Thanksgiving Leftover Turkey Recipes

 A cooked Thanksgiving turkey is the gift that keeps on giving. So keep reading to see a few of my recipes that will have you coming back for more succulent turkey leftovers. (And click on any recipe name to be directed to my blog post with all the tasty recipe text and yummy photo illustrations.)

The easiest and quickest use of Thanksgiving or Friendsgiving leftovers is to just pile them between sliced bread or a crusty bread roll. I like mine with stuffing, cranberry sauce, warm gravy and turkey.

Click on any photo to see larger.

But to kick the sandwich up to an Ultimate Turkey Sandwich, just crisp up in the frying pan some of that uneaten soggy turkey skin.

It is a decadent and tasty addition to a classic Turkey Sandwich. Check out my recipe video below for a little culinary decadence.

 

Be for you go cold turkey, try my gobbling spin on a Chicken Salad. I like the crunchy addition of chopped celery in this recipe that you can rename Turkey Salad. It's a short ingredient list and you can use dark and white meat turkey leftovers. And I like my Turkey Salad between 2 slices of a bagel, and you can also put a large scoop on your fave green salad!

A most popular leftover for the coldest days of winter is a warm and soothing Turkey Soup. I hope you saved the poultry carcass?

For the tastiest soup, it's best to boil leftover roasted turkey bones and turkey bits in a pot of seasoned water. Once the water is simmering on low, just step away for an hour, and meanwhile, do a little veggie and leftover turkey chopping to add with strained turkey broth.

My Turkey Soup recipe link here is based on a typical Chicken Soup, so just substitute with cooked leftover turkey.

My Chicken Soup recipe starts with uncooked chicken, so this Turkey Soup spin-off will be done in less time -- just simmer long enough to tenderize the chopped carrot, onion, and celery. This soup is easier with cooked turkey.

If you feel a bit more ambitious, then rustle up a Cajun classic Chicken and Sausage Gumbo, but with leftover turkey instead of chicken.

My Mom lives in Louisiana and she sure knows how to do a Gumbo. This is another cold-weather dish. Serve Mom's Turkey and Sausage Gumbo over rice. Again you can reduce the prep time because the leftover turkey is already cooked. And another shortcut is using a pre-made Gumbo base called a roux, which is often stocked in regular grocery stores.

Check out my video below for all the tasty details.

A pot pie is the most soothing of winter meals, and my Turkey Pot Pie made with Thanksgiving leftovers will have you returning for seconds and thirds!

For my simple recipe, I used a grocery store frozen pie crust that covers the leftovers. And all you do is load up a deep baking dish like you would a lasagna - layering mashed potatoes or yams, veggies, stuffing, turkey, and gravy.

My video below lays it on thick, that is, with plenty of delish leftovers.

 

You had Pumpkin Pie for Thanksgiving and didn't get enough of the sweet stuff? Well if you had an overabundance of baked or boiled sweet potato, then bake a Sweet Potato Pie! 

This Southern and Soul Food classic is really simple to do and my Mom has her Pumpkin Pie recipe that is easily made with cooked leftover sweet potatoes, and it's a click away right here.



I hope you had a great socially distanced gathering of family and some friends for Thanksgiving or Friendsgiving. And do check back for more 99 cent cheap$kate deliciousness.

Thanksgiving Recipe Roundup!

 It's the busiest and overwhelming cooking day -- well don't fret, The 99 Cent Chef wants to take the stress out and make it a bit easier for you. It's all here, my holiday recipes, along with a cupboard full of money-saving tips for you during this Thanksgiving season.

Read on and click on any highlighted recipe name to gobble up my original blog post for the recipe, illustrated with yummy photos, fun video, and tasty text.

Below is everything you need to serve a sumptuous and cost-saving dinner table feast. And make sure you bookmark this page because Christmas is right around the corner -- yikes!

First up, get all your goodies this week when every local market and chain grocery stores have the deepest cuts in produce prices. If you live in Los Angeles, the Grinchiest Chef would recommend getting fruits and veggies at any Superior Grocers -- just click here to see the great deals to be had, it's incredible.

They cater to Latin clientele, but everyone is welcome. If you have an ethnic market nearby, do give them a visit -- you'll be surprised what you may find on sale.

