Thanksgiving Leftovers Recipes

Day After Thanksgiving Cobb Salad

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 2

Ingredients:

• 2 cups baby spinach, chopped
• 2 tbsp olive oil
• 1 tsp black pepper
• ¼ cup cooked bacon
• 1 cup leftover turkey breast, cubed
• 1 cup butternut squash, cubed
• 1 boiled egg, quartered
• ¼ cup feta, crumbled
• ¼ cup dried cranberries
• ¼ cup toasted pecans

Dijon dressing:

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 2 tbsp honey
• 2 tbsp Dijon mustard

Instructions:

Preheat your oven to 375˚F and line a baking sheet with parchment paper.

Place butternut squash on a baking sheet. Drizzle olive oil and sprinkle black pepper. Bake for 10-15 minutes or until roasted. Once ready, set aside.

Meanwhile, in a small bowl add all the ingredients to make your dressing. Whisk until combined and set aside.

Begin assembling your salad in a serving bowl starting with spinach, followed by all the remaining ingredients. Pour dressing and serve.

Detox Turkey Soup

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4-6

Ingredients:

• 1 tbsp olive oil
• ½ onion, diced
• ½ cup carrots, sliced
• 1 cup celery
• 4 cups low sodium chicken broth.
• 1 cup turkey, shredded
• 1 ½ cups rotini pasta
• 2-3 bay leaves
• 2 thyme sprigs, stems removed
• 2 tbsp turmeric
• 2 cups baby spinach, roughly chopped
• Salt and pepper to taste

Instructions:

Heat a large pot or Instant Pot on medium. Add olive oil and let it heat up.

Add onions, carrots, celery and cook until softened, about 4 minutes. Add spices, salt and pepper and mix until combined.

Pour chicken stock, shredded turkey, bay leaves, thyme and rotini pasta. Place a lid on the pot and let simmer for 20 minutes, stirring occasionally until pasta is ready.

After pasta is cooked, add baby spinach, stir and cook until wilted, about 5 minutes. Once ready, pour into bowls and serve.

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