What to Eat This Week – Leftover Season

Family, friends, food, festivities – Thanksgiving has it all. But after nearly a week of prep and cooking and cleaning, the last thing I want to do is pick up another roasting pan or pot to make another dinner. Thank goodness Thanksgiving also comes packed with leftovers. For #WhatToEatThisWeek we’re putting our feet up and kicking back with easy and creative leftovers recipes to get you through the next seven days.

The key to enjoying the leftovers season is to spread your turkey consumption out, and transform your Thanksgiving table scraps into something new and totally delicious. You might even find that your leftovers concoctions are even better than the original meal.

Use your leftover rolls and stuffing: Savory Bread Pudding

Savory Bread Pudding


6 large eggs
1 cup lowfat (1%) milk
½ teaspoon salt
¼ teaspoon ground black pepper
Dried or fresh herbs to taste
3 cups cubed bread (leftover dinner rolls or extra bread from stuffing)
3 cups diced mixed cooked vegetables (such as onions, bell peppers, zucchini, spinach, fennel, broccoli, mushrooms, tomatoes, carrots)*
8 ounces Cabot Extra Sharp Cheddar, grated and divided, (about 2 cups)

The classic turkey sandwich – perfect for midweek: Cheesy Turkey and Cranberry Melts
Cheesy Turkey and Cranberry Melts


8 ounces sliced roasted turkey
8 slices 100% whole-wheat bread, lightly toasted
8 very thin slices fresh pear or apple
4 slices cooked turkey or veggie bacon, cut in half
4 ounces Cabot Sharp Lite75 Cheddar or Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
1/4 cup cranberry-orange or whole-cranberry sauce
Cooking spray

Use your leftover sides to make apps: Cranberry Cheddar Pita Bites with Butternut Squash Cranberry and Cabot Habanero Cheddar Wontons

Cranberry Cheddar Pita Bites


2 (8-inch) pita breads, whole-wheat or white
1/2 cup whole berry cranberry sauce or chutney
5 ounces Cabot Horseradish Cheddar or Cabot Sharp Cheddar, grated (about 1 1/4 cups)


1 small butternut squash
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
Salt and ground black pepper to taste
4 ounces Cabot Hot Habanero Cheddar, grated (about 1 cup)
1 cup fresh cranberries, coarsely chopped
24 wonton skins
1 quart vegetable oil for frying

Squash into soup: Butternut Squash & Sage Soup

Butternut Squash & Sage Soup


1 medium butternut squash
1 tablespoon chopped fresh sage
1 can less-sodium chicken broth
1 teaspoon Kosher salt
¼ cup milk
¼ cup Cabot Lowfat Plain Greek Yogurt
1 tablespoon orange juice


A simple Greek Yogurt sauce makes a quick & delicious pasta dish: Greek Yogurt Turkey Stroganoff

Greek Yogurt Turkey Stroganoff


4 teaspoons avocado oil or organic canola oil, divided
1 pound turkey tenderloin, cut into bite sized chunks
1 8-ounce package of white or baby bella mushrooms, sliced
1 medium sweet onion, diced
2 teaspoons chopped fresh thyme
¾ teaspoon salt
½ teaspoon ground pepper
3 tablespoons sherry
¼ cup all-purpose flour
2 cups reduced-sodium chicken broth
½ cup Cabot Plain Greek Yogurt
chopped fresh parsley for garnish, optional


Breakfast for dinner with the last of your leftovers – just throw it all in: Turkey, Two Potato & Cheddar Hash
Turkey, Two-Potato & Cheddar Hash


3 cups (½-inch) peeled and diced sweet potatoes (about 1 pound)
3 cups (½-inch) peeled and diced russet potatoes (about 1 pound)
1 ½ cups chopped yellow onions
2 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon ground black pepper
4 large cloves garlic, crushed and peeled
4 cups finely chopped leftover cooked turkey*
⅓ cup chopped Italian parsley
1 tablespoon chopped fresh thyme leaves
About ⅓ cup leftover turkey gravy, warmed
8 ounces Cabot Seriously Sharp Cheddar or Cabot Extra Sharp Cheddar, cut into ¼-inch dice (about 2 cups)


If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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