Pineapple Ham & Basil Pizza

This Pineapple Ham & Basil Pizza has a very light flavor that is absolutely delicious. I really enjoyed the sweet and salty.

 

This is an incredible blend of flavors. The basil is so fresh with the sweetness of the pineapple and saltiness of the feta and ham.

Believe me, you won’t even miss the pizza sauce.

I used a refrigerated pizza crust, but homemade would just make it better.

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Pineapple Ham & Basil Pizza
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Pineapple Ham & Basil Pizza
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A delicious non-traditional type of pizza.

Course: Main Course
Cuisine: American
Keyword: Pineapple Ham & Basil Pizza
Servings: 4
Calories: 385 kcal
Ingredients
  • 1 recipe pizza dough your favorite recipe
  • 1 1/2 cups mozzarella cheese shredded
  • 1/4 cup crushed pineapple drained
  • 1/4 cup walnuts broken
  • 1 tablespoon fresh basil slivered
  • 1/4 cup deli ham cut in fine shreds
  • 1/4 cup feta cheese crumbled
  • 5 tablespoons olive oil
Instructions
  1. Use a well-seasoned heavy cast iron skillet, at least 12" in diameter. Preheat oven to 450 F (very HOT).
  2. Toss grated mozzarella cheese with 2 tablespoons olive oil.
  3. Drizzle 2 tablespoons olive oil into skillet.
  4. Press dough into the pan.
  5. Spread mozzarella over crust then follow in this order with pineapple, ham, basil, walnuts, feta.
  6. Drizzle remaining 1 tablespoon of olive oil on top.
  7. Put into a very hot preheated oven - bake for about 20 minutes.
  8. Use a spatula to lift the edge of the crust to check that it is golden and crisp.

 

Enjoy!

Up Next:

Spanish Rice With Ham – Excellent Dish

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Recipe based on one by Ms B.
Photo by justcallmejulie

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Leftover Ham Quiche – Absolutely Delicious

I am fast becoming hooked on quiches and breakfast casseroles. This Leftover Ham Quiche was the answer to my leftover Baked Ham.

 

Very creamy. Very rich.

I’ve made two of these now and they were gobbled up before I knew what happened.

Easy to prepare, pretty to look at, and oh so tasty. Wonderful use of leftovers.

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Leftover Ham Quiche
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Leftover Ham Quiche
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Leftover ham has never been better than it is in the Quiche.

Course: Breakfast
Cuisine: American
Keyword: Leftover Ham Quiche
Calories: 295 kcal
Ingredients
  • 1 cup cooked ham cut in strips
  • 1/3 cup bell pepper cut in strips
  • 1/3 cup green onion chopped
  • 1 cup Swiss cheese shredded
  • 2 tablespoons all-purpose flour
  • 2 1/3 cups half-and-half
  • 3 eggs slightly beaten
  • 1 9 inch pie crusts
Instructions
  1. Mix ham, bell pepper, green onion, cheese and flour; toss all ingredients lightly.
  2. Mix half-and-half gently into eggs.
  3. Still gently; fold ham mixture into egg mixture.
  4. Pour this mixture into unbaked pie shell.
  5. Bake 10 minutes at 425 degrees, and then lower heat to 325 degrees and bake 20 minutes more or till done.

 

Enjoy!

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Pineapple, Ham & Basil Pizza

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Recipe based on one by Darlene Summers
Photo by GaylaJ

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Leftover Turkey Kentucky Hot Brown

Oh my goodness, oh my goodness – Leftover Turkey Kentucky Hot Brown… These little babies are absolutely fabulous!! An impressive use of leftovers — and so quick!

Leftover Turkey Kentucky Hot Brown

Leftover Turkey Kentucky Hot Brown Origin

Chef Fred K. Schmidt at the Camberley Hotel in Louisville, Kentucky, created the Hot Brown Sandwich in 1926.

Today the Hot Brown sandwich is still a Louisville favorite and still the signature dish of the Camberley Brown Hotel.

A visit to Louisville is not complete without tasting this wonderful sandwich.

But this recipe is healthier than typical hot browns!  A really slimmed down version.

These made a wonderful weekend breakfast treat that we demolished with alarming speed..

You won’t miss the butter in the cheese sauce. And don’t skimp on the hot sauce!

I am SO glad that I found this little beauty..a keeper without doubt!!

Delicious Leftover Turkey Kentucky Hot Brown Sandwich!

