Holiday leftovers are wonderful. After all the cooking, it’s always gratifying to see the fridge packed with containers of mashed potatoes, steamed carrots, and turkey, turkey, turkey. The challenge, though, is making it all interesting the second, and third, time around. With a little creativity, it’s a snap! Try these terrific takes using feast extras. No one will ever suspect these are recycled meals!
Try this with your leftover cranberry sauce. Rich, earthy mushrooms paired with tart cranberries and slightly sweet Little Reds make this a pretty entrée or appetizer. Drizzle with soy-miso-mushroom gravy and sprinkle with aromatic fresh thyme. Delicious.
If you have pieces of leftovers from the entire feast—cranberry sauce, turkey, and potatoes—turn them into some next-level comfort food with these leftover scalloped potatoes.
Leftover pumpkin? Turn it into soup! Pumpkin is versatile: sweet, satisfying, and creamy. This easy recipe with sugar pumpkin and silky Little Yellows makes a healthy comfort-food starter or main, ideal for warming up on chilly winter eves. Garlic, nutmeg, ginger, and red pepper flakes add just the right amount of zip. Sprinkle with pepitas (pumpkin seeds) before serving.
Leftover potatoes, corn, turkey, or ham? Pan-fry them up with some made-to-order eggs, wrap in a flour tortilla, and enjoy brunch!
Speaking of brunch—you can alternatively turn your leftover feast into a delicious, colorful hash with eggs and wilted greens.