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Holiday Leftover Recipe Roundup: Week 1

Updated: Nov 27, 2023

Waste Wise Lane County is excited to feature the following recipes submitted by local amateur chefs in the spirit of food waste prevention and our Simplify the Holidays campaign. Check back weekly for new recipes collected and shared through Dec. 31.

Bon appétit!

Thanksgiving Leftover Soup Stock

(gluten free)

Submitted by: Jo Rodgers


Nourishing Traditions by Sally Fallon and Mary G. Enig

Recipe inspiration

Not throwing out (well, composting) so much volume in the before and after of Thanksgiving as well as gaining a nutrient-rich food to use in future meals.

Featured leftover/s

Any bits and peelings of veggies, bones/carcass/bits of any meat, any leftover veggies including mashed potatoes

Estimated savings from wasted food prevention


Recipe directions

Fill a large pot half way with water and throw in any veggie scraps you have (even onion peels), turn on medium heat to get a simmer. Keep adding to the pot as you go and toss in any herbs (esp. thyme, rosemary, bay) and let it simmer low for up to 8 hours; add more water to keep everything submerged.

After the Thanksgiving feast, you can throw in the bones and any meat scraps into the pot. A splash of apple cider vinegar will help draw out the minerals from the bones. Simmer for at least a couple hours more.

If a scum forms on top, skim off with a large spoon.

Turn heat off and let it cool down a bit, then pour through a strainer to catch the liquid (the broth) into a mason jar or other container that can be lidded and put in the fridge or freezer. Remember to leave at least 1" headspace if you're going to freeze and label it with the date.

Use this stock to make any soup you want, adding noodles, veggies and any added seasonings that you like.

Keeps for 2-3 months in the freezer, 3-4 days in the fridge. Enjoy!

T-Day Sliders (for 4)

(contains nuts)

Submitted by: Phyllis Laird


Phyllis Laird (self-created)

Recipe inspiration

We love Turkey & Stuffing, and there’s always left overs—including soft rolls.

Featured leftover/s

Turkey, Stuffing, Rolls

Estimated savings from wasted food prevention

$60 + if you went out for burgers!

Recipe directions

2 Cups finely diced/shredded Turkey meat (NO skin).

2 Cups Stuffing

1/2 Cup finely diced fresh Jalapeños

1/2 Cup diced green onions

1/4 Cup finely chopped walnuts OR pecans (optional)

1/3 Cup coarse ground Mustard

1/2 tsp Salt

2 tsp coarse ground Pepper

3/4 Cup shredded Cheddar Cheese

1 or 2 Eggs (start with one; mixture should be moist enough to hold together to make patties).

Stir all above ingredients together. Then form into patties.

Use frying pan & 1-2 TBSP olive oil.

Cook Pattie’s over medium heat till browned on both sides.

Slice 6 - 8 left-over rolls in half OR 4 large burger buns; warm slightly in microwave.

Top with cooked patty and serve, along side your left-over stuffed celery, pickles, olives & cranberries.

Turkey Pozole Verde

(contains nuts)

Submitted by: Martin Rodriguez


Chef Danny Mena, author of Made in Mexico.

Recipe inspiration

One year, a good friend invited me over for their big family celebration. They had made half a turkey the traditional roasted method, and the other half they made into a pozole, and the pozole was a clear winner. So, every so often, I’ll make turkey pozole with Thanksgiving leftovers. Pozole is basically a pork and hominy broth that can be clear (nothing much else added), red (dried chiles), or green (fresh chiles and may have tomatillos and pumpkin seeds). Turkey broth can be a bit intense, so I like green pozole with fresh chiles, which balances it out very nicely.

Featured leftover/s

turkey carcass, turkey celery, onions garlic, mixed herbs,lettuce,carrots, salt, oil

Estimated savings from wasted food prevention

$60.00 to $70.00

Recipe directions


8 - 10 Servings


1 turkey carcass

2 white onions, unpeeled, quartered.

8 garlic cloves

4 celery stalks, chopped.

2 large carrots, scrubbed, chopped.

1 large bunch mixed hardy herbs (such as marjoram, oregano, and/or thyme)

4 bay leaves

Kosher salt


2 cups dried white or golden hominy, soaked overnight in fridge.

2 Tbsp. dried oregano, plus more for serving.

2 Tbsp. vegetable oil

½ white onion, coarsely chopped.

4 garlic cloves, smashed.

1 cup raw pumpkin seeds (pepitas)

4 whole allspice

2 whole cloves

½ tsp. cumin seeds

1 lb. tomatillos, husks removed, rinsed, coarsely chopped.

3–5 serrano chiles, seeds removed if desired.

1 cup radish leaves, arugula, spinach, or other greens

Kosher salt

8 radishes, thinly sliced.

2 cups shredded iceberg lettuce or green cabbage (optional)

1 cup crushed chicharrónes (optional)

¼ cup crushed pequin chiles or crushed red pepper flakes.

