5 easy leftover meals

Let's face it, Thanksgiving is tasty but Thanksgiving leftovers are delicious. You can't go wrong with these quick and easy crowd-pleasers and, best of all, they use simple ingredients you should already have in your fridge or pantry.

1) LEFTOVER TURKEY SUPER SANDWICH
4 servings; 10 minutes prep time

Hellmann's® or Best Foods® Real Mayonnaise*
8 slices whole grain bread
1/2 cup prepared stuffing
1/2 lb. sliced leftover turkey
1/2 cup cranberry sauce
1 small red delicious apple, cored and sliced

1. Squeeze It: Squeeze Hellmann's® or Best Foods® Real Mayonnaise* generously on 4 bread slices.
2. Layer It: Layer stuffing, turkey, cranberry sauce and apple slices on bread slices.
3. Top It: Top with remaining 4 bread slices.

*You can also substitute more gourmet spread options in place of regular Mayonnaise.

Cranberry Orange Mayo
Step 1: Make Dave's Cranberry Orange Relish (if using your own cranberry dressing leftovers, skip to Step 2).

8 ounces frozen or fresh whole cranberries
1/2 navel orange, zested
1 whole navel orange, juiced
1/2 cup sugar
1/2 cup water

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving.

Step 2: Combine Cranberry Orange Relish with Hellmann's® Real Mayonnaise

1 cup Cranberry Orange Relish
2 cups Hellmann's® or Best Foods® Real Mayonnaise

Combine ingredients until relish is well incorporated into the mayo.

Jalapeño Mayo
3 cups Hellmann's® or Best Foods® Real Mayonnaise
1 - 3 jalapeños, seeded and diced
Squeeze of half a lime

Combine ingredients slowly, adding one cup of jalapeños at a time, or to taste. Stir until desired amount of jalapeños is well incorporated into the mayo.


2) TURKEY TORTILLA SOUP
Recipe courtesy of Dave Lieberman
About 6 servings; Prep Time: 10 minutes ; Cook Time: 30 minutes

4 tablespoons olive oil
1 medium onion, roughly chopped
3 large cloves garlic, roughly chopped
1 tablespoon dried oregano
1 teaspoon dried cumin
2 mashed chipotles in adobo, or to taste
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked turkey
Few dashes Worcestershire sauce
8 cups chicken stock
1 lime
Kosher salt
1 bag yellow corn tortilla chips, for garnish
1 bag blue corn tortilla chips, for garnish
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Diced avocado, for garnish
Sliced limes, for garnish

Heat oil in a saucepan over medium heat. Add onion and garlic and sauté for 1 to 2 minutes. Add dried spices and chipotles. Cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, turkey carcass, Worcestershire, and stock. Bring to a simmer and cook for 25 minutes. Skim any foam that comes to the surface and discard. Remove and discard carcass.
Add shredded cooked turkey. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Simmer until turkey is warm, about 2 - 3 minutes.
Season, to taste, with salt. Ladle into bowls and garnish with tortilla chips, sour cream, cilantro, avocado, limes.

3) DAY AFTER THANKSGIVING FIESTA SALAD
4 servings; Prep Time: 15 minutes

1/2 cup 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup prepared salsa
6 cups torn romaine lettuce leaves
2 cups diced cooked turkey
4 slices bacon, crisp-cooked and crumbled
Salad Fixin's*

1. In medium bowl, combine Hellmann's® or Best Foods® Real Mayonnaise and salsa; set aside.

2 In large bowl, combine remaining ingredients. Just before serving, toss with mayonnaise mixture.

* Salad Fixin's: Use chopped tomatoes, black beans, shredded cheese, sliced pitted ripe olives, sliced green onions and/or tortilla chips.

Variation: Combine Mayonnaise with 1 can (4.25 oz.) chopped green chilies and 1 tablespoon lime juice instead of salsa.

4) PRALINE BREAD PUDDING
8 servings; Prep Time: 15 minutes; Cook Time: 1 hour

4 eggs
2/3 cup granulated sugar
2-1/2 cups milk
1/2 cup Shedd's Spread Country Crock® Spread, melted
1 tsp. vanilla extract
1/2 tsp. salt
10 slices bread, torn into 1-inch pieces
1 cup chopped pecans
3/4 cup firmly packed brown sugar

Preheat oven to 350°. Grease 13 x 9-inch baking dish or casserole; set aside.

For pudding, in large bowl, with wire whisk, beat eggs, granulated sugar, milk, 1/4 cup Shedd's Spread Country Crock® Spread, vanilla and salt. Stir in bread until evenly coated. Pour into prepared dish.

For topping, in small bowl, combine pecans, brown sugar and remaining 1/4 cup Spread until blended. Spoon topping over bread pudding.

Bake uncovered 1 hour or until knife inserted in

5) COUNTRY-STYLE TURKEY POT PIE
4 servings; Prep Time: 10 minutes; Cook Time: 35 minutes

BISCUITS:
2 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 stick Shedd's Spread Country Crock® Spread
2/3 cup buttermilk

TURKEY FILLING:
2 Tbsp. Shedd's Spread Country Crock® Spread
2 large carrots, chopped
2 ribs celery, thinly sliced
1 medium sweet onion, chopped
3/4 cup water
3/4 cup milk
1 package Knorr® Roasted Turkey gravy mix
1/2 cup whole berry cranberry sauce (optional)
3 cups cubed cooked turkey (about 1 lb.)

Preheat oven to 425°.

For Biscuits, in large bowl, blend flour, baking powder, salt and baking soda. With pastry blender or two knives, cut in Shedd's Spread Country Crock® Spread until mixture is size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened; set aside.

For Turkey Filling, in 12-inch nonstick skillet, melt Spread over medium-high heat and cook carrots, celery and onion, stirring occasionally, 5 minutes. Stir in water, milk, Gravy Mix and cranberry sauce. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and cook, stirring frequently, 3 minutes. Stir in turkey and heat through. Spoon into 2-quart casserole. Drop dough by tablespoonfuls on turkey filling. Bake 20 minutes or until biscuits are golden brown.