Leftovers are the best post cooking presents. Here’s a few things that I’m whipping up with my Thanksgiving leftovers. The recipes are intended as a general guide – throw in whatever leftovers you have laying around. The best part of cooking with leftovers is experimenting.
This is a work in process, so if you don’t see a link, come back tomorrow.
Broccoli cheese mashed potatoes
- 1 head broccoli flowerets
- 1 cup monterrey jack cheese - grated
- 4 medium potatoes - whole, unpeeled
- 1 cup milk
- 3 tablespoons butter
- salt and pepper
- Boil potatoes for 15 - 20 minutes until a fork goes through easily
- Boil broccoli for 5 - 7 minutes or until it can be mashed easily with the potato masher.
- Remove potatoes from heat, strain, and either peel off skin or leave it on for extra flavor
- Mash potatoes with a potato masher until roughly mashed. Strain broccoli and mash with the potato masher also.
- Add butter, broccoli, and ½ cup of milk to potatoes and continue to mash (I used a mixer here)
- Add more milk until you reach your desired consistency.
- Serve immediately
Broccoli cheese mashed potatoes – converted into broccoli cheese fritters
- 1 cup mashed potatoes (any type will do, but I used broccoli cheddar)
- ¼ cup cheese of your choice
- 1 egg
- ½ cup all purpose flour
- 1 teaspoon baking soda
- Dijon mustard for dipping
- Mix all ingredients together and form into 2 inch patties. Determine amounts based on how many cups of mashed potatoes you have left over.
- Using a ice cream scoop, slowly drop mixture onto either a baking pan or skillet (see below). Moving slowly will help you get a more perfectly round dollop. It takes a little practice.
- For a healthy option - bake in a 450 degree oven for 7 minutes, rotate and cook for 5 more minutes or until golden brown.
- For a southern style option - cook in vegetable oil in a large skillet for 2 minutes, flip and cook for 2 more minutes
Thanksgiving mashed potato pizza
- Pizza dough / ready made crust (I used Bobby Flay's recipe)
- 2 cups mashed potatoes (I used broccoli cheddar)
- 6 slices provolone cheese (or cheese of your choice)
- 3 roma tomatoes - thinly sliced
- 1 small onion - thinly sliced
- 1 cup broccoli flowerets (asparagus would work great also.
- Prepare pizza dough as recommended
- Spread mashed potatoes across pizza dough evenly
- Spread tomatoes, onions, broccoli, and cheese across pizza
- Heat in 450 degree oven for 25 - 35 minutes until dough is fully cooked and lightly browned
Morning after Thanksgiving fritatta
- 8 eggs
- 1 cup milk
- ¼ cup white onion, diced
- 2 cups leftover vegetables (greens, broccoli, cauliflower, green beans, asparagus, artichokes, parsnips - whatever you have), diced in similar sizes
- ½ cup cheese of your choice (I used goat)
- 1 cup undressed greens (I used baby spinach(
- olive oil
- Heat 1 tablespoon olive oil in a large skillet over medium heat
- Add onions and cook for 5 minutes until the onions are translucent. Add vegetables and cook through - putting in the most thoroughly cooked items last so they don't overcook.
- Whisk eggs, milk, salt and pepper in a small bowl.
- Pour into skillet and cook on very low heat for 5 - 7 minutes.
- Drop cheese on top and cook for 3 - 4 more minutes until mixture is mostly solid
- Heat in the oven broiler for 2 - 3 minutes until the top is lightly browned and frittata is solid
- Turkey carcass with skin on, but most meat removed
- 4 cloves garlic,minced
- 8 cups chicken broth
- 2 bay leaves
- 2 sprigs thyme (or dried thyme)
- 2 cups leftover turkey meat , pulled
- Leftover vegetables (green beans,corn, carrots), diced in similar sizes
- 1 cup quinoa or rice, cooked
- greens (kale, collards, or mustard) or cabbage (I used napa)
- leftover bread - toasted and sliced
- salt and pepper to taste
- In a large double boiler, heat turkey carcas on high with skin side down, allowing fat to render. Cook for 4 - 5 minutes or until much of the juices are released into the pan.
- Add garlic, chicken broth, bay leaves, thyme and cook for 10 minutes on medium low.
- Strain broth, return to dutch oven and add vegetables. Cook for 10 mins.
- Stir in quinoa
- Add greens or cabbage and cook until wilted. Add salt and pepper
- Serve with bread and hot sauce (to taste)
Thanksgiving pie milkshake – pumpkin
- 2 cups vanilla ice cream
- ½ cup milk - add more as needed to reach desired thickness
- ½ cup leftover pie (cherry, Apple, pumpkin, pecan. I used pumpkin)
- Blend all ingredients until fully combined. Pour into glasses and crumble with any extra pie crust.
- Serve immediately.