What to Do With Leftover Turkey

Thanksgiving for breakfast

Now that you've filled up on Thanksgiving dinner, you're stuck with that age-old problem: What to do with all those leftovers. Of couse, as far as problems go, this is quite a good one to have. But you might be looking for some recipes to help you use up the leftovers in a new and innovative way.

Sometimes Thanksgiving leftovers taste better than the actual dinner. But that doesn't mean we want to be eating the leftovers night after night after night. In fact, sometimes the night after Thanksgiving, we don't want anything to do with turkey. But why not make a Thanksgiving leftover breakfast this weekend?

We are absolutely in love with the Food Network Thanksgiving leftover breakfast recipe. It will use up lots of your Thanksgiving dishes, like turkey and mashed potatoes, and won't make you feel like you're eating the same meal over and over again.

Here's what you need:

* 1 cup leftover mashed potatoes, at room temperature
* 1 large egg, plus 4 for frying
* 1/4 cup milk
* 1/3 cup all-purpose flour
* 1/2 teaspoon finely chopped sage
* Coarse salt and freshly ground black pepper, to taste
* 5 teaspoons extra-virgin olive oil
* 1/2 small onion, chopped
* 1 clove garlic, finely chopped
* 1 small red bell pepper, stemmed, seeded, and chopped
* 8 ounces diced leftover turkey meat, about 2 cups
* 1/2 cup leftover turkey gravy
* 1/4 cup leftover cooked corn kernels
* 1 teaspoon chopped fresh parsley

And here's what you do:

Preheat the oven to 200 degrees F.

In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.

Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.

Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

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We suggest serving the breakfast with some stuffing on the side (everyone needs to start their day with some extra carbohydrates) and maybe some green beans, too! Didn't realize you could have Thanksgiving leftovers for breakfast, did you?