9 Easy & Delicious Post-Thanksgiving Breakfast Ideas

Ever find yourself with a fridge full of leftover food the day after Thanksgiving? Yeah, the meal was obviously to die for, but the question is, how are you going to put all that turkey and stuffing to good use? I mean, there are only so many times you can re-heat and scarf down the same meal, right?

Relieve yourself from Thanksgiving meal fatigue with these awesome and easy post-Thanksgiving breakfast ideas to ensure that nothing goes to waste!


Bacon and Avocado-Infused Turkey Gobbler Sandwich

Turning your leftover Turkey into a sandwich is a no-brainer. But combining your usual post-Thanksgiving sandwich with some bacon and fresh greens makes it a winner to the next level!

What You’ll Need:

  • 1⁄4 cup whipped cream cheese
  • 1⁄4 cup whole-berry cranberry sauce
  • 4 cups mixed greens or torn romaine
  • 1 loaf focaccia or ciabatta, halved lengthwise and toasted
  • 1 avocado, pitted, peeled, and thinly sliced
  • 1 lb turkey
  • 8 strips cooked bacon

Directions:

  1. Mix the cream cheese and cranberry until uniformly pink.
  2. Lay the lettuce across the bottom half of the bread.
  3. Top with the avocado, turkey, and bacon.
  4. Spread the cranberry cream cheese across the top part of the bread, top the sandwich, and cut into individual servings.

Spinach-Pomegranate Salad with Roasted Turkey

Go for a lighter meal for your post-Thanksgiving breakfast, and add some of that leftover roast turkey in that easy and healthy salad!

What You’ll Need:

  • 2 Cara Cara oranges
  • 1/4 cup olive oil
  • 1 small shallot, finely chopped
  • 1 tsp snipped fresh thyme
  • 1/2 tsp Dijon-style mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 8 cups baby spinach leaves
  • 8 oz leftover roasted turkey breast, sliced or shredded
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup shredded Parmesan cheese

Directions:

  1. Using a paring knife, cut off a thin slice from both ends of one of the oranges. Place a flat end of the fruit on a cutting board, and cut away the peel and white part of the rind (the pith), working from top to bottom.
  2. Working over a glass measuring cup, hold the orange in one hand; tip the fruit to its side and cut into the center between one section and the membrane. Cut along the other side of the section next to the membrane to free the section. Continue with the remaining fruit sections and repeat with remaining orange. Squeeze enough juice from the membranes to equal 1/4 cup. Set sections aside.
  3. To the orange juice, add oil, shallot, thyme, mustard, salt, and pepper. Whisk to combine.
  4. Divide spinach among four pint jars. Top with turkey, reserved orange sections, and pomegranate seeds. Cover and chill up to 3 days. Before serving, drizzle each salad with about 2 Tbsp of the dressing and sprinkle with 1 Tbsp each of pecans and Parmesan cheese.

Turkey and Waffles

Turkey and waffles? Yeah, you read it right! Turn this inventive recipe into your favorite post-Thanksgiving tasty breakfast and stuff yourself with that “waffled stuffing” (pun intended!).

What You’ll Need:

  • 3 large eggs
  • 1/2 cup chicken broth
  • 6 cups of stuffing
  • 8 slices of turkey
  • 2 cups mash potatoes
  • 1 cup gravy
  • 4 slices cranberry jelly (or your preferred cranberry sauce)

Directions:

  1. Preparation: Heat waffle iron.
  2. Mix together eggs and 1/4 cup of chicken broth. Add to stuffing and and mix to combine. If mixture is dry, add an additional 1 tablespoon of chicken broth to mixture one at at time. Stirring after each addition to make sure mixture is coming together.
  3. Form mixture into a patty 2 inches wide and 1 inch thick. Place on waffle iron and flatten slightly. Cook until golden brown, about 3-5 minutes.
  4. To assemble sandwich: Layer one waffle with mash potato, gravy, cranberry jelly and turkey. Place second waffle on top. Serve immediately.

