Twists on Thanksgiving Leftovers


Asian Soup from Best Allergy SitesExpanding on our Thanksgiving leftovers post from last week, Ruth of Best Allergy Sites has some simple yet innovative recipe ideas that are great not only for leftovers, but really any day that you need a hot meal for your family. Ruth is a food allergy mom herself, and constantly on patrol for quick family-friendly entrees that use everyday ingredients … 

Ruth ~ Are you still dealing with Thanksgiving leftovers? Tired of Turkey soup and sandwiches? Following are some inventive twists on how to make those dishes exciting again:

Asian Turkey Soup (pictured)
Liven up your turkey soup with an Asian twist …


  • Thanksgiving leftovers: turkey, carrots, peas, etc.
  • Chicken Broth
  • Soy Sauce
  • Cooked Noodles – egg, rice or other (optional)
  • Sesame oil
  • Chopped Cilantro 


  1. Cook enough chicken broth in a pot to completely cover the vegetables/ingredients you are using.
  2. Add in 1/4 to 1/2 a cup of soy sauce (depending on your tastes).
  3. Toss in leftover turkey and vegetables such as carrots, onions and peas.
  4. You may also want to add in scallions, leeks, mushrooms and/or snow peas or green beans if you have them on hand.
  5. Add in cooked noodles if using.
  6. Heat soup thoroughly.
  7. Ladle into bowls and top with a drizzle of sesame oil and chopped cilantro.


Mini Turkey Pot Pie
Making a pot pie is a great way to use up leftover vegetables and other ingredients. However, we find there is never enough crust to go around. Our solution; mini pot pies.


  • Thanksgiving leftovers: turkey, gravy, carrots, peas, etc.
  • Biscuits/crescent rolls/pie crust/puff pastry of your choice (home made or store bought)


  1. Preheat oven to 350 degrees Fahrenheit and grease ramekins or muffin tins.
  2. Cut pastry or crust large enough to fit into ramekins/muffin tins with some excess hanging over the sides.
  3. Layer or mix a variety of leftover vegetables and Turkey into the ramekins/tins.
  4. Top with a tablespoon of gravy.
  5. Fold the remaining pastry/dough on top of the mixture and pinch the edges to seal.
  6. Cook for 20-30 minutes until the pastry/crust is brown and cooked through.
  7. These mini pies are great for last minute lunches or quick snacks. They can also be frozen and reheated in the oven at a later date.

Easy Turkey Paninis
Turkey sandwiches can get boring fast. Shake things up with Turkey Paninis. You don't even need a Panini Press.


  • Thanksgiving leftovers: turkey, gravy, carrots, peas, etc.
  • Favorite bread of your choice


  1. Pick your favorite combo of ingredients (we've listed some below) and layer them between two slices of bread.
  2. Heat your panini press or a pan to medium. (If using a pan, be sure to lightly grease or use a non stick pan.)
  3. Place your sandwich in the panini press and close the lid. Or place your sandwich in your pan, and using a clean pot lid or smaller pan; press down on the sandwich to flatten. If using the pan method, be sure to flip the sandwich so it browns evenly.

Suggested Panini Combos

  • Turkey, dairy free cheese of choice, spinach, red onions, mustard or other condiment
  • Turkey, stuffing, cranberry sauce, gravy
  • Spinach, mushrooms, onions, dairy free cheese of choice.

Article, photo, and recipes by Ruth of Best Allergy Sites. Best Allergy Sites is an online Food Allergy and Gluten Free Community, Product Directory and Resource Guide that Ruth designed to make allergic living easier.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply