I don't know about you, but I can only take so many plain Thanksgiving leftovers. By day two, I knew I needed to get a little more creative with the daily menu, so I set out to make two creative dishes:
Thanksgiving Leftover Casserole&Peanut Butter and Chocolate Marshmallow Bars
I love quick dinner & easy dessert recipes. These took little effort and included everyday items that I often have on hand. Ryan loved them so much that he was begging for seconds, and we even ate both again for lunch the next day!
I created a shopping list and headed to Walmart in order to grab all of the essential items I needed for Thanksgiving this year. You can check out my shopping adventure here. Five things were actually Kraft products that I typically keep in our pantry or fridge. I used them to make dishes for our Thanksgiving dinner and wanted to creatively use the leftover ingredients to spice up our leftover turkey.
First, empty a package of Stove Top Dressing into a large bowl. I chose to use the Whole Wheat Chicken variety. Add in 3/4 cup milk and stir to mix.
Grab 2 - 2 1/2 cups of chopped up leftover turkey and stir that into the Stove Top mixture.
Then, measure out 3/4 cup Miracle Whip and add it in to the bowl. Thaw and drain 16oz of chopped broccoli & 1 cup frozen chopped onions. Mix the vegetables, along with the Miracle Whip & stuffing mixture, until everything is evenly coated.
Sprinkle in 1/4 teaspoon cracked pepper, 1/4 teaspoon salt and a cup of Kraft finely shredded cheddar cheese. Stir lightly. Preheat the oven to 350 degrees and get out an 8x8 pan or a small, glass casserole dish. Empty the bowl into the baking dish and sprinkle the top of the casserole with cheddar cheese. Bake for 25-30 minutes, until the top is golden brown and the casserole is heated throughout.
For the dessert, all you need is 1/2 cup Planters Peanut Butter, a bag of Jet-Puffed Miniature Marshmallows, 1 1/2 cups semi-sweet chocolate chips and 1/4 teaspoon of salt.
Place the chocolate chips, salt and peanut butter in a microwaveable bowl and cook in 30 second increments. After 30 seconds, stir the ingredients and heat again until the chocolate chips have melted and the mixture is smooth.
Add in the bag of marshmallows and stir to coat. Line a 1.5 - 2 quart baking dish with parchment paper, making sure there is extra paper hanging over the sides. Scoop the mixture into the lined dish and lightly spread and smooth it out. Cover the dish and refrigerate for 2-3 hours until hardened.
Cut into small bars and store in the refrigerator until ready to serve.
Thess dinner & dessert recipes were so easy and incredibly delicious! They allowed me to use up all of my Thanksgiving leftovers and we didn't feel like we were eating the same things we had been for the previous 2 days.
If these two recipes aren't up your alley or you want even more creative inspiration, check out Kraft's Holiday Family Table!
