Leftovers makeovers: Transform Turkey Day extras in extraordinary ways!

Mexican Lasagna

Makes 4-5 servings.

  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 red or green bell pepper, chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon taco seasoning
  • 1/2 teaspoon garlic salt
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups salsa
  • 2-3 cups leftover turkey, diced
  • Cooking spray
  • 12 corn tortillas
  • 3 cups shredded cheddar or Mexican blend cheese, divided
  • Cilantro to garnish (optional)

Heat oven to 375.

Heat oil in a large, deep skillet. Add onion and bell pepper; cook until tender. Add cumin, taco seasoning, garlic salt and black beans; cook for 1 minute. Add salsa and turkey; cook for 5 minutes. Turn off heat, and allow mixture to cool for 10 minutes.

Coat a small casserole dish or a 9×9 pan with cooking spray. Add a layer of corn tortillas to cover bottom. Evenly spread 1/3 of turkey mixture on tortillas, followed by 1 cup cheese. Repeat layers until all ingredients are used. Bake for about 20 minutes, or until cheese is melted and mixture is bubbly.

Curry Zucchini Mashed Potato Cakes

Makes 4 cakes.

  • 1 cup leftover mashed potatoes
  • 1 cup shredded zucchini, drained and squeezed
  • 2 green onions, thinly sliced
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon flour
  • 1 egg, separated
  • Panko breadcrumbs (can substitute flour or another breadcrumb)
  • 1/3 cup canola or vegetable oil for frying
  • Sour cream (optional)

In a large bowl, stir together mashed potatoes, zucchini, green onions, curry powder, pepper, salt and flour until combined. Stir in egg yolk. Form into four patties. In a bowl, beat egg white. To a plate or shallow dish, add panko breadcrumbs. Roll each patty in egg white before dredging in panko. Place patties in refrigerator for 10 minutes.

In a large, nonstick skillet, heat oil. Make sure oil is very hot before adding potato cakes (they should sizzle when placed in pan). Cook for 3 to 4 minutes per side. Gently flip once, and serve immediately. Garnish with sour cream if desired.

Turkey Tetrazzini

Makes 8-10 servings.

  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (10.5-ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1 1/4 cups milk or half-and-half
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • 3 tablespoons canola oil, divided
  • 1 large white onion, chopped
  • 2 zucchinis, sliced
  • 1 (8-ounce) container of fresh mushrooms, sliced
  • Cooking spray or butter
  • 1 pound spaghetti, cooked al dente
  • 1 cup frozen peas
  • 3 cups leftover turkey, chopped
  • 2-3 cups shredded cheddar cheese or favorite blend, divided

Heat oven to 375.

In a large bowl, whisk together cream of mushroom soup, cream of chicken soup, sour cream, milk, pepper, onion salt and garlic powder. Set aside.

In a large skillet, heating 1 tablespoon of oil at a time in between, sauté onion, zucchinis and mushrooms in batches until tender.

Coat a 13×9 casserole dish with cooking spray or butter. Add spaghetti; stir in soup mixture, cooked vegetables, peas and turkey. Stir in 1 cup of cheese, tossing to thoroughly coat. Evenly sprinkle remaining cheese on top. Bake for 25-35 minutes, or until cheese is melted and mixture is bubbly.