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What to do with all the food? These 3 Thanksgiving leftover recipes. You’re welcome.

These Thanksgiving leftover recipes will be your saving grace.

The big meal comes and goes, but the food lingers around for days. If you don’t want to eat the exact same thing for a week straight, mix up your leftovers with some new recipes. New look, (almost) the same great taste!

Wendy Paul shares three dishes you can make with all your Thanksgiving leftovers. She shares how easy they are, and a new soup find she has been using in all her fall cooking.

Find more of Wendy’s recipes on Instagram, @therealwendypaul, or at www.wendypaulcreations.com.


Turkey & Brie Crescent Rolls


  • 1/2 cup warm water
  • 2 1/2 tsp. instant yeast
  • 1 cup scalded milk
  • 1 cube soft butter
  • 1/2 cup sugar
  • 2 eggs
  • Pinch of salt
  • 4-5 cups all purpose flour
  • Cranberry sauce
  • 8 oz. Brie cheese
  • 2 cups shredded or thinly sliced turkey


Preheat your oven to 400 degrees.

In a small sauce pan, prepare your milk. Place 1 1/4 cup milk, and turn on to medium heat. Let the milk begin to simmer, and bring to a boil. Remove the milk from the heat and set aside to cool. The milk will measure close to 1 cup when done.

Meanwhile, proof the yeast in the warm water. Add 1 tsp. sugar to make the process go a bit faster. Once the yeast has bubbled, add the butter, 1/2 cup sugar and eggs. Then add the cooled milk, and 3-4 cups of flour. Turn on your mixer, and begin to bring the dough together. Add a bit more of flour, until the dough begins to come off the side of the bowl while mixing. Continue mixing for 3-4 minutes on medium speed. Remove the dough and place in a lightly greased bowl. Cover and let rise until doubled in size, about 1-2 hours.

Divide the dough in to 2 pieces. Roll one section at a time on a lightly floured surface, 1/2″ thick. into a big round. Cut into 12 equal triangles. Cut in half once, then half again, and then into thirds. (think pizza)

For each triangle, place a piece of turkey and cheese and a schmear of cranberry sauce on the widest part. Then roll tightly from the widest part to the narrowest part, making a crescent shape. Place on a baking sheet, 12 per baking sheet. Repeat until all the dough has been rolled, cut, and made into a ham and cheese roll.

Brush the rolls with 1 egg, beaten. Using a pastry brush.

Bake at 400 degrees for 20-22 minutes, until the rolls are golden, and cooked through. Remove from the oven and cool slightly. Serve warm. Or room temperature. These rolls freeze well too.


Turkey Shepherds Pie


  • 2 cups shredded or diced leftover roasted turkey
  • 3 cups mixed frozen vegetables
  • 1 small onion, diced
  • 1 tsp. salt
  • 1 tsp. dried basil
  • 1 pkg. Turkey gravy mix (dry powder)
  • 2 cups milk or broth (or 2 cups leftover gravy)
  • 1 ½ cups prepared stuffing
  • 2 cups leftover mashed potatoes plus 1/3 cup heavy cream or sour cream
  • Fresh parsley for garnish


Preheat your oven to 400 degrees.

In a large bowl, combine the turkey, vegetables, diced onion. Sprinkle the vegetable mix with the gravy powder. Add the milk or broth and stir to combine. Pour into a buttered baking dish. Crumble the stuffing on top of the vegetable mixture.

In a bowl, combine the mashed potatoes and the heavy or sour cream. Whisk until smooth. Then spread the mashed potatoes over the vegetable mixture. Bake in the oven uncovered for 25-30 minutes until hot and bubbly and potatoes are golden and warmed through.


Turkey & Mushroom Crepes


  • 1 jar Marketside Mushroom & Herb Soup (Walmart)
  • 2 cups baby Portobello mushrooms, sliced
  • 1 tbsp. butter
  • ½ tsp. salt
  • ¼ cup dehydrated minced onion, or fresh minced onion
  • ½ tsp. garlic powder
  • ½ tsp. dried parsley
  • 2 cups shredded or diced leftover roasted turkey
  • ½ cup Parmesan cheese, grated
  • 2 tbsp. fresh parsley for garnish
  • 1 recipe crepes or 6-8 fresh uncooked tortillas


Preheat your oven to 400 degrees.

In a large skillet, sauté the mushrooms in the butter, until golden and tender. Stir the mushrooms occasionally for 3-4 minutes.  Remove ½ cup of browned mushrooms for garnishing the crepes.

Add the salt, onion, garlic, dried parsley, shredded turkey ½ cup of the mushroom soup. Simmer until warmed through.

Butter a 9×13 baking dish. Prepare your crepes if needed.

Assemble your crepes. Place a crepe or fresh tortilla, and scoop the turkey and mushroom mixture, about 1/3 cup in the center, on a line. Then roll, like an enchilada, tightly, and place each rolled crepe into the buttered dish, single row. Repeat until all the crepes have been rolled.

Pour the remaining soup mixture on top of the crepes, and top with the remaining browned mushrooms and sprinkle with the Parmesan cheese. Bake for 25-30 minutes, until heated through. Garnish with fresh parsley before serving.

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