The day after Thanksgiving I’m usually at my all time laziest. My slippers might not come off all day, and forget about those holiday sales… I am not leaving the house. But what happens when there is a house full of people still… at my house?! What will they eat?! The answer: leftovers. Lots and lots of leftovers. Here are some easy go to recipes for your thanksgiving leftovers.
So pop open a bottle of wine with me, a bottle of rose, and let’s whip up a few dishes that use up some of our leftover T-Day food. While you might be thinking it’s hard enough to plan for the holiday meal without also having to plan for the day after (or a whole weekend full of family!!), these bites can be modified to what’s on hand for super flavorful dishes.
First, and very importantly, here’s my wine tip for you holiday celebration. Buy your wine by the case! Lots of stores and wineries give you a case discount which means you don’t have to worry about running out during a meal, or even by Saturday.
Here are some of our favorite after Thanksgiving bites with these three options: Tart Turkey Lettuce Cups, Brie Stuffed Pommes Noisettes, and Bite Size Croque Monsieur Tartines. I’m going on the assumption that you’ll have some of the staple dishes at your meal like turkey, cranberry sauce, mashed potatoes, a cheese plate, bread, green beans, pecans or walnuts, and various refrigerator condiments. If you’re feeling fancy, I’ve even got a few optional ingredients so you can win the day after Thanksgiving meal as well. But no pressure! Friday should be all about relaxing with family, not stressing over food preparation.
Ok, let’s pour ourselves a glass of wine and get cooking!
While you cook, sip on your delicious wine with our WINE-TO-GO : a set of 2 wine glasses and an ice bag. This set of 3 allows you to chill your bottle in your ice bag and bring your beverage anywhere. All The Drop It cups are unbreakable, BPA free, dishwasher safe and make the best gift if you are invited to a party.
TURKEY LETTUCE CUPS
1/3 cup champagne vinegar
1-1/2 teaspoons Dijon mustard
1 garlic clove, peeled and minced
2/3 cup neutral oil, like avocado oil
Salt and pepper to taste
2 cups cooked turkey, shredded or cubed
2/3 cup chopped green beans
1/2 small red onion, chopped fine
1 red bell pepper, small dice
1/2 cup cranberry sauce
1/2 cup pecans or walnuts, toasted and chopped small
one head of butter lettuce, washed, leaves separated
chopped herbs such as parsley, chives
First, make the dressing by combining the vinegar, dijon mustard, garlic oil and salt and pepper in a small bowl, whisking to combine. Or all combined in a jar and shaken 15 seconds (my preferred method!).
Next, combine the turkey, green beans, onion, bell pepper, cranberry sauce and nuts in a medium sized mixing bowl. Pour desired amount of dressing over and let sit 15 minutes. Stir again and serve in lettuce leaves with a sprinkling of herbs on top.
BRIE STUFFED POMMES NOISETTES
3 cups mashed potatoes
4 ounces brie
1-1/2 cups fine breadcrumbs
high heat neutral oil for frying
First, cover a sheet pan with a piece of parchment paper. Next, scoop potatoes into 1-1/2″ balls. Place a dime sized amount of brie in the center of the ball and seal potato around it. Roll the ball in breadcrumbs and place on baking sheet. Refrigerate for 30 minutes. After chilling, pour about two inches of oil in a dutch oven. Heat to 350°F. Fry potato balls in the oil, gently turning every few minutes, until golden brown, about 8-10 minutes per batch. Allow space between the balls when frying, do not crowd the oil. Allow the oil to come back up to temperature before frying the next batch. Drain on paper towels.
BITE SIZE CROQUE MONSIEUR TARTINES
2 cups leftover gravy (or make your own bechamel sauce, see note below)
2 cups cooked turkey, shredded
10 slices bread, toasted
Gruyere or Parmesan cheese, grated
cranberry sauce for dipping
quail eggs, optional
Turn on broiler. Place toasted bread on a foil covered baking sheet. Spread desired amount of dijon mustard on bread slices (I used about a teaspoon per slice of bread). Sprinkle a handful of turkey next on the bread, followed by a dollop of gravy. Spread the gravy over the turkey and sprinkle cheese on top. Place under the broiler until cheese is melted and slightly browned. Serve with leftover cranberry sauce! If you’re feeling fancy, add a fried quail egg on top. They make these little bites even more adorable.