Thanksgiving was a smashing success, the tryptophan hangover is real, and there’s old, cold bird sitting in your fridge. Leftovers may get a bad rap, but Thanksgiving is the one exception to the rule. Give your leftovers a little day-after TLC and transform them into something new and totally #KISS-able! Ditch the classic turkey, stuffing, cranberry sauce sandwich and bite into a crispy sweet-potato latke sandwich stuffed with warm, shaved Brussels sprouts, sweet cranberry sauce, and thick turkey, with a side of gravy. If even your stretchiest leggings are feeling a little tight after Thursday, treat yourself to a light curried turkey cous cous salad or warm kale and potato cakes. History may repeat itself but leftovers don’t have to!
Cranberry Shortbread via Bon Appetit
1 cup all-purpose flour
3/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter – cut into 1/2-inch cubes
1 10-ounce bag fresh (or frozen, thawed) cranberries
1/4 cup fresh grapefruit juice
1 teaspoon grated grapefruit zest
Preheat oven to 350°. Line an 8x8x2-inch pan with parchment, leaving a 2-inch overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork. Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. Cover pan tightly with plastic wrap and store at room temperature. Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. Cover and chill. Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.
The Thanksgivukkah Double Down via Food52
Brussel sprouts – shaved
3 sweet potatoes – peeled and grated
1/2 tablespoon of salt
1/2 tablespoon of white pepper
1 tablespoon of chives – finely chopped
1 tablespoon of pastry flour
1.5 cups panko breadcrumbs (extra crispy)
1/2 cup canola oil
Sauté the brussel sprouts with olive oil until soft, then set aside. Add salt, white pepper, and 3 tablespoons of finely chopped chives to the bowl of grated sweet potatoes. In a separate bowl beat 2 eggs till frothy. Add eggs to potato mixture. Add in flour and mix thoroughly. Form into patties and cover with the panko breadcrumbs so you no longer see the potato. Using a large skillet, heat oil which should cover the bottom of skillet and 1/2 way up the sides of the patties. Test first by dropping a teaspoon of mixture into hot oil. It should quickly fry but not so hot it burns (just like when making falafels). The secret is getting the oil to the correct frying temperature so as to flash cook the potatoes to crispy perfection on the outside but remain soft yet cooked on the inside. When forming the patties they should be about 3 inches wide and 1/2 inch thick. Once cooked, spread the cranberry sauce on the latkes. Assemble the turkey and shaved Brussels sprouts on a latke and top with another. Warm up the gravy and put aside for dunking purposes.
Potato & Kale Cakes with Rouille via Bon Appetit
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic cloves, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use). Heat 11/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes. Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. Let stand at room temperature. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper.
Curried Turkey and Israeli Couscous Salad via SkinnyLuscious
¼ cup orange juice
½ cup dried “cherry flavor” cranberries
1 cup Israeli couscous
1-½ cups roasted skinless turkey breast – diced (rotisserie chicken can be substituted)
½ cup toasted almonds – chopped
2 celery stalks – finely chopped
3 scallions – thinly sliced
3 tablespoons extra-virgin olive oil
4 teaspoons seasoned rice vinegar
1 ½ teaspoon curry powder
Freshly ground black pepper
In a small saucepan, bring the orange juice to a boil over medium-high heat. Add the cried cranberries, stir, and set aside. In a large saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer approximately 8 minutes. Drain and rinse with cold water until the couscous is cool. Transfer to a large serving bowl. Add the cranberries, orange juice, turkey, almonds, celery, and scallions. In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.
Thanksgiving Leftover Breakfast Biscuits via How Sweet It Is
Leftover biscuits, buns, or dinner rolls (or toast/english muffins!)
Mashed potatoes – warmed
Turkey – warmed
Poached, fried, or scrambled eggs
Spread of biscuit or bun with a layer of cranberry sauce, then spoon potatoes top. Add a small slice of turkey topped with the egg of your choice. Eat!
Egg Sandwich with Green Bean Slaw via Bon Appetit
1/2 cup crumbled feta
3 tablespoons fresh lemon juice
2 tablespoons olive oil
Freshly ground black pepper
1/4 red onion – thinly sliced
2 radishes – thinly sliced
1/2 pound green beans – shaved with a peeler
1/4 cup Kalamata olives – chopped
8 slices artisan sourdough bread
4 hard boiled eggs – thinly sliced
Whisk feta, lemon juice, and olive oil with kosher salt and freshly ground black pepper. Toss with sliced red onion, sliced radishes, green beans, and chopped Kalamata olives. Build 4 sandwiches with 8 slices bread, 4 sliced hard-boiled eggs, and slaw.
Here’s to wearing sweatpants all weekend! E-mail us firstname.lastname@example.org and email@example.com.