The best part of Thanksgiving dinner might just be leftovers. You know, when you can enjoy the meal all over again without feeling as stuffed as the turkey you just ate.
But after one or two turkey sandwiches, do you find yourself desperately trying to empty those tupperware containers crowding the fridge? Try these fun ways to get rid of the last of those Turkey Day leftovers.
• Turkey hash. Whip up a healthy and filling Saturday morning breakfast by dicing some turkey and sautéing it in extra virgin olive oil with onions, leftover mashed potatoes and peppers. If sweet potatoes were also on the menu, throw some of those in too. My favorite hash seasoning is black pepper, paprika, chili powder and a dash of cayenne. To get the potatoes crispy without sticking, use a cast iron pan. Plop an egg on top, butter some toast and you’ve (sort of) got Thanksgiving all over again.
• Have a container full of Brussels sprouts left? This dish will totally transform them and might even get your pickiest eater on board. Depending on the size, cut them in half or quarters. Sauté in a pan with olive oil, garlic, lemon zest and black pepper. Boil a pot of pasta. Pasta you “stab” instead of “twirl” work best. Drain the pasta and add it to the pan of sprouts, toss it all together over low heat and finish with a squeeze of fresh lemon juice and parmesan cheese. If you have it, sprinkle plain bread crumbs on top and turn the heat up to high for 30 seconds for an added crunch.
• Pumpkin pie/apple pie ice cream. If there’s one or two slices languishing in the fridge, pop them in the freezer until they’re solid but not completely frozen. Then chop them up and stir the pieces into a bowl of vanilla ice cream. Stick it back in the freezer for a few minutes to let the ice cream harden. You’ve got your own fancy fall flavor without ever leaving the house.
Do you have any leftovers recipes? Share! And, if none of my “creations” fit your fancy, check out 8 Ways to Use Thanksgiving Leftovers on RD.com and the “Ultimate Guide” to Thanksgiving leftovers at epicurious.com.