The 3 Post-Thanksgiving Recipes We’d Make All Year Long
Thanksgiving food in its most classic form — stuffed and piled onto a plate — is all well and good, but it’s hard to deny the glory of leftovers. They just may be the reason we make all those side dishes in the first place. This year, we’re saving any bits of stuffing and turkey per usual, but turning to new ways of reinventing them.
These three recipes take the best parts of the Thanksgiving meal and roll them into something you might never have thought of before — making them crowd-pleasing and craveable enough that we’d really like to make them all year long.
The best thing about these cheesy stuffed shells is that it’s a mix-and-match situation. Only have turkey and mashed sweet potatoes left? Use those. If you have leftover roasted Brussels sprouts or cranberry sauce, add those in as well. Or if you want to leave out the turkey completely and make these shells vegetarian, that’s perfectly fine too — just substitute it for more leftover veggie sides. This dish is held together with bechamel and cheese and gets baked until everything is bubbly and brown.
This is just as good with leftover chicken and broccoli in February as it is with turkey and Brussels at Thanksgiving. Bookmark; come back to this one.
While a slice of apple pie on its own is a perfectly acceptable breakfast in our opinion, no one will complain if you stuff that slice into French toast. Crush up the crust and filling, stuff it into thick slices of challah or brioche, soak the slices in eggs, pan-fry them, and then grab the maple syrup. Don’t hesitate to give this treatment to your other pies as well. Pecan would be especially nice.
Do we need another way to assemble a post-Thanksgiving turkey sandwich in our lives? Yes, we absolutely do — especially when we are talking about a double-decker situation that’s layered with leftover roasted Brussels sprouts and plenty of sweet, tangy cranberry sauce.