In the recent past my corner Latin market, Superior Grocers, have sold yams at 5 pounds for 99 cents, russet potatoes 5 pounds for 99 cents, yellow onions at 7 pounds for 99 cents, Brussel sprouts 2 pounds for 99 cents, green beans for 99 cents per pound, and acorn squash 2 pounds for 99 cents - oh boy!

Turkey is on sale this week at chain grocery stores and local markets, so make sure to read the fine print, usually a $25 purchase is necessary to get a big bird.

I'm sure there are turkey deals to be had wherever you are during the holiday, so this week check out those grocery flyers in the mail before you give them the heave-ho.

The main event is the centerpiece, a fat turkey overloaded with stuffing. Now, wouldn't it be great if you could get away with just setting out a stack of heated Banquet Turkey Dinners? That really is the cheapest way to go.

Well I know that won't fly, but one year in my bachelor days I had one. My wacky review of this frozen fiasco poultry dinner is a click away here.

But seriously, I posted my version of a Turkey with Stuffing recipe, and click here to read all about it. My blog post also features my Mother-in-law's decedent Sausage Stuffing. I shot a video below for you, and it's done in my movie technique of stop-motion animation to boot.

 

Often you will find a whole turkey too much to handle, or your guest list is just yourself and maybe one or two other guests. In that case, it is easy and often cheaper to bake a whole Turkey Breast.

Last time I cooked a Turkey Breast it took about 2 hours at 350 degrees to roast. I simply seasoned it with salt and pepper, leaving it uncovered. You can also add some herbs, or do it your own family recipe way.

Check with a thermometer for a reading of about 155 degrees. I usually just slice into a thick part of the Turkey Breast and make sure there are no pink juices. And when done, remove from oven and let stand for about 5 minutes so juices settle back in the meat. Click here to see my recipe video, photos, and tasty text. 

The same goes for Turkey Legs. They may cook a little quicker though, so start checking for doneness after an hour and a half. For a change of pace, I just made a tasty recipe called Turkey Carnitas. I just cover and braise a couple of Turkey Legs for about 2 to 3 hours in water with herbs. You can see how I do it in the video below.

  
My recipes are stuffed with cooking tips and cheap shopping sources like my local 99c only Store that carries boxes of stuffing and Hormel Bacon & Pork Sausage Links for, you guessed it, 99.99 cents. Right now they are selling everything but the bird!

And my local Dollar Tree has stepped up their holiday food deals as well.

Click on any photo to see larger

Come take a walk on the wild sides with The 99 Cent Rebel With a Cause Chef. And you can be sure the following links will go over big with your hungry family and visiting neighbors. You've never seen stuffing made like this: Stuffing Cupcakes with Cranberry Topping & Gravy.

To get the step-by-step directions for this most deliciously unique savory and sweet stuffing recipe click here. It's easy and quick to make, all you need (to borrow) is a cupcake pan. Stuffing Cupcakes are portable for an office party or a potluck dinner. If you are like me, stuffing, next to the roasted turkey, is the main event for my ravenous taste buds.

Stuffing Cupcakes

Make your own Homemade Cranberry Sauce by simmering two cups of fresh cranberries in a simple sweet syrup. My original recipe uses fresh strawberries but can use almost any fresh fruit, including cranberries.

Everyone knows how to make Mashed Potatoes, right? Well if you are a newbie to pulverizing tubers, I got your back! And you gotta have gravy to go with Mashed Potatoes. My Turkey with Dressing link has a Homemade Gravy recipe, too.

Mashed Potatoes

Boring Creamed Spinach is a typical Thanksgiving side, but I have a Hindi twist. One of my favorite India restaurant side dishes is Saag Paneer, which is just like creamed spinach, but with cheese and the added spice punch of ground cumin. My version is made with easy-to-get (and lower fat) cottage cheese instead of Indian Paneer (cheese) and Ghee (butter). Once you and your family try my cheesy and creamy Saag Paneer, you won't go back to Creamed Spinach. And the recipe is a click away, here.

