When I was planning our menu this past post-Thanksgiving weekend it was hard to see beyond all of the leftovers and random ingredients in our fridge. I grew up hearing the phrase "waste not, want not" so I decided to get creative and figure out how to repurpose what we already have on hand. I have included our menu for this week below-- along with where the leftover items originated from and links to some of the recipes we have used.
Dijon Roasted Salmon
Steamed Broccoli and Carrots (leftover from the crudités platter)
Cider-Glazed Chicken (using the leftover cider from the cider-glazed turkey and fresh parsley from the bean dip and stuffing recipes)
Mashed Potatoes for me (leftover from Thanksgiving dinner)
Baked Yukon Gold potato for Alex (from the remaining 2 lbs. we didn't boil and mash)
Cucumber & Tomato Salad
(using leftover red peppers, cucumbers, and tomatoes from the crudités platter)
Caramelized Onion & Prosciutto Pizza (leftover prosciutto from the antipasti)
Sesame-Orange Chicken (using leftover 2% milk, orange juice, chicken broth from mashed potatoes, cranberry compote, and stuffing recipes)
Mixed Greens with Orange Segments (using additional oranges leftover from cranberry compote recipe)
Roasted Garlic Toasts (this is the bread we bought to make leftover turkey sandwiches)
Baked Macaroni & Cheese (using leftover 2% milk from mashed potatoes and crumbs made from leftover appetizer crackers)
Steamed broccoli (leftover from the crudités platter)
And since there are just SO many leftovers hanging around after Thanksgiving, I had some fun with lunches too. Here are two easy lunch (or dinner) recipes that I created to use up some of those leftovers:
Thanksgiving Stuffed Squash
- 1 sweet dumpling squash (remember that squash from my mom??)
- 1 1/2 - 2 cups leftover Thanksgiving stuffing
- Extra virgin olive oil
- Salt and pepper, to taste
- 1/2 cup fat free low sodium chicken broth
After roasting, remove the squash from the pan and set aside until cool enough to handle and turn the oven down to 350 degrees. Flip the squash halves over and set them back on the baking sheet skin-side down. Fill the cavity in each half with a generous portion of stuffing and drizzle with chicken broth. Return to the oven and bake for another 15 minutes until squash is fork tender and stuffing is slightly browned around the edges.
Turkey Sandwiches with Balsamic Onions, Celery, and Cranberry Mayonnaise
There isn't much of a "recipe" to speak of here, but it was pretty delicious leftovers sandwich. You can improvise with whatever you have around, but here is what I used...
- 2 slices of good quality bakery bread, toasted *I used a roasted garlic ciabatta
- 1 Tbs. reduced fat mayonnaise
- 2 Tbs. cranberry compote
- Thinly sliced turkey breast meat
- 1 celery rib, very thinly sliced crosswise on the diagonal
- 3 balsamic marinated cippolini onions, sliced in half *I had these leftover from the antipasti apps
Spread the cranberry mayo on the insides of both slices of bread. Layer turkey, celery, and onions between both prepared slices of bread and enjoy!