Co-op Blog

The Leftovers: Pick-Me-Up Recipes

Ahhh… the big celebration has passed, and (not surprisingly) there are leftovers. But what to do with all that roasted turkey and side dishes? Here are some ideas from Co-op staff:

Leftover Turkey Tetrazzini Recipe

Many folks use leftover turkey to stuff in quesadillas, enchiladas or hearty stew, like Turkey Vatapa. Turn your roasted bird around in the following recipe and combine cooked chicken or turkey with mixed vegetables, pasta, and sherry to create a classic Italian-American specialty. Serve this creamy, rich pasta dish with a side green salad, and a glass of dry red wine.


  • 2 cups cooked turkey or chicken breast
  • 8 oz. cooked spaghetti or penne pasta
  • 1 cup sliced fresh mushrooms (or leftover sauteed mushrooms)
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk or milk substitute
  • 2 tablespoons sherry cooking wine
  • 1/8 teaspoon ground mustard
  • 1 cup (4 ounces) shredded mixed cheese: cheddar and mozzarella
  • 1 tablespoon shredded Parmesan cheese
  • Minced fresh parsley, for garnish

Directions:  In a large skillet, saute the mushrooms, onion, and sherry in butter until tender. Whisk in the soup, milk, poultry seasoning, and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Garnish with parsley.

Leftover mashed sweet potatoes are not always easy to reheat. Use this recipe to re-purpose them as the base for moist, tender, and delicious pancakes for breakfast.

Leftover Sweet Potato Pancakes Recipesweetpotato


  • 1 1/4 cups leftover mashed sweet potatoes
  • 1/2 cup sour cream
  • 3/4 cup milk
  • 1 large egg
  • 1 1/2 tablespoons maple syrup, plus more for serving
  • 4 tablespoon butter, divided
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Pinch of nutmeg
  • Pinch of cinnamon

Directions: Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk well. Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not over mix). Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, and smooth out into 4-inch disks. Cook, swirling occasionally, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned and second side and pancakes are puffed, about 2 minutes longer.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.