I do not want to mess around with Thanksgiving dinner. I do not need any tips or updates to old favorites. I want it just the way my Mom and aunts used to make it, old school. Leftovers however are a whole other story. I love to get creative and experiment with leftovers. I love to see the variety of things people can create from the scraps of standard recipes. Here is what I came up with this year.


Turkey soup with mashed potato dumplings

We could not fit the turkey in the fridge this year. It just was not going to happen, so the night of Thanksgiving I carved and picked the bird clean and put the meat in the fridge in some tupperware. I then got out the crockpot and placed the bones with a sliced onion in the pot and covered it with water. I added 1t of poultry seasoning and 1t of salt and in the morning it looked like the most beautiful stock.

Turkey Stock | WE MADE IT HOME


  • 6ish cups of Turkey Stock (just use what you’ve got)
  • 4 cups of sliced collards
  • 1 cup leftover mashed potatoes
  • 1/2 cup flour
  • 1 egg
  • poultry seasoning
  • salt


  1. Bring your turkey stock to a boil
  2. Wash your collards, remove the ribs, and chop into 1 inch wide ribbons
  3. Add them to your stock
  4. Mix together your mashed potatoes, flour, and egg, depending on how well seasoned your mashed potatoes are you may have to add more poultry seasoning and salt. Use your discretion.
  5. Form the potato mixture into 1 inch round balls and drop them into your stock.
  6. Make sure the dumplings boil for at least 15 minutes.




I had this for lunch today and got way too excited over it. It’s a great way to ease off the Thanksgiving gluttony.


  • Mixed greens
  • 1 apple
  • herbed goat cheese
  • leftover stuffing

For the apple cider dressing:

  • 1/8 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 T honey
  • pinch of salt and pepper


  1. Turn on your broiler
  2. Combine all ingredients for the apple cider dressing and shake in a lidded container.
  3. Roll your leftover stuffing into 1 inch balls
  4. Put them onto a baking sheet and place them under your broiler for 3 minutes, then turn them and put them back in for 3 minutes. They may need an extra couple minutes to get crispy, so take your time but keep checking to make sure they don’t burn.
  5. Slice your apples and goat cheese.
  6. Top mixed greens with apples, goat cheese, and croutons. Top with dressing.


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