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Leftover Turkey Kentucky Hot Brown
Ingredients
For The Sauce
  • 1 cup 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup light cheddar cheese shredded
  • 2 tablespoons Parmesan cheese grated
  • 1/2 teaspoon spicy brown mustard
  • 1/4 teaspoon hot pepper sauce
For The Sandwich
  • 4 slices light whole grain bread toasted
  • 2 to matoes sliced
  • 1/2 pound leftover turkey breast sliced
  • 1 tablespoon parmesan cheese grated
  • 4 slices turkey bacon crisp-cooked and cut in half
Instructions
Make The Sauce
  1. Combine the milk and flour in a small saucepan. Cook, stirring frequently, until the sauce thickens and comes to a boil. Reduce the heat and simmer 3 minutes.
  2. Remove from heat and stir in the cheddar cheese, 2 tablespoons Parmesan cheese, the mustard, and pepper sauce.
Make The Sandwich
  1. Preheat the broiler.
  2. Place the toast into 4 individual casserole or ovenproof dishes.
  3. Arrange the tomato slices on the bread, then top with the sliced turkey breast.
  4. Spoon some sauce over the top and sprinkle with the remaining 1 tablespoon Parmesan cheese.
  5. Place the dishes on a baking sheet and broil, 5 inches from the heat, until the sandwiches are hot and the sauce begins to brown in spots.
  6. Top each sandwich with 2 pieces of the turkey bacon.

Enjoy!

A toaster oven is ideal for popping a couple of these Leftover Kentucky Hot Brown Sandwiches in!


Next Up:

Turkey Salad

turkey-saladExcellent salad…easy…quick to make! It’s a good way to use up left over turkey at Thanksgiving. When I made it everybody devoured it so fast I barely got to try it! This is very good served over a bed of…

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Recipe based on one by KateL
Photo by Starrynews

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Turkey, Cheddar Cranberry Sandwich

This Turkey, Cheddar Cranberry Sandwich is a great way to use up some Thanksgiving leftovers! It’s delicious on grilled sourdough bread or a croissant.

Turkey, Cheddar Cranberry Sandwich

Believe it or not these sandwiches are a regular in some restaurants! They’re not just for Thanksgiving leftovers any more.

However, if you have left over turkey from Thanksgiving and appreciate a good turkey sandwich with a twist – this is the sandwich for you!

This isn’t really a “recipe” per se, just a great way to use up some of the Thanksgiving leftovers!

This IS good grilled, but I also do this non-grilled on sourdough bread or a croissant with mayo and lettuce.

Yummm!!

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Turkey, Cheddar Cranberry Sandwich
Ingredients
  • 8 slices sourdough bread
  • 6 tablespoons cranberry sauce
  • 8 ounces cheddar cheese use less if desired (2 cups grated)
  • 8 ounces roasted turkey breast
  • 1 tablespoon softened lightly-salted butter
Instructions
  1. Spread 1 1/2 tablespoons of cranberry sauce on each of 4 slices of bread. Add 2 ounces of cheddar onto each piece, followed by two ounces of roasted turkey. Be sure to mash down the cranberry sauce and the cheese.
  2. Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.

Enjoy!

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Next Up:

Leftover Turkey Kentucky Hot Brown

leftover-turkey-kentucky-ho

Oh my goodness, oh my goodness… These little babies are absolutely fabulous!! An impressive use of leftovers — and it’s quick! …

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Recipe based on one by Scoutie
Photo by Lori Mama

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Turkey Panini With Cranberry Dressing

turkey-panini-with-cranberr

After the ball – when it’s quiet again – and you would like another taste of the turkey – try this sandwich!

Thanks to its use of leftover turkey, stuffing, gravy, AND cranberries, this pressed sandwich is the king of post-Thanksgiving dishes.

A delicious way to revisit Thanksgiving dinner on a bun.

Turkey Panini With Cranberry Dressing

Ingredients

4 slices of day-old bread, like ciabatta
12 tablespoons of gelatinous cold gravy
10 slices cooked turkey breast, sliced
1⁄2 cup turkey stuffing
12 tablespoons cranberry sauce
kosher salt
ground black pepper
6 sage leaves, chopped fine
4 tablespoons butter, softened

Directions

Spread two slices of bread with a thin layer of cold gravy.

Layer the sandwiches with slices of turkey, stuffing, more gravy, and cranberry sauce, to taste.

Season with salt & pepper and top with chopped sage leaves.

Spread a thick layer of cranberry sauce on the other slices of bread.

Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast-iron skillet, or non-stick frying pan, pressing firmly on each side until golden brown.

Enjoy!

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Recipe based on one by Manami
Photo by PaulaG

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Creamy Turkey Soup – Great Leftover Turkey Recipe

Great soup! I made this Creamy Turkey Soup with Thanksgiving leftovers and loved it so much that I made it again with chicken.

 

Then I made it again with Christmas turkey leftovers. It’s fabulous!

