After hours of cooking and preparation for Thanksgiving, it feels good to sit down at the dinner table and just be. In the end, Thanksgiving is all about spending time with the people we care about. Enjoying the moment. Hopefully you enjoyed the moment so much that you didn’t eat too much and have a bounty of leftovers in your refrigerator. You are in store for some really good eats. I encourage you to type “Thanksgiving” into the search bar on this site and look for some leftover ideas.
My dad, Preston Maring, contributed recipes almost weekly for over 10 years. There are a lot of really great finds. Some of my favorites are Leftover turkey chili, Asian turkey soup, Post-Thanksgiving vegetable stew, and Roasted poblanos.
In addition to these, consider making a Mexican lime turkey soup by simmering turkey stock with diced white onion, garlic, jalapeño, scant diced tomato, and dried oregano. Add a handful of shredded turkey a few minutes before removing from the heat. Finish with chopped cilantro and generous squeezes of lime juice and salt to taste.
A breakfast hash would be a good way to use any roasted vegetables or greens. Simply chop up the veggies and add them to a pan of sautéed onion and garlic. Consider grating a little sweet potato in as well. Ground cumin or paprika would work here, too. Top this with a poached egg and you won’t miss the meat.
Chop any roasted vegetable and shred some turkey leg, douse it with lime juice, shredded cabbage, serrano chile, and put in on a soft corn tortilla – leftovers taco.
Did you make green beans? Whip up a stir fry with mixed vegetables, green beans, firm tofu, garlic, ginger, and your favorite sauce.
Or, you could grab your kitchen sink and mix it with quinoa, like I did. I combined cooked quinoa with chopped roasted vegetables, leafy greens, and mashed potatoes with some herbs, aromatics, and spices. It isn’t the most colorful thing on the block, but it’s tasty! Try it under a poached egg for breakfast or with a salad for lunch.
Prep Time: 15 minutes