Festival Foods Shares Recipes for Thanksgiving Leftovers

• 4 extra large flour tortillas

• 1 cup mashed potatoes
• 1 cup cooked green beans
• 1 ½ cup cooked turkey, shredded
• 1 cup cranberry sauce
• 1 cup stuffing
• 1 cup shredded cheddar
• Cooking spray
• ½ cup gravy, warmed

1. Lay tortillas out on a work surface. In the center of each tortilla, spread ¼ cup mashed potatoes in the center, leaving a 3-inch border. Top with ¼ cup green beans, ¼ cup + 2 Tbsp. turkey, ¼ cup cranberry sauce, ¼ cup stuffing and ¼ cup shredded cheddar.
2. Fold tortilla edges around the center, creating pleats. Carefully flip crunch wraps pleated-side down to maintain shape.
3. Heat a medium nonstick pan over medium heat; spray with cooking spray. Place crunch wrap pleated-side down in the pan. Cook for 4 to 5 minutes, or until golden brown. Gently flip and cook for an additional 3 to 4 minutes, or until top is golden brown. Repeat with remaining crunch wraps.
4. Serve immediately with gravy.

• 1 Tbsp. canola oil
• 1 lb. carrots, chopped
• 1 lb. celery hearts, chopped
• 1 yellow onion, chopped
• 1 ½ lbs. turkey breast, cooked and chopped
• 2 (32 oz.) containers low sodium chicken broth
• 8 oz. whole grain egg noodles
• 2 Tbsp. dried oregano
• 2 tsp. dried basil
• ½ tsp. ground black pepper

1. Heat canola oil in a large stock pot to medium-high heat. When hot, add carrots, celery and onion and cook, stirring, until starting to soften, about 10 minutes.
2. Add turkey breast and sauté 2-3 minutes.
3. Add chicken broth, egg noodles, oregano, basil and ground black pepper. Turn heat up to a boil, then turn down to medium-high and simmer for 15-20 minutes, until noodles are cooked through. Adjust seasoning, if necessary.
4. Soup can remain on low heat until ready to serve.

For gluten free: Use gluten free egg noodles in place of standard egg noodles.

• 6 large eggs, beaten
• 1 ¼ cup skim milk
• ⅛ tsp. salt
• ⅛ tsp. white pepper
• ½ cup cranberry sauce, divided
• 8 slices whole grain bread
• 12 oz. sliced turkey, divided
• 4 oz. shredded white cheddar cheese, divided
• Cranberry sauce, for dipping
• Powdered sugar, for topping

1. Preheat nonstick skillet, griddle or grill pan over medium high heat.
2. Whisk together eggs, milk, salt and pepper in a medium bowl. Set aside.
3. Spread 2 Tbsp. of cranberry sauce onto 4 slices of bread. Top each slice with 3 oz. turkey, 1 oz. cheddar cheese, and remaining slices of bread.
4. Carefully transfer each sandwich to egg mixture and soak, pressing lightly with a spatula, about 1 minute each side. Place on skillet, griddle or grill pan. Cook until cheese is melted and turkey is hot.
5. Serve warm with extra cranberry sauce and sprinkled with powdered sugar.

For gluten free: Use gluten free bread in place of whole grain bread.

• Cooking spray
• All purpose flour
• 1 (16 oz.) wheat pizza dough from our bakery
• 2 Tbsp. olive oil
• ¾ cup cranberry sauce
• 2 Tbsp. barbecue sauce
• 1 cup leftover turkey, diced or shredded
• 1 ½ cups shredded Monterey Jack cheese
• 3 Tbsp. thinly sliced red onion
• Chopped cilantro, for garnish

1. Preheat oven to 425°F. Spray pizza pan with cooking spray. On a lightly floured surface, roll out pizza dough into a circle that fits the pizza pan. Place on pizza pan and brush edges with olive oil. Bake for 5 minutes.
2. While dough is baking, in a small bowl stir together the cranberry sauce and barbecue sauce.
3. Once dough is pre-baked, remove from the oven and spread half of the sauce onto the pizza. Add the turkey to the remaining sauce, stirring until the turkey is completely coated.
4. Top pizza with cheese, turkey and sliced red onion.
5. Return to the oven and bake until the cheese has melted and the crust is golden brown, about 10 minutes. Remove from the oven and top with chopped cilantro. Slice pizza and serve.

Allow pizza dough to sit uncovered at room temperature for one hour in order to rise.

For gluten free: Use pre-baked gluten free pizza crust in place of pizza dough.

• ½ cup mayonnaise, divided
• ¼ cup leftover cranberry sauce
• 2 cups leftover mashed potatoes
• 1 ½ cup shredded mozzarella cheese
• 4 cups leftover prepared stuffing, divided
• 2 cups leftover cooked turkey, chopped
• ½ cup dried cranberries, optional

1. Preheat oven to 375°F. Spray 8-inch baking dish with cooking spray. Set aside.
2. Stir together ¼ cup mayonnaise and cranberry sauce in a small bowl. In a medium bowl, mix together remaining ¼ cup mayonnaise, mashed potatoes and mozzarella cheese.
3. Add 2 cups stuffing and spread evenly over the bottom of the prepared baking dish. Top with turkey. Spread cranberry mixture evenly over turkey. Top with mashed potato mixture, then add remaining stuffing.
4. Bake 40 minutes or until heated throughout. Garnish with optional dried cranberries and serve.