Thinking about going cold turkey on your Thanksgiving leftovers? Not so fast! The remnants of your Thanksgiving dinner are perfect time-saving ingredients for a week’s worth of meals.
The trick is to think of your leftovers as regular food. (What is a turkey other than a really oversized chicken?) Just like you would for planned-overs, treat your proteins as protein and your veggies for veggies. Starches like creamy mashed potatoes and cheesy gratins are great toppings for your favorite casseroles. But if you’re still out of ideas, try these five recipes for creatively using leftovers:
- Mashed potatoes transform into pillows of gnocchi.
- Green beans and other vegetables fold into a pot pie. Bonus points for adding turkey.
- Stuffing pressed into a pie pan becomes a crust for a savory quiche.
- Cranberry sauce and pie filling flavor a hearty bowl of oatmeal.
Recipe from Ashley Mason
Serves 4 to 6
1/2 large onion, diced
2 cups chopped cooked turkey
2 cups mashed sweet potato
2 cups chopped dark greens (kale, spinach, etc.)
8 oz. shredded monterey jack cheese
34 oz. salsa verde
Preheat the oven to 350˚. In a large bowl combine onion, turkey, sweet potato, greens, and 1/2 cup of shredded cheese. Set aside.
Warm tortillas two by two in a large pan until tortilla is crisp, but pliable. Line a 9 x 13 baking pan with foil. Place a small amount of salsa verde in the bottom of the pan. Fill each tortilla with about two tablespoons of the turkey-sweet potato mixture. Form a little log in the tortilla and firmly roll it. Place in the foil-lined pan and repeat until all the filling is gone.
Cover the tortillas with the remaining salsa. Generously sprinkle with cheese. Bake in the oven for 45-50 minutes or until the cheese it golden brown and bubbling.
Serve with rice and beans or salad.