So it’s the day after Thanksgiving, and you’re done plating up the same food that you or someone else had cooked for a feast. That means it’s time for leftovers; easy, tasty leftovers. My three favorites are: The Sandwich, Veggie Pasta, and Turkey Crescent Roll-Ups. Here’s how to transform your post-Thanksgiving food into delicious leftovers that your whole family will love.
The Sandwich
Frankly, this is my favorite. It is easy to customize and quick to make. The key to the sandwich is this combination: turkey slices, a little stuffing, cranberry sauce, softened butter, and your favorite bread (I’m a fan of the way whole-grain breads stand up to the cranberry).
Butter? Yes. This is essential to prevent the bread from becoming soggy and falling apart. A thin layer of softened butter adds an excellent, rich taste and helps alleviate any dryness from the leftover turkey. The stuffing adds moistness and flavor; the cranberry makes things nice and tangy. And the turkey – it balances all of those strong flavors.
You can make them big or small, and add/subtract as needed. They are the perfect something to feed those hungry kids at the end of the day if you eat “dinner” at 2 p.m. that day, like my house usually does.
Veggie Pasta
The glazed carrots, the roasted Brussels sprouts, the sautéed broccoli, the (gulp!) green bean casserole; at least one of these will likely show up at your holiday meal. And while many kids will take a dutiful bite off the Thanksgiving plate, you may find yourself with half of a casserole dish left. And that dish takes up a considerable amount of fridge space.
Here’s a quick way to dispatch those leftover veggies in a way that the kids will eat their share.
You’ll need:
- Leftover veggies
- Your favorite pasta
- Oil
- Garlic
- Bread crumbs – optional
- Balsamic vinegar or Worcestershire sauce
- Cheese – optional
Get a pot of boiling water to cook your noodles, the ones everyone in your house likes, so you have them in the pantry. Take your leftover veggies and chop them up small.
For Brussels sprouts, I used 1/8 pieces. For carrots and beans, think the size of the last joint of your pinky finger.
Heat a little oil in a sauté pan and add the crushed garlic. As soon as it begins to sizzle, add the optional breadcrumbs. Stir, stir, stir so that everything browns, but nothing gets burned. Add in the veggies and cook until heated through. (They were already cooked, so they don’t need to be cooked again.) Take the veggies off the heat and taste them. Do they need… something? If a little sweet and sour seems to be the way to go (carrots are a sure winner!), carefully add balsamic vinegar. Have a little taste, then add balsamic until it is just right. If a little more salty-savory would help (green bean casserole would appreciate some), consider adding Worcestershire sauce. Again, add, taste, add, taste… until you find the sweet spot.
Drain the noodles and stir in the newly tasty veggies. Shred your optional cheese over the top of each serving. I suggest cheddar over broccoli, Swiss over green beans, and Parmesan over carrots or Brussels sprouts. But let your taste and the contents of your fridge be your guide.
I got a little bonus. My Brussels sprouts were roasted with dried cranberries and hazelnuts. They were great, too!
Turkey Crescent Roll-Ups
Last of all – exploding dough! No, wait … When cooking with my mom, there were few things more thrilling than those pop-open tubes of dough. There was the anticipation of the pop, pulling out all those mysteriously perforated triangles, and I loved nibbling on the tangy lost corners of dough. And since this is a long weekend spent with food and kids, I see no reason not to roll a variation of the classic.
You’ll need:
- A tube of crescent rolls*
- Slices of turkey
- Cranberry sauce
- Cheese – optional
- Leftover gravy for dipping – optional
* The same thing works with tortillas – flour or corn (gluten-free BONUS!). Please warm everything up in the oven or toaster; it brings out the best of the flavors.
Share the joy of popping the dough.
Spread a little cranberry sauce on one side, and line up some pretty, thinly sliced turkey (or chop thicker slices). You can slip in a slice of Swiss or provolone cheese if that also seems like a good idea.
Roll them up and cook according to the package directions. And warm any optional gravy for dipping. It’s like seasonal (and slightly healthier) pigs in a blanket. Serve with your Veggie Pasta or any other leftover sides hanging out in the fridge or with a nice fresh salad.
