Happy Thanksgiving from me, Kathleen Raskin of Las Vegas! At Kathey Jo’s Kitchen, I’m excited about Thanksgiving. It’s so close! The smell of the turkey cooking, the stuffing, the cranberry sauce, the anticipation of everyone arriving… there’s no time like the holidays. Of course, no matter how well you plan your menu, there’s the inevitable leftovers to worry about. So today, we’re going to discuss how to take care of your leftovers, so you can enjoy them for up to four days. What’s your favorite meal using Thanksgiving leftovers? Let the rest of Kathey Jo’s Kitchen know in the comments.
Keep Hot Foods Hot and Cold Foods Cold
You should start packing up, and refrigerating the leftovers within two hours. That should be enough time for them to cool on their own before you place them in the fridge. Pack them into shallow containers, but don’t stack them. They’ll cool faster when their surface area can take advantage of the environment in the fridge. Stuffing should be removed from the turkey, and stored separately. Separate the turkey meat from the bones and place them into separate containers. In the interest of saving space, consider using resealable freezer bags. Leftover side dishes should be removed from their serving dishes, and placed in separate containers.
Leftover Meal Ideas
Harvest Pumpkin soup, Turkey-Cobb sandwiches, and cranberry turnovers: the possibilities are endless. Try this Turkey Almond Salad for a fresh approach to using up leftovers.
Ingredients
- 3 cups turkey, shredded
- ¾ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 2 tablespoons parsley, finely chopped
- ¾ – 1 cup mayonnaise
- 2 teaspoons whole grain mustard
- 2 teaspoons apple cider vinegar
- Salt and Pepper, to taste
Instructions
- Combine the turkey, celery, red onion, cranberries, almonds, and parsley in a large bowl.
- Whisk together the mayonnaise, mustard, and apple cider vinegar in a separate bowl. Season with salt and pepper.
- Pour the mixture from the mayo bowl into the bowl with the turkey. Toss well.
- Chill for at least 20 minutes before serving. Serve it any way you like your salad: with carrot sticks, on crackers, cucumber slices, flour tortilla, on a bed of kale or another favorite leafy green vegetable, lettuce wraps, or on toasted or untoasted bread.
