Thanksgiving Leftovers Special

stirring_the_potAhhh, the day after Thanksgiving. Nothing to do but make the turkey stock and … either go for a walk or let out all your pants. There is so much food in the refrigerator; you won’t need to make dinner for a week, maybe two.

The only question is what to do with all that food. Earlier in the week, I made a few suggestions.

Perhaps you need a few more…

There is everyone’s favorite … soup:

My Favorite Spicy Chicken (or Turkey) Noodle Soup

Curried Thai Soup with Noodles, Turkey & Vegetables

Turkey Noodle Soup with Spinach

Not feeling soupy? How about:Thanksgiving_Leftovers_Gratin_02

Leftover Turkey Stir Fry

Black Friday Enchiladas (Turkey & Black Beans Enchiladas)

Cheesy Gratin with Thanksgiving Leftovers

butternut squash 05If you love roasted vegetables, there’s a chance you made too many. Whether you’ve got roasted butternut squash, carrots, parsnips or a mix, they’re delicious in many, many ways. Enjoy your gently reheated, roasted vegetables in a variety of interesting concoctions:

As an appetizer, try them on Crostini with Goat Cheese & Balsamic Reduction

On a salad of Mixed Greens with Dried Cranberries, Pumpkin Seeds and Parmigiano-Reggiano or Arugula with Goat Cheese Salad and Toasted Walnuts.

Go Italian and top Ravioli with Brown Butter with leftover roasted veggies, layer them into a gorgeous Lasagna or stir them into Risotto.

If all fails, whirl them into soup. Regardless of the veggies, you can probably use my Roasted Butternut Squash Soup as a guide.

Have a great weekend! Bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

How are you spending the long holiday weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! target=”_blank”>Eat Well-Do Good. © Susan W. Nye, 2015

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