Thanksgiving Leftover Breakfast Sandwiches

Adding leftover turkey to your breakfast sandwich is beginner’s work. If you want to level up your post-Thanksgiving breakfast gaming, add some mashed potatoes and cranberry sauce to your egg sandwich and call it a day!

What You’ll Need:

  • biscuits, buns or dinner rolls (or toast/english muffins!)
  • cranberry sauce
  • warm mashed potatoes
  • warm turkey
  • poached, fried or scrambled eggs

Directions:

  1. Spread of biscuit or bun with a layer of cranberry sauce, then spoon potatoes top. Add a small slice of turkey topped with the egg of your choice. Eat!

Skillet Stuffing Shakshuka

Everyone knows baked eggs can make everything better. So, if you’ve got a whole Tupperware of stuffing from last night’s celebration, add it to your favorite baked eggs and make it the perfect post-Thanksgiving brunch!

What You’ll Need:

  • 2-4 cups leftover stuffing one cup per person, warmed
  • 4 eggs
  • 2 tablespoons olive oil
  • 1 cup chopped tomatoes
  • ½ small onion finely chopped (about 1/3 cup)
  • 1 clove of garlic minced
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 2 tablespoons cream or half & half
  • ¼ cup grated Parmesan cheese
  • leftover fresh herbs such as parsley (optional)

Directions:

  1. Heat olive oil in a medium-sized skillet over medium heat (cast-iron works great for this). Add onions and saute until translucent, about 5 minutes. Add the garlic, paprika, salt, pepper and chopped tomatoes and cook until fragrant; about 5-8 minutes longer. If the sauce gets too thick add a little water.
  2. Reduce the heat to medium-low, stir in the cream, then carefully crack the eggs into the simmering sauce. Try not to break the yolks, but it’s ok if you do. Cover the pan and continue to simmer until the whites are white, and the yolks are set.
  3. Spoon 1 cup of warm stuffing on the bottom of each serving plate or bowl. Top with shakshuka and garnish with Parmesan cheese and any leftover fresh herbs.

Cheesy Leftover Mashed Potato Waffles

Turn your leftover mashed potatoes into delicious waffles for your post-Thanksgiving breakfast and top them with some Greek yogurt or sour cream for a savory touch!

What You’ll Need:

  • 2 cups leftover mashed potatoes
  • 1/4 cup gluten free panko crumbs
  • 3/4 cup shredded sharp cheddar cheese, plus more for topping (optional)
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 tablespoon chopped fresh chives, or to taste, plus more for serving
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • sour cream, for serving (optional)

Directions:

  1. Preheat waffle iron and grease with cooking spray.
  2. Combine all of the ingredients, except for the sour cream, in a large mixing bowl; mix and stir until thoroughly incorporated.
  3. If you want smaller waffles, scoop out about 1/3 cup of the batter and form into a patty. For bigger waffles, use 1/2 cup of the batter. For a perfect serving size, use 2 ounces of the batter per waffle.
  4. Transfer to preheated waffle iron and close; cook for 3 to 4 minutes, or until cooked through and browned on top. Cooking time will depend on the size of the waffles.
  5. Remove from waffle iron, top with a sprinkle of cheese (optional) and set aside.
  6. Repeat with the remaining batter.
  7. Serve the potato waffles with sour cream and fresh chives.

Thanksgiving Leftover Balls

This recipe is arancini meet Thanksgiving stuffing, and it’s especially delectable if your family can’t resist anything deep-fried!

