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Leftover Turkey Frittata Recipe

Leftover Turkey Frittata Recipe2


Thanksgiving leftovers are a funny beast.

We spend weeks crafting a menu, days of prep, countless hours of cooking and then freak out about what to do with it all the next day. I do that same thing, even though leftovers on their own are fantastic. Maybe it’s because, even after hours and days and weeks of prep, we still feel "lazy" just reheating the tupperware containers and setting it out on the table.

Even though I will chow down on cold beer brined turkey and left over dinner rolls in those post dawn hours, it’s still not hyper socially expectable to serve mashed potatoes and leftover turkey for breakfast. But throw some chopped up rolls and a few handfuls of turkey into a skillet with some eggs and you’ve got brunch.

And you should serve it with a mimosa, you’ve earned it

Pub Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

4 hours, 35 minutes


  • 12 ounces imperial stout or porter beer
  • 3/4 cup butter, cut into cubes
  • 2/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg plus 1 yolk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup bread flour (this will make them chewy)
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips (60%)
  • 2/3 cup mini pretzel twists, broken into pieces
  • ¼ cup honey roasted peanuts


  1. In a pot over medium high heat add the beer and cook, stirring occasionally, until reduced to about 1 tbs, about 8 to 10 minutes.
  2. In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 1 tbs of beer, and vanilla extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
  3. In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips, pretzel pieces, and peanuts, and stir until incorporated.
  4. Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
  5. Preheat oven to 350.
  6. Bake for 18-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.)

Leftover Turkey Frittata Recipe


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Chung-Ah | Damn Delicious November 6, 2013 um 1:33 am

I’ll be honest with you – I look forward to Thanksgiving purely for the leftovers! Definitely making this with a mimosa, even though I’m not even cooking this year!


Dianne Johnson December 21, 2014 um 6:38 am

Chung-Ah, I am already a subscriber of yours (and plan to be a subscriber of Domestic Fits momentarily). I have pinned quite a few of your recipes and haven’t been disappointed yet! Domestic Fits looks to be a good source also!


Tieghan November 6, 2013 um 5:44 am

Gosh, I love making frittata’s with leftovers!! Thanksgiving leftovers are perfect for this!


Anna@CrunchyCreamySweet November 6, 2013 um 9:00 am

This is perfect! I love leftovers from Thanksgiving and this frittata needs to happen. Pinning!


Cathy Pollak ~ Noble Pig November 7, 2013 um 7:53 am

Just pinned this to my Thanksgiving Leftovers board, it sounds delicious!!


addie | culicurious November 7, 2013 um 4:53 pm

Great use for leftovers, Jackie! I never thought to do a frittata. I’m going to include this in a Thanksgiving round-up post I’m working on! 🙂 Thanks!


Julie @ Table for Two November 9, 2013 um 6:39 pm

super creative and smart idea for the day after thanksgiving!!


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Anna December 3, 2013 um 12:29 pm

Ooooo lala. I dig! I pinned it for next year (or next time I bake a Turkey!!) Thanks so much for sharing!


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