Get Ready for the Encore
As good as the feast itself, leftovers can be transformed into a multitude of meals to keep the celebration going. First, we’ll fuel up with a morning-after sandwich stuffed with leftover bird, a sunny-side up egg, and refreshingly tangy pickled grapes. Or, if you’re ready for a break from the bird, serve up a fluffy frittata filled with last night’s creamed greens. Then we’ll get the pot on the stove for chef David Guas’s turkey and andouille gumbo, a comforting tradition that makes enough to keep feeding the crowd. We hope you didn’t throw out those turkey bones: All it takes is a long simmer to turn Thanksgiving scraps into liquid gold. (Pro tip: Freeze stock in ice cube trays for easy access or portion into zip-top bags and freeze flat to save precious icebox space.) However you spin it, leftovers can be just as wow-worthy the second time around.
Leftover Turkey Pot Pie
Better with biscuits: Turn your Thanksgiving turkey and roasted veggies into a fresh new meal with the help of some fluffy buttermilk biscuits.
Turkey and Andouille Gumbo
The soul of gumbo, roux demands respect. It may be a simple marriage of flour and fat, but the classic French technique requires constant attention (read: stirring) and ample time to darken in hue.
Morning-After Sandwich
Some say the sandwich the next day is the best part of Thanksgiving. This one is great with an egg on top. Serve the herb salad on the side or tuck in the sandwich.
Creamed Green Frittata
Turkey Stock
Making stock from turkey bones can set you up for months of hearty soups and stews; it’s simple to make, but results in a flavor fuller than store-bought boxed versions (not to mention is more cost effective and less wasteful).
Leftover Cranberry Sauce Slab Pie with Shortbread Crust
Cranberries take a second turn in a sweet-tart slab pie.
share
TLP Editors
trending content
-
New Restaurants in Arkansas
-
Shrimp and Grits: A History
by Erin Byers Murray -
Tea Cakes, A Brief History
by TLP Editors -
Gullah Geechee Home Cooking
by Erin Byers Murray -
A Cajun Christmas Menu
by TLP Editors
More From Key Ingredient
-
Key Ingredient: Preserved Lemons
-
Key Ingredient: How Do You N’duja?
-
In Season: Persimmons
-
Key Ingredient: No Small Peanuts
-
Key Ingredient: Barbecue Pickled Cabbage