After the holiday feast is over, you’re not just left with full bellies; you’re left with a fridge full of leftovers. Unfortunately, most people don’t want to eat turkey and stuffing for a week straight. Even so, it may surprise you that, according to the USDA, Americans throw away 35 percent of edible turkey meat.
But you don’t have to stick with the traditional holiday recipes; opt for a variation once your feast is over. To make the most out of your leftovers, consider these tasty recipes you can enjoy the week following a holiday feast.
When you’re unsure of what to do with your mounds of leftover turkey, indulge in a non-traditional take on chicken noodle soup. Slice up your extra turkey and toss it into a pot of stock (which you can make from the turkey carcass) and fresh noodles. Then, add leftover veggies like potatoes, corn, and carrots. Throw in some fresh veggies like celery if you have them in the fridge. Serve with buttered dinner rolls if you have any remaining from your big meal.
If your family didn’t manage to gobble up your candied yams or sweet potatoes, you can use them in this ingenious recipe. Start with your sweet potato casserole (the kind with marshmallows on the top), or use good old mashed sweet potatoes and add a couple of tablespoons of brown sugar. Then, mix these ingredients together in a food processor:
2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons cold butter, cut into pieces
1 cup left over sweet potatoes
Add 1/8 to ¼ cups milk as needed. Then, roll your biscuits out, cut them to size, and cook at 450 degrees for 9-10 minutes.
When you’re looking for a tasty turkey treat to take to work the Monday following Thanksgiving, consider stuffing your leftover turkey into an avocado wrap. Start with a flour tortilla—choose whole wheat for a healthier option—and then add turkey, avocado, lettuce, ranch dressing, and whatever other toppings you like. Food Network suggests mixing your ranch dressing with chipotle salsa and grated orange zest.
If you need a change of pace to the traditional holiday flavors, switch it up with Thai curry turkey. This recipe will use up leftover turkey and sweet potatoes. Plus, when you use coconut milk instead of oil, you’ll be slashing calories for a healthier supper. To make, boil 1 cup light coconut milk, ¼ cup chicken broth, 1 teaspoon green curry paste, 1 tablespoon fish sauce, and 2 tablespoons brown sugar. Then, add 1 ½ cups leftover sweet potatoes, 2 cups leftover turkey, and ¾ cups green peas. Serve over rice and garnish with cilantro and red pepper strips.
This recipe will help you use up any extra veggies and meat you have in the fridge. Start with the linked recipe as a guide, or get creative and make up your own recipe. The key is to get a thick turkey/veggie mixture using chicken or turkey stock as a base. Pour that into a prepared pie crust and cover with the second half of your pie crust. Food Network suggests cooking your pie at 350 degrees for 30 minutes or until crust is brown.
When you’re looking for a recipe that will help you use up your extra cranberry sauce, this recipe is perfect and fairly light—great for a quick lunch. Start with two slices of whole wheat bread. Spread each piece with mayonnaise and Dijon mustard. Add spinach, turkey, and a slice of Swiss cheese. Broil your sandwich in the oven for two minutes before adding a scoop of cranberry chutney to top it off.
Which one of these recipes will you try this holiday season?