Great ideas for Thanksgiving leftovers from DINE kitchens

Thanksgiving foodNeed some ideas for what to do with all the Thanksgiving leftovers? Let Distinctive Inns of New England (DINE) innkeepers offer some recipe advice once the clan grows weary of turkey sandwiches.  From a creative all-the-leftovers-in-one pot idea for Turkey Hash to ideas for what to do with all the leftover cranberries, turn to DINE inns for your post-Thanksgiving inspiration! After all, there’s a good reason that the Distinctive Inns of New England have such an appropriate acronym – DINE.

Easy Turkey Leftover Hash from Rabbit Hill Inn

If you’re in a quandary about what to do with all those leftovers, here’s the answer.  This turkey hash recipe doesn’t offer specific amounts of any ingredient, allowing you to be as creative as you wish. Just use whatever you have left over in as many quantities as you wish. It works well no matter what you put into it!

Side note: If available, you can use a food processor to chop meat & vegetables. If not, a rough cut by knife works just fine too.


(Please note – these are suggested ingredients. Since this is made for leftovers, use what you have in the fridge) including…

  • Turkey sandwichchopped turkey
  • chopped potato
  • chopped sweet potato
  • chopped parsnip
  • chopped carrots
  • diced onion
  • diced fennel
  • cooking oil of choice
  • sage – dried or fresh (to taste)
  • salt & pepper to taste


  • In a large saute pan, heat oil on medium heat. Add onion, fennel, sage, salt & pepper. Saute slowly on medium heat until translucent.
  • Add turkey and all remaining ingredients. Cook slowly until a golden crust forms.

Voila! It’s ready to serve on the breakfast table or dresses up a turkey sandwich perfectly!

Did you buy a few too many cans of pumpkin for the pies this Thanksgiving.  No reason to leave them on the shelf.  Turn those intended pies into the perfect breakfast treat – Pumpkin Pie Pancakes!

 Pumpkin Pie Pancakes from Captain’s House Inn

Pumpkin Pancakes at the Captain's House Inn, Chatham, Cape Cod.Mix:
2 cups flour
4 tsps baking powder
1 tsp cinnamon
1/8 tsp each nutmeg & allspice
3/4 cup sugar

1 1/2 cup canned pumpkin (or fresh, cooked and mashed)
3 eggs
1 cup milk
3/4 cup vegetable oil
1/2 tsp vanilla

Combine the dry and wet ingredients. Pour 1/4 cup batter scoops on hot griddle, cook until bubbles form. Flip and cook other side. Serve hot. Maybe held in a 250 degree oven, covered loosely.

Try serving with sautéed apples or pears. Serves 6.

If you’re exhausted after a weekend of cooking, clean-up and guests, why not give yourself a break and enjoy a romantic getaway at your favorite DINE inn.  Don’t forget to book directly with the inn, skipping the big online third parties. You’ll get a much better selection of rooms and probably a better deal by booking online.

In Connecticut: Inn at Harbor Hill Marina in Niantic

In Maine:  Camden Maine Stay Inn in Camden and Inn at English Meadows in Kennebunkport.

In Massachusetts:  Harbor Light Inn in Marblehead, Deerfield Inn in Historic Deerfield and Captain’s House Inn in Chatham on Cape Cod

In Vermont:  Rabbit Hill Inn in Lower Waterford & Grafton Inn in Grafton

In New Hampshire: Manor on Golden Pond  in Holderness & Chesterfield Inn in West Chesterfield