November 24, 2010 | Lindsey Clair, Moms in School | Leave a comment If you prepare big Thanksgiving dinners, most likely you are left with an abundance of leftovers. Â Why not use your Thanksgiving leftovers and turn them into some fabulous recipes?Â Â I have yet to try some new recipes.Â I have never thought to go outside of the box with yummy Thanksgiving leftovers, except for hot turkey sandwiches which can be absolutely amazing depending how you prepare them.Â Busy Cooks over at About.com have some really awesome recipes that look worth a try. Recipes for Thanksgiving Leftovers Wild Rice Turkey Bake by Linda Larsen Ingredients: 3 Cups Cooked Wild Rice 3 Cups Chopped Cooked Turkey 16. oz package of frozen green beans, thawed 17 oz. jar of Alfredo Sauce Â½ Cup of Soft Bread Crumbs Instructions: Preheat the oven to 350 degrees. Mix the turkey, rice, green beans, and Alfredo sauce in a large bowl.Â Place the mixture into a 12×8 glass baking dish and sprinkle with bread crumbs.Â This will bake for 45-50 minutes until bread crumbs are browned. For Rice cooking preparation and freezing options go to wild rice turkey recipe. Cashew Turkey Pasta Salad by Megan Taylor from Taste of Home This recipe sounds unique yet delicious as the same time.Â It received four and a half stars so it must be pretty good. Ingredients: 1 Â½ cups uncooked tricolor spiral pasta 3 cups cubed cooked turkey 1 celery rib 3 chopped green onions Â¼ cup chopped green pepper Â¾ cup of mayonnaise 6 tablespoons of packed brown sugar 1 Â½ teaspoons of cider vinegar Â¾ teaspoon salt Â¾ teaspoon lemon juice 1 cup salted cashew halves Directions: 1. Cook the pasta according to package instructions. Drain and rinse in cold water.Â In a large bowl combine the pasta, turkey, celery, onions, and green pepper. 2. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt, and lemon juice; pour over pasta mixture and toss to coat.Â Cover and refrigerate for at least 2 hours.Â Stir in the cashew just before serving. Emeril’s Two Bean Turkey Chili over at Food Network Ingredients: 1/4 cup olive oil, divided 3 cups chopped yellow onions 3/4 cup diced red bell pepper 3/4 cup diced green bell pepper 2 jalapeno peppers, seeded and minced 1 1/2 tablespoons minced garlic 3 pounds ground turkey 1/4 cup finely chopped cilantro stems 2 1/2 tablespoons chili powder 1 tablespoon Emeril’s Southwest Essence, recipe follows 2 teaspoons unsweetened cocoa powder 2 teaspoons ground cumin 1 1/2 teaspoons salt, or to taste 3/4 teaspoon crumbled Mexican oregano 1/2 teaspoon sugar 1/4 teaspoon crushed red pepper 1 (28-ounce) can diced tomatoes with their juices 1 (8-ounce) can tomato sauce 6 cups chicken broth 1 1/2 cups cooked and drained kidney beans 1 1/2 cups cooked and drained black beans 1/4 cup finely chopped cilantro leaves ForÂ cooking instructions go toÂ Emeril’s Two-Bean Turkey Chili. For more yummy Thanksgiving leftover recipes go to All Recipes. Do you have any delicious ThanksgivingÂ leftover recipes to share?Â Do tell.