Sooooo good! Nice and flavorful. It tastes just like a homemade chicken noodle soup but creamy!

I can really see how this would be amazing as well by adding in dumplings instead of noodles for chicken and dumplings.

While eating this soup it was so comforting but was a soup that I could see making/eating when someone is under the weather.

This goes together in a flash and is really flexible for using ingredients on hand. Add or delete as you like. You can even leave out the noodles if you like

Great comfort food! Eating this soup is so comforting. Its that type of soup that would make you feel better when you’re sick.

Just tear apart a crusty loaf of bread and dive head first into this creamy turkey soup to welcome Fall.

(Be sure to use Grandma’s Homemade Egg Noodles for best results!)

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Creamy Turkey Soup
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Creamy Turkey Soup From Leftover Turkey
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Thank goodness for leftover turkey. This Creamy Turkey Soup is that good!

Course: Soup
Cuisine: American
Keyword: Creamy Turkey Soup
Servings: 6
Calories: 265 kcal
Ingredients
  • 1/4 cup butter
  • 1 cup chopped green onion
  • 2 cups frozen sliced carrots thawed and drained
  • 1/4 cup flour
  • 5 cups turkey broth divided (or chicken bouillon)
  • 2 cups milk or 2 cups cream
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried parsley
  • 3 cups chopped leftover cooked turkey
  • 8 ounces noodles fusilli, rotini or similar
Instructions
  1. Saute onions and carrots in butter until soft, not brown. Add flour and mix well.
  2. Gradually add 2 cups broth and milk. Cook and stir until it thickens.
  3. Stir in remaining 3 cups broth, and all remaining ingredients.
  4. Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Enjoy this Creamy Turkey Soup recipe!

This Enameled Cast Iron Dutch Oven is the ideal vessel for making this soup. Or any soup for that matter! Sooo many uses.

Next Up:

Chunky Turkey Barley Soup – Turkey Carcass Soup

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Recipe based on one by Kaarin
Photo by *Parsley*

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Creamy Turkey Tetrazzini From Leftover Turkey

This Creamy Turkey Tetrazzini From Leftover Turkey is an absolute winner. My new “go to” tetrazzini recipe. A great way to use leftover cooked turkey or chicken.

Creamy Turkey Tetrazzini

It’s also an easy one dish casserole that everyone in the family enjoys.

In spite of it’s Italian sounding name Turkey Tetrazzini is an American dish.

It originated in San Francisco and is named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years.

I like the homemade sauce versus using a canned cream soup. It’s a very pretty dish also.

The carrots, peas, and celery all lend beautiful color.

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Creamy Turkey Tetrazzini

A hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey, peas, and pasta.

Ingredients
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 3/4 cup frozen peas
  • 3/4 cup carrot I use the pre-cut matchstick carrots
  • 8 ounces sliced mushrooms optional
  • 1/2 cup white wine or sherry
  • 1/2 cup flour
  • 4 cups chicken broth or turkey broth
  • 1 cup Parmesan cheese divided
  • 4 ounces light cream cheese low fat
  • 1 8 ounce package thin spaghetti (cooked)
  • 2 cups turkey meat cooked and shredded (or chicken)
  • 1/2 cup breadcrumbs I use panko
Instructions
  1. Preheat oven to 350.
  2. Melt butter in saute pan. Add onion, celery, pepper, salt, carrots, and mushrooms (optional). Saute until vegetables are tender.
  3. Add flour and stir until vegetables are coated.
  4. Add wine, and stir quickly until flour is absorbed. Gradually add broth, stirring constantly.
  5. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
  6. Remove from heat. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
  7. Add the peas, turkey and pasta. Stir until blended.
  8. Coat a casserole with non-stick spray and transfer mixture to the casserole.
  9. Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese. Sprinkle mixture evenly over the top of the casserole. Bake at 350 for 30 minutes until lightly browned.
  10. Let rest for 15 minutes before serving.

Enjoy this Creamy Turkey Tetrazzini!

Next Up

Turkey Salad

turkey-salad

Excellent salad…easy…quick to make! It’s a good way to use up left over turkey at Thanksgiving. When I made it everybody devoured it so fast I barely got to try it! …

Read More >

Recipe based on one by PanNan
Photo by Delicious as it Looks

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Turkey Club Pasta Salad From Leftovers

Make this clever Turkey Club Pasta Salad with your leftover turkey instead of the classic club sandwiches. It’s fast, easy and perfect for weekday lunches.

I love Club Sandwiches and this has all the flavors of the classic club in this ready in a flash salad.

It’s really hard to keep from eating this salad while making it.

Great taste! Easy to make!

