Five Thanksgiving Leftover Recipes: AndyTalk
We don't expect you to get this creative.
Two things are invariably used up after Thanksgiving: all your Tupperware and your appetite for just one more helping. You're on your own regarding how to store the leftovers, but I have a few suggestions about how to turn your leftovers into more than the sum of their parts.
5. Just a little leftover cranberry sauce ... makes a great glaze for carrots, parsnips, beets, and butternut squash.
Toss the veggies in the cranberry sauce, season with a little salt and pepper and place in a 350 F oven until tender. Feel free to add a little melted butter or ground chipotle powder to the mix.
4. A lot of leftover cranberry sauce ... makes Cranberry Borscht
Sauté a diced onion in olive oil. When tender add a clove of minced garlic. Stir for 1 minute and add 1.5 cups cranberry sauce and 4 cups chicken stock. Stir to combine and bring to boil. Lower heat and simmer for 15 minutes. Dice leftover turkey and divide among 4 soup bowls. Divide the soup among the bowls and serve. I like to add a dollop of Greek Yogurt for a real borscht experience.
What to do with all those potatoes? Find out after the jump.
3. Not enough leftover stuffing for everyone ... makes the perfect topping for a pot pie.
Cut leftover turkey (especially dark meat) into 1/2-inch pieces. Place in a mixing bowl and add leftover green beans and gravy. If you have a small amount of leftover mashed potatoes add them as well. Toss to combine and season to taste with salt and pepper. Transfer to a deep-dish pie plate or a 9 x 9 casserole. Top with a layer of leftover stuffing. Brush the stuffing with olive oil or melted butter. Cover with foil and bake at 350 F for 30 minutes. Remove foil and bake until top begins to crisp.
2. Leftover Potatoes (sweet or regular, mashed or not) make great pancakes. Place 2 cups leftover potatoes into a mixing bowl. Mash to soften and add 2 beaten eggs. Mash to thoroughly combine. Heat a skillet over medium heat and coat with butter or olive oil. Use a large ice cream scoop to make pancakes. After the scoop has been in the skillet for a minute press down to form a patty about 1/2 inch thick. When golden brown on the bottom turn over with a spatula. Try to turn just once.
1. More leftover potatoes make excellent hash.
Saute diced onion in enough olive oil to thoroughly coat the bottom of a skillet. Add diced turkey and potatoes (sweet or not) and gently stir. Every 2 - 3 minutes gently stir again. When heated through season to taste with salt and pepper. Serve when potatoes have begun to brown. Note: If you stir too often the potatoes will just stick...
Andy Broder is the chef/owner of AndyFood, A Culinary Studio.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.