Recipes for Thanksgiving Leftovers
Whether your dressing is made of cornbread, bread cubes, or rice, mix it with cheese and egg and you've got a great mushroom filling.
Green Bean and Blood-Orange Salad With Pomegranate Seeds
Brighten up day-old green beans with a zesty citrus dressing.
Turkey isn't the only protein around! Mix leftover mashed potatoes with canned salmon to make our version of a homemade fish stick.
Sweet-Potato Quick Bread
Sweet spuds are given a new life in this moist loaf. Serve it for breakfast or dessert!
Cranberry Upside-Down Cakes
Don't stress over a surplus of cranberry sauce. The tart fruit is the perfect topping?...er, bottom!
String Bean and Brussels Sprout Frittata
Don't wait for lunch to indulge in your leftovers. Add extra string beans and Brussels sprouts to eggs for a delicious frittata breakfast.
Excess mashed sweet potatoes and a bit of ginger lend their classic fall flavors to these hearty waffles. What you don't eat for breakfast can be reheated and served with ice cream in a decadent waffle sundae!
Cranberry Yogurt Parfait
Layering leftover cranberry sauce with yogurt and granola is a great way to create a healthy breakfast that will balance last night's indulgent meal.
The Traditional Turkey Sandwich, Tweaked!
We know some traditionalists wouldn't dare to try anything with their leftovers outside of the much-loved Day-After Sandwich. If you're a creature of habit, try one of our fun sandwich variations this holiday season:
- Curried Turkey Salad: Mix chopped white- and dark-meat turkey with mayonnaise, a dash of curry powder, and a handful of raisins. Serve between slices of sourdough bread.
- TBAT: Layer boneless turkey-breast pieces with bacon, avocado, and tomatoes. Wrap it all up in a whole-wheat tortilla.
- Open-Faced Turkey Melt: Top a whole-wheat English muffin half with turkey, caramelized onions, shredded kale, and a slice of fontina cheese. Melt the cheese under the broiler before serving.
- Reuben Redone: Serve shredded turkey between two pieces of toasted rye bread with a smattering of sauerkraut, a slice of Swiss cheese, and a bit of Dijon mustard.
Originally published in the November 2011 issue of Parents magazine.