The recipe also works great with leftover chicken.

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Turkey Club Pasta Salad
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Turkey Club Pasta Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

This Turkey Club Pasta Salad is so much better than the sandwich.

Course: Salad
Cuisine: American
Keyword: Turkey Club Pasta Salad
Servings: 4
Calories: 325 kcal
Ingredients
  • 2 cups uncooked shell pasta
  • 1 1 ounce packet hidden valley ranch dressing mix
  • 1/4 cup bacon bits
  • 1/2 teaspoon onion powder
  • 1/2 cup mayonnaise
  • 1 1/2 cups cut-up cooked turkey or 1 1⁄2 cups chicken
  • 1/2 cup cherry tomatoes cut into fourths
  • 1/2 cup julienne strips cheddar cheese
  • 4 cups bite-size pieces lettuce
Instructions
  1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta. Gently boil uncovered 15 minutes, stirring occasionally, until tender.
  2. Drain pasta. Rinse with cold water. Shake to drain well.
  3. Combine the Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in a large bowl. Stir in chilled pasta and remaining ingredients except for lettuce. Serve on lettuce.
  4. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before serving).

Enjoy!

Next Up:

Leftover Turkey Kentucky Hot Brown

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Recipe based on one by Vseward (Chef~V)
Photo by CulinaryExplorer

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Leftover Turkey Marsala

turkey-marsala

This dish uses leftover turkey, but still has the deep flavor that comes from using fresh poultry. Easy and a great way to kick up holiday leftovers.

My family begs for it!

If you’re wondering what to do with the last of your left-over Thanksgiving turkey you can’t go wrong with this recipe.

Wonderful dinner, great aroma, lots of compliments!

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Turkey Marsala

Ingredients

2 cups cooked turkey, cubed
1 tablespoon cooked turkey, very finely chopped
1 tablespoon turkey skin, very finely chopped
2 tablespoons bacon fat
1 cup onion, coarsely chopped
1 cup mushroom, sliced
1⁄2 cup marsala wine
2 cups cream
14 ounces chicken broth (one can)

Directions

Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin.

When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here).

Add marsala and scrape up the “brown bits” as its reducing. Cook about 2 minutes.

Add cream and broth, continue to simmer until thickened, add turkey and heat through.

Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.

Enjoy!

Up Next:

Leftover Turkey Waldorf Sandwich

turkey-waldorf-sandwich

This sandwich is spectacular! It’s nice and crunchy and the subtle flavor of the turkey really allowed the apple to stand out. A great way to break the lunchtime blahs! I made mine into a wrap with whole wheat tortillas…

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Recipe based on one by Dawnab
Photo by Dawnab

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Leftover Turkey Waldorf Sandwich

This Leftover Turkey Waldorf Sandwich is spectacular! It’s nice and crunchy and the subtle flavor of the turkey really allows the apple to stand out.

A typical Waldorf salad usually contains chopped apples, celery, and walnuts in a mayonnaise dressing and is served as a side dish.

This sandwich takes the salad, adds leftover turkey and puts the results between two pieces of bread to make a wonderful and different sandwich. A great way to use up leftover Thanksgiving turkey!

I made mine into a wrap with whole wheat tortillas and I felt like I was having lunch at a trendy restaurant.

If you didn’t have turkey for Thanksgiving this sandwich is worth buying a rotisserie chicken and using the shredded chicken breast.

You can also flavor this recipe as you’d like. Try using honey mustard, or yogurt or just more mayonnaise.

Herbs that would be delicious in the sandwich are thyme, tarragon, and basil. You could also throw in some raisins or dried cranberries.

A great way to break the lunchtime blahs!

Very yummy! I definitely will make it again.

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Leftover Turkey Waldorf Sandwich
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Leftover Turkey Waldorf Sandwich
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This Turkey Waldorf Sandwich is great for those turkey leftovers.

Course: Sandwiches
Cuisine: American
Keyword: Leftover Turkey Waldorf Sandwich
Servings: 4
Calories: 195 kcal
Ingredients
  • 3/4 cup mayonnaise I use Hellman’s
  • 1/3 cup celery finely chopped
  • 1/3 cup chopped toasted walnuts
  • 1 teaspoon lemon juice
  • lettuce leaf
  • 3/4 pound sliced turkey
  • apple slices
  • 8 slices bakery white bread dense loaf
Instructions
  1. Combine mayonnaise, celery, walnuts and lemon juice.
  2. Toast bread.
  3. Layer lettuce, turkey, apple slices and mayonnaise mixture.

Enjoy!

Up Next:

Leftover Turkey Marsala

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Recipe based on one by evelyn/athens
Photo by Redsie

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