Thanksgiving Leftovers Remixed with Seafood

We’ve gathered. We’ve feasted. And, now we’re inundated with leftovers. No need to revisit Thanksgiving every time you reheat those leftovers. Get creative! We’ve remixed the top 6 most common Thanksgiving leftovers into entirely new meals.  

 

Mashed Potatoes 

Mashed potatoes are a great leftover to have. They provide oodles of culinary creativity and pair very well with seafood. We really wanted to break up the Thanksgiving meal monotony, turning these mashed potatoes into an entirely different meal…pierogis! 

Our Remix…Lobster Pierogis 

Pierogi dough is really easy to make. Eggs (2 each), water (1/3 cup lukewarm), salt (about 1/2 tsp.) and all-purpose flour (2 cups), is all you need to SHOP NOW! Whisk the eggs and water together, add the flour and salt, and knead until firm and blended. Allow the dough to rest, covered, for about 15 minutes before thinly rolling out and cutting into large circles. Dollop a few tbsp of your leftover mashed potatoes into the center of each circle and top with some chopped lobster meat (maybe adding a little Old Bay, chives, or scallions for added flavor). Seal your pierogis and boil (in super salty water) for 3 minutes (or until they begin to float), remove, dry, and fry in some butter! Yum!  

 

Stuffing 

Gotta love stuffing! If you happen to have an excess of stuffing, whether it’s traditional bread stuffing or cornbread dressing, there’s a bunch of other items that can be “stuffed”. 

Stuffed Clams 

If you have leftover stuffing, you are already well-ahead of the prep needed to make stuffed clams. Thaw your clams thoroughly and remove the top shell. Place the clams on a foil-lined baking sheet and add a small pat of butter to each. Top the clams with a tbsp or two of leftover stuffing and a little sprinkle of grated parmesan cheese. Bake, in a 350°F preheated oven, for 20-25 minutes or until the parmesan has browned slightly. 

 

Turkey 

Turkey sandwiches can get a little boring after the first day or two, post Thanksgiving. Remix that bird with a little seafood and soup action. 

Turkey and Crab Gumbo

You already worked so hard making Thanksgiving dinner, why not take a bit of a break and enjoy a hearty bowl of soup. Our Maryland Crab Gumbo is legendary, a fan-favorite. Warm up this ready-made soup, sprinkle in a handful or two of diced turkey meat, and get cozy. It doesn’t get easier than that! 

 

Green Bean Casserole 

The iconic and notorious GBC (green bean casserole)! This casserole is absolute perfection right out of the oven. As a leftover, it looks a little dismal, grey, and clumpy- a shadow of it’s former self. Revitalize that GBC with a little morning after brunch session…

Salmon, Green Bean, and Mushroom Quiche 

I have been making GBC quiche for years. It is my go-to day-after Thanksgiving breakfast and never disappoints. If you happen to have an extra pie crust, great! If not, a crustless quiche is just as good.  Place 1 1/2 cups of green bean casserole (you may need to chop up the green beans a little), 5 beaten eggs, and 1/2 cup Swiss cheese in a large bowl, and stir to combine. Chop raw salmon (I usually use a thawed 4oz fillet) into small pieces, add to the quiche mix, and stir to combine. Spoon the mixture into the pie crust (or generously grease a round cake pan -not a fluted pie plate- with pan release spray) and place in a 350°F preheated oven. Bake for 40-50 minutes or until a knife inserted into the center comes out clean. Let rest for 5 minutes before cutting into wedges. Nom! 

 

Sweet Potatoes 

Oh yes, we can even remix those sweet potatoes. I wouldn’t recommend this recipe remix with sticky-sweet (marshmallow topped) sweet potato casserole but, if you have moderately sweet, leftover mashed sweet potatoes, let’s rock and roll! 

Sweet Potato and Crab Stuffed Shells 

Leftover sweet taters (and a little leftover gravy) remixed into a jumbo lump crab infused baked pasta dish, delish! I boil on average 10-12 large pasta shells (according to the instructions on the package, minus 2 minutes), drain, and rinse with cold water. I mix 1 cup of sweet potato mash with 1/2 cup ricotta, 1 egg, 1+ tsp Old Bay, and a hearty crank of cracked black pepper. Whisk the filling until blended and fold in about 1 cup of jumbo lump crab meat. I over-stuff the shells with the filling and place in a large, lightly greased casserole dish. In a separate bowl, I combine 4 tbsp of melted butter with 1 tbsp of flour, whisk. Then add 1 cup of warm milk (or half and half) and 1/2 cup of leftover gravy, whisk again. Pour the sauce over the stuffed shells and top with a hearty sprinkle of parmesan cheese. Bake in the oven, at 375°F, for 25-30 minutes, or until the parmesan is bubbly and a little golden brown. 

 

Cranberry Sauce 

Cranberry sauce is the red-headed step child of my Thanksgiving table. A required condiment that hardly gets consumed. 

Cranberry Cocktail Sauce 

Canned cranberry sauce and ketchup have a lot in common. They’re both a little tart, a little sweet, and make for an excellent cocktail sauce base. Mixed 1/2 cup of cranberry sauce with 2 tbsp of horseradish, a few dashes of Worcestershire sauce, 2 tbsp of lemon juice, some lemon zest, 1 minced garlic cloves, and a few dashes of tabasco or Louisiana-style hot sauce, whisk to combine, and let sit for 30 minutes (for the flavors to meld). Serve your cocktail sauce with shrimp, crab cakes, or crab legs (along with some melted, salted butter). 

 

Thankful for Seafood 

We are certainly thankful for seafood! Especially when that seafood allows us to rethink our holiday leftovers. All of the seafood listed in these leftover ideas is available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need, especially during the busy holidays.

We’d love to see your Cameron’s Seafood recipes, share your images or ideas on any of our social pages, InstagramFacebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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