Instant Expert!: Thanksgiving Leftovers

Don't know what to do with your Thanksgiving feast on day 2? We've got the recipes (and nifty storage and reheating tips!) to guarantee that your leftovers never get old.
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Don't know what to do with your Thanksgiving feast on day 2? We've got the recipes (and nifty storage and reheating tips!) to guarantee that your leftovers never get old.

Gobble, Gobble!

Click ahead for recipes that'll give your Thanksgiving leftovers new life!

Leftovers

Post-Thanksgiving Turkey Melts

Use everything, including the leftover turkey, cranberry sauce and gravy, in this handheld version of Thanksgiving.

Post-Thanksgiving Turkey Melts

Post-Thanksgiving Turkey Melts

Use It, Don't Lose It

To store: Start by taking the meat off the bones. Refrigerate the meat and eat it within 3 days or freeze it in an airtight container for up to a month. Leftover gravy will keep in the fridge for 2 days, or freeze it for up to 3 months.

To reheat: Combine the cold meat with gravy or a splash of water in a skillet over medium, and simmer until it's piping hot, about 5 minutes. Or place the meat and gravy (or water) in a shallow dish, cover with foil and heat in a 325-degree oven until warmed through, about 20 minutes.

Smoked Turkey

Great Balls of Stuffing

If you thought stuffing couldn't get any better, wait until you try these panko-crusted fried balls of comforting goodness.

Great Balls of Stuffing

Great Balls of Stuffing

Use It, Don't Lose It

To store: Stuffing will keep for 3 days in the fridge before it starts to dry out, and in the freezer for up to a month. Wrap it in an airtight container or tightly in plastic, then foil, to keep it from absorbing other smells.

To reheat: The microwave is speedy but can make the bread tough. For tender stuffing, cover with foil and reheat in a 350-degree oven. Dab on some butter if the stuffing seems dry.

Cornbread & Chorizo Stuffing

White Bean and Vegetable Minestrone

We all know the veggies tend to be the last dish standing on Thanksgiving. That's okay; turn them into a mouth-watering soup that will last for days!

White Bean & Vegetable Minestrone

White Bean & Vegetable Minestrone

Use It, Don't Lose It

To store: Most cooked veggies will keep covered in the fridge for 3 days. For cruciferous vegetables like broccoli and Brussels sprouts, store them in airtight containers to protect other foods from absorbing their distinctive smell.

To reheat: For crisp-tender vegetables and even heating, microwave at medium power in 1-minute intervals, tossing occasionally, 2 to 4 minutes. On the stove, reheat veggies in a skillet with EVOO over medium and stir until warmed through, 5 minutes.

brussel sprouts

Sweet Potato, Coconut & Pecan Muffins

Whether you serve your Thanksgiving sweet potatoes sweet or savory, you can use either for this easy muffins.

Sweet Potato, Coconut & Pecan Muffins

Sweet Potato, Coconut & Pecan Muffins

Use It, Don't Lose It

To store: Sweet potato dishes will keep for 3 days in the fridge in an airtight container or wrapped in plastic or foil. In the freezer, they'll keep for up to 3 months.

To reheat: Reheat your spuds in the microwave at medium power in 1-minute intervals until hot, 3 to 7 minutes. To ensure even warming of sweet potato casseroles, stir once or twice while heating. Frozen leftovers go straight from the freezer to a 350-degree oven.

Maple-Mashed Sweet Potatoes

Cranberry-Nut Streusel Bars

These bars are like the distant, grown-up cousin of PB&J bars, but even more delicious!

Cranberry-Nut Streusel Bars

Cranberry-Nut Streusel Bars

Use It, Don't Lose It

To store: Homemade cranberry sauce will keep for 3 to 4 days in an airtight container in the fridge. Transfer canned sauce to an airtight glass or plastic container to preserve the color and flavor; it should keep for a week. Leftover whole cranberries will keep in the freezer in a resealable bag for up to a year.

To reheat: The beauty of leftover cranberry sauce is that it's ready to eat straight from the fridge. And think beyond turkey: Chicken, lamb and beef are also tasty with the sweet-tart stuff.

Cranberry Sauce