Poised in the Kitchen: Thanksgiving Leftovers

If you're like us your fridge may (or may not) be chock full of turkey and the fixings from last Thursday's feast. Instead of doing a boring open face turkey sandwich or, worse, letting the leftovers go to waste, check out our delicious leftover remixes!

Roasted veggies make the perfect addition to any salad and fall/winter is the season of squash. Since we had about 18 pounds of butternut squash on hand for Thanksgiving I decided to roast it all and use some for a mash and some for salads. If you haven't ever roasted a butternut squash before, it's super easy. Cut the top and bottom of the squash off, peel the skin off using a sharp knife or vegetable peeler (or buy it pre-peeled and cut, no judgement!). Lay squash out on a cookie sheet and drizzle with EVOO and salt/pepper. Roast at 400 degrees for 20 mins then flip and roast for additional 10-15 mins depending on desired roasty-ness (new word). 

My favorite salad to add roasted squash to is arugula (peppery and delicious), fresh cranberries, a diced Granny Smith apple and toasted pecans. Turkey or chicken would be a great option as would pork tenderloin if you wanted to add protein.

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On the dressing front I have two fall go-to dressings - a maple balsamic vinaigrette and a cranberry orange vinaigrette (which also utilizes leftover cranberry sauce!). Both pair perfectly with turkey or chicken and can dress up any lettuce from spinach to endive.

Maple Balsamic Vinaigrette (from Martha Stewart)

Contributed by Sam Selig

Original recipe published in Martha Stewart's Everyday Food, September 2009. Image reposted from Fettle Vegan.

Original recipe published in Martha Stewart's Everyday Food, September 2009. Image reposted from Fettle Vegan.


2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons pure maple syrup (preferably Grade B)
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper

Whisk together all ingredients until well combined and store in a mason jar up to 2 weeks.

 

 

Cranberry Orange Vinaigrette (from Southern Living)

Contributed by Sam Selig

Original recipe published in Southern Living, October 2011. Image reposted from Cooking Light.

Original recipe published in Southern Living, October 2011. Image reposted from Cooking Light.

1 cup whole-berry cranberry sauce (can be canned or homemade!)
1 teaspoon orange zest
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon light brown sugar
1 teaspoons grated fresh ginger
1/2 teaspoon salt
fresh ground black pepper

Whisk together all ingredients until well combined and store in a mason jar up to 2 weeks.


Lastly, you know that waffle iron you got at your bridal shower / from your favorite aunt / on a whim because it was on sale? You can use it to transform leftover stuffing and/or mashed potatoes into delicious waffles!

Colleen Myers recommends combining stuffing or mashed potatoes with 1 beaten egg and waffling to perfection. Top with a fried egg and you have yourself a sinfully delicious breakfast (or dinner!).

We hope you enjoy these ideas for remixing those Thanksgiving morsels! Stay tuned for the SP girl's guide to meal prep, building the perfect breakfast and more in Poised in the Kitchen. As always we'd love to know what you're cooking or need help cooking in the comments!