You won’t recognize Thanksgiving in these leftover dishes

28 Nov 2015 | Author: | No comments yet »

Healthy turkey leftover recipes.

But if you were blessed enough to be pushing away from a groaning table yesterday — or if you’re facing a few “soaker” pans by the sink — maybe you’re not so keen to dive back into Thanksgiving redux under plastic wrap. Beyond offering a Turlafel as the coolest leftover sandwich you can make (and watch; uses turkey meat, stuffing, cranberry sauce), we’ll give you options for repurposing holiday foods into make-ahead, freezable bounty — including the extra bits of raw ingredients now stuffed into your crisper drawer. The last thing on my stove, while I washed stemware, was a pot of water with the roasted bones and bits plus a half onion from the refrigerator. (Normally I’d toss in a few whole spices but because I roasted my bird a la pasilla chili rub, the stock was nicely seasoned on its own.) It burbled, it cooled; I added a squeeze of fresh lemon juice and poured it all into zip-top bags and now it’s packed flat in cold storage. But you can also start from leftover cranberry sauce, reheating it in a saucepan for 5-7 minutes and adding water as needed to achieve a syrupy consistency.

Over at Food and Wine, Justin Hampton, the lead bartender at Washington D.C’s Poste, explains how to transform your turkey drippings into a bourbon-infused cocktail that tastes a bit like somebody spiked grandma’s chicken soup. And there’s no better place to start than with food blogger Michael Procopio’s “The Coping Mechanism,” an eggnog-esque concoction that promises to take the edge off the family blitz you just endured. 1.

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