Everyone knows that the best thing about cooking a Thanksgiving dinner is leftovers! From sandwiches and soups to homemade stocks, the days following are almost as delicious as the feast itself—and now, they’re about to get even better. Rather than reheating a plate full of turkey and mash, reinvent Thanksgiving leftovers to create new and exciting dishes.
Think of this next week as your own Chopped Challenge. With a fridge full of meat, veggies, ingredients, odds and ends, what can you put together to minimize waste and avoid a rut? To help you along, I came up with fresh ideas, utilizing the recipes from my Nourishing Thanksgiving Cookbook. Grab your free copy and get ready for days of delicious eating!
Reinvent Thanksgiving Leftovers
Turkey Pilaf Stir Fry
Heat oil in a cast iron pan. Toss in vegetables (this is a great way to use up veggies from a crudité platter). If raw, stir-fry until cooked but crisp. Add the turkey and stir-fry to heat through. Then, add the Wild Rice and Quinoa Pilaf and stir-fry to incorporate. Season with soy sauce and sesame oil or simply season with salt and pepper to taste.
Sweet Potato Cakes with Fried Eggs and Spinach
Warm sweet potato cakes in the oven. Reheat leftover spinach or leafy greens, such as kale or collards. Meanwhile, fry eggs, leaving the yolk soft. On a plate, arrange the greens and top with a cake. Lay a fried egg over the cake and season with salt and pepper to taste.
3 Bean Salad
Chop green beans into 1-inch pieces. Add two types of cooked beans (think: pinto, navy, kidney and chickpea). If you have green or red onions, slice and incorporate. Toss the beans with vinaigrette and mix well. Cover and chill before serving.
Cauliflower Mash Soup
Heat oil in a stockpot and sauté 1 ½-2 cups of mirepoix (chopped carrots, celery and onions) for about 5 minutes. Add 1-quart of stock and simmer for 20-25 minutes or until the veggies are soft. Stir in leftover cauliflower mash and chopped turkey. Simmer to heat through. Or, try this recipe.
Butternut Squash Arancini
Add 1 beaten egg and ¼ cup of breadcrumbs to every cup of butternut squash risotto. Season to taste with salt, pepper and Parmesan cheese. Mix well and roll into balls. Heat oil in a cast iron pan. Coat rice balls in breadcrumbs and fry until golden on all sides.
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