What You’ll Need:

  • 2 cups stuffing, broken up if chunky
  • 3/4 cups turkey, finely chopped
  • 3/4 cup finely grated parmesan cheese
  • 3 tablespoon chopped parsley
  • 4 -5 cups cold mashed potatoes
  • 1 cup flour
  • 1 large egg. lightly beaten
  • 2 cups panko crumbs
  • 1 1/2 – 2 cups of gravy for dipping

Directions:

  1. Preparation: Line two baking sheets with parchment paper.
  2. In a large bowl, combine stuffing, turkey, parmesan cheese, and parsley. Mix until well blended.Using your hands, form 1 1/2 inch balls and place on parchment lined baking sheet. Continue forming remaining balls. Place balls on baking sheet and transfer to the freezer and let set for 30 minutes (this step isn’t necessary but it does making forming the mash potatoes around it easier).
  3. Set up an assembly line that includes four bowls lined in a row. Fill the first bowl with mashed potatoes, the second bowl with flour, the third bowl with the lightly beaten egg and the fourth bowl with panko crumbs.
  4. Remove stuffing balls from freezer and wrap about 4 tablespoons of mash potato around it. Make sure you are working with cold mash potatoes for easy handling. Gently roll ball in flour and then transfer it to the egg bowl. Using your hands or a fork, roll the ball around to cover it in egg. Finally dip and cover the ball in panko crumbs. Place ball on parchment lined baking sheet and continue forming the remaining balls.
  5. Fill a pan with enough to submerge the Thanksgiving Left over balls. Heat oil to 365 degrees F. Line a baking sheet with paper towels. Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, about 3-4 minutes. Remove with a slotted spoon and transfer to paper-towel-lined parchment baking sheet to drain.Continue deep frying remaining balls Adjust heat as needed to keep oil at a consistent 365 degrees F. Serve immediately with gravy.

Arugula Pesto Turkey Tartines

Open-faced turkey sandwich with fresh arugula? Yes, count us in!

What You’ll Need:

For the tartines

  • 2 pieces thick cut bread
  • 1/2 lb leftover roasted turkey sliced
  • 1/2 cup arugula pesto recipe below
  • 8 ounces fresh mozzarella sliced
  • handful of fresh arugula
  • Kosher salt and freshly cracked black pepper to taste

For the arugula pesto

  • 4 cups packed fresh arugula
  • 1 cup packed fresh basil
  • 1 tablespoon minced garlic
  • Kosher salt and freshly cracked black pepper to taste
  • 3/4 cup olive oil

Directions:

For the tartines

  1. Turn the oven on broil.
  2. Toast the 2 pieces of bread until the bread is just golden brown.
  3. Slather 1/4 cup of the arugula pesto on the top of each piece of toast and add the sliced turkey and fresh mozzarella. Season with salt and pepper. Place the 2 tartines into the oven and broil for 1-2 minutes until the cheese just starts to melt and bubbly. Remove from the oven and top with some fresh arugula. Serve immediately.

For the arugula pesto

  1. Combine everything in a blender or food processor and pulse for 1-2 minutes until blended.

Pumpkin Pie Milkshake

Everyone’s excited about the Fall season, mostly because of Pumpkin Pie (don’t lie, you know it’s true!), so take your pumpkin craving to the next level and turn your leftover dessert into a delicious milkshake with this easy recipe!

What You’ll Need:

  • ⅓ cup (80 mL) whole or low-fat milk
  • 2 large scoops large scoops of vanilla ice cream
  • 1 large slice leftover pumpkin pie reserve some of the pie crust edges
  • homemade whipped cream for topping

Directions:

  1. Combine the milk, ice cream scoops, and pumpkin pie slice (reserving a few pieces of crust for topping) in a blender. Process until almost smooth with some texture.
  2. Transfer to a large glass and top with whipped cream and crumbled pie crust pieces. Serve immediately.

Social Media Post:

Are you dreading🤔 the impending Thanksgiving leftovers you’re going to be forced🥴 to eat post-celeb?🍗 Yes, we feel you!🤗

Turn those leftovers into new and inventive dishes 😍with these9⃣ easy post-Thanksgiving breakfast ideas!🍽💡

📍Click the link to read more➡

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