I LOVE Thanksgiving leftovers. I am certainly in the camp that likes leftovers more than the original meal. Perhaps it is that the work of preparing the large Thanksgiving feast is done, and that leftovers can just be reheated to be enjoyed. But, in addition to just reheating and enjoying the leftover dishes, I do have two favorite meals that I make each year out of the leftovers. The first is the glorious turkey stock and soup that is so easy to make from the large turkey carcass. After cleaning all the meat off the carcass, I put it on the stove, the same way that I make chicken stock (see recipe here), and let it cook while we are enjoying the after-meal activities and clean-up. While making stuffing and other side dishes, I reserve the carrot, celery, onion, and garlic trimmings to use in the stock. I also mince celery, carrots, and onions (while the cutting board, knives and vegetables are out), and put them in the refrigerator for an easy addition to the soup later. I freeze part of the stock and soup for later, and we enjoy some (giving me a break from cooking) in the days after Thanksgiving. My other favorite leftover meal is an open-faced hot turkey sandwich. I lay a slice of bread on a plate, top it with a few slices of warm turkey, top that with a scoop of mashed potatoes and a scoop of stuffing, and pour gravy over the whole pile. I eat it with a large helping of cranberry relish. Oh, so good! (I’m going to have to make a new gluten-free version this year.) Enjoy the Thanksgiving feast!
Honestly, I like to eat leftovers just as they are. There aren’t many times when I’ve had to make something different out of the leftovers since everyone is just as happy to eat more of the same. I have made soups out of the carcass, though. The other thing I’ve done in the past is use the stuffing in a frittata with added greens, like swiss chard. I remember getting this idea out of a magazine article specifically about Thanksgiving leftovers. I just sauté about 4 cups of swiss chard in some olive oil until it gets tender, about 4-6 minutes. When it cools a bit, I mix it in a bowl with some of the stuffing (3 cups) and 3 eggs. After seasoning the mixture with salt and pepper, I cook it in a sauté pan for a few minutes, then transfer to a 400 degree oven for about 10 minutes. It tastes great!
