Here’s What To Do With All Those Thanksgiving Leftovers

We can all agree that Thanksgiving food is absolutely delicious and can be eaten every day, even if it is just leftovers. However, reusing the leftovers to create an entirely new dish makes it all the more appetizing.

Countless pounds of food go to waste every year after Thanksgiving and we should try, as a collective, to reduce food waste as much as possible. This holiday, make the most of your leftovers and get creative with these recipes. Keep reading for more recipe ideas!

Morning Veggie Hash for the kids

The Morning Veggie Hash recipe by Kidstir, a brand that makes fun cooking kits for kids, makes use of your Thanksgiving leftovers for a quick hash that can be enjoyed by parents and kids alike. You can either use fresh ingredients or make use of your leftover veggies from the Thanksgiving dinner.

• 2 tablespoons, oil
• 1 cup kale, roughly chopped (ribs removed)
• 1 cup broccoli, roughly chopped
• 1 small red onion, medium dice
• 2 cups potatoes or any root vegetable, chopped
• 1 cup acorn squash, chopped (peeled and cubed)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon table salt, add more if needed
• ½ teaspoon pepper, add more if needed
• 4 tablespoons butter
• 4 eggs

For Topping:

• Chives
• Dried cranberries
• Pecans

Optional Additions:

• Cooked turkey
• Ham or sausage

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add kale and broccoli, and sauté for 5 minutes or until tender. Remove and set aside.
2. Turn the heat to high and add 1 more tablespoon of oil to the pan. Carefully add onions and cook for 2 minutes. Then add potatoes, squash, paprika, garlic powder, salt and pepper. Cook until tender and browned, which should take about 15-20 minutes.
3. Turn off the heat. Mix in the kale and broccoli, taste and adjust the seasoning to suit your taste.
4. In a nonstick pan, over medium heat, add 1 tablespoon of butter. Carefully crack an egg into the pan and cook for 3-4 minutes or until the whites are set. Remove from pan, set aside and repeat.
5. Season eggs with a little salt and pepper, and place on top of the hash. Sprinkle with toppings and enjoy!

Cranberry Negroni

Cranberry Negroni (serves 4) by Puritan & Company owner, chef Will Gilson.

• 8 oz. cranberry juice
• 4 oz. gin
• 2 oz. campari
• 2 oz. aperol
• 2 oz. sweet vermouth
• 2 oz. dry vermouth

For Garnish:

• Orange twists
• Fresh cranberries

1. In a cocktail shaker, combine juice and liquors.
2. Add ice cubes and shake.
3. Strain into ice-filled rocks glasses and garnish.

Roasted Turkey Spring Roll with Cranberry Orange Chutney

The Roasted Turkey Spring Roll recipe with Cranberry Orange Chutney by Will Gilson is a great way to reuse your leftover turkey from Thanksgiving.

• 2 cups roasted turkey, diced
• 1 cup potato, mashed
• 1 lb Swiss chard leaves
• 1 cup shiitake mushrooms, julienned
• 1 large onion, diced
• 2 cloves garlic, chopped
• 12 spring roll wrapper
• 2 eggs, beaten with 1 tablespoon water

1. Add 2 tablespoons of canola oil to a large sauté pan over high heat. Add onions to the pan, stirring it until caramelized (should take about 7-10 minutes).
2. Add garlic, shiitake mushrooms and Swiss chard. Cook until greens are tender. Remove from pan. Cool and drain well.
3. Lay the spring roll wrapper on a clean, flat work surface. Place a large tablespoon of mashed potatoes on the bottom third of the wrapper and top with drained vegetables and roasted turkey.
4. Brush the edge of the spring roll wrapper with egg wash. Fold the bottom corner of the wrapper over the filling, then fold the right and left corners over the top and roll up. It is almost like rolling a burrito.
5. Fry in 350-degree oil or brush generously with canola oil, laying on a cookie sheet seam-side-down and bake in a 400-degree oven until golden brown. Cut into bite-size pieces and top with cranberry chutney.

Cranberry Orange Chutney

Now that you know how to cook the spring rolls, it is time to make the Cranberry Orange Chutney. One can either use fresh cranberries or replace them with leftover cranberry sauce from your Thanksgiving dinner.

• 1 bag of cranberries
• 2 cups orange juice concentrate
• 1 bird chili, dried (optional)
• Zest of 1 orange, julienned
• 2” piece of ginger, diced (optional)
• 3 oranges, cut into segments
• 1 tablespoon whole-grain mustard
• Sugar and salt, to taste

1. Put orange juice concentrate, cranberries, chili and orange zest into a pot.
2. Bring to a boil and let simmer for 15-20 minutes.
3. Cool, fold in ginger, orange segments and mustard.

While Thanksgiving leftovers are delicious on their own, jazzing them up by reusing them for new dishes makes it all the more exciting to consume them after the celebration dinner is over. So do not throw away your leftovers going forward and try out these fun recipes that you can add your personal touch to.