Football and Thanksgiving go together like crazed shoppers and Black Friday.

While some people will get up early tomorrow to take advantage of sales, others will head to the stadium for America’s other favorite pastime.

For all you tailgaters out there, we have good news! Most of your early morning prep work is already finished. Thanksgiving leftovers are great starter ingredients for delicious tailgate recipes.

Here’s a few we love:

TURKEY CHILI

• 3 tablespoons olive oil
• 1 each chopped bell pepper
• 1 each chopped Anaheim Pepper
• 2 each diced red onions
• 2 stalks diced celery
• 1 tablespoon chopped garlic
• 4 cups cooked white beans
• 2 cups diced tomatoes with juice
• 1 pound diced cooked turkey meat
• 1 cup fresh corn on the cob kernels
• 1 quart chicken stock
• 2 tablespoons chili Powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 2 tablespoons ground cumin
• 1 cup sliced green onions
• 1 cup grated cheddar cheese

In a thick bottom soup pot, add the oil and sauté the peppers, onions, celery and garlic for about 3 minutes. Add the beans, tomatoes, turkey, corn kernels and chicken stock. Add the spices and let simmer for about twenty minutes on a medium heat. Remove and top with the green onions and the cheddar cheese.

Source: www.tailgating.com

CRANBERRY MEATBALLS

Meatballs:

• 2 pounds ground beef
• ⅓ cup parsley flakes
• 2 tablespoons soy sauce
• ½ teaspoon garlic powder
• 2 tablespoons minced onion
• 1 cup cornflake crumbs
• 2 eggs
• ½ cup ketchup

Sauce:

• 1 can jellied cranberry sauce
• 12-oounc bottle chili sauce
• 2 tablespoons brown sugar
• 1 tablespoons lemon juice

In a large mixing bowl, combine meatball ingredients until well mixed.

Form into 40-50 Meatballs and put in lightly greased baking pans.

Bake at 350 degrees for about 30 minutes, or until meatballs are cooked through. (Cut one open to test.)

While meatballs are baking, combine sauce ingredients in saucepan. Heat over low heat until jellied sauce and brown sugar melt. Stir frequently.

Place baked meatballs in slow cooker. Pour sauce over meatballs, making sure that all are covered in sauce if you’ve layered them into the cooker.

Cover. Cook on low 2 hours or until sauce is bubbly.

Turn slow cooker to warm and serve with toothpicks.

Source: Fix-It and Forget-It Christmas Cookbook by Phyllis Pellman Good (Good Books; October 2010)

BARBECUE PULLED-TURKEY SANDWICHES

Slaw:

• 3 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• ½ teaspoon celery seeds
• 3 cups thinly sliced green cabbage

BARBECUE sauce:

• 2 slices apple wood-smoked bacon, chopped
• 1 cup tomato puree
• ¼ cup apple cider vinegar
• ¼ cup water
• 3 tablespoons (packed) dark brown sugar
• 1 teaspoon chili powder
• ¼ teaspoon ground cumin
• 2 1/3 cups shredded cooked turkey (light and dark meat)
• 4 soft rolls (such as onion, egg, sesame, or whole wheat)

For the slaw: Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. This can be made 1 day ahead. Cover and chill.

For the BARBECUE sauce: Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.  Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. This can now be poured into a slow cooker and taken to the stadium; keep warm until ready to eat.

Split rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.

Recipe adapted from www.bonappetit.com