Shake up those Thanksgiving leftovers

Thanksgiving is a time of plenty – plenty of delicious food the day of, and plenty of leftovers after the Thanksgiving dinner. If you’re tired of turkey sandwiches and re-warmed thanksgiving dinner, then try these recipes to help shake up your leftovers.

Turkey Shepherd’s Pie

What you’ll need:

1 ½ lbs. of mashed potatoes
8 tablespoons of butter
1 medium onion, chopped
1-2 cups vegetables (my family usually uses boiled veggies as a side dish, so you can use this or add fresh veggies if you don’t have any leftover)
1 ½ lbs turkey, cut up into small pieces
½ cup turkey broth (or thin gravy)
salt, pepper and seasoning of choice


  1. If you don’t have any leftover mashed potatoes, then peel and chop potatoes, and cover with water in a pot. Boil until tender – maybe 20 minutes. A fork should slide through the potatoes easily. If you want to try something different, use mashed sweet potatoes instead of the white potatoes.
  2. If you don’t have leftover veggies, then lightly saute some chopped up veggies of your choice in a large pan with chopped onion and a couple of tablespoons of butter.
  3. Reduce heat and add turkey to pan with veggies and broth. Bring broth to a boil and simmer and reduce heat to low. Cook uncovered for about 10 minutes. Add more broth if needed to prevent turkey from drying out.
  4. Add remaining tablespoons of butter to a bowl with potatoes and mash with a fork or masher. Season with salt and pepper to taste.
  5. Layer the turkey mixture in a baking dish, then spread the mashed potatoes on top.
  6. Bake in oven at 375°F for 30 minutes. To brown up the top, broil for a few minutes.

Easy Turkey Chili

What you’ll need:

1 1/2 teaspoon coconut oil
1 pound turkey
1 onion, chopped
2 cups turkey stock
1 (28 ounce) can canned crushed tomatoes
1 ½ cups kidney beans – drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper Add all ingredients to list


  1. Heat the coconut oil in a large pot over low heat. Place turkey in the pot, and gently saute with onion. Cook until onion is tender.
  2. Pour turkey stock into the pot. Mix in tomatoes, kidney beans, and garlic. You can also add leftover veggies to this chili such as corn or sweet potato.
  3. Season with chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Wishing you and yours a Happy Thanksgiving!

About the author

Michelle Heighington

I am a registered holistic nutritionist (RNCP and ROHP) who also holds a degree in medical anthropology. Having worked in the legal industry for 15 years I became familiar with the corporate lifestyle and culture, and how the dedication to work – and the addiction to caffeine and sugar cravings that come with it – can get in the way of achieving a desired work/life balance. Through corporate workshops, articles and providing customized nutrition advice tailored to busy lifestyles, I help people to stay healthy at work without losing billable hours or precious time after work. You can reach me at or visit my website

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