If you are looking for traditional sides I have the old-school French Fried Onions and Green Bean Casserole, which is right out of the 1960s themed Mad Men TV series. Yeah, all you need is a can opener for the green beans and Campbell's Mushroom Soup. This is a classic recipe where Betty Crocker has it right -- creamy, crunchy and so satisfying. Click here to see the Cheap$kate Chef's version.

Roasted Brussels Sprouts are edible Christmas ornaments that you can add to the oven during the last 30 minutes of your roasting turkey. Just drizzle them with oil and dust with salt and pepper. It couldn't be simpler to do and here is my stop motion animated video to prove it.

 
Of course, I have some more sides for you, just click on any of the following names: Green Beans with Almonds,  Whiskey Yams with Brown Sugar Pumpkin Seeds, Squash, Tomatoes and Onions, Brussels Sprouts in Sour Cream, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, Collard Greens with Molasses, Asparagus and Red Potato Salad,  Pear and Spinach Salad with Creamy Dressing, Fresh Fruit Salad.

Green Beans & Almonds

And don't forget the appetizers like Warm Artichoke Dip, Black Olive Tapenade with Crostinis,  Bacon Wrapped Dates with Cream Cheese, and Roasted Asparagus Wrapped in Salami.

Warm Artichoke Dip

And if that isn't enough -- it's dessert time! After you push yourself away from the table and waddle to the couch to catch a holiday game on the TV, be sure to grab a handful of  my late wife's Cranberry Orange and Coconut Cookies (click on the name for the recipe.)

But you can't do better than desserts made by Mom. They know what makes a family happy and mine has been generous enough to show me how she does it. Here are a couple of videos I made of her homemade Pumpkin and Mini Pecan Pies.

Now is the time to hit up your local grocery for cans of pumpkin or, if you are cheap like me, less expensive cans of sweet potato. You can use either, as the taste is almost identically delicious (that is, when canned yams are in a sweet syrup.)

Read the recipe details of my Mom's luscious Pumpkin Pie by clicking here. And watch the video below to see how she does it. 



Every Thanksgiving holiday I eagerly await a package from Mom of her famous Mini Pecan Pies. A dozen of them travel well inside a shoebox from Louisiana to Los Angeles. These small pies are the tastiest present one can receive, and I got her recipe for you -- all you have to do is click here.

This is a great Thanksgiving party dessert, but make sure to give your host a few, as they will disappear way too fast. If you don't believe me, just check out the video I made of Mom setting out a plateful -- and watch my relatives devour them in no time flat! (By the way, I think you will be impressed with how the Chintzy Chef gets around paying normally exorbitant pecan prices.)

 
I hope you all have a great holiday. Keep checking back here for more budget recipes and loads of new food videos.

Easy Roast Turkey Breast - Video Recipe

Roast a turkey for Thanksgiving? No thanks!! I'll go the easy route and just roast a turkey breast - it's quick and easy to do my way. Take the pressure off and keep it simply delicious.

And as a bonus, I add Stuffing under the flap of the breast wishbone skin and I add an extra mound of Stuffing that the turkey breast rests on. So you get it all with my Easy Roast Turkey Breast recipe.

The advantage of only cooking a Turkey Breast is you don't have to worry about the dark meat when cooking a whole turkey. Usually, dark meat takes longer to cook than white meat and so often the white meat will dry out even when covered with aluminum foil to help keep it moist.

I don't know about you but I like a succulent slice of turkey breast, not a dry bite of bird. 

Of course, you have to be a "white meat" person for this recipe, I like both white and dark...can't we all get along?

Turkey breast comes in many sizes/ weights starting at about 5 pounds, so you will serve 3 or 4 guests easily and there's little waste, without a lot of carcass bones and skin to throw out. It costs about the same per pound as a whole turkey when on sale.

Usually, figure about 15 minutes of roasting per pound of the breast at 350 degrees. My (about) 5-pound Turkey Breast cooked in an hour and a half - that's half the time of roasting a whole turkey!

 The skin gets crackly and the meat stays moist. Always allow a few minutes of resting time once the Roasted Breast is out of the oven while setting the table and finishing side dishes.

I can't resist Bread Stuffing with Roast Turkey Breast and I'm not particular. I use a typical boxed stuffing from my local 99c only Store and add a few sauteed veggies for good measure. I like cornbread or plain white bread stuffing. 

