help prevent urinary-tract infections and kidney stones. (1) They also contain a natural vasodilator which opens up the bronchial tubes (good for the entire breathing apparatus). (2)

Turkey is a good source of protein, selenium, niacin, vitamin B6, zinc and vitamin B12. It’s high in the amino acid tryptophan (which is a building block of the brain compound serotonin, which may help improve sleep quality – after dinner nap anyone?!). (1)

Potatoes are a good source of potassium, vitamines B6 and C, niacin, pantothenic acid and dietary fiber. Potatoes also have a moderate amount of protein (about 2.5 grams in a medium potato). Unlike corn or rice, which have about the same protein content, potatoes contain lysine, an essential amino acid often lacking in grains. Most nutrients, fiber and protein are found in the skin (so scrub well, eat organic if possible and enjoy those skins!). (1)

Yams/Sweet Potatoes (traditionally the orange colored sweet potato) are a good source of dietary fiber, potassium, vitamins B1, B6, C, manganese and carbohydrates. Yams are known to be a superfood for women because of the amount of B vitamines (among other things) they contain. (1)

Green Beans are known to help with rheumatism, and promote the normal function of the liver and pancreas. (2)

Happy Thanksgiving!

Thanksgiving Soup


  • 3 T olive oil
  • 1 onion, diced
  • 1 sm. zucchini (optional), chopped
  • 1/4 C green beans, chopped
  • 1/2 t ginger (dried)
  • 1 t poultry seasoning
  • 1/2 t dried thyme, crushed (or 1 t fresh, chopped)
  • 1/2 t dried rosemary, crushed (or 1 t fresh, chopped)
  • to taste pepper
  • to taste salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • 1/2 C turkey gravy
  • 1/2 C mashed yams/sweet potatoes (I used my Roasted Garlic Yams)
  • 1 1/2 C leftover turkey, chopped
  • 32 oz. turkey stock
  • 32 oz. water (or use more stock), plus 1 C or so, if needed
  • 1 C rice spaghetti noodles, broken in pieces


  1. Heat soup pot. When hot, add olive oil. Add onion and cook over medium-low heat for about 5 minutes, or until beginning to be translucent. Add zucchini through salt and cook for about 5 minutes over medium low heat, stirring occasionally. Add garlic and cook for 1 minute more.
  2. Add balsamic vinegar and cook for 30 seconds. Stir in gravy, yams, and turkey. Then add stock and water and bring to a boil. Reduce to a simmer and cook for 30-60 minutes.
  3. Add pasta and cook until noodles are to desired doneness (or according to package's directions).

Sources: (1) Encyclopedia of Healing Foods, 2005, Murray, Michael N.D., Pizzorno, Joseph N.D., and Pizzorno, Lara. (2) Eating for Health, 2008‚ Bauman, Edward M.Ed., Ph.D.