Thanksgiving, the Sequel: Making the Most of Leftovers

IMAGEThe date: Friday after Thanksgiving The time: 7:00 a.m. The scene: You awaken from a long night of coma-like, turkey-induced sleep. Your heart is still warm from yesterday's idyllic family feast around the Thanksgiving turkey and trimmings. And you breathe a sigh of relief that all the hard work—planning, shopping, peeling, chopping, stuffing, stirring, baking, basting, serving, cleaning—is done. The problem: You hear noise from downstairs. A toilet flushes, the kitchen cabinets and refrigerator are opened and closed, your grandson is pounding on his drum... they are still here!? And they're still hungry! Ugh. You pull the covers over your head. The solution: Liven up your leftovers. Here is how:

Leftovers Get a Makeover

Anyone can make a turkey sandwich (not that there is anything wrong with turkey sandwiches), but with a little creativity and minimal labor, you can easily prepare "the day after" meals to rival those you served on turkey day.Breakfast/BrunchFrittata
Squash pancakesLunchApricot-nut turkey-salad sandwich
The spruced-up turkey sandwich
The anything-goes entrée saladDinnerSmashed potato and broccoli casserole
Turkey chiliDessertChocolate potato cake
Sweet potato pudding



  • 6 eggs
  • 1/8 teaspoon pepper
  • 1/4 cup chopped onion
  • 1 tablespoon margarine or butter
  • 3/4 cup chopped cooked vegetables (could be broccoli, green beans, corn, peas, sweet potato, turnip, squash, or whatever is leftover) and/or turkey
  • 2 tablespoons grated Parmesan or Romano cheese
  • In a bowl, beat eggs and pepper; set aside. In a 10-inch broiler-proof or regular skillet, sauté onion in margarine until tender. Stir in chopped vegetables and/or turkey.
  • Pour egg mixture into skillet over vegetables and/or meat.
  • Cook over medium heat.
  • As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portions to flow underneath.
  • Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
  • Place broiler-proof skillet under the broiler 4-5 inches from the heating element.
  • Broil for 1-2 minutes or until the top is just set.
  • OR: if using a regular skillet, remove skillet from heat, cover, and let stand 3-4 minutes or until top is set.
  • Sprinkle with Parmesan cheese and cut into wedges.
  • Serve with a slice of zucchini or pumpkin bread.
Serves 3. Source: Better Homes and Gardens Cookbook

Squash Pancakes

Dry ingredients:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
Wet ingredients:
  • 2 cups cooked, mashed squash or sweet potatoes
  • Dash of vanilla extract
  • 1 egg
  • Combine dry ingredients in one bowl.
  • Combine wet ingredients in another bowl.
  • Add wet to dry and stir just until blended.
  • Prepare griddle or skillet by lightly greasing with butter or margarine, or spraying with cooking spray. Heat the pan over medium-high heat.
  • Once pan is hot, spoon ¼ cup batter onto griddle for each pancake.
  • When pancakes have bubbly surfaces and slightly dry edges, flip them over.
  • Continue to cook until pancakes are slightly golden brown.
  • Remove from griddle and serve with syrup.
Source: Better Homes and Gardens Cookbook

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