Here’s a number of ideas for how to use your leftover holiday fixings, from turkey sandwiches to pumpkin couscous.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner. See the recipeArthur MeehanSee the RecipeAndré Baranowski
Shepherd’s pie gets its name from the romantic notion that it was eaten by shepherds in the north of England long ago! We decided to make ours with lamb, keeping the spirit of the idea. See the recipe for Shepherd’s Pie
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners’ sugar, served with jelly on the side. Some consider it a marvel; others, an absurdity. Try it with cranberry sauce!
Hot Brown
Hot, rich, and delicious, this is a decadent way to use up leftover turkey and relieve all the comfort of Thanksgiving dinner. Get the recipe for Hot Brown »
A Cajun-inspired dessert comes from the home of Marcia Ball, blues singer and piano player.
Light Mussel and Pumpkin Soup
Don’t try to make this elegant soup with Halloween pumpkins. Instead, try kabocha squash, or Cinderella or cheese pumpkins, often available in autumn at farm stands and specialty markets. See the recipe for Light Mussel and Pumpkin Soup »
This light, Lebanese lentil salad is flavored with lemon juice, cumin, allspice, and parsley.
The Dagwood
Take inspiration from the comic strip “Blondie” to make your own catchall sandwich with goods from the Thanksgiving table like greens, turkey, cheese, cranberry sauce, and more. See the recipe for The Dagwood »
Commonly served during merienda (afternoon tea) in Cuba, this sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one. Try substituting leftover cranberry sauce for the strawberry jam.
Get creative with the topping for this tart, which will help to really stretch leftover squash and other vegetables. Store-bought puff pastry makes a simple dish even simpler. Get the recipe for Seasonal Squash Tart »
Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.
This hearty breakfast dish is perfect for the morning after Thanksgiving. It uses up leftover cooked turkey as well as Thanksgiving pantry ingredients you may not have used up the day before, like cream, stock (feel free to use turkey stock in place of chicken), and herbs. Get the recipe for Todd’s Turkey Hash »
