BHG Delish Dish

Stirring Up Ideas In The Kitchen


Happy day-after-Thanksgiving, Delish Dish! I hope you’re all having a great day and recovering from your turkey naps! If you’re anything like my family, we always have leftover turkey, so I thought I’d share some recipes for you to use all of those leftover flavors!

One of our contributor bloggers, Kelly from Just a Taste, made this crazy-good Leftover Turkey Pot Pie with Cheddar Biscuit Crust! This looks perfect for a cozy night in!

If you’re looking to count your calories after yesterday, try The Skinny Fork‘s Skinny Turkey + Wild Rice Soup! Yum!

My grandma does the best job at using leftovers and she always has a grilled sandwich ready when I visit! I can’t wait to have her try these Leftover Turkey Cranberry Monte Cristo Sandwiches from the Noble Pig!

I’m a big fan of pastry-shell anything, so these Turkey, Mushroom & Bacon Puff Pastry Pockets from Recipe Girl seem to good to be true!

Damn Delicious brings the flavor in her take of Leftover Turkey Pot Pie! You’ll love the homemade taste and flavors!

Hope you’re having wonderful time with family and friends! See you next week!



Hi All, I’m Jessie, senior nutrition editor at Diabetic Living magazine, a health brand developed by Better Homes and Gardens. Though the Thanksgiving feast is something to savor, I’m always a little more excited the days after Thanksgiving when I don’t have to worry about getting dinner on the table and I can bask in the glory of a leftover-side-dish-surplus. And, unless my hungry hubby gets a hold of them first, I can always count on one or two meals made from leftovers of that succulent roasted turkey.

The key to making the most out of your turkey leftovers is to take it easy. That’s what leftovers are all about! You can easily chop up some leftover turkey and add it to salads, sandwiches, soups, and casseroles. You’ll not only enjoy the flavor of the meal, but you can also appreciate how quickly it came together. Here are four delicious ideas to inspire your culinary creativity with turkey leftovers.

But, alas, if you’re sitting there a mere day after the big feast with no leftovers to speak of – not one morsel of stuffing or one speck of pumpkin pie, don’t fret. I have two crumbs of advice…

1) Roast another turkey! And here’s why: After the Thanksgiving rush you can usually find some great discounts on turkeys at your local grocery store. Buy one in the few days after the holiday and before the prices go up again mid-December.

2) This time, plan for leftovers! The basic rule of thumb is to buy a turkey that weighs in at 1 pound/guest. I’m suggesting that you up that number. Next year, if you’ll have 12 guests, buy a 24-pounder (that’s 2 pounds/guest). That way you can almost ensure a refrigerator full of turkey-filled Tupperware. Yay!

In the meantime, here are a few more ideas for how to appreciate a bounty of extra bird.

And if your hunger for turkey leftover ideas is insatiable (mine is!), check here for 23 more great turkey leftover recipes and click here for leftover ideas with a healthful spin.


Hi everyone, Carlos here! I’m one of the senior food editors at Better Homes and Gardens. Years ago, one of my first work assignments after graduating from the Culinary Institute of America was to develop the ultimate Thanksgiving Day turkey recipe. Talk about a daunting task!

See, the problem with poultry is that white meat and dark meat taste best when cooked to different temperatures. The white breast meat is moist and succulent at about 165°F, while thighs and drumsticks are much better at 180°F. But the oven roasts everything at the same temperature so that’s impossible, right?

Well, turns out it is possible. It took me three weeks and 20 turkeys to crack this holiday nut, but I eventually hit upon several unique strategies that can help every part of the turkey cook to perfection. Start with this Classic Roast Turkey recipe, then try one or more strategies from my personal bag of turkey tricks.

  1. Help the drumsticks cook.When preparing the turkey, use a sharp knife to cut through the skin and tendons all the way around the bone just below where the drumsticks end. This allows the skin and meat to pull away during cooking, exposing bone. The bone conducts heat deep into the meat of the drumsticks, which makes them cook faster.

    Cutting the skin below the joint helps the drumsticks cook fast by exposing bone during cooking.

  2. Dive in, legs first.Position the turkey’s legs toward the back of the oven, if your roasting pan will fit that way. The back is hotter, which will help cook the legs a little faster.

    The back of the oven is hotter than the front so that’s where you want the legs to go.

  3. Flip the bird.My favorite technique is to start cooking the turkey breast-side down on the roasting rack. This slows the cooking of the white meat because it’s under the body, while elevating the hard-to-cook hindquarters so they can roast faster. Halfway through the cooking time, remove the turkey in the roasting pan to your stovetop or a secure spot on the counter. Then, use kitchen towels or oven mitts to grab hold of the turkey at the tail end and gently pivot the bird up and over until the breast is facing up. That way, it can get golden brown and crispy. (Note: I recommend limiting this maneuver to smaller, 12- to 14-pound turkeys. Larger birds can prove difficult to turn).

    Start the turkey breast-side down, then flip it after a few hours. I like to wear a pair of oven mitts for this. They go right into the laundry afterward.

By implementing these tactics, the dark meat will have an internal temperature up to 15° hotter than the breast meat. All that’s left to do is finish cooking per your recipe’s directions and then carve and enjoy a perfectly cooked turkey! To round out your Thanksgiving Day meal, find more excellent holiday recipes at

After resting the turkey for 20 minutes, it was moist, succulent, and oh so delicious!

To round out your Thanksgiving Day meal, find more excellent holiday recipes at


Hi BHG readers! Michael here from Inspired by Charm. As soon as the first of November roles around I am in full Holiday mode. Despite the madness of the season I attempt to spend as much quality time as possible with family and friends. In the hustle and bustle of modern life, it’s often difficult to plan the downtime needed to relax and refresh our spirits. I think the holidays offer an excellent excuse to push the pause button on our crazy-busy lives and revel in the company of the people who are dear to us.


While Thanksgiving is typically family time, this year I suggest celebrating a new tradition – Friendsgiving. This is a special time around Thanksgiving when you gather with friends (like you would with family) to spread a little holiday cheer, and of course, to consume large amounts of your favorite comfort foods. It’s a chance to let loose, escape the usual holiday chaos, and just enjoy!

1. Hearts of Romaine with Creamy Feta Dressing // 2. Candied Sweet Potato Casserole with Parsnips and Carrots // 3. Twice-Baked Pesto Mashed Potatoes  4. Glazed Carrots with Pistachios // 5. Lemon-Thyme Split-Roasted Turkey // 6. Porcini-Chestnut Stuffing // 7. Caramel Apple Pie // 8. Cranberry-Orange Spread // 9. Pumpkin Sandwich Cake


To make this as easy as possible, I’ve searched through the BHG recipe archives and put together a delicious, stress-free Friendsgiving feast that will wow your friends and still give you time to enjoy this new tradition. So call your friends, pick up some wine, get cooking, and have a fabulous and memorable Friendsgiving!



Michael Wurm, Jr. - Inspired by Charm



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