Lime wedges (for serving)



Step 1

Combine turkey, onions, garlic, celery, carrots, herbs, and bay leaves in a large pot and pour in 4 quarts water (turkey should be completely covered; add more water if needed). Bring to a boil, skimming any foam from surface; reduce heat and simmer 3 hours.

Step 2

Remove turkey carcass from pot and place in a large bowl. Strain stock through a fine-mesh sieve into another large bowl; discard solids. Return stock to pot and set over low heat. Taste and season with salt (it will likely take 3 Tbsp. or more Diamond Crystal or about 5¼ tsp. Morton kosher salt). Measure out 2 cups stock in a heatproof measuring glass and set aside.


Step 3

Drain hominy and cut off tips (this will help the hominy absorb the cooking liquid, so it gets plump and soft without a hard chalky core). Add hominy and 4 cups water to stock remaining in pot. Increase heat and bring to a simmer. Cover and cook, adjusting heat as needed to maintain a simmer, until hominy is tender (some kernels should have burst from their skins), 2–3 hours. Remove from heat and add 2 Tbsp. dried oregano.

Step 4

While hominy is cooking, remove turkey meat from carcass and shred, discard bones.

Step 5

Heat oil in a medium pot over medium and cook onion and garlic, stirring often, just until onion is softened, about 2 minutes. Add pumpkin seeds and cook, stirring often, until lightly golden, about 4 more minutes. Add allspice, cloves, and cumin seeds and stir until fragrant, about 2 minutes. Transfer to a blender and add tomatillos, 3–5 serrano chiles, depending on how spicy your chiles are and how much heat you prefer, and reserved 2 cups stock: purée until smooth. Wipe out pot.

Step 6

Pour purée into pot and cook over medium-high heat until thickened slightly, about 10 minutes. Transfer 1 cup sauce back to blender and add radish leaves: purée until bright green and smooth. Stir radish purée and remaining sauce in pot into hominy. Taste and season with salt if needed. Stir in turkey meat and divide pozole among bowls. Serve radishes, lettuce (if using), chicharrónes (if using), crushed dried chiles, lime wedges, and more oregano in bowls alongside for topping as desired.

Egg, Ham and Cheese Muffin with Hollandaise Sauce

Submitted by: Marla Cyphert


Eggs Benedict re-creation I came up with years ago

Recipe inspiration

Quick filling breakfast or brunch item to feed 6 or more, the morning after a holiday ham. Great if you have a houseful of company during the holidays.

Featured leftover/s

Ham Slices

Estimated savings from wasted food prevention


Recipe directions

1 pkg. of 6 English muffins, 12 1/4" medium cheddar slices, 12 slices of leftover ham, 2 pkts. of powdered hollandaise sauce (found in powdered gravy section), 12 poached eggs.

Split English muffins in half and lay out on two baking sheets. Spread with butter or margarine. Add one slice of cheese to each muffin. Top cheese with one slice of ham. Bake in 350 oven until cheese melts (about 8 minutes)

Prepare hollandaise sauce according to package directions. Poach eggs until medium.

Add one poached egg to each of the baked muffins, top with hollandaise sauce and serve.

Irish Shepherd's Pie

(vegan, vegetarian, gluten free)

Submitted by: Stefani T.



Featured leftover/s

Mashed potatoes

Estimated savings from wasted food prevention


Recipe directions

Spray a pie plate with cooking oil. Place all your favorite Thanksgiving leftovers in a pie plate. Cover with mashed potatoes, spray again olive oil is perfect for browning.

Bake 20 minutes at 350° or until heated through.

Keto Turkey & Dumplings

(gluten free)

Submitted by: Kay Oxford


Give complete credit to:

Recipe inspiration

Leftover turkey

Featured leftover/s


Estimated savings from wasted food prevention

Recipe directions


Turkey Mixture

• 2 tablespoons butter, unsalted

• ½ cup onion, diced

• ⅓ cup celery, diced

• 2 teaspoon minced garlic

• 3 cups turkey, shredded

• 1 teaspoon Italian seasoning

• ½ cup heavy whipping cream

• ½ cup chicken broth

• Salt and pepper to taste


• ¾ cup almond flour

• ½ teaspoon xanthan gum

• 1 tablespoon unflavored protein powder

• 1 egg

• 1 teaspoon baking powder

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Salt and pepper to taste


Preheat the oven to 350 degrees.

In a skillet over medium high heat on the stove, melt the butter.

Add the onions and celery to the skillet with the butter, and sauté until they begin to become tender.

Place the shredded turkey, minced garlic, Italian seasoning as well as salt and pepper to taste to the skillet, and stir to combine. Continue to cook for another minute.

Pour the heavy whipping cream and chicken broth into the skillet, and cook for a few more minutes until the mixture begins to thicken.

Transfer the turkey mixture into an even layer in the bottom of a casserole dish.

Mix together the ingredients for the dumplings until a dough has formed.

Roll the dough into small dumpling shaped balls, and mix them gently into the turkey mixture in the casserole dish.

Bake for 15-20 minutes, and let rest for several minutes before serving.

Serves 6

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