Thanksgiving and leftovers: two things that go together like turkey and stuffing. While some leftovers like turkey and pie are pretty easy to reuse, some items like potatoes and yams require a little more imagination. So if you’ve found yourself stuck with mountains of leftovers, here are three clever ways to use up at least some of the items taking up space in your refrigerator.
I love yams, but I pretty much always end up making too many of them when I have guests. Here’s a tasty and healthy way to use up some leftovers come breakfast time.
- 1/2 of pureed leftover yams (ideally these should be unseasoned)
- 1 cup of rolled oats
- 1 3/4 cups water
- 2 tbsp brown sugar
- 1/2 tsp cinnamon powder
- 4 tbsp roasted pecans
Bring the water to boil in a saucepan. Once the water is boiling, add the oats and reduce the heat. Cook stirring frequently until the oats have absorbed most of the water.
Once the oats are ready, add the yams, sugar, and cinnamon. Stir to combine.
Once combined serve with the roasted pecans.
Roast potato hash
If there is one food item that never quite tastes as good the next day, its roast potatoes. However, instead of tossing them, why not turn your roast taters into a delicious, crunchy hash? Not only will the resulting hash be fill of the flavors from the Thanksgiving feast, but the pre-cooked potatoes will be ready in no time.
- At least 3 leftover roast potatoes
- Olive oil
- Salt and pepper
Shred the potatoes using a cheese grater or food processor. Once the potatoes are shredded heat a few tablespoons of olive oil in a pan over medium-high heat.
Once the oil is hot add the shredded potato to the pan. Spread the potatoes across the surface of the pan and cook for at least 3 minutes. Lift up one end of the potatoes to check the progress. Once the potatoes have turned golden brown it’s time to flip them. Once you have flipped over the potatoes push them together so that they cover the pan. Repeat until most of the potatoes surfaces are golden brown.
Once cooked, remove from heat and add some salt and pepper to taste.
While leftover stuffing is an unknown concept in my household, I do realize that it does happen to others now and then. If you somehow ended up with some leftover stuffing or dressing after your Thanksgiving feast, here’s a clever way to use it up for brunch.
- At least 4 cups of leftover stuffing (if you have less, just divide the rest of the ingredients)
- 2 eggs
- Chicken stock
- Leftover gravy
Preheat your waffle maker. In a bowl combine the stuffing with the eggs and mix. Once combined add some chicken stock and mix. Continue adding stock until you have a thick batter.
Pour some of the mixtures into the waffle maker and cook. These waffles work best when thin, so resist the temptation to add too much batter!
Once ready, serve with leftover gravy and turkey.