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It’s the day after Thanksgiving, you’re left with a surplus of food, and you can hardly close the door to your Kenmore fridge. And while most enjoy a hot turkey sandwich for lunch, for dinner, and then lunch again, there’s only so much mileage leftovers have before becoming yesterday’s news.

But you’re in luck! Here are few out-of-the-box ideas to help you put a remix on classics from the Thanksgiving table.

 

TURKEY:

Turkey Pesto Panini—you really can’t go wrong with toasted French bread, mozzarella, and a slice of avocado with leftover turkey. Douse your bread with olive oil, let it brown in the pan, and you’re on your way to a sumptuous lunch—presto, pesto.

Turkey Sloppy Joe—for a fast and finger-licking way to use up all that extra turkey, combine chopped onion, green pepper, fresh garlic, ground cumin, tomato sauce, barbecue sauce, and shredded turkey in a pan. Toast the buns, and you’ve got a delicious remix.

Turkey Salad – if you love Napa-style chicken salad, you’ll love leftover turkey with sliced cranberries, celery, mayonnaise, almonds, and hardboiled egg on fresh marble rye.

 

POTATOES:

Potato Cakes—Quick, easy, and oh-so delicious, potato cakes make a great side for breakfast (or lunch or dinner!). Add olive oil to your pan and a few spoonfuls of mashed potatoes, allowing each side to brown to a crisp. And for something with a little more zing, add in diced onions or chives.

Cream of Mashed Potato Soup—who doesn’t love potato soup? It’s creamy, flavorful, and makes a great meal night after night. Sauté onions and celery with melted butter and add in flour and vegetable stock. Whisk leftover potatoes with heavy cream, some salt and pepper, and then cook on low heat for 20-30 minutes.

Potato Crust Quiche—press mashed potatoes into the bottom of a greased pie dish to form a soft crust, and brush with olive oil. Add in onions, broccoli, asparagus, or other desired veggies to fill the quiche, and carefully pour whisked eggs with milk over your arrangement. Bake for 30 minutes, and you’ve got a delicious golden potato crust.

 

STUFFING:

Stuffing-Stuffed Peppers—put a twist on the classic by wetting the insides of your red bell peppers with olive oil, then seasoning well and adding in a generous portion of stuffing.

Stuffing Dumpling Soup— like Thanksgiving in a bowl: mix flour, eggs, salt and pepper together, add in stuffing, and spoon out balls in desired size. Add leftover turkey dumplings to your chicken-broth based soup, and enjoy a new comfort food you won’t mind having all week long.

Stuffing Croutons—if you’re altogether tired of leftovers as the foundation for your meals, try making croutons from leftover stuffing. Cube or cut stuffing into bite-size pieces and arrange on a baking sheet with olive oil. Bake for 15-20 minutes at 350° F, and you have a delicious twist on a fresh, tossed salad.

 

CRANBERRY SAUCE:

Sandwich Spread—who doesn’t have leftover cranberry sauce after the holidays? Turn it into a delicious spread for your toasted turkey clubs by whipping it with mayonnaise. Sound a little strange? Don’t knock it till you try it!

Cranberry Pie— with pie crust and some flour, you can have a hassle-free cranberry pie on the table in no time at all. It’s sweet, tart, and a great way to recycle and surprise your guests and family.

Cranberry Muffins—add leftover cranberry sauce into your muffin mix for a clever and equally delicious way to use up what you’d ordinarily waste. Perfect for mornings when you’ve got to grab-and-go!

 

For more clever recipes, scroll through our blog, and start planning out your next family meal.