Repurposing Thanksgiving leftovers

Published 6:30 am Saturday, November 24, 2018

What I love most about the holidays is the joy that comes from sharing a meal with family and friends. That, and all the indulgent comfort foods.

This year I had a “Friendsgiving” and Thanksgiving with the family. So you can imagine the loads and loads of leftovers piled up in my fridge.

If you aren’t a fan of leftovers, don’t worry, you don’t have to experience leftover fatigue from eating the same meal day after day. 

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I challenge you to get creative in repurposing your Thanksgiving leftovers to make them something new and exciting again!

Here are some ideas to help with the brainstorming.

Cranberry walnut oatmeal

Cranberries are not only a low-calorie, high-fiber fruit packed with antioxidants, but they add an incredible tang to your morning oatmeal.

Simply prepare your oatmeal whichever way you prefer, top with a couple tablespoons of cranberry sauce and walnuts.

Walnuts have been shown to help lower cholesterol and may also help decrease blood pressure.

Turkey and green bean stir fry

Tukey is high in protein, low in calories, affordable, and can instantly turn any side dish into an entrée.

Stir fry diced turkey and green beans in stir fry sauce and minced ginger.

Serve over whole grain brown rice for double the fiber as white rice.

Sweet potato and carmelized onion stuffed shells

Sweet potatoes are high in vitamins A and C, and a great source of fiber, all which influence our immune system.

For a spin on stuffed shells, try the recipe for sweet potato and carmelized onion stuffed shells.

You won’t even be able to tell you’re are eating leftovers.

Sweet Potato and Carmelized Onion Stuffed Shells

Serves 7

All you need

  • 2 large onions, chopped
  • 3 tablespoons butter
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 21 uncooked jumbo pasta shells
  • ¼ cup reduced-sodium chicken broth
  • 1 tablespoon sherry or apple cider
  • 1 teaspoon dried thyme
  • ½ teaspoon pepper
  • 1-1/2 cups mashed sweet potatoes
  • 6 ounces gorgonzola cheese
  • ½ cup grated parmesan cheese
  • 1 tablespoons minced fresh parsley
  • 1 cup turkey gravy, warmed

All you do

  1. In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, for 25-30 minutes or until deep golden brown.
  2. Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside.
  3. Stir the broth, sherry, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and gorgonzola cheese.
  4. Spoon into shells; place in a greased 11×7-in. baking dish.
  5. Sprinkle with parmesan cheese. Cover and bake at 375 degree for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.

Source: Taste of Home