What to do with your Holiday Leftovers

This year we asked MilkRunners to share their go-to uses for holiday leftovers, and boy did we get an excellent response! Out of dozens of entries, Kristine in Portland won the Holiday Leftover Recipe Competition with her double entry for Turkey Orzo Soup & Cranberry-Mushroom Savory Turnovers! Congratulations Kristine, and thank you so much for leftover recipe inspiration and delicious-looking photos!

Ready to whip up your own recipe? You can shop a la carte with MilkRun here or save time with our recurring subscription boxes here.

Turkey Orzo Soup w/ Turkey Bone Broth

For the Bone Broth:


  • 1 Turkey Carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver)
  • Cold water
  • 1 Onion, roughly chopped into wedges
  • 2 Carrots, roughly chopped
  • 1 celery rib, roughly chopped
  • 1 bay leaf
  • Several sprigs of parsley
  • Several sprigs of thyme
  • 1 TBS Peppercorns
  • Salt/pepper to taste


Makes roughly 4 cups with 6lb turkey carcass

  1. Remove all useable meat and store for later use.
  2. Place carcass and all ingredients into large pot and cover with water to at least 1 inch above ingredients.
  3. Bring to a boil, reduce to simmer. Cook for at least 4 hrs. uncovered or partially covered.
  4. Strain the broth. Remove large chunks of ingredients with a slotted spoon and/or tongs and then pour through a fine-mesh sieve. You may need to repeat this several times or use cheesecloth in the sieve. Skim fat from broth and set aside for soup or cool and store for future use.

For the Soup


  • 4 cups Turkey Bone Broth (or chicken stock)
  • 2 cups water
  • 1-2 cups of leftover Turkey meat, shredded or chopped
  • 1 small red onion, chopped
  • 1-2 carrots, chopped
  • 1-2 celery ribs
  • 1 TBS fresh thyme
  • 1 sprig fresh rosemary
  • 2 TBS olive oil
  • 3/4-1 cup whole wheat orzo
  • Salt/pepper to taste

Serves 4


  1. In large soup pot, heat olive oil over medium heat.
  2. Add onion and pinch of salt and sauté until onion translucent, 5-8 minutes.
  3. Add carrot, celery, and thyme. Continue to cook an additional 3-5 minutes, stirring frequently.
  4. Add broth, water, rosemary and turkey. Bring to a boil and then lower heat to a simmer. Simmer 30 minutes over medium-low heat.
  5. Add orzo and continue to simmer an additional 10 minutes to allow pasta to cook and flavors to develop.
  6. Season to taste with salt/pepper and serve with savory turnovers or crusty sourdough.

Cranberry-Mushroom Savory Turnovers


  • 1 leftover uncooked pie crust
  • 1 TBS olive oil
  • 1 shallot
  • 1 cup fresh cranberries (or leftover cranberry sauce)
  • 8 oz Cremini Mushrooms, washed and chopped
  • 1 TBS fresh thyme, chopped
  • 1 TBS fresh rosemary, chopped
  • Salt/Pepper to taste
  • 1 egg
  • 1 tsp milk

Makes 4 turnovers


  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. In a skillet, over medium heat, heat olive oil. Add shallot, mushrooms, and cranberries and sauté, stirring frequently, until cranberries begin to burst.
  4. Add thyme, rosemary, salt, and pepper and continue to sauté an additional 3-5 minutes. You may need to turn your heat to low. Set aside until ready to fill pastry.
  5. In a small bowl, lightly beat egg and then add milk. Whisk together.
  6. On a floured surface lay out your pie crust and roll to 1/8” thick square, or trim into a square shape. Cut four large squares. Place 2-4 TBS of filling into the center of each square. Brush edges with egg wash and fold over from corner to corner, making a triangle shape. Press edges together to seal and use a fork to create indentations all along seams. Cut small slits on top to allow turnover to vent.
  7. Place turnovers on prepared baking sheet, leaving an inch between each. Brush lightly with remaining egg wash. Bake for 20-30 minutes or until golden brown.
  8. Cool and serve with soup or enjoy as savory desert!