A chopped stalk of celery and some chopped onion, mushrooms, and garlic all sauteed together, are what I add, then follow the box directions. If I have a small package of breakfast sausage I'll saute that too and mix it all together. My Easy Stuffing Recipe is a click away here. 

Almost everything in the grocery store is on sale this time of year so keep a lookout and click here to see some of my yummy side dishes -- Bacon Wrapped Brussels Spouts or a Green Bean Casserole with French Fried Onions, anyone?

You don't need the whole bird to make a satisfying Thanksgiving meal, my Easy Roast Turkey Breast will do the job!

Easy Roast Turkey Breast - Video

Play it here. The video runs 1 minutes, 38 seconds.

Ingredients (serves 3-4)

4-6 pound turkey breast - It comes in various sizes so cooking time will vary. But in general, it's about 15 minutes per pound at 350 degrees -- the internal temperature of the thickest part of the breast should be 150-155 degrees. My turkey breast took an hour and a half at 350 degrees. 

Salt and pepper to taste - just sprinkle on as much or as little as you like, about a teaspoon total.

Optional - a box of favorite Stuffing. Follow the box directions or see my recipe by clicking here.

Directions

Nothing to this recipe really, just preheat the oven to 350 degrees and sprinkle on some salt and pepper. Okay to put some fresh or dried herbs under the breast skin if you like. Rosemary is a pungent herb, or sage and rosemary, too. 

Place the turkey breast skin side up and let it roast until done, about an hour and a half or until the juices run clear when sliced, or the internal temperature is 150-155 degrees in the thickest part of the breast.

If you are a stuffing fanatic then add some to the turkey breast before roasting. I like to stuff the wishbone area which usually has a large flap of skin to enclose the stuffing. 

Turn the breast cavity facing up and lay in the stuffing against the wishbone. Raise up the skin and fasten with a couple of toothpicks. Finally, make a mound of stuffing on your roasting pan and place the breast right on top of it, covering it with the breast cavity.

The turkey juices will flavor the stuffing perfectly. And you get a little crunchy layer of stuffing that cooks against the pan.

If you are looking for a few side dishes to go along with the plump roasted breast then click here to see what I recommend.

Whether you roast the breast with stuffing or without, try my Easy Roasted Turkey Breast for Thanksgiving, or anytime.

🌹 Happy Birthday Mom ! - Mom's Favorite Recipes 💖

 Mom turns 87 years young on November 11.

And I owe it all to her, at least where I get my cooking chops (and any good sense I have.) Just check out our cooking videos below to see what I mean.

She grew up in Texas on the Gulf Coast, in a small shrimping town called Port O'Connor. There, I learned to love seafood.

Her father was a shrimp boat captain. So, while we couldn't afford steak, we had all the fresh-caught seafood Big Daddy would skim off the top of the catch. Shrimp season was short, but crab and oyster season soon followed.

Big Daddy & Big Mama

Mom had movie-star looks (like a young Elizabeth Taylor) and smarts, and a scholarship to college if she wanted it, but had no extra help from her parents.

So after high school graduation, she was soon married and I arrived on the scene, followed by my brother and sister.

Billy, Berry, and Brenda

My Dad was in the military so we moved around. Mom and us kids eventually settled back in Port O'Connor, after a divorce. Dad was quite a character and the life of the party, but he was also a little too profligate in the alcohol consumption department.

Billy Doyle Robinson

Mom went back to work as a waitress, so I learned how to literally pinch pennies when she poured handfuls of customer tips on the kitchen table for us kids to separate and count.

Mom got back on her feet and found love again with this shuffleboard-playing fellow below, Ken.

Click on any photo to see larger.

After a couple years, Mom remarried and a final sister, Denise, was born (catch up with my youngest sister Denise's Eggplant Recipe, video here.)

Denise & Radish

We moved to neighboring Louisiana the year I enrolled in Junior High School. There she picked up a whole other way of cooking, Cajun-style.

My high school daze were spent in Gonzales, Louisiana, the self-professed Jambalaya Capital of the World. So you know this town is serious about chow. Click here to see a culinary video tour of some local Cajun cuisine at the weekend Flea Market, including Crawfish Pie, Boudin Balls and, of course, Jambalaya.

