Thanksgiving Leftovers Cluttering Up Your Fridge?
By: Leigh B.
Thanksgiving has come and gone…..and now you’re left with mounds of turkey, stuffing, casseroles and other leftovers. The first couple of days- no problem, throw some turkey and fixings onto some Udi’s Gluten Free Bread and voila! You’ve got a super easy and delicious lunch. But let’s face it; we can only handle turkey sandwiches for so long and the leftovers are simply taking up space in the refrigerator.
Luckily, we’ve collected some fun, creative recipes to help transform your humdrum turkey, stuffing, and mashed potatoes into something inspirational and delicious!
But first; some pointers: Do you know how long to keep your leftovers? The experts recommend storing cooked poultry and meat for no longer than 3-4 days in the refrigerator. For salads and sides, this stretches to 3-5 days. Check out this helpful chart from foodsafety.gov to be sure you are keeping your foods from spoiling and safe to eat. You can always pre-portion your recipes to freeze for a longer storage time. The best advice: If in doubt, throw it out!
Now, onto the fun:
Leftover Turkey and Cranberry Stew
This recipe is great because it uses your leftover turkey and any extra cranberries you have. After a long week of cooking, make up a batch of this and reheat for a couple quick weekday dinners. For the full recipe from Gluten Free Works click here.
Mashed Potato Crust for Quiche Lorraine
Confused about what to do with leftover mashed potatoes? No matter how much gravy smothers this leftover, it just doesn’t taste quite the same as when it was freshly made. This year try a creative way to incorporate mashed potatoes into your next meal; as pie crust! This quiche is the perfect complement to the thanksgiving staple. For a sweeter version, try it with sweet potatoes!
For the mashed potato crust you’ll need:
- 2 cups of leftover mashed potatoes
- 1 tablespoon of olive oil
- Preheat over to 350 degrees
- Lightly oil a 9-inch pie plate. Press the mashed potatoes evenly in the pie plate and brush with the remaining olive oil
- Bake for 30 minutes or until lightly browned. Set aside to cool while your prepare your quiche (or other hearty pie) or you can refrigerate overnight.
We recommend you also make this Quiche Lorraine to complement your mashed potato pie crust! Find the full recipe here.
Paleo Turkey Pot Pie (Gluten Free, Lactose Free, and Low Carb)
Comfort food at its finest! This recipe uses almond flour for the crust and is super protein packed. Just make sure the stock you use is gluten free. Find the full recipe on Spark Recipes here.
Cranberry Cream Cheese Lemon Cupcakes
And one of my favorites– dessert! I made the mistake of buying a couple extra cans of cranberry relish this year (oops). So what did I do? Created frosting for our Udi’s Gluten Free Lemon Streusel Muffins.
- 2 8 ounce cans of cranberry relish
- 1 package of cream cheese
- 1 stick butter
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- 3 cups powdered sugar
- 1 package Udi’s Gluten Free Lemon Streusel Muffins
- Beat softened cream cheese and room temperature butter until smooth.
- Add in cranberry relish, vanilla, and cinnamon. Beat until well combined. There will still be some larger pieces of cranberry and that is OK.
- Slowly add in powdered sugar with your mixer on low until you reach your desired consistency.
- Top Udi’s Gluten Free Lemon Streusel Muffins with frosting.
- Keep in refrigerator if not enjoying right away.
What will you do with your Thanksgiving leftovers??