What's the most magical thing about Thanksgiving?
The answer: leftovers. Think about it! You're getting two, three, maybe even four meals for the price of one! If that isn't magical, we don't know what is. 😋
To give you a little extra help in the inspiration department this holiday, we called upon our wonderful corporate chef, Chef Steph, for ideas on what to do with all that extra food in the fridge. Here are her thoughts!
I don’t know about you, but I think Thanksgiving leftovers are the best part of the holiday.
If you are going to through all the trouble of making such a gigantic, indulgent meal, you may as well cook extra and enjoy the literal fruits of your labor for as long as possible! Below are some of my favorite ways to reimagine our favorite food of the year:
Changing up the focus from “American” to Asian, Mexican, or Italian-influenced cuisine breathes new life into your leftovers. Try making a spicy Thai shredded turkey and rice noodle salad with peanut vinaigrette. Or hearty Tuscan Ribollita soup with leftover stuffing croutons.
Put an egg on it.
Leftover mashed potatoes, yams, and other veggies are the perfect base for breakfast hash. All you need is a perfectly runny egg on top.
Turn those cranberries into something spicy.
Mostarda, an Italian spicy fruit condiment, is only minutes away when you have a few mustard seeds and onions on hand. I love spreading it on sandwiches and using it as an element on charcuterie boards.
And definitely don’t throw away that turkey carcass!
Simmer it with leftover veggies and a few onions to make rich stock that can be frozen up to 6 months.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.