As Thanksgiving quickly approaches, so do plans and preparation for the day’s main event: the meal. For most Thanksgiving = leftovers. Often times these leftovers take up valuable real estate in our refrigerators and get minimally picked at before eventually being thrown in the garbage. This year, break the cycle and repurpose your Thanksgiving leftovers to make them even more appetizing, and get the most out of those good foods without feeling over stuffed day after day.
With your extra turkey:
Next-day turkey sandwiches are almost as traditional as Thanksgiving itself. Switch it up this year, and stuff a vegetable wrap or large piece of lettuce with turkey, tomatoes, bell pepper slices, and a smear of hummus or other condiments for a lunch sure to leave you satisfied.
With your extra mashed potatoes:
Of course, mashed potatoes can be great reheated the next day, but can be also made into a gluten free flatbread that’s great by itself or paired with carved turkey and vegetables. Try this easy recipe that bakes in only 15 min!
With your extra cranberry sauce:
Turn a classic side dish into a dairy free dessert by creating a simple, no churn “nice” cream. If you prefer the “jelly” cranberry sauce, slice up your leftovers and put them in a container to freeze overnight. If you prefer the whole berry sauce, you can just dump and freeze your leftover sauce as is. Peel and slice two ripe bananas, and place those in the freezer as well. Once frozen, blend the bananas, cranberry sauce and 1 cup of almond milk until smooth. Depending on your preferred consistency, it may be necessary to pour the mixture into a freezer-safe container and freeze for 15-20 minutes.