Ahh the day after Thanksgiving. Nothing to do but put your feet up, make the turkey stock and … either go for a walk or let out all your pants. (If you haven’t figured it out yet, I’m not a Black Friday shopper!) 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 leftover food …
… well, here are a few thoughts …
There is everyone’s favorite … soup:
Not feeling soupy? How about:
Pumpkin Chili with Turkey & Black Beans (Replace the ground turkey with bite sized pieces of leftover turkey.)
If 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
Go Italian, pull out the pasta machine and have some fun with Homemade Butternut Squash Ravioli with Browned Butter. Alternatively, you can buy your raviolis and enjoy Ravioli with Roasted Butternut Squash & Browned Butter. Need a few more options, what about Butternut Squash Lasagna or Squash Risotto?
Need more … alright, here are a few more suggestions.
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! © Susan W. Nye, 2016