At the end of Thanksgiving Day, mom always sends us home with leftover turkey, the occasional bit of mashed potatoes and/or stuffing, should we be so lucky to actually have these glorious sides left, a packet of gravy, and a few pieces of white bread. It’s pure heaven, you guys.
For the last three years, I have hosted my in-laws at Thanksgiving the Sunday before the actual day. It’s nice knowing no one has to try and make it to two or three separate dinners on Thanksgiving, this way.
That also means we always have a ton of our own leftovers, and sometimes by the actual day of Thanksgiving, we’re kind of, sort of done with turkey [but never, ever done with mashed potatoes. How I love thee].
That is where this recipe comes in to play! You will forget you were potentially turkeyed out with this dish, I promise. The mascarpone leaves the sauce rich, and creamy. The hint of dijon makes it more comforty, and less holiday. Is comforty a word? I digress.
The original recipe [here] calls for chicken, but turkey works just as nice. The marsala wine sauce is tasty, savory, and perfect over pasta, leftover mashed potatoes or green beans, cauliflower casserole, or anything else you can imagine, really.
*adapted from Giada De Laurentiis
- 1 1/2 pounds boneless skinless, leftover turkey
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini, or baby portobella mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 oz) mascarpone cheese
- 2 tablespoons Dijon mustard
- Assuming you have pre-cooked, leftover turkey, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes.
- Stir in the mascarpone and mustard. Cut the leftover turkey crosswise into 1/3-inch-thick slices. Add turkey and any accumulated juices to the skillet.
- Simmer, uncovered, over medium-low heat until the turkey is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
We have a ton of Thanksgiving Leftover ideas today. Make sure to check them all out, below!
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
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