And here's our first video we made together in my Los Angeles kitchen - and my dear late wife, Amy, even makes an appearance at the very end of the video. You'll get a kick out of Mom rockin' the cast-iron kettle. I make her Cajun Jambalaya more than any other recipe - it's simply delicious.



Here is a link to her Jambalaya recipe with text and yummy photos.

Mom was always popular with my high school buddies...especially during lunch or dinner time. She brought her Tex-Mex Enchiladas to Cajun Country, and my Louisiana friend Marvin ate them up!

Me, Marvin & Dennis

During my last visit to Louisiana, I had him over when I filmed Mom making Tex-Mex Enchilidas. Marvin liked the Enchiladas so much, he had a flashback to our high school daze.

Make sure to watch my wacky recipe video to the end, that's when our flashback hijinx really gets to smoking (wink, nudge.)



Mom takes a star turn with her next video recipe, her popular Chicken and Sausage Gumbo.

It's a traditional Southern dish and it's cheap, too. Just chicken, sausage, and the Cajun veggie trinity of bell pepper, celery, and onion. What gives Gumbo its unique taste is a dark brown roux, which is flour cooked in oil until chocolate brown.

Just check out the video below - Mom will take you through the steps. And, as an added bonus, my oldest sister Brenda makes a nagging appearance a few minutes in.



Click here to read all about making Mom's homemade Gumbo, from roux to rice!

My Mom's Cajun Potato Salad is the perfect side to her Gumbo and Jambalaya. When she visited me in Los Angeles I got her to do it on camera. I couldn't help but give her a hard time with the recipe. I called it Cajun Mashed Potatoes and she called it Cajun Potato Salad - well, I guess you'll have to watch the video below to see who wins that argument!

I satiate my sweet tooth during visits with Mom. And the best of her pastry delights are Mini-Pecan Pies. If I couldn't make it for the Christmas holiday, then she would send a shoe-boxed size package with a dozen of these tasty pies.

In the video below, Mom attracts a kitchen full of hungry relatives when these pies come hot out of the oven. And it's a miracle they were done right because this Chef de Shutterbug was shoving a camera in her face (and a hot oven) during the whole procedure. We butted heads a few times, but fortunately, it all turned out fine.

I even came up with a way to dodge the high prices for pecans - so check out the video below to learn my budget secrets.

And click here to see Mom's Mini-Pecan Pies recipe with text and tasty photos.

Mom has lived half her life in Gonzales, Louisiana. One vacation visit fell on Christmas, and she pulled out all the stops with a huge holiday spread, that included Pumpkin Pie. I got her on video making it, and it turned out perfect, as you will see below. And watch to the end to see a taste-testing Cajun cast of characters including Rosetta, Chef Tony, Candyse (niece,) Bobby, Jason (nephew,) Joe, Lacee, and cute Adalyn!

The recipe is a traditional one made with simple ingredients. The pumpkin came from a can, but the crust was handmade with wheat flour.



All the easy-to-follow steps are written out here, and with delish photos, too.

Now, Mom is no angel -- hey, who is? Recently my brother from another daddy, the Swamp Chef, made an appearance with his Spanish moss and all.

When I asked Mom: "Who's the Swamp Chef's daddy?" Her reply was: "That's a very good question!" I guess Mom will spill the beans one day, until then, check out the video below for a dessert good enough to cajole the Swamp Chef out of the bayou!

Cherry Pie - Recipe Video

In Louisiana, there are fast food drive-thru's serving slushy Daiquiris. I don't know how the heck they get away with it. Every time I go back to visit my Mom and Sis, I am reminded about this quirky Cajun roadside icy, thirst-quenching, to-go cup.

Now, there are rules to this. Louisiana has an open container liquor law. So, when you get your Daiquiri, as both Mom and Sis reminded me several times: "Do not put the straw in!" That is a DUI violation if you are stopped. However parched you are, resist plunging the straw through the drink top -- until you get home. Fortunately, Mom's house was less than 5 minutes away.

Check out my last video below, and ride along with my sister Brenda and Mom for a cool beverage on a hot Louisiana summer day.

Happy Birthday Mom -- I love you !