Rethinking Thanksgiving Leftovers (Gluten-Free)

Gluten Free Turkey TostadaIt’s hard to believe that Thanksgiving is over and December is just around the corner. What’s not so hard to believe is there are still PLENTY of Thanksgiving leftovers in my fridge. A girl can only eat so many turkey sandwiches before going crazy! This year, I decided to search for unique ways to use Thanksgiving leftovers to create delicious gluten-free meals. Below are five favorites.

  1. Crispy Turkey Tostadas from Eating Well
    These delicious Tex-Mex tostadas take only 35 minutes from start to finish, making them the perfect dinner for a busy weekend with family. Put the toppings on the side so everyone can build their own!
  2. Turkey Soup with Stuffing Dumplings from The Washington Post
    Hopefully you had a chance to try one of the gluten-free stuffing recipes we posted around the web. Stuffing is usually the first to be gone at my house, but if you’re lucky enough to have some leftover this recipe is for you.
  3. Sweet Potato, Goat Cheese, Turkey & Fig Pizza From Family Fresh Cooking
    The beauty of this recipe is you can substitute any of the ingredients mentioned above with what you have in your fridge! Instead of using a whole wheat crust (as the recipe suggests), pick up some of our gluten-free pizza crusts and you have an easy meal that kids will love.
  4. Thanksgiving Sushi Rolls by lilsugar
    For you adventurous gluten free cooks out there, this recipe takes the best of Thanksgiving and rolls it up into bite size pieces. Make sure to purchase unflavored Nori for your sushi rolls, because flavored Nori may contain gluten.
  5. Gluten-Free Mashed Potato Pancakes from Glutenista
    Ok, so maybe you have heard of this one before, but it’s my favorite! These gluten free mashed potato pancakes can be enjoyed for breakfast or dinner.


Have a unique gluten-free Thanksgiving leftover recipe of your own? Share it below with a comment.

11 responses to “Rethinking Thanksgiving Leftovers (Gluten-Free)”

  1. Holly Eckert says:

    Gluten free noodles cooked eldanta
    1 c soy milk (or regular milk)
    2 tbs corn starch
    2 c peas
    left over turkey
    1/2 c shreeded cheese (optional)
    perheat oven to 350 degree F

    Cook the noodled to eldanta, in a seprate sauce pan simmer the milk and the corn starch till just before thinkened. Drain the water from the GF noodles and put them in a backing dish pour the milk/corn starch mixture over and stir. Add the peas and turkey and stir. Season as desired. Bake for thirty mintues add cheese if you desire for the last five mins of baking.

  2. Lisa Taylor says:

    Turkey, gravy, green bean stuffed baked potatoes.

  3. Jennifer Roberts says:

    Thanksgiving shepherd’s pie with turkey and gravy on the bottom with diced carrots and a topping of yummy leftover mashed potatoes!

  4. Holly says:

    Tried this today….left over turkey & roasted root veggies, small can of diced tomatoes w/green chiles, can of black beans (rinsed), broth (chicken or veggie), seasonings to taste, simmer uncovered for 1 1/2 hours then served over top Kitchari.

  5. Lisa H says:

    I’m still learning the GF process, but I take left over mashed potatoes and while cold make them into a small patty and "fry" them in a little butter until just a bit crispy. For my mom I put an over easy egg on top and some homemade cranberry sauce on the side. Tonight mom is getting turkey and gravy and "fried" stuffing (I cut it in slices and "fry" it in a little butter. 🙂 Happy Leftovers!

  6. Kelly says:

    We fried our leftover turkey in a little bit of butter. Then we make an open-faced turkey sandwich on Udi’s gf white bread, melted cheese, and grazy drizzled on top. Mmm! Almost as good as Thanksgiving dinner!

  7. Donna Ropp says:

    I like the old turkey hash-left over turkey, gravy, mashed potato, and a little gluten free stuffing.

  8. Salina says:

    I love this sight the recipes are great.

  9. Elaine Okupski says:

    I use this recipe for gluten-free egg noodles to make a turkey-noodle soup… I think it’s even better than the wheat noodles I used to make!

  10. Jen S says:

    Gluten-free onion rings:

    Chop onions into rings. Sautee onions with grapeseed oil, amaranth, and millet grains, enough to cover the onions. Tastes just like breaded onion rings and it’s so quick!

  11. Sue-Ellen Schatzer says:

    Grease a 9×13 oven safe pan. Cover with 1 pound gluten-free cooked spaghetti.

    Saute, 8oz mushroom, 2 chopped onions, and 8 cloves garlic in butter or olive oil.

    Make a white sauce with 10 tablespoons butter, 10 tablespoons corn starch, and 5 cups milk. 1/4 cup white wine, 1/2 teaspoon salt and 1/8 teaspoon pepper may be added if desired. Stir until thick.

    Add sauteed vegetables, turkey from 2 thighs cut up, and 1 package cooked chopped broccoli or broccoli caps. Pour over pan.

    Top with 2 cups shredded Cheddar Cheese.

    Bake at 400 degrees for 20-25 minutes.

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