How To Maximize Your Thanksgiving Leftovers
Our refrigerators will probably look a bit different the day after Thanksgiving this year. With so many staying home and having smaller celebrations, the amount and variety of leftovers will be limited. But there are still dozens of interesting ways to use leftovers to create great meals for days to come.
There's soup to make, and sandwiches to build. The classic midnight sandwich: turkey, cranberry sauce, mashed potatoes and/or stuffing, and hot gravy piled onto any type of sandwich bread.
But there are also tacos and enchiladas that can be put together taking advantage of all kinds of leftovers. What about skewers of leftover turkey or chicken with a spicy peanut butter sauce? Turkey pot pie or a fiery mapo tofu (tofu and minced turkey stir fry)? Potato-turkey croquettes or quick ramen?
Here are a few new recipes for a refreshing fall salad, a tangy, fruity, cranberry vinaigrette and quick pickled red onions that will add punch to any leftover dishes. And I've also included links to some of my best “leftover hits” from previous years.
Turkey Salad With Oranges, Quick Pickled Red Onions And Cranberry Vinaigrette
After feasting on rich food, it's nice to balance things out with something bright, light and refreshing. This salad hits all three of those notes. Arugula and spinach (or any greens or leftover salad you have on hand) are topped with slices of leftover turkey, orange slices and quick pickled red onions.
The simple vinaigrette is made using leftover cranberry sauce. Add nuts, leftover roasted vegetables, or other leftover fresh vegetables to the salad.
Quick Pickled Red Onions
Make these quick pickles about an hour before you want to eat them. You can keep them in a covered jar or container in the refrigerator for at least two weeks. They add acidity and a much-needed punch of flavor to any leftovers — on top of soup, ramen, noodle dishes, salads, stews or layered into your favorite sandwich.
Makes 1 cup.
Cranberry Sauce Vinaigrette
You've eaten all the turkey sandwiches. But there's still cranberry sauce left over. Turn it into a bright, colorful salad dressing. The vinaigrette will keep in the refrigerator for up to five days.
Makes about 3/4 cup.
This article was originally published on WBUR.org.
Copyright 2020 NPR. To see more, visit https://www.npr.org.