Delicious Ideas for Thanksgiving Leftovers
Hello friends — happy Thanksgiving! I wish you a joyous, flavorful and healthy holiday. In anticipation of all the tasty leftovers you will have, I am sharing a few recipes designed to make the most of them. Keep in mind that leftovers should be refrigerated as soon as possible after the meal, and used within 4 days. These scrumptious recipes will ensure they are gone before the long weekend is over! Enjoy!
Pumpkin Cranberry Waffles
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post
Made with pumpkin-spice and studded with cranberries, these good-for-you waffles are packed with festive flavor. They are a great way to use up leftover pumpkin and cranberries from Thanksgiving, but also worth buying those ingredients to make them anytime in the fall and winter.
Quinoa and Roasted Vegetable Bake with Gruyere
Photo by Tom McCorkle for The Washington Post
This roasted vegetable bake is a French-style gratin in essence, but with an unconventional, more healthful twist centered on nutrient-rich quinoa and featuring a mix of roasted vegetables. Its alluring, golden-brown gruyere topping calls like a siren, and any mix of roasted vegetables may be used, making it a unique and sumptuous way to use up leftovers.
Turkey Almond Stir Fry
I came up with this recipe as a way to use up leftover turkey from Thanksgiving, but is is also a great way to use leftover rotisserie or roasted chicken other times of the year. Feel free to sub in or add any vegetables you may have on hand, such as sliced bell peppers, regular green cabbage, broccoli or green beans.