Creative Thanksgiving Leftovers
Wondering what to do with all those Thanksgiving leftovers? Here are 2 great ideas depending on how you’re feeling on the “day after”.
Thanksgiving Cobb Salad
If you’re still full from Thanksgiving day, you will love the Thanksgiving Cobb. Cobb salad is usually made with lettuce, grilled chicken, bacon, egg, tomato and blue cheese. In this version, to make it a little bit healthier and use up some of those Thanksgiving leftovers, substitute turkey for the grilled chicken and roasted sweet potatoes for the bacon. -1 bag of your favorite prepared lettuce
-leftover turkey (preferably breast meat) cubed
-leftover roasted sweet potatoes – 1 to 2 cups depending on what you have
-tomatoes any type, cut into bite-sized pieces
-crumbled blue cheese
-salad dressing
Place the lettuce in a large bowl, add the other ingredients on top. If you’re having company, you can make a nice presentation by putting the lettuce on the bottom with the other ingredients in strips on top. Start with a line of turkey cubes, then a strip of sweet potatoes, followed by lines of tomatoes and blue cheese. Just before serving, pour on your favorite dressing and voila!, you have the perfect, light, day-after lunch!
Butternut Squash Soup
I always make extra roasted Butternut Squash to make sure I have leftovers so I can make this great soup.
-2 tablespoons butter
-1 onion, coarsely chopped
-2 gloves garlic
-leftover roasted butternut squash cut into cubes (this recipe is for about 3 pounds or 5 cups but adjust according to how much you have leftover) The squash should already be seeded, peeled and roasted
-4 cups water
-1/2 cup freshly grated Parmesan cheese
-1/4 cup orange juice
Melt 2 tablespoons butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped garlic; stir 1 minute. Add squash and water. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 20 minutes. Add orange juice. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper.
Thanksgiving on a Roll
If you were lively after that big meal, the tryptophan did not put you out for hours and you’re still ready to attack, go for Thanksgiving on a Roll. This was my husband’s favorite sandwich at the Chat n’ Chew on 15th Street in NYC. I have no idea if that restaurant is still there, but for anyone like my husband who loves Thanksgiving, this sandwich is great any time of year!
-4 large kaiser rolls (if you do not have kaiser rolls around and you would prefer to use leftover rolls, that’s fine too. Just know that you’ve got lots to put on this sandwich and if you want to get it all on one roll, the bigger, the better).
-leftover turkey
-leftover sweet potato (preferably sweet potato puree) which will act as a glue to keep this sandwich together
-leftover stuffing
-leftover cranberry sauce (gelled or chunked) or gravy (if you like a more savory sandwich, use gravy and if you like it sweeter, use cranberry sauce
-lettuce and tomato (optional)
Cut the rolls in half, put on the turkey followed by the sweet potato put a few spoonfuls of stuffing on top of the sweet potato, add the cranberry sauce or gravy and the lettuce and tomato. Place the other 1/2 of the bread on top and gently press down. Cut the sandwich in half and go for another round!
