What to Do With Your Thanksgiving Leftovers, According to Chef Henry Abuto

From stuffed bell peppers to an apple pie milkshake, chef Henry Abuto has a few ideas for your Turkey Day leftovers.

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Like a good host, you’ve cooked far too much on Thanksgiving, and now you and yours are anticipating numerous meals of turkey, dressing, and cranberry sauce. But that doesn’t mean you have to stick to the same ol’ fare. Get creative this holiday season with these four scrumptious recipes from by Wasonga chef Henry Abuto.

APPLE PIE MILKSHAKE

Yeah, you read that right. And it’s just as delicious as you might think.

Ingredients 

One slice apple pie

Three scoops vanilla ice cream (Blue Bell)

1/4 cup milk

Instructions: 

Combine ingredients in a blender for 1 – 2 minutes. 

Feel free to substitute the apple pie for another slice. 

STUFFED BELL PEPPERS

Ingredients

Bell peppers

Leftover turkey slices, cut up

Leftover mac and cheese

Leftover corn casserole 

1 cup shredded cheese

Directions:

Set oven to 425 F.

Cut the bell peppers circular from the top and hollow them out. Rinse with warm water.

Mix turkey, mac and cheese, corn casserole, and cheese into a bowl. 

Scoop mix into hollowed-out bell peppers. 

Place in baking dish and bake at 425 F for 20 minutes. 

BREAKFAST SKILLET POTATOES AND EGGS

Ingredients

Leftover diced potatoes

5 eggs, scrambled

1 onion, diced 

1 tomato, diced 

2 tablespoons, minced garlic

Directions: 

Sauté onion, tomato, and garlic in 2 tablespoons of butter (or olive oil). 

Add in potatoes and cook for a few minutes, stirring frequently. 

Add in eggs, reduce heat, and cook until eggs are done. 

Plate and top with avocado and salsa. 

TURKEY NOODLE SOUP

Ingredients

Leftover turkey

2 cups cooked noodles (drained)

4 cups turkey broth

1 onion, diced

1 cup carrots, diced

1 cup celery, diced

Directions:

In a saucepan, sauté onions, carrots, and celery with two tablespoons of butter on medium heat for 5 minutes. 

Add in turkey broth, turkey, and noodles. 

Season to taste. 

Simmer on low heat for 20 minutes.