October 11, 2020
Post-Thanksgiving week is all about leftovers—not just turkey, but potatoes, cranberries, veggies, and most likely that half can of pumpkin puree that wound up in your fridge. Though there’s nothing wrong with turkey sandwiches, and you could always pack up all the elements of the big feast into a freezer container to bring out one day down the road when you’re craving turkey dinner, there are plenty of ways you could use those leftovers as a starting point for something new.
Here are a few ideas:
Turkey: sandwiches, croquettes, soup, cottage pie, curry
Stuffing: savoury bread pudding, croquettes, breakfast hash, frittata
Mashed potatoes: potato pancakes or waffles, doughnuts (really!), soup, gnocchi, potato bread
Cranberry sauce: muffins, barbecue sauce, cinnamon buns, smoothies, swirled into oatmeal or yogurt
Roasted vegetables: soup, omelets, pasta, risotto, curry, frittata
Pumpkin puree: muffins, soup, ravioli filling, cornbread, pancakes or waffles, smoothies, stirred into oatmeal.
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