We hosted Thanksgiving again this year, and save for two hodge-podge plates for my dad and brother, we had a lot of leftovers to use up this past week.
Christopher noshed on the legs after work a couple nights, and I made the obligatory “leftovers sandwich,” but we did a few other creative things with our supply of turkey, stuffing and vegetables.
Leftovers used: Stuffing, egg whites (from the pumpkin crème brulee) and gravy
Notes: We used 2 cups of stuffing, which included apples, celery and mushrooms; 4 egg whites and 5 whole eggs; 1/2 cup milk + 1/4 cup cream; and 1 cup grated gruyere. We also topped our slices with a bit of leftover gravy.
Results: Incredible—by far my new favorite way to eat leftover stuffing!
Leftovers used: Turkey carcass (to make broth) and remaining turkey meat
Notes: No changes.
Results: Blah—not very flavorful; had to add more salt. The broth was great, though; I should have stuck with turkey noodle soup.
- Leftovers “Pop Tarts” served with pan-roasted Brussels sprouts with bacon and almonds
Leftovers used: Turkey, stuffing and red cabbage
Notes: We used one sheet of refrigerated pie crust to make five pop tarts. We way overfilled our pies, but we managed fine.
Results: Fun and tasty—a new vehicle to deliver that delicious Thanksgiving-in-a-bite taste!
Leftovers used: Multigrain dinner rolls and pumpkin puree (from the pumpkin crème brulee)
Notes: We used 1/2 cup skim milk + 1/2 cup cream and 1/2 cup dried cranberries. We added a pinch each of nutmeg, clove and allspice, as well as a 1/2 teaspoon almond extract. We didn’t have quite 1 cup pumpkin.
Results: Awesome—creamy, warm and comforting!
We still have a whole container of leftover cranberry-pineapple sauce, which I plan to use to make a loaf of cranberry swirl bread this weekend.
How have you used your leftovers?