Soon, the big dinner will be over, and all of those tempting leftovers will be tucked away into the fridge. Certainly for a day or two, there is the simple joy of turkey sandwiches with a dab of cranberry sauce, and slices of pie to be eaten cold, straight from the fridge.
See also: How not to get fat over the holidays
But then you want to move on, to do something with that unwieldy turkey carcass that's taking up half your refrigerator, the quart of gravy, and that stiff pile of mashed potatoes. It's time to think about repurposing some of those Thanksgiving dishes. Here are nine ways to make holiday leftovers seem fresh and new.
Turkey
Turkey Soup by Marion Cunningham: This ingenious soup uses leftover turkey and leftover stuffing and leftover gravy to make a full-bodied soup.
Turkey a la King by Victoria Blashford-Snell and Brigitte Hafner: This is a classic, and a very comforting way to make the most of cooked turkey.
Turkey Stock by Diane Morgan: Turkey stock forms the base of all kinds of wonderful post-Thanksgiving soups and stews. Just let it simmer while you relax Friday morning after the festivities.
Curried Leftover Turkey by James Beard: Great for when you're looking for a change of pace from the all-American flavors of the holiday.
Turkey Potpie With Puff Pastry Crust by Diane Rossen Worthington: Lots of other Thanksgiving leftovers, like peas, pearl onions and carrots, join up with the turkey to make this comforting potpie.
Mashed Potatoes
Mashed Potato Cake by Sally Schneider: These crusty, savory Parmesan-flavored patties are worth making extra mashed potatoes for.
Smoked Haddock and Herb Fishcakes by Victoria Blashford-Snell and Brigitte Hafner: Mashed potatoes form the binder in these flavorful fishcakes, which make a welcome break from an otherwise poultry-filled weekend.
Shepherd's Pie by Maxine Effenson Chuck and Beth Gurney: This is a vegan version of a wintertime favorite, and those leftover mashed potatoes form the perfect topping.
Squash
Farro With Butternut Squash and Chestnuts by Joyce Goldstein: Farro is an older variety of wheat with a taste and texture that resembles barley. It pairs beautifully with leftover winter squash. If you're using chestnuts in your stuffing, make a few extra and set them aside for this dish.
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