Second Act: Revive Thanksgiving Leftovers Without Two Slices of Bread

For those of us with the honor of cooking for our families on the big day, I find that leftovers are the whole point of Thanksgiving. As this holiday will be a smaller gathering for most of us, I can only assume you will be stuck with more leftovers than usual. While there are few meals better than a late-night turkey sandwich piled high with stuffing, mashed potatoes, and relish – the same flavors over and over again can get tired. Instead of just heating up a plate of turkey, stuffing, gravy, mashed potatoes, and various casseroles, try one of these Thanksgiving leftover recipes:  

The Leftover: Green Beans or Brussels Sprouts

Idea: Stir-FryThis kitchen-sink solution is especially forgiving during the holidays since you can load it up with all kinds of leftovers. Stir-fry chopped cooked beans or brussels sprouts in oil with onion, shallot, and/or garlic, then add cold cooked rice (day old is best), and toss until coated and warm. Fold in leftover turkey or ham, and add a splash of either soy sauce, ginger, or sesame oil (or all three!). You can even add in toasted stuffing! Serve topped with a fried egg and some hot sauce.  

The Leftover: Cranberry Sauce

Idea: Sweet/Tart CondimentSwirl a scoop of cranberry relish into hot oatmeal, quinoa porridge, or cream of wheat. It is also tasty mixed into cream cheese for your morning bagel from Bagel Uprising (don't think just sweet, it's great mixed with savory flavors like sesame).Idea: BoozeRum or Tequila Punch. Add one cup of rum or tequila and a half cup of lime juice to two cups of cranberry sauce. Stir and serve over ice; add a sprig of mint if you have it.  

The Leftover: Sweet Potatoes or Sweet Potato Casserole

Idea: Curried Sweet Potato SoupPick off the marshmallow topping and simmer leftover sweet potatoes with store bought curry paste, chicken stock, and coconut milk for a fragrant soup that would also be great with any leftover green vegetables you have on hand.Idea: Pancake BatterThe love-it-or-hate-it side dish also makes a wicked addition to pancake batter. Fold in a quarter cup of cooked taters to your favorite recipe.Idea: Savory DipPuree a can of white beans in a food processor with one or two peeled and roasted sweet potatoes, a quarter cup olive oil, a half cup grated parmesan, and salt and pepper. Garnish with toasted nuts and serve with crackers or crudités.  

The Leftover: Mashed Potatoes

Idea: Potato CakesMix one cup with one egg and plop them into a waffle iron if you have one, or shape into cakes and fry like you would pancakes in equal parts oil and butter. If they're too thick to work with, fold in a few tablespoons of milk. You can add mix-ins to the cakes as well; think cheese, scallions, or even more cranberries!  

The Leftover: Biscuits or Dinner Rolls

Idea: CobblerRepurpose as topping for cobbler (apples mixed with cranberry sauce?!). Bake the fruit until soft, then top with the biscuits. Bake it all until warm.Idea: Salad CroutonsTo make the croutons, you'll only need a tablespoon of salted butter per leftover biscuit, garlic powder, and pepper. After tearing up your biscuits into small pieces, toss with melted butter and place them on a baking sheet with a sprinkling of pepper and garlic powder. Bake at 375℉ for around five to ten minutes or until lightly browned.  

Please do Yourself a Favor and Make the Most of Your Investment… Make Turkey Stock!!! It's Delicious and Freezes so Easily.

Recipe:1 turkey carcass and wings – don't forget all the extra bits!1 tbsp extra-virgin olive oil1 large onion, halved through root end2 carrots1 stalk celery4 cloves garlic3 dried bay leaves¼ cup white wine or 1 lemon, cut in half1 tsp whole black peppercornsOptional: mushroom stems, ham bone, handful of parsley, handful of thymeHeat the oil in a stockpot over medium. Add onion, carrots, celery, garlic, and mushrooms and cook, stirring occasionally, until softened and lightly browned, 10–15 minutes. Add ham hock, parsley/thyme, bay leaves, wine, peppercorns, and a pinch of salt. Bring to a boil and cook until wine is evaporated, about 5 minutes. Add turkey carcass – if you have the roasting pan you cooked it in, use a wooden spoon to scrape any crispy bits off the bottom (if you didn't use them for gravy). Add a little water to help loosen if needed. Add another pinch of salt and 2 gallons of water; bring to a boil. Reduce heat to low and simmer uncovered until meat is falling apart and liquid is reduced by half, 3½ – 4½ hours (go the full distance for a rich and gelatinous stock).