Leftover Lollapalooza!

You may still be in the planning stages of your Thanksgiving feast, but we want to help you get a jumpstart on using the leftovers wisely…if there are any!

Below is a quick guide to storing and repurposing some Thanksgiving staple items to ensure weeks of great eating!

Individual mashed potato portions for freezing.
(Photo courtesy of http://www.busyvegetarianmom.com)

Mashed Potatoes

  • Using an ice cream scoop, portion potatoes onto a baking sheet and freeze until firm. Transfer to a freezer-safe plastic bag for long-term freezing. Reheat individual servings in the oven for an easy plate-friendly side dish for future dinners!
  • Mix with egg, flour, and chives and form pancakes. Chop in some fresh kale or spinach. Fry in a skillet for a hearty breakfast or holiday snack!

Roasted Vegetables

  • Combine vegetables with stock and additional seasoning (if desired) and puree in a blender for a smooth, flavorful soup. Freeze.
  • Use as filling for baked potatoes for a filling Meat-Free Monday meal.

Freeze cranberry tarts for a fun snack later.
(Photo courtesy of http://www.makemorecookies.com)

Cranberry Sauce

  • Roll out leftover pie dough and cut into equal shapes. Spoon leftover cranberry sauce into the center of each shape, fold over, pinch to seal, and then freeze. Can be baked on a baking sheet at 425 until golden brown—a perfect after-school snack or brunch appetizer.

Stuffing

  • Scoop into roasted acorn squash halves for an individually portioned meal.
  • Layer with leftover turkey and gravy in a shallow baking dish for a ready-assembled casserole. Dot top with cranberry sauce, then cover in heavy foil and freeze for a future dinner.

Turkey

  • Bones: Throw bones, bits of uneaten meat, and cartilage into a crockpot. Add a chopped carrot, few stalks of celery, and salt & pepper and cover to the brim with water. Cook on low for 6-8 hours or overnight. Allow to cool, then pour through a fine mesh strainer to remove solids. Chill in fridge overnight, then skim off fat, and either freeze in containers or use immediately for soup base.
  • White Meat: Slice into strips and portion into individual freezer bags. Thaw in fridge overnight and add to lunch salads.
  • Dark Meat: Combine with pearl onions, carrots, chopped broccoli, and other veggies and bake into Pot Pie. Freeze assembled pies before baking.
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