Three Delicious and Healthy Recipes for Turkey Day Leftovers

Just like lots of my friends and students, Thanksgiving is my favorite holiday. I love taking traditional recipes and making them better for you – and even more delicious. For me, taking the leftovers and creating new dishes are a challenge I forward to each and every year.Here are three recipes that use traditional Turkey Day ingredients in new and different ways!

Turkey Salad with Cranberry Vinaigrette

Reserve a few cranberries from the sauce – for a delicious salad the day after Thanksgiving!

2 Heads Romaine Lettuce, Shredded

1 Cup Shredded Napa Cabbage

1 Cup Shredded Light Cheddar Cheese

½ Cup Roasted Pumpkin Seeds

2 Cups Shredded Turkey

2 TB Chopped Cilantro

1 Recipe Cranberry Dressing


Toss the first four ingredients together in a large bowl, drizzle in the dressing.


Cranberry Vinaigrette


3 TB Red Wine Vinegar

1/3 Cup Olive Oil

1/4 Cup Fresh Cranberries

1 TB Dijon Mustard

1 Garlic Clove, Grated

1/2 Tsp Sea Salt

1/2 Tsp Black Pepper

2 TB Red Wine (or Apple Juice)

1 Tsp Pomegranate Molasses (or Honey)

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, wine and molasses. Process until smooth.



Pumpkin Coconut Soup

Here’s a use for a leftover can of pumpkin or two. To make it even better, add a big spoonful of lump crabmeat to the garnish on top of the soup.


6 Cups Vegetable Broth

2 (15 OZ) Cans Pumpkin

2 TB Srichacha Sauce

1 Tsp Sea Salt

½ Ts Black Pepper

1 Tsp Turmeric

1 Tsp Garam Masala

¼ Tsp Cayenne

1 Cup Coconut Milk

2 TB Lime Juice

Non Fat Greek Yogurt and Chopped Fresh Cilantro for Garnish


Add the veggie broth, pumpkin, Srichacha and spices to a stockpot and bring to a boil. Reduce the heat and add in the coconut milk, cook and stir for another minute to warm the milk. Remove from the stove and add the lime juice. Serve topped with the yogurt and cilantro.


Hot and Sour Green Tea Turkey Soup

Warm and comforting, full of good for you antioxidents, too!


3 TB Light Soy Sauce or Tamari

2 TB Rice Vinegar

1 TB Grated Fresh Ginger

1 Tsp Dark Sesame Oil

2 Cups Shredded Leftover Turkey

8 Oz Pkg Soba or Rice Noodles

3 Cups Brewed Unflavored Green Tea

¼ LB Snow Peas, Thinly Sliced

1 Leek Thinly Sliced

Garnish with Chopped Cilantro, Rice Vinegar or Chili Oil


Step One Create a seasoning mix by combining the soy sauce, rice vinegar, ginger and sesame oil in a bowl. Add the turkey.


Step Two Bring the tea to simmer in a stockpot. Add the snow peas, leeks and noodles. Cook over low heat until the veggies are cooked – about 2 minutes.  Add the seasoned turkey and cook until warm. Add the garnishes and serve immediately.


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