Thanksgiving Leftovers

November 26, 2018 /

If you’re anything like my family you’re starting to get sick of the thanksgiving leftovers by the end of Thanksgiving weekend. We all love it and are so lucky to have all this food but it gets a little boring after a few days. Instead of wasting all of it though we are sharing some recipes that we’re using to use up some of the leftover-leftovers!

 

First up is…

Spicy Turkey Pasta 

I used two bags of pasta (we’ve got a lot of people to feed over here) but just make enough pasta to feed your crew – the extra sauce will only add to the flavor.

While the water is starting to boil peel & chop a few cloves of garlic – I usually use 4-6 cloves (again adjust more or less depending on your garlic tastes we LOVE garlic),

When you add your pasta to the water, put the garlic in a skillet and turn on medium low with a bit of oil.

Chop and add in a pack, jar or can of sun-dried tomatoes (oil drained if there is any) and a small can of diced chipotle chilis ours comes about 4oz (mild if you don’t want much spice or hot if you like spicy).

Add about a cup and a half of heavy cream (great way to use up whats leftover from making those mashed potatoes!) and salt and pepper to taste. (Salt optional here). If you’re in a pinch and don’t have heavy cream – melted cream cheese is also delicious!

If you are making it for meat eaters grab a piece of turkey per person and cube it to throw in and heat up with the sauce. If you’ve got a mix like us we reheat the turkey & veggie turkey separately and just add it to our bowls at the end – for those whose sun-dried tomatoes came in oil I like to use this oil to reheat to add some of the flavor in.

Cook the sauce (stirring often) until the pasta is done & drained. Combine the pasta and sauce and finish with some parmesan and basil.

One of our favorite ways to use up that leftover Turkey!!

 

Another family favorite is…

Sweet Potato Soup

Typically I make this with whole sweet potatoes, but in a pinch you can also use the mashed ones leftover from Thanksgiving! Just adjust a little if you’ve already seasoned them. This soup is also a great way to use up all those ingredients you got for the Thanksgiving dinner but only used a little of!

Chop an onion, leek and a few cloves of garlic and throw them in a pot with some butter melting on medium heat.

If you’re using whole sweet potatoes peel & roughly chop them (depending on the size of the potato about quartering them usually works) throw them in with the onion – if you are using mashed skip the sweet potatoes for now.

Then add a container of broth (4-5 cups). I usually use either low-sodium vegetable broth or no-chicken broth to keep it vegetarian. Add a cinnamon stick and pinch of nutmeg then bring to a boil – if using whole potatoes cook until they are soft or “mashable”, if already mashed add them once its boiling to heat them up. Use as much or as little sweet potato as you’ve got – you can just adjust the consistency by adding more or less liquid at the end.

Take the cinnamon stick out and immersion blend until everything is combined and smooth. Add salt/pepper to taste as well as about a cup of half and half (or heavy cream) and a little maple syrup.

I usually serve it with bread or rolls (or toasted pumpkin seeds if we’ve got them!)

 

 

Tomorrow night we’ll be using our leftover roasted squash for a squash and lentil curry! Then it’s just one or two more lunches until everything is gone!

 


 

 

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